Chef Manager

The Chef De Cuisine for Vanderbilt Campus Dining is responsible for supporting the leadership and oversight of the day-to-day culinary operations in an assigned dining hall. The Chef De Cuisine will provide hands-on culinary leadership to facilitate a quality dining program with dining experiences that meet or exceed guest expectations and will support leadership in managing of the unit's annual budget. This leader will create and influence an operation built on integrity, respect, and excellence while maintaining relationships with employees, guests, support partners and other departments within the operation and university community. The Chef De Cuisine position reports to the General Manager and has interactions with staff, students, faculty, and external entities on a regular basis.

Duties and Responsibilities:

Leadership

• Promote the vision and core values of Vanderbilt Campus Dining.
• Ensure compliance with Vanderbilt Campus Dining policies, procedures, collective bargaining unit agreements and employment programs.
• Support financial management of the unit including assisting in forecasting and monitoring the annual operational budget while encouraging creative approaches to improve financial sustainability.
• Develop and maintain positive, professional relationships employees, guests, support partners and other departments within the operation and university community.
• Manage organizational changes and own messages being delivered to the team and serving as a link between managers and leadership to communicate concerns and ideas.
• Reinforce individual and team accountability for assigned tasks, monitor staff performance, coach employees and managers to effect changes in behavior, and implement appropriate action plans with deliverables when needed.
• Provide open honest feedback to hourly team members and are completing performance evaluations for team members.
• Assist with the development and implementation of new policies, procedures, and trainings.

Operational Management

• Develop recipes, source, create and execute high-performance menus for customers, with an emphasis on local, nutrient-dense, high-quality foods to optimize taste, nutrition, and menu diversity.
• Oversee kitchen activities, including food preparation, food presentation, food portioning, kitchen organization, and sanitation.
• Ensure performance expectations and work rules are clearly communicated and followed.
• Supervise staff with responsibilities for planning, coordinating, and controlling work schedules, and following departmental procedures and policies.
• Executes on the vision of Campus Dining and University leadership by continuously evolving and improving food quality, presentation, and service to drive guest satisfaction.
• Work closely with the Director of Culinary Operations, unit General Manager and dining Registered Dietitian to produce delicious, creative, and appealing meals and snacks that meet the nutritional demands of the customers.
• Designs seasonal and periodized menus that increase variety and drive excitement and overall engagement.
• Effectively utilize the menu management system to provide menu and nutritional information to customers.
• Fosters an atmosphere and dining experience that increases meal attendance and satisfaction.
• Coordinate, engage, and guide culinary staff regarding menu execution, ingredient utilization, equipment operation, kitchen flow, time management, food safety, and sanitation.
• Supervise hourly union staff and know, understand, and ensure compliance with Collective Bargaining Contract. This includes direct supervision and documentation of all disciplinary processes.
• Forecast annual kitchen budget and analyze P&L spreadsheets to track progress and proactively implement solutions to any problem areas.

Supervisory Relationships:

This position has direct supervisory responsibility over hourly food service employees; this position reports administratively and functionally to the General Manager (or other position, depending on location)

Qualifications:

• A high school diploma or GED is necessary.
• An associate degree from an accredited higher education institution with specialized training in Culinary Arts is preferred.
• 5 years of related culinary management and experience in developing a quality food program in a restaurant or hospitality environment is necessary.
• Strong record of business judgement including financial, and personnel management is necessary.