Administer food service operations for the Department of Residence Life & Dining Services responsible for overseeing and operating the Athletic Training Table at the High Altitude Performance Center. This position must be an effective manager and change agent who is dedicated to supporting the ongoing development of the Athletic Training Table. This position manages the production team, supervises safe operations, and models teamwork and excellent customer service. The Assistant Director directs food preparation, provides innovative dining opportunities, offers nutritious and appealing selections, and maintains high levels of quality and satisfaction for students, faculty, staff and guests. This position reports to the Director of Dining.
ESSENTIAL DUTIES AND RESPONSIBILITIES:
Oversee area(s) of University food service; develop and plan procedures to maximize operation effectiveness and efficiency.
Serve as a departmental administrator; advise chef/sous chef/ senior cooks on matters of policy and operating standards..Maintain current within the profession and contribute to the professional development of the staff.
Supervise production, and inventory controls; forecast food consumption using CBORD and maintain accurate records for ordering.
Plan and manage long-range and day-to-day activities of food preparation and service functions in such a manner that it ensures a sanitary, effective, efficient, and economical operation.
Assist with daily operations; inspect, prep, test, and evaluate all food taste,ingredients,quality and appearance
Work directly with athletic dietitian to develop menus.
Job will require providing meals to the football training camp 7 days a week during the month of August.
Plan special catering events for team coaches of various sporting groups or officials as needed
Ability to assign, train, and coach subordinates on the correct standards, recipes, and procedures to prepare and serve food.
Ability to ensure that all units are properly staffed and follow established hours of operation
Possess a strong understanding of hospitality.
Strong organizational, time management, and critical thinking skills.
Proficiency with Microsoft Office and ability to learn new software.
Flexibility in work schedule in order to meet business needs.
Must be able to routinely lift 30 pounds, with or without a reasonable accommodation.
Requires bending, twisting, pulling and pushing. Because of the nature of a food service operations and working in a kitchen, you must be able to work in extremely hot and cold conditions.
Work Prioritization & Management
Bachelor's degree in a related field or
At least 3-5 years experience in food service management
At least 5-7 years experience in the hospitality industry
Excellent written, oral, and verbal communication skills.
Experience using menu management software, such as CBORD Management Software
Associates degree in Culinary Arts
Complete the online application and upload the following for a complete application: cover letter, resume or C.V. and contact information for four work-related references.
UW is an Affirmative Action/Equal Opportunity Educator and Employer. We are committed to a multicultural environment and strongly encourage applications from women, minorities, veterans and persons with disabilities.
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Primary Location: US-WY-Laramie
Posted Salary Range From: 54600 :
Posted Salary Range To: 60,000+DOE :
Job Level: Manager with Direct Reports
Travel: Yes, 5 % of the Time
Unposting Date: Apr 26, 2019, 12:59:00 AM