Campus Pride Jobs

Job ID360853 LocationAll Other -See Job Description Job FamilyCampus Operations Full/Part TimeFull-Time Regular/TemporaryRegular Job Code7424DS Employee ClassCivil Service About the Job Overview Under the direction of the Arboretum Culinary Lead, the Executive Chef collaborates with the Arboretum Dining/Food Services team to develop, create, test, and implement menus, offerings, and culinary programming. Serves as the Lead Manager of the Main Production Kitchen. The Executive Chef is responsible for the day-to-day management of kitchen personnel and culinary activities in the Arboretum kitchens. The Main Kitchen's work consists of scratch, bulk production, produce preparation, bakery, catering, and grab-and-go items. This position provides oversight of recipe development and programming, consistency in production, quality, safety, and sanitation, and ensures that cost controls are in place and met. The Executive Chef also provides daily supervision, coaching, performance management, employee training, and employee retention of Dining/Food Services staff. The Executive Chef supports the organizational mission, in the following areas: food and ingredient specifications, production consistency, training programs, retail services, catering, and dining. Assists with long and short-term planning. Enforces objectives, policies, standards, and procedures of the Arboretum kitchens. Contributes to a positive, customer experience focused and harmonious work environment. This position oversees the Sous Chef as well as indirect supervision of Cooks & Food Service Workers, part-time students, and volunteers. Key Responsibilities 50% Main Production Operational Excellence -Ensures compliance with Food Safety audits -Observe and coach staff to ensure quality standards are being met -Plans, identifies, communicates, and delegates appropriate responsibilities and practices to team members to ensure a smooth flow of operations -Creates efficiencies in production and service areas. Makes recommendations for equipment purchases -Organizes, directs, and controls food preparation and service in a dining services operation which may include more than one unit. This includes food handling, portion sizes, and overall serving and presentation of food. Inspects food for taste, appearance, and consistency. -Inspects and ensures routine maintenance is performed. Communicates the need for maintenance or repairs of all supplies, and equipment in work areas -Audits, trains, coaches, and ensures that the team complies with health and food safety standards and regulations. -Supervises and/or ensures the completion of proactive and responsive food ordering, receiving, waste reduction, and product management 40% Team Management -Collaborates well with other managers, departments, and partners at the Arboretum. Listens and communicates well and models warm professionalism to their team. -Demonstrates a calm demeanor during periods of high volume or unusual events and manages smooth transitions thereafter to keep the unit operating to standard and to set a positive example for the operation. -Sets goals for the workgroup, develops organizational capability, and models how we work together. -Supports the Sous Chef in interviewing, hiring, training, supervising, performance management, coaching, directing the work of other employees, and evaluating employees engaged in cooking, food preparation, or service work. -Partners with the Sous Chef to schedule staff hours and assign duties. -Reinforces, coaches, and performance manages standards for personnel performance and guest service. Adjusts employee disputes within University policies and under prevailing contracts as applicable. 10% Financial/Business Analysis -Oversees accurate monthly inventories for areas under purview -Utilizes management information tools and analyzes financial reports to identify and address trends and issues in unit performance -Report costs, understands budget, respond to budgetary directive -Provides oversight of the food budget and makes necessary adjustments in response to volume and price fluctuations consistent with attaining unit goals Any of the assigned duties may take place at various dining locations across the Arboretum campus (i.e. Farm at the Arb, Oswald Visitor Center, etc.). Regular attendance is an essential qualification for this position Starting Salary Range (minimum to midpoint): $28.26/hr ($58,780yr) - $37.44/hr ($77,875/yr) Qualifications Required Qualifications (must be mentioned on application/resume): -BA/BS degree, plus at least five years of experience or a combination of related education and work experience to equal at least nine years. -Advanced knowledge of the following: food preparation, scratch cooking, culinary trends, vegetarian, vegan, and special dietary needs, allergy awareness, and sanitation regulations. -Experience in personnel management including hiring, supervision, evaluation, and succession planning. -Experience in progressively responsible leadership in a large volume non-commercial food service, convention, or hotel in a management capacity. -Advanced verbal and written communication skills, active listening, dynamic flexibility, critical thinking, and ability to multitask. -Proficiency in basic computer applications (Google Suite, Microsoft Office, Word & Excel) Behavioral Competencies: -Ability to lead by example -Willingness and ability to assist in other Eatery roles as needed (e.g. Sous Chef, Cook, etc.). -Maintains positive and transparent relationships with all partners. -Builds relationships and fosters collaboration with strategic partners on campus, in industry, and fellow colleges and universities -Models teamwork, collaboration, and positive relationships with all colleagues, departments, vendors, partners, and guests Preferred Qualifications: -Experience working with labor-represented work groups. -Demonstrated knowledge of production requirements, human resources and fiscal management -Familiarity with Food Service Software -ServeSafe certificate -HACCP certificate About the Department The Minnesota Landscape Arboretum is a community outreach unit of the University of Minnesota's College of Food, Agriculture and Natural Resource Sciences. The Arboretum is located west of Minneapolis/St Paul and its 1,200 acres traverse the municipalities of Chaska, Chanhassen and Victoria. As a member of the American Public Garden Association and an accredited museum through the American Alliance of Museums, the Arboretum is a tremendous public asset. Visitors engage with gardens, collections, natural areas, a farm, research demonstrations, youth and adult education, events and exhibits. For more information please visit us at: https://arb.umn.edu/ Benefits Working at the University At the University of Minnesota, you'll find a flexible work environment and supportive colleagues who are interested in lifelong learning. We prioritize work-life balance, allowing you to invest in the future of your career and in your life outside of work. The University also offers a comprehensive benefits package that includes: Competitive wages, paid... For full info follow application link. The University recognizes and values the importance of diversity and inclusion in enriching the employment experience of its employees and in supporting the academic mission. The University is committed to attracting and retaining employees with varying identities and backgrounds. The University of Minnesota provides equal access to and opportunity in its programs, facilities, and employment without regard to race, color, creed, religion, national origin, gender, age, marital status, disability, public assistance status, veteran status, sexual orientation, gender identity, or gender expression. To learn more about diversity at the U: http://diversity.umn.edu.