Inside Higher Ed · 1 month ago
Director Of Culinary Operations
Providence, RI
Full-time
Onsite
Director/Executive
7+ years expBrown University is seeking a Director of Culinary Operations to oversee all culinary production actions within Residential dining and collaborate with Retail operations. The role focuses on ensuring food quality, safety, and financial goals while leading a team and developing culinary programs.
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No H1B
Responsibilities
Provide leadership to the Culinary Management Staff in Residential and Retail operations on all culinary production related actions
Meet departmental standards and assure a high degree of customer satisfaction
Responsible for achieving positive working relationships with all levels of managers, union employees, and student customers
Works with other department team members in implementing departmental goals and objectives
Plays leadership role in assuring customer satisfaction; actively participates in customer focus groups and regularly interacts with the customer base
Establish and maintain effective working relationships with campus community and private industry
Works on projects as assigned by the Director of Culinary Operations and Vice President of Dining Programs
Manage culinary production with a focus on leadership, menu, and service level development
Work in collaboration with The Residential Dining and Catering Directors to establish and review direction and programing
Be proficient in current culinary techniques and trends and apply same throughout the menu development process
Monitor post-costs to ensure proper forecasting results
Ensure adherence to all protocols and requirements related to CBORD® FSS (Food Service Software)
Develop and implement sanitation and safety training programs based on RI Food Code, OSHA, and ADA regulations
Primary contact for the RI Department of Health inspections
Work with culinary managers to ensure employees are trained in proper production techniques that maximize efficiency, minimize waste, and meet all standards of quality and food safety
Work with culinary managers to ensure time and temperature logs are completed accurately and promptly
Monitor and enforce standards of safety and sanitation
Oversee cleaning and maintenance programs
Develop and/or modify cleaning schedules as needed and ensure enforcement
Provide support with candidate selection of culinary staff for union positions
Provide leadership and oversight into the culinary production operations
Provide support/supervision of program with respect to the process, planning, staffing and culinary requirements
Ensure that all training standards are met and documented for new hires and all new training programs implemented
Complete performance appraisals for all direct reports and collaborate on performance appraisals for indirect union culinary staff
Qualification
Required
Bachelor's degree in culinary, food service management, or related, or equivalent combination of education and culinary experience
7 to 10 years' related experience with 5 years of experience effectively managing a culinary staff
RI Food Safety Manager Certification or equivalency required
Excellent knowledge of BOH systems, ordering, and inventory
Demonstrated culinary flair, sophisticated palate, and knowledge of current culinary trends required
Leadership skills with the ability to develop programs and lead initiatives
Effectiveness as a change agent, with the ability to think strategically, to turn innovative ideas and approaches into executable programs, and lead a diverse staff through ongoing changes in organization, processes, procedures, and technologies
Demonstrated ability to develop and implement strategies, plans and budgets in a complex, fast changing environment
Demonstrate ability to communicate effectively both verbally and in writing, and the ability to establish a cooperative work environment and create strong collaborative relationships with key stakeholders across the university with confidence and diplomacy
Strong interpersonal and communication skills, and the ability to work effectively with a wide range of constituencies in a complex and diverse community
Strong system skills including Microsoft Office, database and resources planning systems
Preferred
Certified Executive Chef (CEC) title by the American Culinary Federation (ACF) preferred
Production experience in a higher ed environment preferred
Experience working with union staff preferred
Experience with fine dining and/or high-end catering preferred
Company
Inside Higher Ed
Inside Higher Ed is the online source for news, opinion, and jobs related to higher education.
51-200 employees
Funding
Current Stage
Growth StageTotal Funding
unknown2022-01-10Acquired
2006-08-31Series Unknown
Leadership Team
Stephanie Shweiki
Director, Foundation Partnerships
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