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Under the direction of the Director of Dining Services, manages all aspects of food production for catering events and Valley View Cafeteria retail operations. Schedules and supervises the duties of 3 full-time, 8 part time and 40 student employees and their tasks. Responsible for the functional needs of the cafeteria and kitchen operations which include: hiring, training, and evaluation of food service workers.
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.
Graduation from an accredited institution with a Bachelor degree in Hospitality Management, Business Management or related field.
Knowledge of the operation/ management of a food service operation or a quick service restaurant, which will be including cost computations, comparative buying, etc.
Knowledge of culinary production, menu planning and development.
Skill in public and human relations interaction.
Skill in interpersonal communication and problem-solving.
Skill in decision-making.
Skills in evaluation subordinate performance and able to issue corrective action notices to ensure consistency in all operational management.
Ability to budget food costing analysis and preparation for department operation.
Ability to demonstrate critical thinking, analyzing abilities and problem solving agility.
Ability to plan, organize, manage, supervise, and direct the activities of a large retail operation direct production activities for catering departments culinary staff.
Ability to follow written and verbal procedures and instructions;
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