Kitchen Manager

University of North Dakota•Grand Forks, ND

9d•$24 - $28•Onsite

About The Position

The purpose of this position is to perform as an operational supervisor and manage production of a Dining Services Unit. It is a working position that includes motivating staff, directing staff, and communicating with the rest of the management team.

Requirements

High School Diploma / GED
Three years of progressive experience in large volume food production
Experience with the materials, equipment and food used in the business
Experience with computers and software programs
Two years proven supervisory experience with all age groups
Experience in customer service, planning, prioritizing, problem solving and leadership
Successful completion of a Criminal History Background Check
Strong communication, interpersonal and organizational skills.
Must be able to move 45-50 pounds and stand 3 to 4 hours at a time
Ability to read and comprehend reports and basic math skills to complete reports.
Self-motivated
Ability to motivate and direct others
Ability to make timely decisions and deal with stressful situations
Have an optimistic attitude, high degree of integrity, and a strong work ethic

Nice To Haves

NRA Serv Safe Certification
Two Year degree in an HRI/Management/Culinary Arts Program

Responsibilities

Ensures food quality and consistency: Maintains high standards for food preparation, cooking, and presentation, ensuring consistency across all menu items
Inventory Management: monitor inventory levels, supplies, minimize waste and control costs
Food Safety and sanitation: Enforce strict adherence to food safety regulations, sanitation guidelines, and health and safety standards.
Menu development and execution: Collaborating with the executive chef to update menus and ensure proper execution of all menu items.
Equipment maintenance: Ensure kitchen equipment is in good working order, reporting all issues through appropriate channels
Ensure kitchen staff follow established production recipes and produce food according to production schedule,
Minimize waste through proper cooking procedures and utilizes 15-minute counts to establish production.
Completes Food Pro Menu Management duties within established timelines. These include but are not limited to: service summaries, ordering and inventory control, FIFO, physical inventory, and menu development and maintenance.
Reviews pre-cost reports and product cost information.
Maintains controllable expenses to meet or exceed established goals.
Reviews schedules to ensure adequate staff levels for the scope of work
Communicate staffing issues to supervisor
Train kitchen staff and cook staff (full time, part time, students) on proper cooking and portion control techniques
Ensure kitchen staff is following food safety and sanitation procedures, address issues with staff
Ensure production staff are following established production procedures, address and retrain as needed.