Summary

Under general supervision, supervises and coordinates the activities of food service personnel engaged in the preparation and serving of meals. Coordinates the acquisition of food items and functionally supervises the activities of other employees engaged in similar work. May occasionally have sole responsibility to open/close and supervise an entire facility.

Duties and Responsibilities

1. Develops and monitors budgets and sales goals related to food and labor costs; estimates daily and weekly production and inventory food requirements; coordinates inventory needs with menu forecasts.
2. Prepares work schedules and assigns personnel to meet production plans.
3. Inspects orders to ensure that all foods meet prescribed standards for presentation, temperature, and proper portioning; instructs food service personnel in accepted standards.
4. Prepares and/or supervises the preparation of a wide range of cold dishes, appetizers, and fillings for distribution to multiple food service sites.
5. Directs and/or arranges for the maintenance and care of departmental facilities, equipment, supplies, and materials in a manner which promotes efficiency, health, and safety.
6. Maintains food production records, reports, and department files as required.
7. Ensures adherence to established University and departmental policies and procedures, objectives, quality assurance programs, and safety standards.
8. May order food items directly from suppliers; evaluates suppliers to determine the best and most cost-effective sources of specific items.
9. Oversees other employees engaged in similar or related duties.
10. Performs miscellaneous job-related duties as assigned.

Minimum Job Requirements

• High school diploma or GED; at least 5 years of experience directly related to the duties and responsibilities specified.
• Completed degree(s) from an accredited institution that are above the minimum education requirement may be substituted for experience on a year for year basis.

Knowledge, Skills and Abilities Required

• Knowledge of supplies, equipment, and/or services ordering and inventory control.
• Ability to resolve customer complaints and concerns.
• Ability to monitor and/or maintain quality control standards.
• Ability to plan work schedules and assign duties; ability to provide or arrange for training.
• Records maintenance skills.
• Ability to supervise and train assigned staff.
• Ability to lead and train staff and/or students.
• Knowledge of organizational structure, workflow, and operating procedures.
• Ability to read, understand, follow, and enforce safety procedures.
• Knowledge of maintenance and care of culinary facilities, equipment, supplies, and materials.
• Ability to work both independently and in a team environment.
• Skill in cooking and preparing a variety of foods.
• Organizing and coordinating skills.
• Ability to coordinate quality assurance programs in area of specialty.

Conditions of Employment

• Possession of a valid New Mexico driver's license is a requirement for this job.
• Ability to obtain State of New Mexico Food Handler's Certificate, where applicable.
• Successful candidate must submit to post-offer, pre-employment physical examination and medical history check.
• Must maintain certification status.

Working Conditions and Physical Effort

• Moderate physical activity. Requires handling of average-weight objects up to 25 pounds or standing and/or walking for more than four (4) hours per day.
• Work environment involves some exposure to hazards or physical risks, which require following basic safety precautions.
• Work may involve moderate exposure to unusual elements, such as extreme temperatures, dirt, dust, fumes, smoke, unpleasant odors, and/or loud noises.

The University of New Mexico provides all training required by OSHA to ensure employee safety.

Revised Date: 03/20/2017