Kitchen Manager- The Inn At Villanova University Ostuni

Kitchen Manager- The Inn At Villanova University
Ostuni
Puglia, Ostuni

Kitchen Manager - The Inn at Villanova UniversityTo view the position details and/or apply to a position, click on the View Details link below the Job Title.

If you have questions about the application process, please refer to the Applicant FAQ's. Posting DetailsPosting Number: 20244165SPosition Title: Kitchen Manager - The Inn at Villanova UniversityPosition Type: StaffLocation: Villanova, PARecruitment Type: Internal/External ApplicantsWork Schedule: full-time/12-monthsPosition Summary:The Kitchen Manager at the Inn at Villanova will assist with food production needs of the Inn to ensure superior food production.

Assist Chefs with innovative menu development, forecasting, purchasing, and proper training of kitchen personnel, execution, and follow-up.

Assist with monitoring the work of student staff in food production for all catered events and daily Inn activities and dishwashing staff.

Work with a positive attitude and as a team member and demonstrate respect for co-workers and student staff at all times.

Kitchen Manager reports to Sous Chef and Executive Chef. Duties and ResponsibilitiesProduction:Responsible for the production of food products for all events. Works closely with the Chefs in procurement of products. Co-responsible for the overall food quality at the Inn. Makes recommendations to the Executive Chef regarding new and improved methods of preparation. Enforces and supports departmental quality assurance. Provides support and trained personnel for executing catered and special events. Strives to stay on the cutting edge in terms of product selection. Assures compliance with standard recipes and production methods. Ensure that preparation and serving areas are clean and orderly. Assist in the production and support areas as necessary. Food Preparation:Assist Executive Chef in proper food production for high-end catering functions. Assist in planning, organizing, and executing meals for all catered events. Welcomes and understands dietary restrictions and makes adjustments as needed. Menu Development:Work with standard recipes, procedures, and policies. Test new or revised recipes. Assist in menu planning. Continuously research, train, and update techniques. Inventory Control:Requisition food and supplies from pantries. Forecasts food production quantities. Assist Chefs in the purchasing of all food and dry goods. Assist Chefs with monthly inventory process. Safety and Sanitation:Maintain required levels of sanitation. Maintain logs for refrigeration temperature. Ensures safe and sanitary working conditions. Human Resources and Leadership:May provide functional and/or administrative supervision of staff. Assist with selecting, training, and supervising production staff. Assists in leading a kitchen team with support and guidance. Minimum QualificationsFormal Education:High School degree required.

Four year degree in Hotel and Restaurant Management or Culinary Arts is preferred. Specific Job Knowledge:Demonstrate knowledge and ability to prepare wholesome foods in great volumes. Minimum Work Experience:Three years or more of progressive experience in upscale banquet catering. Work Skills:Excellent organizational, leadership, supervisory and communication skills. Equipment Knowledge:Experience working in various computer applications including POS and Inventory. Working Conditions/Environment:Routine exposure to extreme temperatures and mild chemicals. Preferred QualificationsPhysical Requirements and/or Unusual Work Hours: Occasional lifting of 50 lbs, and standing for extended periods of time.

Flexible Hours- must be available nights, weekends, and holidays as needed. References NeededMinimum Number of References Needed: 3Maximum Number of References Needed: 3Supplemental QuestionsRequired fields are indicated with an asterisk (*). Documents needed to complete your application:Required DocumentsCover Letter / Letter of InterestResume / Curriculum VitaeOptional DocumentsLetters of Reference (uploaded by applicant)Other Document #J-18808-Ljbffr