College of the Holy Cross Careers

Description

• Assist with planning of dining menus and develop new ideas to enhance existing menu items.
• Engages in good supervisory practices to get the best from the team.
• Supervises daily operations in all areas. Prioritizes, delegates, supervises and oversees all area of production and assists as needed. 
• Ensures that all staff are following exact menu and recipe specifications.
• Be a problem solver and make sound decisions.
• Oversee supervisors of multiple retail locations. 
• This position is responsible for non-exempt job performance reviews and progressive discipline procedures.

• Review food costs, labor costs, inventory levels and waste logs with the location manager to ensure efficiency.
• If applicable complete the locations weekly inventory.

• Maintain high levels of attention to detail, ensuring compliance with company policies and regulatory requirements related to cash handling.
• Register reconciliation.

• Place retail menu ingredient orders with outside vendors. 

• Plans and organizes work logistics so as to create conditions for success. 
• All menu items are consistent, properly portioned, checked to be that they are of the highest quality and they are served at the correct temperatures.
• Offers daily training and guidance to the team as needed.
• Assures that all work areas are set up, properly stocked, rotated, organized, clean, safe and fully functional at all times.
• Oversees student/captain workers with routine tasks.

• Continually walks through the entire kitchen and serving area looking at products and offering guidance and support. 
• Schedule staff accordingly to ensure successful operations.

• Serves all guests when/if needed in a customer friendly and attentive manner.
• Will be called upon to service, set-up and/or clean-up catered events as needed.

• Accurately complete, transfers, production sheets, service records and inventory data for the FoodPro system.

• Must be comfortable in working with special dietary restriction students. Seek guidance from management with questions.

• Understands the importance of the food waste system. (Utilize FIFO)
• Follows all state and local food safety guidelines.
• Perform other similar or related duties as required or requested.

• All documentation is recorded accurately and timely.
• Follow all chemical guidelines (MSDS Sheets)
• Superior customer service and communications skills are needed to provide a welcoming, friendly and professional manner to all of our guests. 
• Follow all verbal and written instructions from managers/supervisors.
• Have the ability to frequently lift up to 25 pounds, occasionally lift up to 50 pounds and 100 with assistance. 
• All staff are considered to be emergency essential personnel and are required to report during times of inclement weather. 
• Schedule flexibility is important, you need to be aware of the academic calendar and special event dates. We will/may adjust schedules due to events on campus. 
• Be innovative as it pertains to your position. 
• Be comfortable sharing your suggestions and ideas for process or work improvements. 
• Comply with all safety and risk management practices, policies and procedures.
• Ability to succeed in a high-pressure environment.
• Ability to communicate with guests, co-workers and other members of the college community with professionalism and respect. 
• Offer training/support to co-workers, staff and students where applicable.
• Be sure to know and come to work each day with our department’s core values in mind.  
• Must adhere to the uniform standard as it applies to your position.

 MINIMUM QUALIFICATIONS FOR THIS POSITION

• Up to two years’ prior experience in supervising a retail staff for large volume dining/retail location experience is preferred.
• Ability to frequently lift up to 25 pounds, occasionally lift up to 50 pounds and 100 with assistance
• ServSafe Food Safety Certification or training is required. If training is not up-to-date, training/certification must be completed upon 3-6 months from date of hire.
• Food allergy training is essential and prior experience in special food allergy meal preparation is preferred. If a candidate does not have prior experience, the necessary training must be completed upon hiring. Initial training will include a review of information, departmental responsibilities and a recap of the Food Allergy Program.
• Excellent customer service and appropriate communication skills are needed in order to provide a welcoming, professional and safe environment for students and guests. Upon hiring the following additional training must be completed on a yearly basis: Title IX harassment training, Security awareness training.

 CORE COMPETENCIES

• Inclusion: Actively engaging with the values of the College by promoting a work environment that embraces diversity and demonstrating respect for the opinions and beliefs of others.
• Innovation: Performing one’s job with creativity and proactivity, improving procedures and problem-solving.
• Responsibility: Taking ownership of one’s actions and accountability for one’s tasks and duties.
• Collaboration: Exchanging information, ideas, and thoughts with others in a manner that is proactive and enhances partnerships.

• Defined Contribution Pension Plan 
• Tuition & Education benefits
• Wellness programs & ongoing Training and Development opportunities
• Generous paid time off