Culinary Production Manager I Campus Dining

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Campus Dining

invites applications for a

Culinary Production Manager I

to oversee scheduling, procurement and production for all menus in the residential dining hall. This includes, but isn’t limited to: proper ordering, receiving and inventory control procedures using the CBORD menu management system. The Food Zoo production manager will report to the executive sous chef for residential dining and is a participating member of the Residential Dining Menu Committee. This incumbent will assist in menu development, recipe selection, portion controls, and inventory procedures using the CBORD menu management system. This position will also assist in providing professional culinary administrative control over daily production for the residential dining operations including correct kitchen procedures, cooking techniques and presentation. The production manager is responsible for ordering, storage and inventory in excess of $1 million in food and supplies. This position will also order supplies following established guidelines for and promoting UMCD sustainability and local procurement.

The Food Zoo production manager will act as the liaison for the FMS administrator, UMCD purchasing manager, outside vendors and serve on various UMCD committees (Sustainability Committee, Purchasing, and Residential Menu) as needed. This employee will supervise and train student and classified employees. The Food Zoo receiving clerk and ingredient room cook (culinary associates) report directly to the Food Zoo production manager who writes performance reviews and provides performance management feedback.

In absence of the Executive Sous Chef and Chef de Cuisine, the Culinary Production Manager for residential operation directs and supervises the Food Zoo kitchen staff, including sous chefs, receiver, and multiple student employees.

This position requires incumbent to develop a working knowledge of skills and abilities that include:

Knowledge of the CBORD Food Management System or similar system or similar system including ordering, pre and post production reports, recipe development, short and long-term forecasting and inventory management.

Knowledge of food and supply cost control including shrink analysis and Profit and Loss review.

Knowledge of cutting-edge college and university board plan dining operations.

Knowledge of recipe development and quality control auditing.

Knowledge of menu option development for high volume operations.

Knowledge of food service equipment and service.

Active participation in appropriate professional organizations like NACUFS, ACF, etc.

Expertise with food, supply, capital purchasing, and state procurement processes.

Ability to interpret and analyze Profit and Loss statements.

Required Skills:

Knowledge of CBORD or other food management systems (FMS).

Experience with high volume food production ordering, receiving, storage and inventory procedures.

Professional management and supervisory experience.

Experience with high volume food service operations, equipment and equipment maintenance.

Ability to effectively train employees new to the workforce.

Experience with recipe development and production (quantity control) of high-quality food, menus, and dining experience.

Management ServSafe Certification or the ability to obtain certification within one year of employment.

Excellent written and verbal communication skills at a professional level.

Excellent computer skills and experience with the Microsoft Office Suite, spread sheets.

Experience with menu engineering and food forecasting.

Minimum Required Experience:

Two to four (2-4) degree in hospitality or food management or a related field and at least three (3) years directly related experience, or an equivalent combination of education and experience.

Preferred Qualifications

Two years’ experience in a high volume, progressive college or university operation, or equivalent.

Experience with college and university meal plans and residential dining operations.

Experience working with college students as employees and guests.

About Campus Dining and UM

At Campus Dining, our mission is to advance student success through exceptional dining experiences. Our vision includes innovative cuisine to inspire your world. Some of our shared values and guiding principles include:

IMPACT:

We commit to local, regional, and global environmental stewardship through sustainable business practices and agricultural economic development in Montana and our region.

PARTNERSHIPS

: We cultivate collaborative partnerships with our on and off-campus colleagues in support of the University’s mission.

INCLUSIVITY:

We respect and celebrate the contributions, rights, and dignity of our diverse employees and guests.

GUEST SERVICE

: The people we serve are our guests. We will exceed our guests’ expectations.

EXCELLENCE:

We exhibit passion, professionalism, integrity, loyalty, responsiveness, fiscal responsibility and innovation. We affirm, cultivate and value our employees through professional development.

The University of Montana is flagship, research institution with approximately 10,000 undergraduate and graduate students. It is located in Missoula, a culturally vibrant community of about 75,000, surrounded by mountains and three rivers converge. Abundant recreational opportunities in surrounding state and national forests and nearby Glacier National Park and Yellowstone National Park complement a thriving intellectual atmosphere. The University of Montana offers eligible employees a generous benefits package that positively separates UM from other local employers and offers many programs and policies to support work-life balance for its employees.

The University of Montana is an Affirmative Action/Equal Opportunity employer and has a strong institutional commitment to the principle of diversity in all areas. In that spirit, we are particularly interested in receiving applications from a broad spectrum of qualified people who would assist the University in demonstrating its five priorities for action

: Place student success at the center of all we do; drive excellence and innovation in teaching, learning, and research; embody the principle of “mission first, people always; partner with place; and proudly tell the UM story.

To learn more about the University of Montana, Missoula, and the State of Montana, please visit the links below.

University of Montana

Video: Mission First, People Always

UM on YouTube

City of Missoula

Video: There's This Place

Destination Missoula

Missoula Area Chamber of Commerce

The State of Montana

Visit Montana

Position Details

Position Title:

Culinary Production Manager I

Position Number:

119000

Department:

Campus Dining

Work Schedule:

Full-time, 1.0 FTE (40 Hours a week), Monday through Friday 8:00 am to 5:00 pm, 12 months/year, Position requires an alternative work schedule (hours vary according to the needs of the unit).

Salary:

$23.05/hr.

Union Affiliation:

FOCUS-MFPE

Probationary Period:

Six months minimum

Benefits Include

Insurance package, mandatory retirement plan, partial tuition waiver, and wellness program.

Criminal Background Investigation is required prior to the Offer of Employment In accordance with University regulations, finalists for this position will be subject to criminal background investigations. ADA/EOE/AA/Veteran's Preference

Reasonable accommodations are provided in the hiring process for persons with disabilities. For example, this material is available in alternative format upon request. As an Equal Opportunity/Affirmative Action employer, we encourage applications from minorities, veterans, and women. Qualified candidates may request veterans’ or disabilities preference in accordance with state law. References:

References not listed on the application materials may be contacted; notice may be provided to the applicant. Testing:

Individual hiring departments at UM may elect to administer pre-employment tests, which are relevant to essential job functions. Employment Eligibility:

All New Employees must be eligible and show employment eligibility verification by the first date of employment at UM, as legally required (e.g., Form I-9).

Must be eligible to work in the United State upon hire. Sponsorship is not available for this position.

Company info

The University of Montana
Website : https://www.umt.edu