This position has responsibility for supervising production, culinary standards, sanitation, and training for the contracted client’s retail/catering food service team.

Your Pay: $70,000 / year

Where you'll be working: Southern Oregon University

What you'll be doing:

• Plan, organize and supervise daily culinary operation of retail and catering services.
• Plan menus based on market trends, customer preferences, and nutritional considerations.
• Design recipes, determine appropriate ingredients, and specify serving portions.
• Develop menus in accordance with consumer tastes, nutritional needs, and budgetary constraints.
• Participate in menu planning activities including purchasing specifications and product testing.
• Direct and coordinate the work of production and dish room staff.
• Maintain proper production, safety, and sanitation standards.
• Evaluate the quality of raw food and ensure the quality of finished products.
• Plan, develop, and supervise a culinary team using a comprehensive menu management program.
• Ensure overall consistency and high quality across operations.
• Develop culinary training programs for food production employees.
• Inspect assigned units for quality of food preparation and service.
• Plan, develop, and implement culinary production for special events and catered functions.
• Prepare operational reports and analyses on progress and trends.
• Maintain proper inventory controls for food, supplies, and equipment.
• Interview, select, train, and evaluate supervisory and support staff.
• Handle corrective action processes with human resources and make salary recommendations.
• Control revenue and expenses to ensure financial goals.
• Ensure the highest level of customer service.
• Respond to inquiries and concerns from faculty, staff, and students.
• Maintain university policies and procedures.
• Other duties as assigned.

Working Conditions:

• Must be able to remain standing for most of the working hours.
• Must be able to lift at least 35 pounds.
• Must be able to perform respective tasks and work flexible hours.
• May be exposed to hot, humid work areas and sharp instruments.
• May be exposed to caustic chemicals.

To obtain an Oregon Food Handlers Card within 30 days of hiring.

• Medical, Dental, and Vision Insurance.
• Voluntary UNUM offering for Accident, Critical Illness and Hospital Indemnity.
• Discount Program.
• Commuter Benefits (Parking and Transit).
• Employee Assistance Program (EAP).
• 401(k) Retirement Plan.
• Sick Time.
• Holiday Pay (9 paid holidays).
• Tuition Reimbursement for Full-Time Employees.
• Paid Time Off.

• Certification by a recognized culinary institution or equivalent education and experience.
• 3-5 years of culinary management experience.
• Demonstrated institutional, hotel, or restaurant culinary skills for large quantity production.
• Strong leadership, oral and written communication skills.
• Experience with a computerized menu management system.
• Knowledge of office and industry software applications.
• Ability to supervise and train a diverse work staff.