Culinary Operations Manager
2 weeks ago
Job Type: Full-Time Staff
Department: Catering Services
Pay Grade: 28
Categories: Professional Staff Union (PSU), Food Service/Hospitality
About the University of Massachusetts
The University of Massachusetts is a leading public research institution known for its commitment to academic excellence and a vibrant campus life. Situated in a picturesque region, the university offers a dynamic environment enriched by cultural and intellectual diversity.
Position Overview
Reporting directly to the Director of Catering Services, the Culinary Operations Manager is tasked with overseeing the culinary production aspects of the catering department. This role encompasses food preparation, menu and recipe innovation, staff management, and the execution of culinary initiatives. The manager will collaborate with the Director to establish an annual food budget for the catering division.
Key Responsibilities
- Lead hands-on culinary production, providing training and oversight to chefs and kitchen staff in all facets of food preparation, including display cooking and cold food presentation.
- Educate culinary personnel on cooking techniques, portion control, and food presentation standards.
- Collaborate with management to enhance food merchandising for events.
- Develop specialized catering menus in partnership with the Director for unique events and promotional offerings.
- Create and refine recipes under the guidance of the Director.
- Manage food costs within the production areas effectively.
- Engage in quality assurance programs and continuous education initiatives, contributing to weekly production and sales discussions.
- Assist in recruiting and training new staff, providing leadership to a team of 5-8 culinary professionals.
- Work with the Director to formulate and adhere to the operational food budget, ensuring fiscal responsibility.
- Conduct weekly staff meetings to maintain effective communication and promote a positive work environment.
- Implement Standard Operating Procedures (SOP) and uphold HACCP principles to ensure food safety and sanitation.
- Coordinate with the Director regarding menu adjustments, procurement, and inventory management.
- Oversee back-of-house operations, ensuring safety, sanitation, and quality control during events.
- Support the implementation of menu management and inventory systems.
- Demonstrate a commitment to diversity and customer-focused service.
- Perform additional food and beverage duties as necessary.
- Bachelor's Degree in a related field or a culinary arts diploma from an accredited institution, with over 3 years of experience in high-volume culinary management.
- Sanitation Certification is required.
- Certification from a recognized culinary program, such as the American Culinary Federation (ACF).
- Experience with computerized menu management systems is advantageous.
- Ability to stand and walk for extended periods and lift heavy items as needed.
- Schedule may vary based on departmental needs, including potential weekends and evenings.
Level 28
PSU Hiring Ranges
Application Instructions
Interested candidates should submit a resume and cover letter. References will be verified at the finalist stage.
The University of Massachusetts is dedicated to fostering an inclusive environment and is committed to equal opportunity in employment and education.
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