Retail Operations Chef - ATT
About The Position
The Retail Operations Chef is responsible for producing high-quality food for multiple retail operations, catering, and an athletic training table housed in Braiden Dining Center. This role involves managing the quality and quantity of meals produced and controlling food, labor, and supply costs through proper ordering, receiving, and allocation of resources. The position will serve in a supervisory role by managing and training kitchen staff, ensuring complete staff compliance with established recipe-related procedures. This position also promotes safety, sanitation, and accident prevention by managing daily operations.
Requirements
- Degree from an accredited college, university, or academic institution with a major or minor that emphasized business and/or hospitality, or a related field associated with the duties of the position; OR High School Diploma or GED with Four full-time years of dining services experience working in a commercial kitchen.
- Two years of progressive supervision and leadership experience in food service.
- Experience with multiple cooking styles and diverse cuisines.
- Pre-employment Criminal Background Check (required for new hires).
- Pre-employment Physical.
- Valid Driver’s License.
- Essential Services Designation.
Nice To Haves
- Degree in Culinary Arts.
- Experience in a high-volume food production and service operation serving at least 250 customers per meal.
- Possess two full years of full-time oversight of a staff of 10 people or more.
- Experience with mobile food ordering platforms.
- Demonstrate working knowledge of food ordering, menus, and inventory management software.
- Experience training employees on food production and/or customer service.
- Experience in food production positions.
- Experience managing student employees.
- Possess a current ServSafe certification or equivalent
Responsibilities
- Direct and support the day-to-day food production for multiple retail outlets, catering, and Braiden Dining Center, ensuring compliance with state, federal, and University rules and regulations.
- Write, update, and standardize large- and small-batch recipes using the menu management system.
- Utilize the menu management system to place orders, manage inventory, and monitor production levels.
- Ensure compliance with food safety and sanitation standards through routine inspections, training, and documentation.
- Supervise, train, schedule, and evaluate staff.
- Monitor unit performance, quality control, food waste reduction efforts, and sustainability initiatives.
Benefits
- Robust benefits package
- Collaborative atmosphere
- Focus on work-life balance
Stand Out From the Crowd
Upload your resume and get instant feedback on how well it matches this job.
What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
High school or GED
