Job Description

University of Utah Job Description

Job Summary

Manages all aspects of the programs food production operations including developing menus, estimating food consumption, preparing bid items, and recommending purchases of foodstuffs and supplies. The incumbent oversees and coordinates a diversified catering and cash food service operation and monitors the receiving of supplies, the stockroom, and maintenance and repairs of the department’s equipment.

Qualifications

Associate’s degree in food service, hotel/restaurant management or a related field, or equivalency (one year of education can be substituted for two years of related work experience); five years of chef experience with two of these years in a progressively more responsible supervisory position in a large volume food service operation required. Current food service worker permit, and demonstrated human relation, effective communication, and computer literacy skills also required.

Applicants must demonstrate the potential ability to perform the essential functions of the job as outlined in the position description.

Disclaimer

This job description has been designed to indicate the general nature and level of work performed by employees within this classification.  It is not designed to contain or be interpreted as a comprehensive inventory of all duties, responsibilities and qualifications required of employees assigned to the job.

Essential Functions

1. Oversees production staff by regularly checking preparation and serving areas for maintenance of safety and sanitation areas.
2. Oversees training of cooks, bakers, and food service workers in the proper preparation and cooking techniques to assure that quality and quantity standards are met.
3. Supervises staff by interviewing, hiring, assigning work, training, evaluating performance, disciplining, and recommending termination as is appropriate.
4. Utilizes cooking knowledge and experience to ensure that preparation and cooking times are adequately set to meet production schedules.
5. Checks food production in progress by tasting new or infrequently prepared items, proofing color and texture, examining serving areas, and reviewing all areas for possible shrinkage.
6. Maintains and oversees the use of current, standardized recipes; coordinates production orders in accordance with the amount of products to purchase; and controls costs through the use of production and waste sheets.
7. Determines quantities of products needed for production and communicates daily with storeroom personnel to place orders for meat, dairy, and produce to ensure freshness and avoid spoilage.
8. Follows-up on preparation and production work in progress for catering activities to ensure appropriate presentation and prompt service. May need to go on-site to accompany deliveries for special events.
9. Researches new menu concepts, tests recipes, and introduces new menu options to to meet current customer trends and needs.
10. Ensures that food and labor costs are within budgetary guidelines.
11. Recommends changes in policies and procedures for a more efficient and economical operation.
12. Maintains assigned components of the departmental computer system relevant to the food production area.

Problem Solving

This position is authorized to hire, evaluate, discipline, and prepare salary recommendations for staff. The incumbent actively participates in continuous Quality Improvement activities and the department planning process, making recommendations and/or implementing programs pertinent to the production area. Challenges encountered by the incumbent inculde developing revenue-generating programs, and responding to on-going customer surveys to provide continuous quality improvement.