Location: Saratoga Springs, NY
Company: Skidmore College
Production. This position is responsible for providing leadership and training to all senior cooks, cooks, short-order cooks, and student workers for the daily production of food. The Production Manager also assumes all of the responsibility of the Executive Chef in his absence.
The Production Manager will work with 14 other Managers and will report to the Executive Chef of Dining Services. Primary Job Duties Responsibilities include supervision of daily purchasing of food and supplies for 9 satellite kitchens in the board operation and catering. Note: We have a full-time purchaser and receiver so this will only be certain times of the day and or week depending on time off. Takes daily
spot inventories in all locations to determine appropriate level of foods to procure. Assists with completing daily requisition forms and compares produce pricing weekly.
Will participate in all cuttings and works with the Management Team to secure the best product and price for the College. Works with the Executive Chef and Kitchen Manager to achieve ideal inventory levels for themed dinners, catering events and weekly board operations. Maintains daily production records and involves staff members from all areas of the Dining Services Team. Should be proficient with forecasting for upcoming meals. Works closely with Executive Chef, Kitchen Manager and Purchasing and Receiving Manager
to ensure all products are in house or a reasonable substitution is made.
Must be on the floor and be present for Full time staff to answer questions, offer advice and be sure all recipes are being properly followed. Works with all other Managers in Dining Services to be sure that we are all on the same page and up to date with any challenges or changes. Assures that the staff both Union and Student are following proper safety and food safety practices. Must be willing to work nights, weekends and longer days as operational needs dictate. Works with the Skidmore Sustainability and offers input on the Skidmore Community Garden, recycling initiatives, composting and other sustainable measures in the future.
Help create and constantly revise a 4-week menu cycle for the Board operation both Fall semester and Spring Semester and for our Summer Programs. Catering menus will also need special attention which the Production Manager will help assist in writing. Meets daily with the Director of Dining Services. Executive Chef and all Supervisors to review daily menus, schedules, production needs, catering and any call-outs. Must be on the cutting edge of the industry with menu concepts, trends, cooking methods and safety initiatives. Directs 60 Union Employees, and 400+ Student workers on a daily basis.
Must be able to communicate positively and calmly to student concerns and suggestions. Must be able to manage daily routines, interruptions, and still provide high quality food and exceptional customer service at all times. Proper planning, training, communication and follow thru are vital for the success of a Production Manager in Dining Services. Thorough knowledge of food quality standards, safe food handling practices, HACCP procedures, and knowledge of Food Allergens. Judgment, Discretion and Complexity The Production Manager should have excellent Culinary Skills, Menu writing skills and have a great knowledge of the Allergens and menu substitutions for them.
They should have a good understanding of food costs and how it affects the departments budgets. This is a hands-on position that will require the successful candidate to work alongside the full-time staff and students and give them direction on a daily basis. They will be constantly evaluating work habits and assisting employees in reaching their full potential. Overall, this is a key position that interacts will all students, guests, full-time staff and Managers and is responsible for food production of all menu items from the moment we receive the goods until it is served to the customer.
Holding daily production Meetings with the Team of Senior Cooks, and other members of the Team will be crucial to ensure that everyone is on the same page. Relationships and Resource Management The Production Manager will have both the Kitchen Manager and The Associate Supervisor of Purchasing and Receiving reporting to them and they will report to the Executive Chef. They must be aware of all Food Service Health Department requirements and be able to implement any changes needed.
This position will have the authority to hire, discipline, terminate, provide training, conduct interviews, handle grievances and issue performance expectations. Qualifications and Competencies Education : AAS Degree in Culinary Arts " Professional Chef" Bachelors of Science in Hotel & Restaurant Management or Business or Culinary preferred. CEC, Certified Executive Chef preferred, Serv-Safe Certification required. Experience : Seven years of experience in food service operations with a minimum of five years of progressive management experience in a high-volume food service operation.
In addition, a minimum of 3 years' experience in Production Management experience. Experience in Culinary Competitions is preferred. Must understand the importance of excellent customer service, cost controls, strong fiscal Management experience and experience working with Unions in preferred. Culinary Professional experienced with Resident Dining, Retail and Catering. A proven track record of building and maintaining strong relationships with all members of the college and University community. Proficient skill level with computerized management systems including ordering and recipe development.
Ability to lead a diverse staff with trendy new menu concepts and achieve quality results. Must be able to have excellent time management skills and must be able to multi-task in a very fast paced College/University environment. Must have strong analytical and leadership skills. Ability to handle crisis situations under extreme circumstances. Outstanding interpersonal and communication skills. Self-directed, highly motivated with a strong work ethic. Section 7: Physical Work Environment This position requires the successful candidate to be mobile and be ready to work indoors and outdoors for certain catering events and in remote kitchen spaces.
Some office work will be necessary as well lifting up to 35 pounds and being on your feet for the duration of your work day. Required documents needed to apply: On-line application Cover Letter Resume List of Three References Pay Range: $55,000-$65,000 EEO STATEMENT Skidmore College is committed to being an inclusive campus community and, as an Equal Opportunity Employer, does not discriminate in its hiring or employment practices on the basis of race, color, creed, religion, gender, age, national or ethnic origin, physical or mental disability, military or veteran status, marital status, interaction, interactionual orientation, gender identity or expression, genetic information, predisposition or carrier status, domestic violence victim status, familial status, dating violence, or stalking, or any other category protected by applicable federal, state or local laws.
Employment at Skidmore College is contingent upon an acceptable background check result. CREATIVE THOUGHT MATTERS. PDN-9adbc717-4d81-41bd-8969-200d7cc18a17
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