NACE Career Center

1. Manages the planning, preparation and warehousing of volume food production, and the University Bakery .2. Plans and schedules the delivery of food products, including baked goods to the University Dining residential, catering and retail operations on a daily basis in compliance with established university and departmental policies and procedures. 3. Manages, supervises, and coordinates the activities of staff including union workers. 4. Responsible for performance management, including routine job performance feedback and formal appraisals. 5. Develops and manages the staffing requirements for efficient daily operational volume food production, catering and bakery needs. 6. Ensures overall quality assurance for products and food preparation; manages the planning, ordering and warehousing of production. 7. Assures product rotation process is regularly executed and inventory is maintained within established guidelines while being fiscally responsible. 8. Manages all food ordering, production, storage and inventory. 9. Ensures that the highest food quality is achieved and proper SOP's are followed. 10. Manages catered and special events to include quality assurance in food, determines menu costs, compiles and submits billing information, each in accordance with the Dining policy. 11. Provides support to catering event staging center. 12. Maintains, develops, and modifies existing recipes to provide exceptional food quality and presentation. 13. Sets procedures for test kitchen and ingredient selection. 14. Manages all kitchen activities, including cook-chill and ware washing. 15. Manages the CSC operating budget and provides weekly updates; produces and maintains operational and other business reporting as required. 16. Manages attendance and weekly payroll for all employees; including the execution of disciplinary action based on attendance guidelines. Monitors and reports casual labor usage, as required. 17. Maintains excellent customer relations with internal and external clients. 18. Manages strict adherence to sanitation policies and safety procedures as well as proper food handling procedures. 19. Maintains working knowledge of production equipment including cook-chill. 20. Performs other duties as assigned.

Required Skill/ability 1:  Strong leadership, oral and written communication skills. Ability to effectively supervise and train a diverse work staff. Proven ability managing bargaining unit employees.

Required Skill/ability 2:  Strong and demonstrated ability with food service management systems or similar recipe development/menu management systems, database management, Microsoft Office, internet and e-mail.

Required Skill/ability 3:  A proven track record of successfully controlling costs and managing annual budgets exceeding $3 million dollars.

Required Skill/ability 4:  Ability to work flexible and demanding hours.

Work Week:  Flexible or Non-Standard (for anything other than Standard)

Posting Position Title:  Production Manager, Culinary Support Center

University Job Title:  Production Chef, Culinary Support Center/Catering

Bachelor's degree in a related field and a minimum of three years related experience or an equivalent combination of education and related experience.

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