Position Summary

Coordinates activities of and directs training of food production staff and other kitchen workers engaged in preparing and cooking foods to ensure a high quality, efficient and profitable food service department. Ensures sanitation standards and applicable food handling process are maintained.

Essential Tasks

• Directly supervises location Residential Executive Chefs and Executive Pastry Chef.
• Works collaboratively with Location Managers to drive and achieve location goals. Schedule formal weekly meeting with Location Managers and attend Location Manager meetings.
• Oversees Executive Pastry Chef to ensure innovation, quality, and timeliness on all products for Residential, Retail and Catering are met. Bridge the two Dining halls pastry program to become more efficient and support campus more holistically. Schedule formal weekly meetings with Executive Pastry Chef and other departments as needed.
• Leads the Executive Chefs in the two Dining halls to ensure there are plans to innovate, improve quality and presentation and overall food program.
• Maintains friendly, efficient, positive customer service attitude toward customers, clients, and coworkers. Is responsive to guests needs.
• Enforces ingredient transparency standards of JMU Dining.
• Ensures all food safety practices/policies are implemented and followed, including PPE.
• Implements and executes established company policies, guidelines and procedures for all food and supplies purchased to achieve highest quality/price value and budget objectives. Meets or exceeds CPM goals. Maintains 100% Prima/Enable tablet compliance. Review and approve projected guest count before information provided to the Purchaser.
• Prima/Birchstreet & EBT expert and trains Culinarians as needed to maintain compliance and reduce cost. Ensures Residential locations utilize skip day ordering.
• Plans and participates in planning menus, acceptability factors and utilization of food surpluses and leftovers considering number of guests, popularity of various dishes and menu cycle. Ensures locations maintain inventory at established levels to meet budget objectives.
• Participates in the selection process of Executive Chefs, Hourly Sous, and Culinary Operations employees.
• Assist Culinarians develop and execute recipes for special events. Reviews menus and analyzes recipes to determine food, labor, and overhead costs.
• Creates plan to observe religious holidays for Residential locations, review with Culinary Director/DO for approval and ensure execution to include coordinating the ordering of special items.
• Observes methods of food preparation and cooking, portion size, and presentation to ensure food is prepared in a prescribed manner and cost control measures are followed. Tests cooked foods through taste and smell.
• Maintains established systems and training programs to provide a safe working environment. Complies with all Health Department and OSHA regulations and other local, state, and federal regulations.
• Monitors production needs for the Dining Halls and ensures schedules are properly written for all culinarians.
• Maintains compliance with Aramark's standards of operations. Always adheres to Aramark's Business Conduct Policy. Maintains all records and reports to ensure compliance with all local, state, and federal regulations and codes.
• Maintains compliance with all requirements of Federal, State and local regulations and guidelines including the Civil Rights Act of 1964, as amended, the Age Discrimination in Employment Act of 1967, as amended, and the Americans with Disabilities Act, as amended.
• Assists with recommendations and maintains a proactive HR function to ensure employee motivation, training and development, wage/benefit administration and compliance with established labor regulations and personnel policies and procedures.

• Position requires a Bachelors degree plus 2 years' culinary supervisory experience OR Associate's degree plus 3-4 years' culinary supervisory experience OR 6-8+ years' culinary supervisory experience.
• Ability to communicate (both verbal and written) effectively with clients, customers of client and support staff. Ability to write letters, summaries, and reports, using prescribed format and conform to all rules of punctuation, grammar, diction, and style.
• Ability to work with mathematical concepts such as probability and statistics. Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations.
• Requires management and leadership skills in addition to good planning and organization skills.
• Position requires the ability to work with confidential employee, client, and Aramark information.
• Previous experience with control food & labor cost, demonstration cooking, menu development and pricing and development of culinary team preferred.
• P&L accountability and/or contract-managed service experience is desirable.
• Lifting requirements. Position may require listing 50 pounds maximum with frequent lifting and/or carrying objects weighing up to 25 pounds.