Assistant Foods Manager (Catering)

About UMass Amherst

The flagship of the Commonwealth, the University of Massachusetts Amherst is a nationally ranked public land-grant research university that seeks to expand educational access, fuel innovation and creativity, and share and use its knowledge for the common good. Founded in 1863, UMass Amherst sits on nearly 1,450-acres in scenic Western Massachusetts and boasts state-of-the-art facilities for teaching, research, scholarship, and creative activity. The institution advances a diverse, equitable, and inclusive community where everyone feels connected and valued—and thrives, and offers a full range of undergraduate, graduate and professional degrees across 10 schools and colleges, and 100 undergraduate majors. We believe every member of our university community can contribute to our ongoing success by striving for the highest level of excellence as we seek breakthrough solutions to mounting environmental, social, economic, and technological challenges in our world. 

 

Job Summary

Supervise and participate in the management of one or more food service areas; plan and oversee food preparation and service; estimate and order food and supplies; maintain inventory of supplies and materials in accordance with quality control standards; maintains records and make reports; supervise employees and students employed in assigned areas. Performs related work as required.

 

Essential Functions

• Participates in the determination of material and labor needs for assigned area, and the planning of menus.
• Supervises and may participate in the production and service of foods and beverages, ensuring that quality and quantity conform to established standards.
• Supervises the cleaning and maintenance of assigned areas and equipment. Ensures that cleanliness and sanitation requirements are met.
• Orders food, beverages, supplies and equipment; ensures that items are correct and in good condition when received; arranges for their appropriate storage and conducts periodic inventories.
• Maintains accurate records of food and beverages served; hours worker by employees; and sales and customer counts.
• Supervises the receipt of cash and the operation of cash registers in accordance with University and department cash handling procedures and policies.
• Formulates procedures and methods to minimize operating costs, in conjunction with unit management, and communicates same to subordinates.
• Responds to customer complaints as necessary.
• Trains and supervises employees directly and indirectly including hiring and assigning work.
• Acts as the unit manager during any absence and responsible for occasional weekend coverage of a unit.

 

Other Functions

Performs other duties as assigned.

 

Minimum Qualifications (Knowledge, Skills, Abilities, Education, Experience, Certifications, Licensure)

• At least five (5) years of full-time or equivalent part-time experience in food service work in a hotel, restaurant, cafeteria, catering firm, government or private institution or a diploma or certificate from a recognized trade, technical or vocational school at the high school level or higher with a major in-home economics, culinary arts, food services or food trades may be substituted for the required experience.
• Knowledge of the standard methods and techniques used in preparation and serving of food and beverage in a high-volume setting, preferably a college or university setting.
• Knowledge of the proper quality, appearance and condition of foods.
• Knowledge of the standard sanitation methods and techniques used in food handling and storage, and preventative maintenance procedures.
• Knowledge of general cash handling procedures and ability to enforce their application.
• Ability to judge the proper quality, appearance and condition of foods by sensory observation.
• Ability to follow oral and written instructions.
• Ability to give oral and written instruction in a precise and understandable manner.
• Ability to maintain accurate records.
• Ability to establish and maintain harmonious working relationships with a diverse population.
• Ability to supervise.
• Ability to work varied shifts and/or irregular hours (i.e., weekends, holidays, nights).
• Knowledge of the laws, rules, policies and procedures of the University and assigned unit.
• Ability to comprehend and operate a computerized menu system.

 

Preferred Qualifications (Knowledge, Skills, Abilities, Education, Experience, Certifications, Licensure)

• Ability to determine material