Production Manager Chef - Fort Collins, United States - Higheredmilitary

Description

**Production Manager Chef**

Fort Collins, CO **Type:** Full-Time **Posted:** 10/12/2021 **Position Location**

Fort Collins, CO

**Research Professional Position:** No

**Posting Number:** AP

**Position Type:** Admin Professional/ Research Professional

**Classification Title**

Management I

**Work Hours/Week:** 40

**Proposed Annual Salary Range**

47, ,000

**Employee Benefits**

Colorado State University (CSU) is committed to providing employees with a strong and competitive benefits package that supports you, your health, and your family. Visit CSU's Human Resources website for detailed benefit plan information for permanent full-time and part-time faculty and administrative professional employees in the following University benefit areas: & .

**To ensure full consideration, applications must be received by 11:59pm (MT) on**

11/07/2021

**Description of Work Unit**

Housing & Dining Services is the largest department on the Colorado State campus with over 400 full-time staff and over 1,000 hourly and student staff members. More than 6,000 students live in campus housing. Located an hour north of the Denver metro area, Fort Collins is a culturally vibrant and progressive community of 137,000 and is often listed as one of the top five places to live in the U.S. The city is sited on the Front Range of the Rocky Mountain foothills with views of 14,000 foot peaks, and offers easy access to numerous outdoor opportunities.

**Position Summary**

The Production Chef Manager for Durrell Dining Center, which also includes, Durrell Marketplace and Durrell Express, is responsible for monitoring the quality and quantity of meals produced and served by controlling food, labor, and supply costs by ordering, receiving, and allocating of resources for the procurement of all food and supplies. Durrell Dining Center serves between 1,500 and 2,000 meals per day and the Production Chef Manager will serve in a supervisory role by managing kitchen staff. They are responsible for ensuring complete staff compliance within established recipe-related procedures. This position also promotes safety, sanitation, and accident prevention by managing daily operations.

**Required Job Qualifications**

Possess a Degree from an accredited culinary institution, or a High School Diploma/GED plus four years of culinary experience

Experience working with a variety of cooking styles and diverse culinary cuisines

Experience with writing menus and/or recipes

Possess three years of progressive supervision and leadership in foodservice

**Preferred Job Qualifications**

Possess experience using computerized systems for inventory, ordering, and menus (i.e. FoodPro, Computrition, CBORD, MS Office, etc.)

Show working knowledge of a food safety program (i.e. HACCP, ServSafe, or other comparable food safety program)

Involvement with inventory, ordering and other purchasing functions

Exhibit two years of experience working in a high volume food service environment (i.e., hospital, resort, college/university, country club, commissary, large-scale catering, etc.

Experience working in a college/university food service environment

Demonstrated knowledge of and relevant ability with, culturally diverse communities among potential target and constituent populations

**Diversity Statement**

*Personal and professional commitment to diversity and inclusion as demonstrated by involvement in teaching, research, creative activity, service to the profession and/or diversity/inclusion activities.*

**Job Duty Category:** Food Production Management

**Duty/Responsibility**

Directly supervise several production personnel which include Production Cooks and Lead Production Cooks (Dining Services II, III and IV). This includes the hiring, scheduling, and performance management for these positions.

Oversee all production staff within the Durrell Dining Center in regards to job performance and abilities.

Provide oversight of the operation and production of meals from established menus using standardized recipes and culinary methods to maintain high quality, nutritional standards, and safety & sanitation regulations.

Direct and participate in the production and culinary standards of quality food products and assures freshness by creating, developing, and amending production procedures and work assignments.

Evaluate the quality of raw food and ensure the quality of the finished products by promoting batch cooking and sampling of finished products.

Assist in the management of food and labor cost as it pertains to scheduling food production personnel and the procurement and use of goods/supplies for both food and nonfood items.

Analyze and assure proper amounts of foods and supplies are used within normal operating limits by observation and reviewing orders.

Adjust production and duty assignments by reviewing reports, observing and reviewing ordering practices.

Ensure use of standardized recipes at all times.Directly supervise several production personnel which include Production Trainees, Production Cooks, and Lead Production Cooks (Dining Services I, II, III and IV). This includes the hiring, scheduling, and performance management for these positions.

Oversee all production staff within the Durrell Dining Center in regards to job performance and abilities.

Provide oversight of the operation and production of meals from established menus using standardized recipes and culinary methods to maintain high quality, nutritional standards, and safety & sanitation regulations.

Direct and participate in the production and culinary standards of quality food products and assures freshness by creating, developing, and amending production procedures and work assignments.

Evaluate the quality of raw food and ensure the quality of the finished products by promoting batch cooking and sampling of finished products.

Assist in the management of food and labor cost as it pertains to scheduling food production personnel and the procurement and use of goods/supplies for both food and nonfood items.

Analyze and assure proper amounts of foods and supplies are used within normal operating limits by observation and reviewing orders.

Adjust production and duty assignments by reviewing reports, observing, and reviewing ordering practices.

Ensure use of standardized recipes at all times.

**Percentage Of Time:** 50 %

**Job Duty Category:** Culinary Training

**Duty/Responsibility**

Assist in providing culinary training and insight for special dietary requirements.

Provide training to staff on culinary methods to maintain high quality, nutritional standards, and safety & sanitation regulations.

Demonstrate and train production employees on proper techniques to bake, roast, broil, steam, fry, grill, chop, display cook, measure, mix ingredients, etc. by hand or power operated equipment.

Provide training and support to all food production staff, service staff and hourly employees in customer service, sanitation, and safety.

Develop and conduct training programs for product competency and skill enhancement.

Instruct staff on all food handling procedures and HACCP guidelines.

Train staff and verify accuracy of menu management system and reports.

**Percentage Of Time:** 25 %

**Job Duty Category:** Menu and Recipe Development

**Duty/Responsibility**

Assist with the development of Durrell Dining Center's cycle menus, themed events, and retail operations to ensure current trends are being offered and budgeted food cost goals are met.

Suggest changes to recipes, menus, and processes to the Executive Chef and Menu Management office.

Work closely with the Registered Dietitian Nutritionist in developing and implementing diet-specific menus tailored to food allergies, medical needs, vegetarian and vegan choices, Halal/Kosher offerings, etc.

Collaborate to plan, org