University of Utah Job Description
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.
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.
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.
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.
250 East 200 South, Suite 125,
Salt Lake City, Utah 84111
Phone: 801.581.2169 Email: AskHR@utah.edu
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