Assistant Manager - Conferences and Non-Credit Programs - UTK

University of Tennessee•Knoxville, TN

About The Position

The Assistant Manager supports the Operations Supervisor and Manager with daily operations of the UT Conference Center kitchen. The role provides leadership and supervision to kitchen staff and supports the preparation and delivery of meals and food services. It also oversees administrative and operational activities, including product ordering, inventory management, monitoring food supplies, and preparing monthly analyses of sales, food production, and food purchasing to support budget management, cost control, and operational efficiency. The Assistant Manager coordinates with external food vendors to procure food products while ensuring quality, availability, cost-effectiveness, and timely delivery. The position assists with managing kitchen staff and student participants in culinary programs, and helps maintain efficient, organized kitchen operations aligned with departmental standards and program requirements. The role prepares and leads food production for Conference Center events, supervises part-time kitchen staff, and assists the Executive Chef with planning and preparing daily meals. It develops production schedules and food preparation lists, reviews dietary requests and menu requirements, manages staffing assignments and purchasing, and maintains inventory. The Assistant Manager also leads and instructs culinary certification participants and teaches assigned non-credit culinary classes under the direction of the Executive Chef.

Requirements

High school diploma or equivalent.
Three years of experience working in a commercial kitchen, including food preparation and kitchen operations.
Legally authorized to work in the United States full-time without needing now or in the future sponsorship for employment-based visa status.
Knowledge of recipe interpretation, ingredient measurements, portion control, yield calculations, and recipe scaling.
Knowledge of the proper operation, care, and safe use of commercial kitchen equipment and tools.
Competency in classical French cooking techniques, including preparation methods, sauces, stocks, and foundational culinary practices.
Knowledge of food safety, sanitation, proper food handling, temperature control, and applicable health regulations.
ServSafe certification is required.

Nice To Haves

Two years of experience working in or supporting a culinary education or training program.
Experience providing hands-on culinary instruction or training to students and kitchen staff.

Responsibilities

Prepare and lead food production for Conference Center events and supervise part-time kitchen staff.
Provide guidance and oversee daily meal preparation and kitchen operations as a subject matter resource.
Develop, implement, and monitor kitchen operating, maintenance, sanitation, and cleaning procedures and policies to meet health codes, food safety standards, and inspection requirements.
Assist the Executive Chef with planning, coordinating, and preparing daily meals while maintaining food quality, presentation, and service standards.
Oversee weekly staffing requirements and coordinate work assignments to ensure adequate coverage for kitchen production, events, and daily meal service.
Develop and maintain daily food preparation lists and kitchen production schedules.
Review special dietary requests and menu requirements, determine preparation needs, and recommend menu options and improvements to the Executive Chef.
Manage weekly ordering and procurement of food products, ingredients, and supplies for meals, events, and culinary programs.
Coordinate with vendors to obtain competitive pricing, maintain product quality, and ensure timely delivery.
Monitor food inventory, kitchen supplies, and product availability; evaluate purchasing and inventory needs to minimize waste and support cost control.
Lead, train, and instruct participants in culinary certification courses offered through the Center for Professional and Personal Development.
Provide hands-on instruction and guidance in food preparation, kitchen procedures, and professional culinary practices.
Teach assigned non-credit culinary classes under the direction of the Executive Chef.
Prepare monthly analyses of sales, food production, and food purchasing to support budget management, cost control, and operational efficiency.
Assist in managing and supervising kitchen staff and student participants involved in culinary programs.