1.Direct the preparation, production and service of meals utilizing a standardized recipe file and established departmental policies and procedures. 2. Develop and monitor the operating budget and provide weekly updates; process weekly payrolls and maintain necessary documentation. 3.
Supervise and coordinate the activities of dining hall staff, consisting of cooks, pantry workers, general service assistants, desk attendants, student workers, and in some locations, an Assistant Manager and/or Manager-in-Training. 4. Provide ongoing coaching, training, guidance and direction to staff members; maintain positive employee relations and resolve issues in a timely and proactive manner; responsible for performance management of staff; participate in and respond to grievances. 5. Forecast meal counts and determine production quantities for menu items; prepare orders for food, cleaning supplies, paper products, small utensils, and other products as required. 6.
Supervise receiving and storage activities; responsible for sanitation and security of all storage facilities; maintain inventory records as instructed. 7. Direct the processing and preparation of food for catered events; coordinate arrangements with catering personnel to service event and supervise the service of the event; determine costs, compile and submit billing information. 8. Maintain excellent customer relations with masters, faculty, staff and students. 9.
Provide unit sanitation and adherence to proper food handling procedures. 10. Responsible for customer admittance procedures and records including cash control. 11. May perform other duties as assigned.
Required Education and Experience
Bachelor's Degree in Hotel/Restaurant Administration or a related field. Two year previous food production experience; or an equivalent combination of education and experience.
Background Check Requirements
All candidates for employment will be subject to pre-employment background screening for this position, which may include motor vehicle, DOT certification, drug testing and credit checks based on the position description and job requirements. All offers are contingent upon the successful completion of the background check. Please visit www.yale.edu/hronline/careers/screening/faqs.html for additional information on the background check requirements and process.
The Culinary Excellence Manager reports to the Managing Director/Executive Chef. This position has responsibility for overseeing production, culinary standards, sanitation and training for a large university's residential dining hall operation. In addition, as a member of the culinary team of Yale Dining, the CEM supports the organization's mission providing support to the department in the following areas: menu development, food specifications, training programs, special events and catering.
The intent of this job description is to provide a representative summary of the essential functions that will be required of the position and should not be construed as a declaration of specific duties and responsibilities of the particular position. Employees will be assigned specific job-related duties through their hiring departments.
Affirmative Action Statement:
Yale University considers applicants for employment without regard to, and does not discriminate on the basis of, an individual's sex, race, color, religion, age, disability, status as a veteran, or national or ethnic origin; nor does Yale discriminate on the basis of sexual orientation or gender identity or expression. Title IX of the Education Amendments of 1972 protects people from sex discrimination in educational programs and activities at institutions that receive federal financial assistance.
Questions regarding Title IX may be referred to the University's Title IX Coordinator, at TitleIX@yale.edu, or to the U.S. Department of Education, Office for Civil Rights, 8th Floor, Five Post Office Square, Boston MA 02109-3921. Telephone: 617.289.0111, Fax: 617.289.0150, TDD: 800.877.8339, or Email: email@example.com.