About this role
Job Description
SUMMARY
The Chef/Production Manager is a member of the Heilman
Dining Center management team. The Chef/Production Manager is responsible for planning, organizing, and directing the daily operation of all Heilman Center residential food production functions, including presentation, quality, and service of food, menu planning, financial accountability, safety, and sanitation practices
WORKING CONDITIONS/PHYSICAL EFFORT
All Production Managers are designated as essential personnel. All Production Managers will exhibit the willingness to be available to the University in time and presence to ensure proper operation and management of dining activities.
This position requires
- Long periods of standing and walking in conditions that are often, hot, humid, or cold
- The ability to lift 50 pounds
- The use and operation of typical kitchen tools and equipment
- Ability to work outdoors in varying weather conditions, on occasion
QUALIFICATIONS
- General knowledge of effective management and customer service principles:
- Ability to effectively communicate verbally and in writing; good math skills
- Ability to supervise and train employees, and maintain order and discipline
- Ability to foster a cooperative work environment
- Ability to provide a high level of customer service
- Ability to deliver a high quality dining experience
- Skilled in the effective application of time management and organizational practices
- Ability to exercise flexibility and work under pressure to meet deadlines in a fast-paced environment with frequent interruptions
- Thorough knowledge of food quality standards, safe food handling practices, and HACCP procedures
- General knowledge of Microsoft Office software and point-of-sale systems; ability to learn new software programs
- Must possess a current Virginia driver’s license with a driving record in good standing
EDUCATION & EXPERIENCE
- Associate degree in a culinary field, or 5 years’ experience as a cook in a high-volume foodservice operation required
- Associate degree in foodservice management /related field, preferred
- Minimum of 3 years’ supervisory/management experience, required
- Minimum of two years’ experience with menu management or hospitality software in a high-volume foodservice operation, required
WORK HOURS
Full time, Exempt
Monday - Friday 5:00am - 2:00pm (Hours may vary based on operation needs) and rotating weekends.
SALARY STRUCTURE
Pay Grade 6 (Hiring Range $50,471.00 to $70,000.00)