Director of Culinary Operations

Brown University•Providence, RI

40d•Onsite

About The Position

The Director of Culinary will provide oversight of all culinary production actions within Residential and work closely in collaboration with the Director of Retail Operations in Retail dining. The Director of Culinary is responsible for the overall success of the food service operation, adhering to Brown Dining Services’ culture and guidelines, the Health Department’s regulations, and Brown Dining Services standards and expectations of food quality, freshness, and presentation. In this position, the Director of Culinary Operations is responsible for overseeing the sanitation and safety of the kitchen facilities while ensuring that all kitchen employees produce pleasant, aesthetically appealing, and nutritious food, while meeting financial budgetary goals. The selected candidate will provide oversight and direction regarding menu planning, food specifications and procurement, culinary staffing, and scheduling. This position is problem-solving professionally, rapidly, and fairly, as well as maintaining and teaching a good work ethic, while supporting the other Directors, and developing a sense of teamwork and cooperation within the team. The Director of Culinary Operations will directly oversee a staff of three, comprised of (2) Assistant Culinary Directors and (1) Bake Shop Manager, as well as indirectly oversee a culinary production staff of approximately 60 union employees represented by USAW-RI. The Director of Culinary Operations will report directly to the Vice President of Dining Programs.

Requirements

Bachelor’s degree in culinary, food service management, or related, or equivalent combination of education and culinary experience
7 to 10 years’ related experience with 5 years of experience effectively managing a culinary staff.
RI Food Safety Manager Certification or equivalency required.
Excellent knowledge of BOH systems, ordering, and inventory.
Demonstrated culinary flair, sophisticated palate, and knowledge of current culinary trends required.
Leadership skills with the ability to develop programs and lead initiatives.
Effectiveness as a change agent, with the ability to think strategically, to turn innovative ideas and approaches into executable programs, and lead a diverse staff through ongoing changes in organization, processes, procedures, and technologies.
Demonstrated ability to develop and implement strategies, plans and budgets in a complex, fast changing environment.
Demonstrate ability to communicate effectively both verbally and in writing, and the ability to establish a cooperative work environment and create strong collaborative relationships with key stakeholders across the university with confidence and diplomacy.
Strong interpersonal and communication skills, and the ability to work effectively with a wide range of constituencies in a complex and diverse community.
Strong system skills including Microsoft Office, database and resources planning systems.

Nice To Haves

Certified Executive Chef (CEC) title by the American Culinary Federation (ACF) preferred.
Production experience in a higher ed environment preferred.
Experience working with union staff preferred.
Experience with fine dining and/or high-end catering preferred.

Responsibilities

Provide leadership to the Culinary Management Staff in Residential and Retail operations on all culinary production related actions.
Meet departmental standards and assure a high degree of customer satisfaction.
Responsible for achieving positive working relationships with all levels of managers, union employees, and student customers.
Works with other department team members in implementing departmental goals and objectives.
Plays leadership role in assuring customer satisfaction; actively participates in customer focus groups and regularly interacts with the customer base.
Establish and maintain effective working relationships with campus community and private industry.
Works on projects as assigned by the Director of Culinary Operations and Vice President of Dining Programs.
Manage culinary production. with a focus on leadership, menu, and service level development.
Work in collaboration with The Residential Dining and Catering Directors to establish and review direction and programing.
Be proficient in current culinary techniques and trends and apply same throughout the menu development process.
Monitor post-costs to ensure proper forecasting results.
Ensure adherence to all protocols and requirements related to CBORD® FSS (Food Service Software).
Develop and implement sanitation and safety training programs based on RI Food Code, OSHA, and ADA regulations.
Primary contact for the RI Department of Health inspections
Work with culinary managers to ensure employees are trained in proper production techniques that maximize efficiency, minimize waste, and meet all standards of quality and food safety.
Work with culinary managers to ensure time and temperature logs are completed accurately and pro mptly.
Monitor and enforce standards of safety and sanitation.
Oversee cleaning and maintenance programs.
Develop and/or modify cleaning schedules as needed and ensure enforcement.
Provide support with candidate selection of culinary staff for union positions.
Provide leadership and oversight into the culinary production operations.
Provide support/supervision of program with respect to the process, planning, staffing and culinary requirements.
Ensure that all training standards are met and documented for new hires and all new training programs implemented.
Complete performance appraisals for all direct reports and collaborate on performance appraisals for indirect union culinary staff.