Assistant Manager - Conferences and Non-Credit Programs - UTK

University of Tennessee • Knoxville, IA

9d

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 preparation and delivery of meals and food services. It is responsible for administrative and operational oversight, including product ordering, inventory management, and monitoring food supplies to ensure adequate stock for daily meal production.

The Assistant Manager prepares monthly analyses of sales, food production, and food purchasing to support budget management, cost control, and operational efficiency. The role coordinates with external food vendors to procure food products while ensuring quality, availability, and cost-effectiveness. It also assists with supervising kitchen staff and student participants in culinary programs offered through UT Conferences and Non-Credit Programs, helping ensure kitchen operations are efficient, organized, and aligned with departmental standards and program requirements.

The position prepares and leads food production for Conference Center events, supports daily meal planning and preparation with the Executive Chef, oversees staffing and work assignments, and develops food preparation lists and production schedules. It manages food purchasing and inventory, supports food safety and sanitation compliance, and provides hands-on instruction for culinary certification courses and 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 on a full-time basis without need now or in the future for 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 in the UT Conference Center.
• 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 production schedules for the kitchen team.
• Review special dietary requests and menu requirements to 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 of supplies.
• Maintain and 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.

Benefits

• Career development and coaching.
• Continued education.
• An extensive list of development and training possibilities.
• The university describes a focus on work-life balance, compensation, and innovation leadership.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: High school or GED