Assistant Manager, Culinary Operations

USNH Employees should apply within Workday through the Jobs Hub app

Reporting to the Dining Unit Executive Chef, this position assists in the overall culinary operation of the designated Dining Hall. Responsibilities include; menu and event planning, training/developing and supervising of culinary staff. Responsible for the control of food and production labor costs; food, equipment and supply ordering, using seasonal products and utilizing new food trends. Ensure food quality assurance, determine forecasting/acceptability of menu items and assist in recipe writing. Provides feedback to executive chef, monitoring/adjusting food quality and proper cooking techniques, review offerings based on guest observations. Maintenance of capital assets, safety/sanitation and security of the operation for its associates, students, and visitors. Manages receiving and storage associates including internal deliveries between operations. Supports, teaches and contributes to strategic initiatives and culture of UNH and Hospitality, such as sustainability practices through purchasing, continued culinary improvement, AASHE Stars and Green Restaurant Certifications.

This is an essential staff position in Hospitality Services and is necessary for food production/service operations through weather or other emergency conditions.

Duties/Responsibilities

• Ordering of food staples, beverages and supplies to ensure an adequate level of inventory based on best practices within the industry, utilizing the department's computerized menu management system, FoodPro.
• Manages the Warehouse Coordinator and receive food deliveries and distribution of goods between the dining halls.
• Oversee proper receiving, storage and flow of food through the production to service process.
• Maintain data to include patron counts, guest flow logs, waste tracking, MSDS sheets and required temperature logs.
• Derive purchase and par stock levels driven through forecasting and production service needs modules, including review of menu and recipe acceptability factors.
• Ensure timely and efficient delivery and presentation of menu items to dining plan holders and other guests.
• Supports, teaches, and contributes to strategic initiatives, such as Green Restaurant and AASHE Stars Certifications, Sustainability initiatives, Menus of Change focus and Guiding Star ratings.
• Support various culinary/operational functions as needed including menu writing, hands on coaching, training and supervising the unit food production department in the proper use of standardized recipes and the adherence to policies and procedures.
• Assigns, assists and schedules work of all culinary staff and supporting personnel involved with food production
• Ensure that products and offerings are of the highest quality and appeal, meeting guest expectations.
• General maintenance, housekeeping and safety/sanitation are executed to department and regulatory standards.
• Assist in managing labor hours, food cost and waste to meet budgetary expectations.
• Demonstrate and foster an outstanding level of customer service within the department.
• Receive regular direction and coaching from Executive Chef regarding business priorities and communicate, support and assist in executing program changes and activities.
• Use of observational skills and creativity to modify menu imbalances and recommend new trends/ideas.
• Assist in planning and execution of special events.
• Participate in Dining management and all-staff meetings.
• Schedule and facilitate production team meetings weekly and as needed.
• Assist in training and development of culinary team that fosters continuous improvement of individuals skills and enhancement of guest offerings.
• Independently manage, coach, evaluate and discipline full time, part-time, and student employees.
• Establish and monitor expectations for attendance, overtime and employee handbook standards.
  
  

Assist General Manager And Executive Chef In The Following

• Facility maintenance requests to preserve capital assets.
• Communication of menu and recipe modifications to front of house operations and act as support in pre-meal quality assurance auditing.
• Expectation of serving concept presence during peak meal periods and special events.
• Maintains all State of NH DHHS and HACCP safety and sanitation standards
• Other duties as assigned.
  
  

Based on business needs, position will be required to assist with production and service requirements, as necessary.

Minimum Qualifications

• Knowledge of multi-faceted food service operations, including quality food production and presentation.
• Demonstrated teambuilding and customer service skills.
• Competency in Microsoft Office and other industry related software to include food production software systems.
• Familiar with data entry, inventory analysis and power point presentations.
  
  

Ability to demonstrate culinary skills in formal educational settings and within national associations.

• Familiarity and experience with varied world cuisines, industry trends and new preparation techniques.
  
  

Associate degree in hospitality or culinary

• Experience in a college/university environment
• Serv-Safe Certification
• Public speaking/presentation skills
• Bi-lingual (Spanish/English)
• Knowledge with FoodPro food service software applications
  
  

The University of New Hampshire is an R1 Carnegie classification research institution providing comprehensive, high-quality undergraduate and graduate programs of distinction. UNH is located in Durham on a 188-acre campus, 60 miles north of Boston and 8 miles from the Atlantic coast and is convenient to New Hampshire’s lakes and mountains. There is a student enrollment of 13,000 students, with a full-time faculty of over 600, offering 90 undergraduate and more than 70 graduate programs. The University actively promotes a dynamic learning environment in which qualified individuals of differing perspectives, life experiences, and cultural backgrounds pursue academic goals with mutual respect and shared inquiry.

EEO Statement

The University System of New Hampshire is an Equal Opportunity/Equal Access/Affirmative Action employer. The University System is committed to creating an environment that values and supports diversity and inclusiveness across our campus communities and encourages applications from qualified individuals who will help us achieve this mission. The University System prohibits discrimination on the basis of race, color, religion, sex, age, national origin, sexual orientation, gender identity or expression, disability, genetic information, veteran status, or marital status.

Location:

Durham

Salary Grade

Exempt Staff 18