Senior Catering Chef - 502127
University of Richmond

Senior Catering Chef - 502127

SUMMARY:

The Senior Catering Chef is a member of the University's culinary and supervisory team. Under the direction of the Executive Chef, the Senior Catering Chef is responsible for assisting in the planning, organizing, and directing of daily food production functions, including presentation, service, safety, and sanitation practices.

RESPONSIBILITIES

Operations:

• Supervises and assists in all regular aspects of food production for catering, and commissary. May assist with retail and residential food production or operations as needed.
• Operates menu management software system. Monitors and adjusts production forecasting. Places food orders.
• Monitors food purchases for integrity of ingredients.
• Monitors food prices, purchase orders, inventory, and labor records to ensure accuracy.
• Works collaboratively to conduct ingredient and product testing; researches and develops new menus, recipes, and concepts. Tests and costs recipes to meet quality and cost standards.
• Collaborates with purchasing department to ensure accurate product specifications, product availability, and inventory.
• Coordinates the product flow and delivery of all catering and commissary orders.
• Supervises and maintains approved sanitation/HACCP codes and procedures in all production areas, and maintains all health and safety standards according to the Virginia health code regulations and departmental standards.
• Monitors and reports issues with the maintenance and care of facilities, equipment, supplies, and materials.
• Promotes the positive reputation of Dining Services and the University through effective public relations and communications with customers and staff.
• Manages special projects, as assigned.

Supervision:

• Provides leadership and hands-on direction, training, and supervision to food production staff utilizing current techniques in production, presentation, and service.
• Ensures all food production meet established standards for quality, presentation, temperature, and portioning.
• Assesses staff training and development needs; researches and assists in delivering appropriate training programs. Serves as a culinary resource to promote quality food services.
• Enforces Dining Services and University policies and rules.
• Provides coaching and guidance to staff.

Administration:

• Schedules staff and assigns duties.
• Opens or closes the facility according to established procedures.
• Maintains all required logs, records, and files.
• Performs annual staff performance reviews as assigned.
• Assists with required financial and related reports.

WORKING CONDITIONS/PHYSICAL EFFORT: This position requires long periods of standing and walking, and the ability to lift 50 lbs., in conditions that are often, hot, humid, or cold. Must be able to safely use and operate typical kitchen tools and equipment. Must be able to work outdoors in varying weather conditions, on occasion.

QUALIFICATIONS:

• Highly skilled in current culinary techniques and practices; extensive food and beverage knowledge.
• General knowledge of effective management and customer service principles:
  • Ability to communicate effectively verbally and in writing; good math skills.
  • Ability to supervise and train employees, and maintain order and discipline.
  • Ability to foster a cooperative work environment.
  • Ability to provide a high level of customer service.
  • Ability to deliver a high quality dining experience.
  • Skilled in the effective application of time management and organizational practices.
  • General knowledge of financial management and budget accountabilities.
• Ability to exercise flexibility and work under pressure to meet deadlines in a fast-paced environment with frequent interruptions.
• Thorough knowledge of food quality standards, safe food handling practices, and HACCP procedures.
• Strong computer skills; ability to learn new software programs.
• Required: Must have a valid Driver's License and be able to produce a driving record with a minimum of 3 years of driving history in good standing

EDUCATION & EXPERIENCE:

• Associate degree in a culinary field, or 5 years' experience as a cook in a high-volume foodservice operation required.
• Minimum of 3 years' catering supervisory/management experience, required.
• Minimum of two years' experience with menu management or hospitality software in a high-volume foodservice operation, preferred.
• Safe food handler certification preferred, or certification obtained within one year of hire. (This is dependent on the assigned unit.)

WORK HOURS:

• Full-time, exempt position
• Hours varies from 5 am to 2 pm, 6 am to 3 pm, 7 am to 4 pm, 8 am to 5 pm, 9 am to 6 pm and 10 am to 7 pm; 7.75 hrs./day; 38.75 hrs./week
• This position is designated as essential personnel and, during inclement weather and emergency situations is required to be available to the University as needed.

SALARY STRUCTURE:
Pay Grade 6 (Hiring Range $44,775.00 to $59,325.00 annually)

COVID-19:

The University of Richmond requires COVID-19 vaccinations for all students, faculty, and staff. The University allows exemptions to this requirement for religious, medical and strong personal conviction reasons. All newly hired employees must report their status within the first two weeks of employment.

ABOUT UR:

At the University of Richmond, we're creative, inclusive, and determined. We're Spiders, and our mission is to create positive change in the UR community and beyond. Located minutes from downtown Richmond, Virginia, the University of Richmond ( www.richmond.edu ) blends the intimacy of a small college with exceptional academic, research, and cultural opportunities usually found only at large institutions. There's only one place like Richmond.

UR is committed to developing a diverse faculty, staff and student body, and to modeling an inclusive campus community which values the expression of differences in ways that promote excellence in teaching, learning, personal development and institutional success. In keeping with this commitment, our academic community welcomes candidates from diverse backgrounds and candidates who support diversity. EOE

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