Location: Carlisle,PA, USA
Reports to the executive chef of dining services. This position has responsibility for supervising and executing culinary operations within the salad department in support of dining hall, retail operations, and catering services, under the direction of the Executive Chef. The position also works with the Catering Manager, Senior Production Manager, and Head Baker to provide feedback, expertise, and culinary support to meet and exceed customer expectations. The team leader, through personal effort and balanced use of salad department staff, accomplishes the organization's mission by providing preparation and delivery of high quality, attractively presented products to the dining hall, retail locations, and catering orders. Ensures food production is completed to meet preparation deadlines, arrives at the proper location and time, at the proper temperature, with the appropriate quantities, garnish, and serving utensils. Ensures production and HACCP tasks are assigned and completed, to include recording leftover food quantities, proper storage, re-use, or disposal, and ensures area and equipment are cleaned, sanitized, and maintained according to equipment specifications.
Duties Include
* Organizes, supervises, and executes daily standard and gourmet culinary operations for salad department as dictated by production worksheets, recipes, function sheets, par levels, grocery orders, and other written or verbal directions from management. Coordinates the work of production staff through training, written or verbal task assignments, and hands-on production work. Coordinates production and training standards and related activities with the executive chef. Maintains proper production flow, safety, and sanitation standards. Evaluates the quality of raw food and ensures the quality of finished products. Includes cold preparation and hot cooking techniques.
* Uses reports from production software - as directed by the executive chef to ensure correct ingredients are identified and used; standardized recipes are consistently followed; and that pre and post-production records and HACCP logs are maintained. Assists executive chef with validation of recipes.
* Provides feedback to executive chef, senior production manager, and catering manager regarding quantities needed for par levels and forecasted events; product quality, quantity, and inventory; and the performance of production team members.
* Ensures high capacity and productivity of the salad department to support all dining services operations through development, supervision, and training of production team members that focuses on accuracy, consistency, and quality in all products; this includes addressing culinary skills and maintaining a clean, organized salad department area, adjoining storage areas, and proper care and maintenance of preparation and presentation equipment and small ware supplies.
* Coordinates and executes special menu samplings and tastings as needed. Supervises and participates in the preparation and display of menu items for special functions.
* Coordinates transfer of products from the salad department, kitchen, and bake shop to pick-up customers, caterers, dining hall staff, storeroom attendants, and special-dietary grocery customers. Responds to customers and staff in a manner that develops positive and harmonious relationships across the campus while supporting and enforcing college policies and procedures.