Culinary Production Manager
- Princeton University
- New Jersey, United States
- Salary Not specified
- Posted Date
- Feb 8, 2023
- Position Type
- Administrative, Business & Administrative Affairs, Food Services Management
- Employment Level
- Employment Type
- Full Time
Culinary Production Manager
Job ID: 2022-16051
# of Openings: 1
Category: Food Services and Dining
Princeton University invites applications for the position of Culinary Production Manager for the Department of Campus Dining. Chartered in 1746, Princeton currently has enrolled approximately 7,900 students and employs approximately 6,100 benefits eligible employees. As a research university, Princeton seeks to achieve the highest levels of distinction in the discovery and transmission of knowledge and understanding. At the same time, Princeton is distinctive among research universities in its commitment to undergraduate teaching. Interdisciplinary work is vital to Princeton and is reflected in a full spectrum of academic programs. 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 seven 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 activity-based learning. Our guiding principles are:
- Team and People: to inspire our team of hospitality professionals.
- 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.
- Oversees and assists the front-line staff in all aspects of food preparation and presentation.
- Supports the Chef De’Cuisine with innovation for the Residential Dining program by conducting research on global culinary trends, food marketing, and conscious eating habits to support 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 necessary.
- Assists and works closely with the Chef De’Cuinse with development of new menus, recipes and food ordering.
- Works in collaboration with students, residential college staff, faculty and culinary staff to plan theme menus and develop activity-based concepts to build community.
- Monitors systems for controlling the cost of goods, using available software and basic computer skills.
- Works closely to support all aspects of the residential dining operations.
- Must maintain quality control on all menu items to ensure the highest level of guest satisfaction.
- 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 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 daily basis.
- Attends and participates in department meetings/trainings as required.
- 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 residential dining facilities.
- 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 needs.
- Monitors maintenance and repair of kitchen equipment.
- Supports Residential Dining team in the day-to-day operation.
- Implements and supports Campus Dining’s sustainability and wellness initiatives for retail operation.
- Supports Campus wide Campus Dining events as needed.
Minimum Required Knowledge, Skills & Experience:
- Culinary degree from an accredited institution or equivalent technical experience.
- Valid Driver’s License.
- A minimum of 3-5 years culinary experience.
- 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 efficiently.
- 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 guests.
- 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.
- Essential Personnel
- 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 workday);
- Lift or carry up to 50 pounds occasionally (less than 33% of the workday);
- 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 workday);
- 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 height.
- 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 maintain balance.
- Knowledge of Local, State, and Federal Nutritional guidelines.
- 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.
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