Job Description

　　Job title Catering Kitchen Manager

　　Reports to Director of Catering and Concessions

　　Department Three Pillars Catering and Concessions

　　FLSA Status Full-Time, Exempt

　　Position Summary

　　Responsible for management of all back of the house production for operations of catering and concessions units. The role supports the Catering Chef Manager to ensure high quality food is prepared, menus and recipes are executed properly and the kitchen staff is supervised in accordance with CDS policies and procedures.

　　Expected Hours of Work

　　This is a Full-Time position in which days and hours of work vary. The schedule is based on the customers’ needs which can be 24 hours a day, 365 days a year. Shifts include weekends, evenings, and night hours. The position requires a minimum of 47.5 hours per week, will include longer shifts and more hours during peak busy periods throughout the course of the year, and scheduled shifts can vary in length.

　　Essential Functions

　　Kitchen Supervision and Operations

　　Conducts daily pre-service, and follows up on daily side work.

　　Create daily prep lists and assign production work as needed to all staff

　　Monitors operations food or event food to ensure guest service and food standards are upheld.

　　Enforces high standards of facility and equipment cleaning and sanitation.

　　Ensures that ServSafe and the New York State Department of Health regulations of HACCP and food safety are followed.

　　Responds to guest comments and concerns.

　　Operates unit within the prescribed budgetary guidelines, assists in establishing food cost guidelines.

　　Hands on management is required

　　Proficient in all hourly positions with the ability to jump in and assist where needed.

　　Ensure the health and safety of employees and patrons during day-to-day operations and for special events in full compliance with CDS policies and government regulations

　　Ensure that staff are executing on quality control, recipe adherence and proper portion size for every guest.

　　Participates in subordinate coaching, counseling and disciplinary procedures.

　　Complete all necessary training and evaluation of the kitchen staff, in conjunction with the General Manager of the unit.

　　Communicate with front of house staff daily

　　Prepare and conduct regular meetings with the kitchen employees

　　Develops menus for catering, follows menu development procedures, completes food cost for menu items, and ensures menus stay within food cost budgetary guidelines.

　　Knowledgeable in all CDS kitchen operations and ability to assist in any location.

　　Responsible for preparing and placing food, paper and service ware orders.

　　Ensures stringent inventory and security controls.

　　Completes weekly inventory and food cost.

　　Accurate preparation of inventory, payroll, and other financial and operational statements as assigned.

　　Responsible for the ordering of all food and food related products ensuring that appropriate par levels are set and we do not carry an excess of inventory without running short

　　Education and Training

　　Associate’s Degree or higher in food service or related field preferred.

　　Desired Qualifications

　　Minimum 3 years experience in a high volume food service establishment, preferably catering

　　Exemplary customer service skills.

　　Exceptional organizational, interpersonal, and communication skills.

　　Good computer skills, including Microsoft Word, Excel and Vendor Purchasing/Inventory Programs.

　　Ability to deal with emergency situations and customer complaints.

　　Proficient knowledge of HACCP, food safety and sanitation standards.

　　Ability to work independently.

　　Valid driver’s license

　　Be able to work a minimum of 50 hours per week, to include a variety of day, night, weekend, and holiday shifts.

　　Work Environment

　　The work environment can be loud and busy. There is exposure to kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery falls.

　　The position operates in a kitchen environment where the employee is frequently exposed to heat, steam, fire, and noise.

　　Long, irregular working hours.

　　Exposure to extreme temperatures in coolers and freezers.

　　Physical and Mental Demands

　　The position is very active and the employee must be able to stand and walk for a minimum of 8 hours.

　　The employee is occasionally required to sit; climb or balance; stoop, kneel, crouch, or crawl.

　　While performing the duties of the job, the employee is regularly required to talk and hear.

　　The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures.

　　The employee must have the ability to use hands to finger, manipulate fingers; and reach with hands and arms, to stir, measure, pour, cut, chop, dice, and decorate, etc…

　　The position requires working taste buds, ability to smell, feel with fingers and visually inspect, include close and distance vision.

　　The employee must frequently lift and or move up to 25 lbs. and occasionally lift and or move up to 50 lbs.

　　Valid driver’s license and clean driving record required.

　　Ability to demonstrate safe driving practices.

　　Licensure/Certification

　　ServSafe Certification

　　Travel

　　May need to travel across UB campuses and may need to attend conferences, special events

　　Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.

　　Campus Dining and Shops is committed to ensuring equal employment opportunities without regard to an individual's race, color, national origin, sex, religion, age, disability, gender, pregnancy, gender identity, gender expression, sexual orientation, predisposing genetic characteristics, marital status, familial status, veteran status, military status, domestic violence victim status, or criminal conviction status. Employees, students, applicants or other members of the University community (including but not limited to vendors, visitors, and guests) may not be subjected to harassment that is prohibited by law or treated adversely based upon a protected characteristic. Campus Dining and Shops policy is in accordance with federal and state laws and regulations prohibiting discrimination and harassment. These laws include the Americans with Disabilities Act (ADA), Section 504 of the Rehabilitation Act of 1973, Title IX of the Education Amendments of 1972, Title VII of the Civil Rights Act of 1964 as Amended by the Equal Employment Opportunity Act of 1972, and the New York State Human Rights Law. These laws prohibit discrimination and harassment, including sexual harassment and sexual violence.

　　Requirements