Assistant Director of Culinary Operations

Brown University•Providence, RI

16d•Onsite

About The Position

This Assistant Director of Culinary Operations manages the daily administrative, operational, and culinary tasks, sanitation and safety of the Residential and Retail Dining production team serving approximately 3500 meals daily, as well as $6 million in Catering sales. This position also motivates, trains, develops, and directs all residential culinary employees to accomplish the objectives of the operation to the satisfaction of the customers. The Assistant Director of Culinary Operations will be responsible for menu and recipe development, food presentation, and production for special events and Catering. This position reports directly to a Director of Culinary Operations.

Requirements

Degree from accredited culinary school or program, or equivalent combination of education and culinary experience.
Demonstrated understanding of culinary principles and techniques.
3-5 years of experience leading a culinary staff, preferably in a high-volume operation and/or in a union environment.
Possesses general hospitality knowledge and interest in sustainability and sustainable food practices.
Has the ability to operate Web based ordering systems, process customer requests, changes to orders, menu updates and client profiles.
Strong customer service orientation.
Demonstrated effective communication, leadership, conflict resolution and training skills.
Demonstrated ability to adhere to budgetary guidelines.
Ability to prioritize, problem-solve, and work independently.
Ability to work as an integral member of a management team.
Sensitivity to a diverse population.
Ability to work a flexible schedule which may include early mornings, evenings, and weekends.
Working knowledge of MS Office suite including Word and Excel.
RI Food Safety Certification is required; willingness to obtain within one year of hire.
Possesses a willingness and ability to support and promote a diverse and inclusive campus community.

Nice To Haves

Experience with menu and recipe management and/or automated time tracking system preferred.

Responsibilities

Manages the daily administrative, operational, and culinary tasks, sanitation and safety of the Residential and Retail Dining production team serving approximately 3500 meals daily, as well as $6 million in Catering sales.
Motivates, trains, develops, and directs all residential culinary employees to accomplish the objectives of the operation to the satisfaction of the customers.
Responsible for menu and recipe development, food presentation, and production for special events and Catering.