Retail Operations Chef

Haverford College

6d • Onsite

About The Position

The Retail Operations Chef is responsible for the overall operations of the Coop’s back-of-house kitchen area. This includes assisting with food ordering and production, as well as ensuring that all standards are met. The Retail Operations Chef is a working chef position that is responsible for managing culinary staff and a team of student employees and for overseeing all food prep and production.

Requirements

• 5 years of food service culinary supervisory experience, including basic cooking in commercial and/or institutional foodservice operations
• Effective oral and written communication skills
• Working Knowledge of Excel and Microsoft word
• Working knowledge of health, safety, and sanitation standards
• Ability to operate industrial-type kitchen equipment
• Ability to use and convert weights and measures, both liquid and dry
• Possession of a valid U.S. Drivers’ License and ability to pass a Motor Vehicle Record check
• Serve Safe Certification or ability to obtain certification at the college’s expense within 3 months
• Aller-train Certification or ability to obtain certification at the college’s expense within 3 months

Nice To Haves

• Culinary degree
• 5 years of experience in Food Service Culinary Management in a university setting

Responsibilities

• Assist in directing staff within established operational procedures
• Oversee food production for all menu items, including in-house grab-and-go items, to ensure proper rotation, superior quality, and safe food handling practices
• Responsible for Culinary Team schedules and Culinary temporary workers schedules
• Create the Menu and Daily Specials and oversee the daily preparation along with ensuring portion sizes are correct
• Ensure that all menu items and specials are updated and accurate in Computrition
• Manage the production of any catered items that are requested for the Coop
• Accurately process all food product ordering to ensure the correct amount of product is on hand at all times
• Effectively manage the culinary staff and team of student workers to uphold the goals and standards of Dining Services
• Assist in enforcing compliance with health, safety, and sanitation standards as directed by federal, state, and local health department regulations, Serv-Safe, College, and departmentally developed standards
• Assist in managing and controlling food costs and offers solutions, when necessary
• Act as primary manager on duty in absence of Retail Operations Manager
• Work as the lead hot cook during busy times or when needed
• Inspect all Hot and Cold prepped items and Grab and Go items to ensure they are appropriately labeled and dated
• Job location and schedule may change when Colleges in not in session (ex., summer and breaks)

Benefits

• automatic 10% retirement contribution to your retirement account upon eligibility (no match required)
• a 50% tuition benefit for dependent children upon eligibility
• 14 paid holidays (including the week before New Year’s Day off)
• Health Savings Account contribution of $700 for individuals and$1400 for families (no match required)
• affordable medical plans
• a beautiful arboretum campus with walking trail and easy public transportation access

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: No Education Listed