Chef Manager, Retail - Mayer Campus Center, Dining Services - (20001728)
Tufts Dining is a self-operated food service provider managing a comprehensive collegiate food service program on the Tufts University Medford/Somerville-Fenway campuses delivering high quality, contemporary and innovative food and hospitality services to meet the various needs of students, faculty, staff and visitors in a fiscally responsible manner. Our team operates a progressive resident dining program for approximately 4000 students as well as responsive retail services and a distinctive university catering program serving the campus community totaling 5100 undergraduates, 1700 graduate students, and 2300 faculty, staff and administrators
Job Summary :
The Retail Chef Manager will be responsible for the effective management of the operation including kitchen, food production stations, culinary operations and support staff in a retail unit. The Retail Chef Manager will work closely with front-of-house service staff to ensure proper food presentation and excellent customer service. The Retail Chef Manager will provide leadership and expertise in the areas of food preparation and presentation, menu and recipe development, quality control, sanitation, food-borne illness prevention, inventory control, production forecasting and food and supplies ordering. S/he will monitor all food production procedures, directly supervise staff and provide culinary skills training and food service skills training to all unit staff. S/he will work with the team to create systems, par levels and other tools to ensure effective management and organization in the kitchen. S/he will foster creativity and productivity in employees through positive daily interactions and on-going coaching. The Retail Chef Manager ensures the timely service of consistently high quality and safe foods with the authentic flavors and appetizing appearance and within acceptable cost parameters. S/he will accomplish all this through effective production scheduling, ensuring proper preparation techniques, effective recipe and inventory management and successful communication with peers, staff and customers.
Proven ability to learn and adapt to new technologies including but not limited to Mobile Ordering System, POS systems, FoodPro, payroll systems & vendor electronic ordering systems. Must have the ability to develop barista skills and training, operate or provide minimal service of beverage equipment and overall understanding of retail merchandising, stock, rotation and effective space management. Strong demonstrated ability to expedite lines of service and pivot workflow and labor as needs change. As a member of the unit management team, the Retail Chef Manager will be responsible for the overall supervision of Manager-on-Duty shifts as scheduled and will work cooperatively with members of the unit management team to deliver a high-quality dining experience to our students & customers.
Must demonstrate strong operations management and culinary skills with experience in recipe and menu development and general food service management. Must be able to effectively communicate both orally and in writing. Substantial experience with various food production equipment, culinary techniques and cuisines. Self-motivated and creative with a positive attitude. Must be detail-oriented, organized, and able to lead and direct a staff of varied experience levels and be flexible as business demands. Must work well under time pressure and in a structured environment.
Must have a minimum of 5 years direct experience planning and preparing meals while overseeing a culinary staff in a restaurant, hotel or catering operation.
Must have a high degree of expertise in various cuisines, all cooking methods, and with upscale food presentation including proven experience designing and executing plate and buffet presentation.
Must have proven experience successfully leading a culinary staff in a logical, efficient, and fair manner.
Must have comprehensive knowledge and understanding of kitchen sanitation and food safety practices and ability to enforce safe food handling guidelines.
Must be a team player who is willing to be held accountable for the quality of products produced by others, for meeting tight deadlines, and for contributing to the success of all kitchen and action station production.
Computer competence including familiarity with POS and food production systems and the Microsoft Office suite
Must read, speak and understand English and have a working knowledge of food service math.
Tufts Dining is a hospitality-oriented service provider, all employees are expected to be customer service sensitive.
Associates degree in the Culinary Arts.
Kosher food service experience.
Experience in an institutional food service operation.
Experience with cold food preparations and presentation.
Previous experience as a Chef Manager or Executive Chef.
Special Work Schedule Requirements:
Schedule is subject to change based on the needs of the business and may be influenced by Jewish holidays and kosher catering needs.
50+ work week is anticipated during the academic terms.
Travel will occur in the form of professional development, advanced skills training, or to conduct research.
An employee in this position must complete all appropriate background checks at the time of hire, promotion, or transfer.
Primary Location: United States-Massachusetts-Medford/Somerville
Organization: Campus Center - Dining Svcs
Employee Status: Regular Schedule: Full-time
Job Posting: Dec 11, 2020, 2:10:24 PM
Internal Number: 20001728
About Tufts University
Tufts is a leader in American higher education, distinctive for its success as a moderately sized university that excels at research and providing students with a personal experience. Our unique combination of research and liberal arts attracts students, faculty and staff who thrive in our environment of curiosity, creativity and engagement.