Catering Chef Manager

Summary

Manages the catering function and food production to support foodservice operations and university events

Diversity & Inclusion

Embracing diversity for a richly inclusive community is a Guiding Principle at JWU. Our students, faculty and staff have varied backgrounds, experiences and perspectives that unite us as one community and contribute to our success. We are committed to enhancing the diversity of our workforce teams and we encourage individuals from underrepresented groups to apply.

Johnson & Wales University is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, age, sexual orientation, gender identity or expression, genetic information, national origin, disability status, protected veteran status or any other basis prohibited by law.

Essential Job Functions

• Manages the execution of campus catering food production, including coordinating the food ordering, preparation and set up of food, tables, chairs, and other necessary catering supplies and equipment; staffing; and event cleanup

• Follows standardized recipes and procedures to cook food, set up/ stock food stations and garnishes food for display, as appropriate for service

• Plans, prepares and cooks food in a timely manner to maintain quality of food, service and experience, in accordance with health code regulations

• Utilizes appropriate cleaning procedures for assigned duties so that products are acquired, maintained, and stored according to university policy and health code regulations

• Maintains food safety and operational logs

• Adjusts recipes and food preparation, as needed, according to guest request and specifications

• Prepares inventory lists, as needed, for food stations

• Operates assigned kitchen equipment, including cleaning and sanitizing

• Maintains and organizes food inventory and purchasing activities for the department and evaluates all products and ingredients

• Maintains sanitation and safety standards for catering activities, as established by the university

• Monitors the departmental budget

• Supervises and develops the department staff, facilitating professional opportunities to improve individual capability and managing performance against job accountabilities, department goals and established university, campus and department policies and procedures

• Supervises and manages student employees, as necessary, to enhance their academic and professional development

• Performs other duties as assigned

Required Qualifications

• Minimum of a bachelor's degree or a combination of education/certification(s) and/or experience suitable for the position

• Moderate amount of experience working in a management position in catering, foodservice or other related experience

• Obtain and maintain food safety managers certification approved by Conference for Food Protection

• Valid U.S. driver's license

• Availability to work nights and weekends

Please note:

Qualified candidates must live or relocate within a daily commuting distance of the Providence Campus location upon hire.

Applications are accepted on an ongoing basis until job posting is closed.