The Production Manager Chef for Braiden Dining Center is responsible for monitoring the quality and quantity of meals produced and served by controlling food, labor and supply costs by ordering, receiving and allocating of resources for the procurement of all food and supplies. Braiden Dining Center serves between 1,500 and 2,000 meals per day, and the Production Manager Chef will serve in a supervisory role by managing kitchen staff who are responsible for ensuring complete staff compliance within established recipe-related procedures. This position also promotes safety, sanitation and accident prevention by managing daily operations.
This position will supervise (State Classified Dining Services I-IV) production assistants, production cooks and lead cooks, as well as oversee the work of part-time student employees.
Ensure quality of food production by requiring use of standardized recipes following pre-established menus. Ensure chef’s instructions are being followed. Adjust daily staffing patterns as necessary to cover production needs. Test recipes as needed for palatability and consistency. Evaluate samples from various vendors for menu application as needed. Motivate employees and reinforce high quality production and service standards on a daily basis. Hold staff accountable for completing necessary production paperwork. Observe and monitor operational services, presentation, product quality, variety and freshness. Ensure safety and sanitation guidelines in production and service areas are being followed using departmental operations manual, food sanitation manual, performance plan, and written and verbal communication from the university appointed sanitarian and safety official. Using the Computrition Purchase Requirements Report determine items needed & quantities to be ordered. Meet daily with staff to relay and exchange information. Advise, council, and guide employees. Resolve conflicts at step 1 of a grievance, as needed. Evaluate subordinates through performance evaluations. Evaluate employee performance using individual performance plans created for each employee. Observe daily performance and rate according to standard levels of performance. Utilize documentation and other pertinent records. Adjusting production schedules to assure that fresh products are being served. Relay changes in orders to vendors/storeroom. Assist in the planning and development of recipes for special events (i.e. buffets). Accept and reject vendor substituted items. Recommends price and product changes for catering menus, changes to operational policies and procedures and the repair and replacement of major equipment.
To apply, please submit (electronically) the following items directly to this posting: (http://jobs.colostate.edu/postings/50178) a resume, a cover letter that addresses your experience as it relates to the qualifications and responsibilities for the position, and contact information of three references. For full consideration, submit all materials by 11:59 pm MT on October 29, 2017 at http://jobs.colostate.edu/postings/50178
CSU is an EO/EA/AA employer and conducts background checks on all final candidates.
•Possess a degree from an accredited culinary institution, or four years of equivalent culinary experience. •Experience working with a variety of cooking styles and diverse culinary cuisines. •Experience with writing menus and/or recipes. •Possess three years of progressive supervision and leadership in foodservice
•Possess experience using computerized systems for inventory, ordering, and menus (i.e. FoodPro, Computrition, CBORD, MS Office, etc.). •Show working knowledge of a food safety program (i.e. HACCP, ServSafe, or other comparable food safety program). •Involvement with inventory, ordering and other purchasing functions. •Exhibit two years of experience working in a high volume food service environment (i.e., hospital, resort, college/university, country club, commissary, large-scale catering, etc. •Experience working in a college/university food service environment. •Demonstrated knowledge of and relevant ability with, culturally diverse communities among potential target and constituent populations.
CSU is a major Land Grant University in Fort Collins, Colorado, with approximately 25,000 students. Situated at the base of the Rocky Mountains,Fort Collins provides easy access to numerous outdoor activities.