Production & Inventory Manager/Executive Chef

Function of Position:

Responsible to the Director of Dining Services for overall supervision of food preparation, inventory, cost control, and assisting with recipe and menu development.  The Executive Chef will assist in developing our new vision for dining services which seeks to educate and celebrate the diversity of cuisine and culture; one that challenges students to grapple with fact-based American History, often told through food; one that supports diversity, but at the same time, inclusion; and one that our students find challenging, but also deeply satisfying.

Principal Duties and Responsibilities :

• Responsible for training, supervision and evaluation of student, part time and full-time production staff. Supervise and direct production staff including determining production amounts, batch cooking and other food production procedures. Schedule and coordinate food production for special events. Coordinate with all staff and assist in all areas as needed to maintain quality of food and service. (40%)
• Conduct weekly inventory. Utilize computer systems to manage recipes and menus, help determine and place food orders and coordinate the receiving of food and supplies. Assist with end of year inventory. Maintain appropriate food cost and inventory levels. (14%)
• Supervise and assist in preparation of food for board plan and special dining. (20%)
• Assist with recipe and menu development for all areas. (17%)
• Regularly meet with groups on campus dedicated to diversity and inclusion (e.g., Diversity and Inclusion Council) to ensure collaborations that advance the vision of exploring culture with cuisine. (6%)
• Serve on management team that determines policies and procedures of the department. Provide management direction and coverage for operations. (2%)
• Ensure that safety, sanitation, and security policies are developed and followed. (2%)
• Perform other related duties as assigned.