POSITION SUMMARY

The Assistant Manager Back of House (BOH) Operations is responsible for assisting the Food & Beverage Operations ( FBO ) team and Café Faculty in the successful daily operation of the Apple Pie Bakery Café (APBC).

The Assistant Manager BOH is also responsible for supporting the educational initiatives of The Culinary Institute of America ( CIA ) through applying the necessary systems and procedures that support the standards of operational excellence, safety, efficiency, and educational goals set by the CIA.

ESSENTIAL RESPONSIBILITIES

• Facilitates an open line of daily communication with FBO and Faculty in order to provide an exemplary learning atmosphere for students, a quality experience for guests, and an operationally successful café.
• Manages the training, execution, and completion of all side duties for BOH.
• Responsible for the supervision and timekeeping of all supplemental employees and manages the administrative aspects of the students participating in the Earn and Learn Program.
• Develops recipes, products, and techniques in conjunction with the Chef of the Café.
• Assists in the monitoring of food, beverage, and non-food costs by taking and controlling inventories.
• Orders and maintains necessary food, beverage, and non-food items for all restaurant service including ala carte, special events, tastings using the ordering system with all internal departments.
• Ensures display cases are filled and maintained throughout the day and assists with expediting food during service, maintaining quality control.
• Creates, posts and updates menu id packets, allergen charts and daily changes.
• Ensures that all products are stored and maintained properly.
• Reports and coordinates any required repairs with Facilities Department.
• Responds in a courteous and prompt manner to all guest questions, complaints and / or requests to ensure a high level of guest satisfaction.
• Any and all other duties as assigned.

REQUIRED QUALIFICATIONS

Education :

Associate’s degree from the CIA or similar institution, or equivalent experience in lieu thereof.

Experience :

One (1) year of savory and pastry experience in a bakery / cafe establishment.

PREFERRED QUALIFICATIONS

• Bachelor’s Degree from the CIA or equivalent.
• Valid TIPS Certification.
• Previous supervisory experience.

REQUIRED SKILLS

• Strong analytical, problem-solving, and conceptual skills.
• Strong teamwork and interpersonal skills; ability to be adaptable, dependable and handle multiple priorities simultaneously.
• Must display a high level of energy and self-motivation.
• Strong customer service skills.
• Detail oriented and thorough.
• Exceptional organizational skills.
• Knowledge of Point of Sales Systems, such as MICROS Simphony, Nowait, Eatec.
• Must be able to work in a fast-paced environment with demonstrated ability to manage multiple competing tasks and demands.
• Strong knowledge of food / beverage items and cooking techniques paired with an ability to pass on such skills to the students.
• Must have excellent communication skills.
• Must be able to write a recipe / menu and explain methodology.
• Must be able to lead a small group of individuals in the kitchen.

WORKING CONDITIONS

• Must be available to work nights and weekends as required due to business needs.
• Able to lift 50 pounds as needed.
• Able to stand for up to eight (8) hours at a time.
• Able to bend, stoop or reach as needed.

Last updated : 2024-06-21