Unfortunately, this job is expired as of 8/1/2014.
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Under general supervision, the Manager-Catering Food will market, sell and plan university catering services to internal and external clients. Oversees the management and production of the Canyon Park Cafe and all Culinary Arts (CA) catered events. Orders of food, food preparation, production and service of all food and beverages. Responsible for facility and equipment maintenance. Coordinates and schedules team members. Develops and monitors budgets and sales goals related to food and labor costs.
Graduation from an accredited institution with a bachelor’s degree plus three to five years of related experience, including two years of supervisory experience OR an equivalent combination of education and/or experience related to the Summary of Duties totaling at least seven years.
Experience in the culinary/catering field.
Culinary Arts degree.
Managers level ServSafe Certification, preferred.
Ability to withstand temperatures with the kitchen working environment, ranging from 0 to 100 degrees.
Must be able to properly lift 50-75 pounds.
Knowledge of faculty and/or staff hiring procedures, and campus policy.
Knowledge of marketing strategies, processes, and available resources.
Knowledge of supplies, equipment, and/or services ordering and inventory control in order analyze event requests and to access catering product and equipment requirements.
Skill in employee development and performance management.
Skill in examining and re-engineering operations and procedures, formulating policy, and developing and implementing new strategies and procedures.
Skill in the use of computers, preferably in a PC, Windows-based operating environment to allow for development and maintenance of record keeping systems and procedures.
Skill in customer service.
Ability to plan, cook and serve Café and catering menus to current CA standards of excellence.
Ability to develop and maintain record keeping systems and procedures.
Ability to communicate effectively, both verbally and in writing.
Ability to plan and execute a variety of menus. Ability to analyze event requests and to assess catering product and equipment requirements. Ability to supervise and train employees, to include organizing, prioritizing, and scheduling work assignments.
Ability to foster a cooperative work environment.
Ability to supervise and train employees, to include organizing, prioritizing, and scheduling work assignments to maximize employee development, and to stay within the university mandated hours worked regulations.
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