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Vanderbilt University Chef Manager, Campus Dining in Nashville, Tennessee

The Chef Manager is responsible for all operational aspects of a quality dining program in our dining halls and is dedicated to providing culinary excellence through hand-crafted recipes and high-quality service tailored to students, faculty, staff, and University guests. This position is responsible for assisting in the development, leadership and oversight of the menu management processes and procedures with a commitment to providing value through the best-tasting, most nutritious and diverse menus possible. This position oversees pricing, budgeting, ordering, sales and financial targets, labor management and plays a large role in supervising staff while supporting productive employee relationships which embraces sustainability and influences a positive team environment.

About the Campus Dining Department :

Vanderbilt Campus Dining takes pride in the culinary creations served from our kitchens. Our Dining program is highly decorated, the winner of many prestigious awards in the food service industry, including Best On-Site Food Service Operation in the Nation, Best Food Service Operator, the prestigious Ivy Award, and many more. We have main dining centers, restaurants and cafes, convenience stores, and we employ over 300 employees.

Duties and Responsibilities

  • Develop recipes, source, create and execute high-performance menus for customers, with an emphasis on local, nutrient-dense, high-quality foods to optimize taste, nutrition, and menu diversity.

  • Oversee kitchen activities, including food preparation, food presentation, food portioning, kitchen organization, and sanitation.

  • Supervise staff with responsibilities for planning, coordinating, and controlling work schedules, and following departmental procedures and policies

  • Executes on the vision of Campus Dining and University leadership by continuously evolving and improving food quality, presentation, and service to drive guest satisfaction.

  • Work closely with the Director of Culinary Operations, unit General Manager and dining Registered Dietitian to produce delicious, creative, and appealing meals and snacks that meet the nutritional demands of the customers.

  • Designs seasonal and periodized menus that increase variety and drive excitement and overall engagement.

  • Effectively utilize the menu management system to provide menu and nutritional information to customers.

  • Fosters an atmosphere and dining experience that increases meal attendance and satisfaction.

  • Coordinate, engage, and guide culinary staff regarding menu execution, ingredient utilization, equipment operation, kitchen flow, time management, food safety, and sanitation.

  • Supervise hourly union staff and know, understand, and ensure compliance with Collective Bargaining Contract. This includes direct supervision and documentation of all disciplinary processes.

  • Forecast annual kitchen budget, and analyze P&L spreadsheets to track progress and proactively implement solutions to any problem areas

    Supervisory Relationships :

    This position has direct supervisory responsibility over hourly food service employees; this position reports administratively and functionally to the General Manager (or other position, depending on location)

    Education and Certifications:

  • A high school diploma or GED is necessary.

  • An associate degree from an accredited higher education institution with specialized training in Culinary Arts is preferred.

    Experience and Skills :

  • 5 years of related culinary management and experience in developing a quality food program in a restaurant or hospitality environment is necessary.

  • ServSafe Manager certification within 30 days of hire is necessary.

  • AllerTrain U certification within 30 days of hire is necessary.

  • Strong record of business judgement including financial, and personnel management is necessary.

  • Previous operational experience with a variety of food service applications and computerized menu management systems is necessary.

  • Ability to learn and adapt to new systems and applications is necessary.

  • Proficiency in Microsoft Office applications (Word, Outlook, Excel) is necessary.

  • Strong communication (verbal, written, interpersonal) skills and an ability to communicate effectively with a diverse population is necessary.

  • Ability to meet multiple deadlines and manage competing priorities is necessary.

  • Good professional judgment and ability to independently make sound business decisions is necessary.

  • Ability to frequently adapt to change and ability to remain calm in stressful situations is necessary.

  • Operational knowledge of industrial kitchen equipment (dishwasher, oven, ventilation systems, etc.) is necessary.

  • Strong communication (verbal, written, interpersonal) skills and an ability to communicate effectively with a diverse population is necessary.

  • Strong time management, organizational and multi-tasking skills and an eye for detail is necessary.

  • Manage people, maintain confidentiality and be accountable for Vanderbilt assets is necessary.

    Key Characteristics of a Successful Team Member in this Work Unit:

  • Acceptance of Feedback – Takes constructive criticism with grace, and makes improvements without taking it personally or holding grudges; when wrong, owns it – freely admits mistakes

  • Believes – Believes in the work being done and in the importance of the organization’s mission

  • Raises the Bar – Expects and delivers excellence; is a creative problem solver; is proactive; welcomes input on making things better -- places a high value on learning and getting better

  • Teamwork – Genuinely values teamwork and co-workers; make them feel valuable and important by acknowledging what they do well. Does not expect from others effort that one is unwilling to do themselves. Finds ways to acknowledge other’s strong suits.

  • Assumes the Best – Assumes that others are working as hard as you are on things that are as important as what you are working on; just because you do not know what someone does, it doesn’t mean they’re not doing anything

    Commitment to Equity, Diversity, and Inclusion

    At Vanderbilt University, we are intentional about and assume accountability for fostering advancement and respect for equity, diversity, and inclusion for all students, faculty, and staff. Our commitment to diversity makes us who we are. We have created a community that celebrates differences and lets individuality thrive. As part of this commitment, we actively value diversity in our workplace and learning environments as we seek to take advantage of the rich backgrounds and abilities of everyone. The diverse voices of Vanderbilt represent an invaluable resource for the University in its efforts to fulfill its mission and strive to be an example of excellence in higher education.

    Vanderbilt University is an equal opportunity, affirmative action employer. Women, minorities, people with disabilities, and protected veterans are encouraged to apply.

    Please note, all candidates selected for an offer of employment are subject to pre-employment background checks, which may include but are not limited to, based on the role for which they have been selected: criminal history, education verification, social media review, motor vehicle records, credit history, and professional license verification.