Culinary Production Manager
# of Openings:
Food Services and Dining
Campus Dining is a dynamic and progressive
culinary organization responsible for the food program management
in residential dining halls, retail venues, and catering across
campus. The residential dining program consists of six colleges,
the graduate school, and a kosher facility. Catering offers the
campus community a broad range of services including high profile
receptions, full-service dinners, catering delivery service, and a
newly developed Food Truck, which currently offers two separate
menus. The retail dining program consists of eight cafes, a food
gallery located in the Frist Campus Center, a convenience store,
Prospect House—the University’s faculty and staff club, Palmer
House—a nine-bedroom guest house and athletic concessions.
Nutrition and sustainability are important
initiatives of Campus Dining. Menus provide options for a healthy
diet and promote well-balanced meals. Campus Dining also operates
an Allergy Awareness Program to assist guests with special dietary
needs. In addition, through Campus Dining’s Sustainability
Initiative, thoughtful consideration is given to the broader
context of social and environmental issues surrounding food
production, distribution, and preparation.
The Campus Dining food program is
culinary-driven based on culinary principles of healthy and
sustainable menus. The food program focuses on scientific research,
innovative menu concepts, and food and ingredients. Menus are
globally inspired and plant-centric which celebrate cultural
diversity and discovery. Campus Dining’s Culinary Council and a
team of Food and Beverage Professionals develop unique memorable
experiences for our students, faculty, and staff. Campus Dining’s
vision for the future engages our campus community in
Our guiding principles are:
Team and People: to inspire our team of hospitality
Service excellence: to deliver excellence in food and beverage
service and food and beverage production
Efficiency and effectiveness: to continually develop innovative
solutions that are fiscally responsible while being sustainable for
our community, health, well-being and the environment.
Principal Duties and
Oversees and assists the line staff in all aspects of food
preparation and presentation for retail units and off premise
Initiates innovation for the Retail Department by conducting
research on global culinary trends, food marketing, and conscious
eating habits to support an expansive multi-dimensional retail
experience that supports the campus community by providing variety
of healthy food options.
Maintains department standards for accuracy of recipes and
evaluates customer preferences, making menu adjustments as
Assists Chef De Cuisine with development of new menus, recipes
and food ordering.
Assists with the selection of special menus for a variety of
Monitors systems for controlling the cost of goods, using
available software and basic computer skills.
Works closely to support satellite café operations as well as
off premise catering events prepared in Retail.
- Maintains high level of food safety and sanitation standards.
Provides training (to include safe and proper equipment handling)
and supervision to all staff for these standards. Maintains quality
facilities through regular inspections of all retail dining
- Ensures compliance with all state, local, and university food
safety, work place safety, and HACCP policies and procedures.
Ensures a safe work environment through addressing safety concerns,
to eliminate safety hazards; investigates and reports incidents,
enforces safety work rules and procedures. Works with Environmental
Health & Safety to provide training programs.
- Works closely with the Campus Dining Wellness Dietician in
assisting students and guests with food allergies and special
- Monitors maintenance and repair of kitchen
Team & Training
- Provides guidance and feedback to the culinary line associates.
Supervises union employees to ensure compliance with the collective
bargaining unit agreement and adherence to University policies and
procedures. Administers performance appraisals; counsels and
disciplines employees as required.
- Provides continual positive leadership to motivate and engage
all associates. Participates in the hiring process of all culinary
team members with providing proper on-boarding, training, and
performance appraisals. Establish baseline expectations for
associates and provides guidance and feedback.
- Assists with planning, organizing, coordinating, scheduling,
food preparation and delegating responsibility to the team,
ensuring the goals and objectives of the operation are met on a
- Attends meetings/trainings as required.
Supports Retail in the day-to-day operation.
Implements and supports Campus Dining’s sustainability and
wellness initiatives for retail operation.
Supports Campus Dining events as needed.
Culinary degree from an accredited institution or equivalent
A minimum of 3-5 years culinary experience in a supervisory
Knowledge of culinary techniques: hot, cold, ambient, aspic,
garde manger, display cooking, and buffet presentations.
Knowledge of the health department’s rules and regulations,
including HACCP and ServSafe.
The ability to work independently with a high level of
accuracy, manage multiple priorities, and delegate tasks
Strong organizational and problem solving skills, attention to
detail, and the ability to meet firm production deadlines.
Must be effective at listening to, understanding, and
clarifying concerns and issues raised by team members and
Excellent interpersonal and communication skills with the
ability to interact with a diverse population.
Ability to work a flexible schedule, AM, PM, overnights,
weekends and/or holidays.
Valid Driver’s License.
Stand or walk up to 2 hours at one time for a total of 6-8
hours per day;
Sit for no more than 2 hours during an 8 hour day;
Drive for no more than 30 minutes at one time;
Lift or carry up to 30 pounds frequently (34 – 66% of the
Lift or carry up to 50 pounds occasionally (less than 33% of
Push or pull using forces up to 50 pounds occasionally (less
than 33 % of the workday);
Frequently use hands for simple grasping, fine manipulation,
pushing or pulling with forces up to 30 pounds (34 – 66% of the
Bend, squat, kneel, climb stairs, reach overhead, lift overhead
occasionally (less than 33% of the work day);
Lift up to 30 pounds in a range of motions from floor to
overhead; lift 50 pounds in a range of motions from floor to chest
Work under a range of temperature conditions (e.g., kitchens,
walk-in refrigerators and freezers, etc.);
Possess physical agility, full range of motion, and ability to
Knowledge of Local, State, and Federal Nutritional
Experience working in a unionized environment.
Basic knowledge of computerized food production systems.
Knowledge and experience with the use and maintenance
requirements of kitchen equipment.
Princeton University is an Equal
Opportunity/Affirmative Action Employer
and all qualified
applicants will receive consideration for employment without regard
to age, race, color, religion, sex, sexual orientation, gender
identity or expression, national origin, disability status,
protected veteran status, or any other characteristic protected by