Chef Manager

Pomona College•Claremont, MN

50d•$72,000 - $82,000•Onsite

About The Position

The Chef Manager supports the global campus community by providing students, guests, faculty and staff with outstanding cuisine and cutting-edge menus while delivering exceptional customer service. This position works collaboratively with the Executive Chef and General Manager in developing and supervising production, culinary standards, safety and ensuring the kitchen is in compliance with HACCP guidelines, staff training and performance of kitchen staff. The Chef Manager works directly with the Dining Management team to ensure that food policies and programs promote excellence in food quality and presentation, while promoting and shaping sound sustainable business practices while cultivating the latest trends in collegiate dining services.

Requirements

High School Diploma, GED or equivalent combination of education and 5 years’ experience is required.
Must maintain a current California ServSafe Food Protection Manager Certification and successfully complete recertification every five (5) years.
A valid driver’s license is essential to drive College-owned vehicles.
Must take and successfully pass a functional capacity test after job offer and prior to hire.
A minimum of 5 years of demonstrable culinary leadership as a chef or a related position experience is required.
Deploy professional skills in culinary design and management, restaurant and hospitality management, food services management and safety, in collaboration with colleagues, to best promote the College’s strategic interests.
Knowledge of budget development for a large, multi-unit institution.
Must maintain a friendly, professional and helpful demeanor around staff and customers and act as a staff role model for how to deliver superior customer service and food services to the Pomona College community and the general public.
Knowledge of the operation and oversee the use of a variety of kitchen equipment, appliances and machines in order to cook, measure, mix, wash, peel, cut, shred, and store a variety of food items such as meats, fruits, vegetables, and other ingredients.
Provide professional leadership and supervision for dining staff to promote a positive work environment and teamwork within a diverse group.
Must recruit and train dining staff.
Experience working in a union environment.
Have practical working knowledge of industry standards to provide healthy meals and eating environments at the College.
Demonstrate effective, accurate and clear communication with excellent verbal, written, interpersonal, reading, phone, customer service and leadership skills to supervise, facilitate, motivate and inspire a highly diverse group of employees.
Experience within a customer service oriented environment responding to and meeting/exceeding the needs of the customer; skill in identifying the customer’s perspective and maintaining a commitment to excellence in customer service.
Operate computers proficiently with basic Microsoft Office software (such as Word, Excel, Outlook) and associated professional software (such as Jamix, menu management software, CX CARS, and menu-driven databases). Use assigned technology/devices/equipment to achieve annual goals and maintain confidentiality.
Handle all activities and highly confidential information with patience, discretion, good judgment, and tact while working with people from a wide variety of backgrounds.
Prioritize and perform multiple projects/tasks, meet deadlines/timelines, respond to others in a timely manner, and work both independently and as a collaborative member of the College with a high standard of integrity and ethics, in support of the College’s strategic vision and the division’s/department’s annual goals.
Use exceptional organizational, time management, problem solving, and basic math skills to complete work with accuracy and a keen attention to detail, in a highly visible, deadline-driven environment.
Operate the College’s vehicles safely for campus-related work and meet all insurance-related requirements.
Must place requisitions for supplies and equipment in a timely manner.
Must safely lift and move supplies and equipment weighing up to 50 pounds and walk and stand for long periods of time.
Must report to work on time and in uniform at the start of each shift.
Thorough knowledge of food allergens, ingredient composition, and cross-contact prevention practices, with the ability to effectively manage customer allergen concerns, accommodate dietary restrictions, and ensure compliance with food safety standards.

Nice To Haves

An AOS or associate degree from an accredited culinary program, hotel/restaurant school or equivalent educational experience is preferred.
Certified nutrition, sanitation, hospitality management, culinary training, and/or bakery training.
Eligibility of Certified Chef de Cuisine (C.C.C.) or Certified Sous Chef (C.S.C.) through ACF.
Increasing responsibility and knowledge of the food services industry in the areas of commercial kitchen and food service operations including menu planning and schedule production, automated food ordering, preparation, set-up, pricing, merchandising, presentation, maintenance is preferred.
Knowledge of HACCP and experience at an academic institution is preferred.

Responsibilities

Manage the daily operations of assigned Dining Halls, including human resources, financial performance, operating standards and community satisfaction.
Collaborate with the Catering Manager, Executive Chef, AGM, and the Catering Chef on an ongoing basis to coordinate upcoming catering events.
Provide clear direction and oversight of all department activities in order to develop and achieve annual goals, including budgeting, planning and staff development. Responsible for monitoring and evaluating secondary reports, and overall staff performance and daily assignments. Maintain an efficient, collegial, and proactive work environment within Dining Services and collaborating departments.
Oversee the performance of all unit personnel and the direction of food preparation in the kitchen.
Provide professional culinary advice and leadership to cooks and Dining Hall staff.
Participate in hiring, staff training and development and supervision of production staff.
Cultivate a respectful and positive work environment and motivate staff to perform optimally and engage in problem solving.
Manage relationships with staff, customers, vendors, student groups and organizations to develop and implement customer focused services and programs.
Develop and maintain professional relationships with Union Shop Stewards.
Collaborate with the AGM to oversee Dining Halls and staff to ensure compliance with safe food handling practices and the highest level of food quality and customer service is provided for the Pomona College community.
Oversee production of all food items to ensure compliance with HACCP guidelines, portion control, and quality of products served.
Schedule evaluations and quality control tests of meal production.
Inspect food storage and direct sanitary maintenance of kitchen and storage facilities.
Ensure compliance with all College policies and procedures and with all applicable local, state and federal laws, regulations, and public health standards.
Conduct periodic and regular inspections of assigned units to monitor the quality of: food preparation and service; food appearance and merchandising; safety, cleanliness, sanitation, and maintenance of equipment, production areas and service areas; employee appearance and cleanliness.
Provide excellent and professional customer service to students, faculty, staff, and external customers. Resolve problems and follow up with customers directly to ensure full customer satisfaction, without unnecessarily referring customers to other staff members.
Collaborate with and assist the AGM to develop, plan and implement new programs, events, projects, concepts, and marketing plans for Dining Services operations. This includes ongoing review and refinement of the existing comprehensive meal program.
Develop menus in accordance with customer tastes, presentation, market and food trends and established quality standards.
Oversee the purchasing of food, supplies and equipment used in Dining Services.
Oversee and assure food and supply purchases and labor costs are accurate and kept within established budgets.
Maintain proper inventory controls of equipment, supplies, food and beverages.
Plan, develop and supervise a culinary team by using a comprehensive and innovative menu and food menu management system.
Stay abreast of trends and developments in the food services and catering industry, such as menus, trends in consumer tastes, management issues, methods and equipment. Make recommendations for application into existing operations as necessary.
Write various reports concerning kitchen or staff related issues.
Coordinate special projects/tasks/duties and provide assistance as assigned.