Department of Dining Services
Location Supervisor for Culinary Development
The University of Connecticut has an opening for the full-time, non-state position of Location Supervisor for Culinary Development. Under the direction of a higher-grade management employee, this position will work with and for the Assistant Director of Culinary Development or his designee in a “hands on” working supervisory role. The main responsibilities for this position are recipe development, food quality standardization oversight, department culinary training, special event coordination/facilitation and other administrative duties. This position requires the ability to work a flexible schedule with occasional nights and weekends required. In addition, this position will support the Area Manager of the Central Production Kitchen in a supervisory capacity.
Essential Duties and Responsibilities:Works with unit management on an on-going basis to prepare test foods and to develop new menu items that meet desired cost structures.Prepares food for the purposes of demonstrations, culinary shows, on-going food and nutrition education and testing.Demonstrated creativity in the development of recipes, keeping current with food trends affecting the industry.Accurately forecasts product needs according to cyclical nature of business, avoiding the accumulation of excess inventory.Performs weekly audit and submits weekly report in compliance with recipe standards.Demonstrated ability to teach, coach and motivate employees on a daily basis while maintaining high standards and accountability.Holds employees accountable to their job descriptions and department and university policies.Working knowledge of policies and procedures of the department/university. May participate in annual evaluation process for supervised staff.Ensures proper pre-close, clean up and the closing of assigned location. Ensures compliance with all state and local health codes as well as all state, University and Dining Services policies and procedures, ensuring all safety and security mechanisms are observed and followed while on the job. Demonstrates proficiency in speaking in front of groups of 10 to 500 individuals.Attends and maintains appropriate department certification and classes.Supervises all phases of an assigned event.Monitors product levels during assigned shift.Makes deliveries and/or product pick-ups if driver is unavailable.Assist in teaching curriculum for first year college course.Demonstrated ability to build and maintain good rapport with constituencies within the immediate work group and with the greater diverse campus community, including but not limited to: student groups, faculty and staff.Demonstrated ability to resolve conflicts in a calm, fair and rational manner.Identifies and resolves problems in a timely manner, both independently and within a team environment.Responds promptly to customer needs and concerns. Solicits customer feedback to improve services, responds to customer requests for service and assistance, and meets all service commitments.Timely orders food and supplies through appropriate University contacts, maintains daily checklists and production records.Maintains organized bill payment records, consistently follows established University policies throughout bill paying process. Verifies for accuracy the incoming supplies against bills of lading and invoices.Writes in a clear, concise manner with the ability to convey information through the written word.Other duties as assigned.
Minimum Qualifications: Associates Degree or higher in Culinary or Food Service Management and six months to one year experience in an institutional food service setting (preferably in a college/university) of which at least six months must be in a supervisory capacity. May substitute two-year degree with an additional two years experience in an institutional food service setting and an additional one-year of supervisory experience.Verifiable culinary skills.Knowledge of menu planning and quantity food preparation.Working knowledge of Microsoft Word, Excel and Outlook programs.Serv-Safe certified or Serv-Safe eligible.
Preferred Qualifications: Working knowledge of FoodPro menu management system. Experience presenting culinary demonstrations to a large group.
Salary: The salary range for this position is $48,000 to $51,000 and is commensurate with experience and qualifications. Comprehensive benefit package that includes medical and dental insurance.
Interested and qualified candidates meeting the expectations may respond by submitting a cover letter, resume with references. The references should include the names, email addresses and phone number of three professional individuals associated with the candidate. Please mail your submission to DDS Location Supervisor for Culinary Development Search Committee, Attention: Samantha Courtois, One Bishop Circle, Unit 4071, Storrs, CT 06269 by 07/21/2017.