CHEF MANAGER (KOSHER KITCHEN), FREEMAN CENTER FOR JEWISH LIFE-STUDENT AFFAIRS at Duke University

Posted in Other 14 days ago.

Location: Durham, North Carolina





Job Description:


Duke University:



Duke University was created in 1924 through an indenture of trust by James Buchanan Duke. Today, Duke is regarded as one of America's leading research universities. Located in Durham, North Carolina, Duke is positioned in the heart of the Research Triangle, which is ranked annually as one of the best places in the country to work and live. Duke has more than 15,000 students who study and conduct research in its 10 undergraduate, graduate and professional schools. With about 40,000 employees, Duke is the third largest private employer in North Carolina, and it now has international programs in more than 150 countries.



Nature of Responsibilities:


Manage, coordinate and participate in the activities of the Freeman Center Café, following all Kashrut laws, to ensure efficient and profitable operation and to ensure the preparation of high-quality Kosher food while promoting a cooperative work climate.




Specific Duties:



Assist in management of Kosher kitchen, following all Kashrut Laws, and under the direction of the Residential Dining Assistant Director and Rabbinical Supervision; develop area budgetary recommendations based on fiscal requirements; ensure compliance with established budget; implement appropriate action to eliminate budget variances. 20%



Plan menus and forecast portion specifications to satisfy operational needs in accordance with departmental standards and cost and recipe information provided; determine food and supply needs for area; prepare specifications for purchases and order or monitor the requisition of food and supplies; maintain inventory control of food and supplies. 20%


Plan, schedule, supervise and participate in the work of assigned areas to ensure proper distribution of assignments, adequate manning and facilities for performance of duties, and prompt and efficient preparation of foods to meet the menu requirements and special unit needs; ensure food production quality standards are met and amounts are sufficient to meet expected need; make substitutions and changes to menu if warranted by situation; manage catered events according to established Kashrut laws. 20%


Maintain and administer standards for food production and handling, cooking, housekeeping, sanitation, safety, dress, alcohol control, security, cash control and employee hygiene in compliance with appropriate laws and regulations and policies and procedures; plan and conduct meetings with subordinates to ensure compliance with practices, and policies and to keep employees abreast of current changes and standards; train new personnel in proper procedures. Prepare operational reports and analyses setting forth progress, adverse trends and appropriate recommendations and conclusions; develop and recommend policies and procedures related to assigned operations; make recommendations for increased savings, reduced costs, and improved services; determine changes in selling prices and menu items as needed; propose new equipment purchases. 20%


Coordinate with University support components to arrange for services such as housekeeping, procurement, food preparation, and preparation of facilities, equipment and furniture. 10%


Manage various personnel functions including, but not limited to, hiring, performance management, disciplinary actions, grievances, promotions, transfers and vacation schedules. 10%





Required Qualifications:




Education/Training


Work requires an Associate's degree in Business, Accounting, Food Service or a related field to acquire appropriate knowledge of food service operations and budgetary control.




Experience

Work requires a minimum of four years experience in institutional food service, to include operations management, personnel supervision, quality control, inventory systems and fiscal management. Prior experience working in a Kosher kitchen and bargaining unit setting preferred.


OR AN EQUIVALENT COMBINATION OF RELEVANT EDUCATION AND/OR EXPERIENCE




Degrees, Licensure, and or Certification: ServSafe Certification


Minimum Qualifications

Education

Work requires an Associate's degree in Business, Accounting, Food Service or a related field to acquire appropriate knowledge of food service operations and budgetary control.


Experience


Work requires a minimum of four years experience in institutional food service, to include operations management, personnel supervision, quality control, inventory systems and fiscal management. OR AN EQUIVALENT COMBINATION OF RELEVANT EDUCATION AND/OR EXPERIENCE


Duke is an Affirmative Action/Equal Opportunity Employer committed to providing employment opportunity without regard to an individual's age, color, disability, gender, gender expression, gender identity, genetic information, national origin, race, religion, sex, sexual orientation, or veteran status.

Duke aspires to create a community built on collaboration, innovation, creativity, and belonging. Our collective success depends on the robust exchange of ideas-an exchange that is best when the rich diversity of our perspectives, backgrounds, and experiences flourishes. To achieve this exchange, it is essential that all members of the community feel secure and welcome, that the contributions of all individuals are respected, and that all voices are heard. All members of our community have a responsibility to uphold these values.

Essential Physical Job Functions: Certain jobs at Duke University and Duke University Health System may include essentialjob functions that require specific physical and/or mental abilities. Additional information and provision for requests for reasonable accommodation will be provided by each hiring department.