Kitchen Manager-Wilkerson Commons

Hiring Department:  Dining Services-Wilkerson Commons Dining Center

Minimum Hiring Salary/Position Classification:  $16.40/hour, Full-time, Benefited, Non-Exempt
Benefits: Includes single or family health care coverage, basic life insurance, EAP, retirement plan, tuition waiver, annual and sick leave.  Optional benefits available: supplemental life, dental, vision, long term care insurance, flexible spending account, supplemental retirement plans. 
Work Schedule: Must have flexible scheduling ability. Variable schedule: example Monday 6am-2:30pm; Tuesday - Friday 9-5:30pm; rotating weekends with starts at 6am or 12:30pm 

For full consideration, all application materials must be fully submitted by 5PM on the closing date.
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Position Details:   Complete Position Description is available as an attachment in the bottom right corner of this position announcement.

• Daily supervises staff in the production of food and the delivery of exceptional customer services.
• Insures that staff follows recipes, portion sizes, holding and serving temperatures, and other quality service guidelines.
• Insures that the staff use proper procedures and take the necessary safety measures around equipment.
• Checks to see that each staff is in proper uniform for their position.
• Reviews job responsibilities of staff.  Does job performance reviews of assigned staff.
• Exercises strong leadership practices.
• Trains the staff on proper customer service procedures/standards.
• Establishes/ maintains good working relationships with associates.
• Follows up to insure that all dining services standards are being met or exceeded.
• Assists in production as needed
• Demonstration cooking in concepts as directed
• Work with the preparation and disposal of fish, poultry, beef, lamb, pork and other meat products
• Adhere to all safety and sanitation policies which include removal of all jewelry and piercings (a plain wedding band is permissible) and wearing hair and beard restraints
• Completes Food Pro Menu Management duties within established time lines.    These include but are not limited to: Forecasting, service summaries, ordering and inventory control, and menu development and maintenance.  
• Does procurement of food and supplies for assigned areas.   This does include organization, arrangement, and stocking of supplies
• Reviews pre-cost reports and product cost information
• Maintains controllable expenses to meet or exceed established goals
• Reviews monthly P & L statements
• Backs up the Unit/Production manager’s menu management duties as assigned
• Maintains/promotes image standards in customer areas.
• Establishes/maintains rapport with guests.   Is present in the service areas to answer questions and handle concerns. 
• Answers customer questions and concerns
• Utilizes various business practices in all areas to maintain customer interest.
• Maintains high sanitation standards. 
• Calls in work orders.  Removes unsafe equipment.
• Maintains an organized and secured facility.
• Insures that an adequate number of staff is scheduled in each area to meet service requirement, but still maintain labor cost goals.
• Reads periodicals, magazines, flyers, and promotional materials to gain knowledge of new recipes as well as industry trends. 
• Attends unit and departmental meetings
• Ensures Staff are following UND and State Safety, Sanitation, and HACCP Policies and procedures.
• In the absence of the Production Manager or the Service Manager, assumes the role as manager on duty/in charge
• Performs other duties as assigned
• Rotate between locations as assigned.
• Works a flexible and variable schedule based on dining center needs
• Serves on Departmental Committees
• Attends food shows and conferences
• Participates in staff training
• Regularly mentors staff on service, production and quality standards
• Treats others with dignity and respect at all times and fosters a sense of camaraderie and goodwill in dealing with others 

This position will demonstrate the following competencies:

• Strong communication, interpersonal and organizational skills 
• Excellent customer service, planning, prioritizing, problem solving and leadership skills  
• Demonstrated experience and knowledge of supervisory practices and procedures with the ability to lead, manage, train, evaluate, and coach staff employees
• Demonstrated problem solving skills and ability to rationalize and make decisions
• Read and comprehend reports and have basic math skills to complete reports
• Must be able to move 45-50 pounds and stand 3 to 4 hours at a time   
• Self-motivated
• Ability to motivate and direct others
• Ability to make timely decisions and deal with stressful situations
• Have an optimistic attitude, high degree of integrity, and a strong work ethic
• Advanced experience in the areas of cooking techniques, food specifications

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Minimum Requirements:

• Two year degree in an HRI Management/Culinary Art program or three years direct experience in lieu of degree
• Experience with food and labor cost formulas
• Experience with the materials, equipment and food used in the business
• Experience with computers and software programs including Microsoft Word, Excel, Outlook
• Three years supervisory experience with all age groups
• Valid Driver's License
• Successful completion of a criminal history background check

In compliance with federal law, all persons hired will be required to verify identity and eligibility to work in the US and to complete the required employment eligibility verification form upon hire. 


Preferred Qualifications:

• Experience with training staff in production procedures and processes
• Extensive experience with cooking methods, techniques and ingredients used
• Experience with FoodPro menu management or other menu management programs
• Three years of progressive experience in large volume food production
• NRA Serv Safe Certification

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All information listed in this position announcement will be used by Human Resources, the Hiring Department, and AAO for screening, interviewing and selection purposes.
 

Confidentiality of Application Materials
Note: Pursuant to NDCC 44-04-18.27, applications and any records related to the applications that identify an applicant are confidential, except records related to the finalists of the position, which are open to the public after the search committee has identified the top three finalists who will be invited to campus.

EEO Statement
UND is an Equal Opportunity/Affirmative Action employer.  All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity or national origin.  Women, minorities, veterans and individuals with disabilities are encouraged to apply.
 
ND Veteran’s Preference
North Dakota Veterans claiming preference must submit all proof of eligibility by the closing date. Proof of eligibility includes a DD-214 and if claiming disabled status, a current letter of disability from the VA dated within the last 12 months.
 
Clery Statement
In compliance with the Jeanne Clery Disclosure of Campus Security Policy and Campus Crime Statistics Act, the University of North Dakota publishes an Annual Security and Fire Safety Report.  The report includes the university’s policies, procedures, and programs concerning safety and security, as well as three years’ of crime statistics for our campus.  As a prospective employee, you are entitled to a copy of this report.  The report and statistical data can be found online at http://und.edu/discover/_files/docs/annual-security-report.pdf.  You may also request a paper copy of the report from the UND Police Department located at 3851 Campus Road, Grand Forks, ND 58202