Job Description Summary

Organization's Summary Statement:

Reporting to the Associate Director for Residential Dining and managing a
comprehensive culinary team including an Executive Chef, a front-of-house
management team, and a Production Manager with support from the Senior Executive Chef, Nutritionist, and the Procurement team. This position is responsible for all aspects of overseeing, managing and operating the most prominent dining hall and largest production operation, the award winning 68,000-square-foot residential facility on UMD campus. The facility offers 12 with annual revenues of about thirty million.


Physical Demands:
This is an essential position and the incumbent must report to work when the campus is closed due to weather or other emergency situations. Must be able to work a variable schedule including weekends, nights, evenings, and holidays. Annual leave will not be granted for specific periods including the weeks preceding and right after the start of each semester, Maryland Day, Family Weekend, or special events. Must have the manual dexterity to operate equipment with or without accommodation and to lift up to 15 pounds regularly. The University of Maryland is a non-smoking, drug-free, weapon-free campus.

Must be able to lift 40 pounds on a regular basis and up to 75 pounds occasionally and stand, walk, and work on feet for long periods of time. Must be able to work in extreme weather, humidity, and temperature conditions including regularly working between 40 degrees and 90 degrees for extended periods and, from 15 below zero degrees to 40 degrees and from 90 degrees to 110 degrees for short periods of time.


Licenses/ Certifications:
Must have a drivers license valid in Maryland with 5 points or less.
*FMP and/or CEC certification preferred.
*Prince George’s County Food Service Sanitation Management Certification preferred.
*TIPS (or equivalent) Alcoholic Beverage Management Certification preferred.

Minimum Qualifications

Education: Bachelor’s degree from an accredited college or university.

Experience: Seven (7) years of experience in food or dining services. Two (2) years of experience supervising or managing professional staff.

Other: Additional work experience as defined above may be substituted on a year for year basis for up to four (4) years of the required education.

Knowledge, Skills, Abilities:

Knowledge of human resources policies and procedures, and federal, state, and other applicable human resources related laws, rules, regulations, and ordinances.

Knowledge of food safety, Hazard Analysis Critical Control Point (HACCP), responsible alcoholic beverage service and guest service.

Skill in oral and written communication.

Skill in the use of Microsoft Office and Google Suite products.

Ability to interpret and apply policies, procedures, regulations, and laws.

Ability to multitask while demonstrating a commitment to customer service and sensitivity to a culturally and ethnically diverse community.

Additional Job Details

Preferences:

Management experience in non-traditional dining facilities, preferably in a public university, and formal culinary training preferred.

Five Star commitment to Guest Services and the proven ability to provide hospitality that regularly exceeds guest expectations and instills a guest service work ethic in subordinate staff.

Outstanding ability to work collaboratively with diverse stakeholders, including faculty, staff, students, and coworkers from a variety of ethnicities, cultures, and socio-economic backgrounds. Outstanding interpersonal skills, the ability to build consensus, and outstanding leadership skills.

Strong knowledge of the principles and procedures of high volume food service operations and of restaurant and food service trends. Outstanding guest service, hospitality, and oral and written communication skills. Ability to lead and motivate a diverse work team with a range of skills at multiple locations. Skill and knowledge of food production and service, ordering food, beverages and supplies inventory control, food safety and cost controls, through knowledge of Department, University, State and Federal HR policies, procedures and laws. Ability to operate a variety of computers and use food production inventory, and HR software. Thorough knowledge of budgeting, financial statements and the principles of staff scheduling, cost control and inventory control, Basic knowledge of the principals of food production, cooking and preparation; of food and food service marketing, of food products and menu development; of foodservice environmental best practices; ability to read, interpret and im