This position reports to the Assistant Director of Operations. Provides oversight, supervision and direction to all hourly associates. Also assists in all facets of operations, food planning, food cost, inventory, special events, and other duties as needed. Excellent organizational, communication, and customer service skills needed. Must be able to develop and motivate a strong culinary team. A working knowledge of personal computer applications, computerized ordering, inventory, and recipe software skills required. Engages and forms close relationships with students, faculty and staff. A strong commitment to high-quality food production and presentation. Must be willing to work a flexible schedule that includes nights, weekends and holidays are essential. Full time - 40 hours per week, 52 weeks per year. This is a front of the house position.
Core Job Duties and Responsibilities:
Provides leadership, direction and supervision to all personnel.
Provide oversight of all of the dining operations: Community Dining Center Grab n’ Go The Cochary Pub France Perk MBWA – Manage by Walking Around Responsible for all aspects of customer service Taking care of the customer by anticipating customer needs Uses pre-service checklist prior to every meal Conducts daily pre-meal staff meetings.
Provides leadership, direction and supervision to all personnel. Acts a liaison between Chef Managers at station and back of the house production. Must be familiar with operation of all equipment & station set-up Ensures proper counter set up / presentation / product knowledge Ensures proper signage is being displayed: including digital menu boards and IPAD menus at stations. Oversees all aspects of dining center ambience to include: cleanliness, proper stocking of product and dishware. Enforces all Department rules and regulations. To include: Staff uniforms and professional appearance.
Responsible for monitoring customer flow during service and moving staff where needed.
Responsible for bringing forward all personnel concerns or issues. Administering disciplinary procedures under direction of Assistant Director when necessary. Responsible for Informing staff of any pertinent information.
Responsible for processing all forms in a timely manner.
Participates in sick call-in rotation coverage
Makes adjustments in staff schedules for personal days or switching shifts Follows proper time and attendance procedures by noting any deviations and the reasons on TCP summary sheets, making sure that all information is complete and accurate, and makes proper and justifiable adjustments in schedule to get work done Responsible for proper utilization and care of all equipment Oversees all aspects of proper and safe food preparation and handling, proper sanitation procedures. Conducts monthly sanitation audits.
Responsible for assisting in the training of staff in all aspects of food production procedures to include methods of preparation as well as proper utilization of appropriate equipment FoodPro Responsible in assisting in all aspects of inventory, inventory analysis, forecasting, checking and modifying all order information, updating ACI on a regular basis and service records Trains all staff on the proper utilization of the various components of the FoodPro system, when job applicable
Monitors staff to be sure that they are using and following standardized recipes
Responsible for work order maintenance and repair of all kitchen equipment.
Maintains professional and technical knowledge by attending educational workshops and reviewing professional publications.
Adheres to all college standards and policies.
Works closely with the Assistant Director of Purchasing.
Participates in management meetings and holds regular meetings for the kitchen staff.
Insures organization, cleanliness and proper rotation in all kitchen and storage areas. Establishes and maintains proper and firm sanitation policies using Serv-Safe standards, performs monthly sanitation audit and complies with all state and local laws.
Well-rounded culinarian background in a college (preferable in a college setting) who is passionate and knowledgeable of food trends. Leader in the foodservice industry including knowledge about global cuisines. Knowledge of sustainability issues and best practices. Experience positioning initiatives to gain popularity, visibility, and awareness to broad communities. Ability to work independently, to be a team leader, and to work as team member. Supervisory and managerial experience with diverse teams of people. Ability to monitor, track and evaluate performance and facilitate performance reviews. Experience in university or college food service.
Leadership experience in environmental initiatives, resources management, and teaching/presenting information. Strong communication skills. Excellent interpersonal skills to include demonstrated ability to resolve problems, create consensus and persuade diverse individuals to embrace sustainability goals. Must be computer literate, able to use Microsoft Office or equivalent software. Ability to market initiatives and “Tell The Story” throughout the new dining facility. For example- share/market foods that are local/regional. Minimum of 5+ years’ experience in Culinary leadership roles.
License/Certifications: Currently ServSafe Certified
Repetitive Tasks: Repeat the same physical and mental tasks, clarifying, information, directing, asking and responding to questions. Medium work: Exerting up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects.
Motor Skills: Employee is frequently required to stand, walk, sit, stoop, kneel, bend, use hands to type, handle materials, or manipulate tools used in performing the essential functions of the job, and reach with hands and arms.
Walking: Moving about on foot to accomplish tasks, particularly for long distances or moving from one work site to another.
Lifting: Raising objects from a lower to a higher position or moving objects horizontally from position-to-position. This factor is important if it occurs to a considerable degree and requires substantial use of upper extremities and back muscles. Speech/Communication Skills: Expressing or exchanging ideas by means of the spoken word. Those activities in which they must convey detailed or important spoken instructions to other workers accurately, loudly, or quickly.
Visual Acuity: Employee is required to have visual acuity to determine the accuracy, neatness, and thoroughness of the work assigned (i.e., custodial, food services, general labor, etc.) or to make general observations of facilities or structures (i.e., security guard, inspection, etc.)
Nearly always work indoors. Employee is subject to extreme heat . Temperatures above 100 degrees for periods of more than one hour occasionally for outside food service.
Hazardous Conditions: Employee may have contact with chemicals, fumes and moving mechanical parts.
Close proximity: Employee works somewhat close to other people, such as when sharing office space.
Social Interaction: Have a high level of social contact with students and other faculty.
Mount Holyoke College is committed to providing a safe and secure environment, supported by qualified employees that will allow all of its students, faculty, staff and those associated with them to successfully carry out the mission of the college. As a condition of employment, the College will conduct appropriate background checks for all new hires. Mount Holyoke has designated the Office of Human Resources as the office responsible for ensuring that background checks (CORI, SORI, Credit History, & Driver
Credential) are completed and utilized in the hiring process and Five College Office of Compliance and Risk Management as the office responsible for facilitating background checks as articulated in this policy.
Special Instructions for Applicants:
Apply online by application deadline. Application materials must include 1) a cover letter summarizing interests and qualifications, 2) a complete resume or curriculum vitae, and 3) contact information for 3 professional references.
Mount Holyoke College is a women’s college that is gender diverse. The College is committed to providing equal access and opportunity in employment and education to all employees and students. In compliance with state and federal law, Mount Holyoke College does not discriminate on the basis of race, ethnicity, color, genetic information, sex, national or ethnic origin, religion, age, physical or mental disability, marital status, sexual orientation, pregnancy, gender identity or expression, ancestry, veteran or military status, or any other legally protected status under federal, state or local law. The College does not discriminate on the basis of gender in the recruitment and admission of students to its graduate program.
Mount Holyoke College is an Equal Opportunity Employer.
Internal Number: 492669
About Mount Holyoke College
As the first of the Seven Sisters, the female equivalent of the once predominantly male Ivy League, Mount Holyoke established higher education for women as a serious endeavor. Our long, distinguished history of educating leaders arises from a powerful combination of: academic excellence in a global learning environment; a tight-knit, diverse, and international community; a worldwide network of influential alumnae; the conviction that women can and should make a difference in the world.