Kitchen Operations Manager

The hiring salary for this position is $58,500.

The CIA offers a substantial benefits package that includes medical coverage available at no cost to qualifying employees, dental insurance, vision insurance, life insurance, short and long term disability insurance, retirement savings plan with high employer contributions, a generous paid time off program, and more!

As the benefits package at the CIA results in a significant value above the base hiring salary for this position, we encourage you to apply so that our recruiters can share more information with you about the benefits of working for the CIA.

POSITION SUMMARY

The Kitchen Operations Manager for Food Enthusiast (FE) and CIA Consulting is responsible for the management of all facilities, including but not limited to kitchen, stockroom, classroom, dining and any other support facilities needed for the high-level execution of Food Enthusiast and CIA Consulting on-campus programming. This position is responsible for maintenance and/or the creation of all related standard operating procedures and coordinating the FE weekly schedules. The Kitchen Operations Manager is responsible for managing events through close collaboration with both internal and external groups and is also responsible for building and maintaining exceptional customer relationships.

ESSENTIAL RESPONSIBILITIES

• Trains Earn & Learn student work assistants; provide professional leadership and direction to student work team.

• Responsible for program management, collaboration and execution of all on-campus programs. This includes set-up, breakdown, inventory, maintenance and cleanliness of the kitchen, stockroom and any other support facilities.

• Requisitions, organizes, and maintains all supplies through proper purchasing systems, exercising best practices regarding cost control, inventory and budget maintenance.

• Collaborates and acts as primary liaison with internal warehouses to manage and ensure execution of custom FE programs.

• Acts as the liaison with Faculty member(s) to manage and ensure proper execution of all programs.

• Maintains a high level of customer service excellence and ensures exceptional level customer satisfaction for all programming.

• Responsible for working with a predetermined food and beverage budget; assesses and maintains budget; provides monthly reporting; assesses feasibility of current budget lines for future planning.

• Manages supply ordering and delivery, analyzes products ordering to limit waste and decrease food and beverage costs.

• Manages the set up and break down of customer dining experience; oversees the production and plating of customer menu as needed.

• Acts as a liaison between Chef Instructors and Content Manager to provide feedback on recipes, portion sizes, ingredient usage and suggest appropriate changes to increase customer satisfaction as well as decrease food waste.

• Builds client relationships through positive interaction and engagement both internally and externally, both professional and food enthusiast.

• Responsible for management of all aspects of kitchen organization and food safety processes.

• Any and all other duties as assigned.

REQUIRED QUALIFICATIONS

Education:

• Associate's Degree in related field or equivalent experience.

Experience:

• Minimum of three (3) years of experience in customer service, hospitality or food service-related field.

PREFERRED QUALIFICATIONS

• Bachelor's Degree.

• Previous experience in hospitality.

• Previous experience as a supervisor is an asset.

• Knowledge of NYS food handling laws.

• ServSafe Certified preferred.

REQUIRED SKILLS

• Demonstrated abilities in decision making and the exercise of good judgment and discretion.

• Strong teamwork and interpersonal skills; ability to be adaptable, dependable and handle multiple priorities simultaneously.

• Ability to work independently or in a team environment, and maintain collaborative relationships with all members of the team.

• Detail oriented and thorough.

• Strong computer experience, which must include abilities to work effectively with MS Office suite products, i.e. Word, Excel, PowerPoint.

• Knowledge of basic food ingredients and kitchen operations.

WORKING CONDITIONS

• Must be available to work nights and weekends as required due to business needs.

• Ability to occasionally lift and carry 50 pounds with assistance.

• Able to bend, stoop or reach as needed.

• Must be able to work in a kitchen setting and/or office setting.