Dining Services Manager/Chef

UO HR Website•Eugene, OR

3d•Onsite

About The Position

The Dining Services Manager/Chef position provides day-to-day management of one or more of University Housing’s dining venues as assigned. Individual units operate varying hours that can include breakfast, lunch, dinner, and late-night meal service from 7 am to 2 am seven days a week. This position is part of a team of managers who provide supervision and leadership to these units with a strong emphasis on teamwork, customer service, and culinary excellence. Budgetary responsibility will include the allocation of staff and the purchasing of food and supplies. This position determines the number of meals to prepare, the amount of supplies to order, the number of employees needed, and the scheduling of staff. This position directs the menu, service standards, food safety procedures, purchasing, staff training, personnel management, and all related work of the units assigned. This position is required to obtain a Food Handler Permit and OLCC Service Permit; and must be willing to work a varying schedule which may include nights, weekends, and holidays. Work conditions and physical demands are typical of those found in the food service industry. These conditions may include slippery floors, extreme temperatures, heavy lifting, and standing for long periods. The Dining Services Manager/Chef supervises approximately 40 classified staff and 100 student staff. This position reports to an Assistant Director of Dining – in Retail, Residential, or Catering Operations.

Requirements

Three years of full-time work experience as a Manager, Chef, or Sous Chef in a large-scale commercial food services operation such as a large restaurant, hotel, catering, or institutional setting.
Three years of experience supervising or leading the work of others. Experience must include assigning and evaluating work, and dealing with disciplinary issues.
Ability to prepare reports, budgets, and documents, and to understand and explain policies, procedures, and safety information.
Must obtain a Food Handler Permit and OLCC Service Permit.

Nice To Haves

A culinary degree from a two or four-year program.
A bachelor's degree.
Experience working with computerized food service management systems and point-of-sale systems.
Experience managing a unionized food service staff.
Experience in a college or university food service operation.

Responsibilities

Day-to-day management of one or more dining venues.
Budgetary responsibility including allocation of staff and purchasing of food and supplies.
Determine the number of meals to prepare, supplies to order, employees needed, and staff scheduling.
Direct menu, service standards, food safety procedures, purchasing, staff training, and personnel management.
Supervise approximately 40 classified staff and 100 student staff.