Responsibilities:

• Be a hands-on, working and training chef and prepare routine reports.
• Oversee kitchen activities, including food preparation, food presentation, and food portioning, kitchen organization, and sanitation.
• Coordinate training and professional development of staff.
• Supervise and train staff in the preparation and presentation of plated, buffet, and reception items, garnishing methods, trimming, cutting and boning meats, poultry and seafood, and product utilization, and waste reduction.
• Supervise and train staff in proper food handling, kitchen sanitation, and safety and federal, local, and state health code compliance.
• Supervise staff with responsibilities for planning, coordinating, and controlling work schedules, and following departmental procedures and policies.
• Work with the catering director to develop work goals and objectives based on interpretation of organization's plans and forecasts.
• Coordinate activities of one or more functions to effect unity and efficiency of the operation.
• Creative and inspired menu development, planning, and execution; theme menu planning; emphasis on meeting specific dietary needs of our customers, and a working knowledge of nutritional guidelines.
• Interact, present, and effectively “sell” catering food and services through various tastings and presentations to potential customers on a one-on-one basis.
• Select recipes and cost out food to achieve the necessary profit margins.
• Monitor inventory levels to determine when to reorder/requisition.
• Coordinate all food purchases.
• Prepare and monitor specification standards for supplies, materials equipment, services, etc.
• Negotiate with vendors and monitor issues concerning product quality, quantities, specifications, prices and rebates
• Monitor distribution systems of supplies, materials, equipment, services, etc., to determine if delivered/available when required.
• Forecast annual kitchen budget and analyze P&L spreadsheets to track progress and proactively implement solutions to any problem areas.
• Monitor placement of incoming supplies, equipment, and materials into prescribed storage areas.
• Maintain orderly, organized, and neat storerooms.
• Coordinate and perform inventories.
• Manage and utilize the menu/recipe/ingredient/event planning system.
• Manage equipment and facilities maintenance and requisition services as needed.
• Support and collaborate with other dining services or university departments to assist in the planning and execution of events or programs.
• Participate in professional associations and professional development activities and to remain informed of new developments in the culinary field.
• Participate in department management team meetings.

Qualifications:

• Comprehensive knowledge of culinary techniques with food production in catering operations and knowledge of vegetarian /vegan menu items and current trends.
• Recipe and menu development with the ability to be creative and flexible in meeting the needs of our diverse and demanding customer base.
• Costing and cost control methods and experience in forecasting budgets and analyzing P&L spreadsheets.
• Kitchen management with strong supervision and leadership skills and the ability to communicate effectively with all levels of personnel and customers.
• Ability to train staff on correct culinary techniques as it relates to a professional kitchen to maintain high quality and service standards.
• Computer experience in Microsoft Word, Excel, and experience in Catermate and Cheftec helpful.
• Servsafe certification.
• American Culinary Federation - certification is desired.

Salary:

DOE

Deadline:

Open until filled. Application review will start in early August.

Contact:

Barbara Sieger
barbara.sieger@Vanderbilt.edu