Division: Troop Café
Reports to: Executive Chef
The Manager of Culinary Operations is responsible for directing and coordinating the day-to-day activities of Troop Café and catering operations ensuring annual goals, compliance, and financial targets are met or exceeded. The incumbent will also support the Executive Chef as needed with sales and marketing.
Duties and Responsibilities
- Ensure overall effective management and the day-to-day operation of the cafeteria and catering operations
- Plan for production requirements for current and future meals including but not limited to procurement of food and supplies, merchandising, and scheduling of employees necessary for the cafeteria and catering operations
- Responsible for financial accountability for consumable supplies, food, and labor costs within the cafeteria and catering operation
- Ensure all staff meet requirements including but not limited to Center for Veterans Issues, Ltd. policies and department of health guidelines
- Run required reports and complete forms issued by Troop Café or customers
- Supervise, train, and maintain disciplinary and performance appraisals on all areas of responsibility
- Promote Troop Café and CVI within the community to enhance its public image and to obtain support for the achievement of mission related activities
- Assist with training students in obtaining skills in the culinary arts through the curriculum based program
- Have a clear understanding of the inventory management system
- Provide back-up to staff in case of emergencies, illness or vacation time
- Perform other duties as directed
Other Skills and Abilities
- Possess a high level of culinary experience in the management of kitchen and catering operations
- Possess strong organizational skills, be self-motivated and initiate a systematic approach to problem-solving including independent judgment
- Possess the ability to train students in the culinary arts and in the use of equipment to prepare food
- Possess the ability to understand and carry out oral and written instructions
- Possess the ability to take corrective action
- Possess the ability to think and react in a professional manner to emergency situations
- Associate degree in Culinary Arts
- Two years experience in Food Service management
- SafeServe Manager certified
- Reliable transportation
- Valid Wisconsin driver’s license and current automotive insurance
While performing the essential functions of this job, the employee is usually indoors, in a controlled environment, and experiences a moderate noise level in the work environment as well as above-normal temperatures in the kitchen and below normal temperatures in freezers and refrigerators.
Work is physical in nature and consists of walking, standing, bending, stooping, reaching, and carrying, and lifting to sometimes more than 50 pounds.
Two to three Food Service-Prep Cooks.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.