Position Information

Position Title Kitchen Manager

FLSA Exempt

Primary Responsibilities

The Kitchen Manager is the lead support to the Chef Manager of Dana Dining Hall, Catering, Concessions and respective satellite locations at St. Lawrence University. The Kitchen Manager reports to the Chef Manager and collaborates with other members of the management team to manage the day-to day operations. The person will efficiently supervise culinary staff in all food preparation activities, will train staff to use new recipes, cooking techniques, and proper equipment use. This position will have the responsibilities of purchasing under the direction of the Chef Manager. The candidate must be able to demonstrate culinary, supervisory and administrative skills at a high level.

General Duties:

In addition to the requirements for personal conduct which are common to all positions in the University, the following duties outline the major factors of the position. They are not all inclusive, do not set a priority sequence, or establish a ratio of work to be performed. Duties may vary in importance between departments and may be altered within the general framework of the primary function to satisfy changes in departmental activity.

• Managing inventory to ensure the kitchen has the necessary ingredients, supplies, and equipment.

• Ensuring the kitchen meets health and safety standards and that staff are trained in these areas.

• Placing food orders, overseeing food preparation and cooking, and ensuring timely delivery.

• Supervising all culinary staff to ensure proper recipe adherence, cooking and prepping techniques and food production.

• Assists with hiring and training of new employees, and continuous training of all culinary staff in an ongoing basis.

• Driving guest satisfaction by checking food quality, recipe adherence, and optimizing inventory.

• Assist Chef Manager in standardizing and testing recipes for all campus operations.

• Assist Chef Manager to forecast and adjust all menu production as needed.

• Uphold the established presentation techniques, expectations and set quality standards.

• Support the Chef Manager in controlling the budgeted goals and objectives.

• Responsible for using CBORD Net Fusion to enter production information, run reports and update recipes and menus as needed.

• Demonstrates knowledge and application of ethical business practices at all times.

• Assists with catering as needed.

• Assists in other areas of the department as needed.

  Minimum Qualifications

• Must possess an associate’s degree or higher from an accredited college, university, culinary school or other institute of higher learning in the culinary field or a high school diploma with a minimum of five (5) years of experience in a similar role.

• Minimum of five (5) years of related food service experience required. At least three (3) years of supervisory experience in related institutional food service.

• Excellent interpersonal skills: ability to interact with a diverse group of constituents (staff, students, peers and university personnel).

• Ability to work effectively in a strong service-oriented environment with frequently changing priorities and deadlines.

• Demonstrated commitment to high quality in food procurement and service.

• Ability to work effectively as a team member as well as independently.

  Preferred Qualifications

• Experience in higher education preferred.

  Salary $59,000 - $63,000 annually. Actual salary will be determined based on expeirence and other factors permitted by law.

  Status (FT, PT, Seasonal, Temp) Full-time (12 months)

  Posting Detail Information

  Posting Number ST01264

  Desired Start Date

  Open Date (to accept applications)

  Close Date (date applications will not be considered)

  Open Until Filled Yes

  Special Instructions to Applicant

Interested and qualified candidates please complete the online application form and upload the required documents in the “Applicant Documents” section of the application.

Review of applications will begin immediately and continue until the position is filled. Questions about the position may be directed to Marijo Haggett, Director of Dining Services, mhaggett@stlawu.edu.

All offers are contingent upon successful completion of a background (including criminal records) check.

Supplemental Questions

Required fields are indicated with an asterisk (*).

• • Do you have an associate's degree or higher?

• Yes

• No

• • Do you have a minimum of five (5) years actual on the job work experience?

• Yes

• No

• • Number of years experience working in a supervisory role?

• 0-1

• 2-3

• 4 or greater

  Applicant Documents

  Required Documents

• Cover Letter/Letter of Application

• Resume

• Diversity Statement (a brief statement about your approach or ideas for promoting diversity and inclusion)

• Contact Information for 3 Professional References

  Optional Documents