To coordinate and manage production and catering staff in the quality planning, purchasing, production, and presentation of food for a catering operation with revenue in excess of $750,000.00. Train hourly and supervisory personnel on food preparation, techniques, and presentation. Responsible for customer service, menu development, staffing, fiscal management, and accounting. The catering department shares kitchen, inventory, and staff with a main campus restaurant in the newly renovated University Center.
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Associate’s degree from an accredited culinary, hospitality, or other related program. Or a minimum of 40 college credits and the ability to complete Associates degree within two years from hire date. A minimum of five (5) years of experience. Current ServSafe, or equivalent, certification, or obtained within 90 days of employment.
Additional Salary Information: Salary commensurate with education, experiences and other requirements. Comprehensive benefit package (health care, vacation, etc.)