Kitchen Manager - Residential

Description

ABOUT KU MEMORIAL UNIONS/KU DINING:

KU Memorial Unions is a nonprofit affiliate of the University of Kansas that strives to make learning possible through transformative experiences that build healthy communities and support the education of leaders. As part of the Unions, KU Dining provides diverse and high-quality dining services across campus, offering a variety of meal options to meet the needs of students, faculty, staff, and visitors. KU Dining is committed to a culture that values innovation, empowerment, dignity, community, excellence, and safety.

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WHAT MAKES KU DINING A GREAT PLACE TO WORK:

• Work-life balance you won't find anywhere else in the hospitality industry
• Paid vacation, sick, and holidays
• Two months paid parental leave
• Affordable and comprehensive health, dental, and vision insurance
• Paid training
• Retirement plan with a 7.5% employer match

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ABOUT THIS JOB:

This Kitchen Manager plays a crucial role in supporting the General Manager of Ekdahl Dining Center (Mrs. E's) on campus, by overseeing various aspects of kitchen operations, including menu and recipe execution, cost control, and presentation. This position collaborates with the Culinary Manager to develop special event menus, seasonal offerings, and enhance food quality and variety. Kitchen Managers are responsible for supervising kitchen staff, managing purchasing and inventory, conducting training programs, and ensuring profitability through careful monitoring of financial records. Additionally, Kitchen Managers contribute to the development of new concepts, implement procedures, and participate in strategic planning.

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READ THE FULL JOB DESCRIPTION BELOW:

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Supervision Received & Given:

• Reports directly to the General Manager of an all-you-care-to-eat (AYCE) operation

• Oversees two full-time Chef de Cuisine and all Back-of-House staff within the facility

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Essential Functions:

1. Recipe Adherence & Training:

   • Implement and train all culinary staff on menu offerings, including special events and seasonal menus, ensuring consistency and adherence to recipes

2. Managing People:

   • Assist in hiring and training production staff, ensuring compliance with HR policies and procedures

   • Conduct training sessions to enhance food handling, culinary techniques, sanitation practices, preparation methods, and portion control

3. Financial Responsibility:

   • Monitor inventory levels and valuation to maintain accurate food costs

   • Review financial records and implement corrective actions as necessary

   • Assist in developing and planning budgets for dining production areas

4. Innovation:

   • Contribute to the development of new culinary concepts under the guidance of the Residential Culinary Manager

   • Stay informed on industry trends and presentation methods to boost sales and customer satisfaction

5. Organizational Support:

   • Provide recommendations on purchasing and product selection

   • Participate in long-term goal development and strategic planning

   • Develop and implement procedures for new concepts and assist in food preparation for special events and catering functions

   • Prepare budget requests for production areas and facility improvements

6. Quality:

   • Foster a culture of culinary excellence in presentation, taste, and food safety

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Required Knowledge, Abilities, & Skills:

1. Culinary Management: Expertise in managing and developing a kitchen in a fine dining or high-volume environment.

2. Work Assignment & Quality Assurance: Ability to delegate tasks and ensure high-quality preparation under time constraints.

3. Training Skills: Proficient in teaching new recipes and procedures to Back of House teams.

4. Performance Management: Skilled in counseling, setting priorities, and evaluating employee performance.

5. Computer Proficiency: Basic skills in using computer software relevant to kitchen management.

6. Communication Skills: Effective written and verbal communication abilities.

7. Purchasing Specifications: Capability to develop specifications for food and non-food product purchasing.

8. Team Collaboration: Ability to work harmoniously within a team environment.

9. Cost Control: Expertise in cost control through purchasing decisions, portion control, forecasting, and food preparation.

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Minimum Qualifications:

1. Education: High School diploma or GED equivalent

2. Experience: A minimum of 3 years of experience as a chef de cuisine or equivalent in a high-volume restaurant or equivalent setting with oversight of a culinary team of 10 . May substitute education for experience with a minimum of an Associate Degree in Culinary Arts.

3. Computer Skills: Proficiency in basic computer applications, including Microsoft Outlook and Word.

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Preferred Qualifications:

1. Education: Graduate of an accredited culinary school.

2. Experience: Executive Sous Chef experience in a large club, university, hotel, or fine dining restaurant.

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Full-time employment with the Union Corporation is contingent upon satisfactory completion of a background check prior to being able to begin work. This position is eligible for an employee referral bonus.

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The University of Kansas Memorial Unions is an Equal Opportunity/Affirmative Action employer and prohibits discrimination on the basis of race, color, ethnicity, religion, sex, national origin, age, ancestry, disability, status as a veteran, sexual orientation, marital status, parental status, gender identity, gender expression, and genetic information in the corporation’s programs and activities. Retaliation is also prohibited by corporation policy.

Salary : $55,000 - $60,000