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JOB ANNOUNCEMENT

 

 

Title:                Food and Beverage Manager/Executive Chef (Director 1/Manager)

                       

Job Class:        Administrative

 

Department:   College Center & Student Activities

 

Reports To:     Director of College Center

 

FLSA Status:    Exempt 

 

 

GENERAL SUMMARY

 

The Food and Beverage Manager /Executive Chef reports to the Director of the College Center. This position is responsible for the catering and food retail operations at Pueblo Community College through menu development, ordering, inventory, scheduling, and the management of retail services (including vending) and catering operation. 

 

The Food and Beverage Manager /Executive Chef will supervise production in order to ensure the implementation of culinary standards set forth by the Director of the College Center. 

 

The Food and Beverage Manager/Executive Chef is responsible for the development of his/her employees through a comprehensive training program designed for initial orientation and on-going employee development. 

 

In addition, the Food and Beverage Manager /Executive Chef supports the organization by providing support to the college in the following areas:

 

SPECIFIC DUTIES AND RESPONSIBILITIES

 

1.                  Plan, organize and supervise daily culinary operation of retail and catering services for the campus.

2.                  Oversee the management of the kitchen for both the College Center Food Service Operation and the Culinary Arts Department by directing and coordinating the work of production, dish room, equipment maintenance/repair and custodial needs of the area.

3.                  Plan and approve standards as well as create menus and recipes. Maintain proper production, safety and sanitation standards.

4.                  Direct and participate in the daily preparation of food items.

5.                  Evaluate the quality of raw food and ensure the quality of the finished products.

6.                  Plan, develop and supervise a culinary team using a comprehensive menu management program. Ensure overall consistency and high quality across the various operations; plan menus based on such factors as market trends, customer preferences and nutritional considerations; design recipes, determine appropriate ingredients and specify individual serving portion for each recipe. Develop menus in accordance with consumer tastes, nutritional needs, ease of preparation and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development.

7.                  Develop culinary training programs for food production employees and serve as a culinary resource to promote quality food services. Inspection of assigned units to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment and employee appearance.

8.                  Plan, develop and implement culinary production for special events and catered functions. Supervise and participate in the preparation and display of menu items for special functions.

9.                  Prepare operational reports and analyses setting forth progress, adverse trends and make appropriate recommendations.

10.              Maintain proper inventory controls for food, supplies, and equipment.

11.              Interview, select, train and evaluate supervisory and support staff. Handle corrective action process with human resources and make salary recommendations.

12.              Control revenue and expenses to ensure financial goals. Prepares monthly P&L statements for review.

13.              Ensure the highest level of customer service excellence. Respond to inquiries and concerns from faculty, staff, and students.

14.              Maintain college’s policies and procedures.

15.              Perform other related duties incidental to the work described herein or assigned by supervisor.

 

OUALIFlCATIONS

 

Required

1.                  Bachelor's degree in food service management, nutrition, dietetics, or hotel and restaurant management or related field with a strong emphasis in culinary arts plus three years of experience in the profession or an equivalent combination of education and experience.  Equivalent education and experience would include certification by a recognized culinary institution plus a minimum of 5 years experience.

2.                  Certified Executive Chef Credentials through the American Culinary Federation.

3.                  Demonstrated institutional, hotel, or restaurant culinary skills to include large quantity production.

4.                  Strong leadership, oral and written communication and organizational skills.

5.                  A documented history of continual service-and-quality improvement initiatives.

6.                  A proven track record of successfully controlling costs and managing annual budgets.

7.                  Experience with a computerized menu management system and office and industry software applications.

8.                  Ability to effectively supervise and train a diverse work staff. 

9.                  Ability to work flexible and demanding hours. 

10.              Commitment to working as a team member with a variety of departments within an organization.

11.              Ability to lift fifty pounds.

Preferred

1.                  College or university dining service experience.

2.                  Teaching skills.

3.                  ServSafe Certification (if the candidate does not have, must pass test to receive it within 6 months of hire date.)

 

NECESSARY SPECIAL REQUIREMENT

Must successfully pass a pre-employment drug screening and background check as a condition of hire.

 

APPLICATION PROCESS: 

Submit a PCC application, resume, unofficial transcript, and letter of interest addressing qualifications to:  Human Resources, AB-220, email:  pccjobs@pueblocc.edu.   PCC applications may be accessed at www.pueblocc.edu/aboutus/employment/ .

 

Released Date/Closing Date:  6/12/2009 – until filled {screening begins June 23, 2009}

 

Starting Salary Range:   $41,000-48,500 dependent upon position, experience, education & funding

 

NOTICE TO ALL APPLICANTS:  Former employees of the Colorado Community College System or one of its 13 colleges, who were disciplinarily terminated or resigned in lieu of termination, must disclose this information on your application.  All materials sent become the property of Pueblo Community College and will not be returned.  The State of Colorado must comply with the Immigration Reform and Control Act/1986.  If hired, you will be required to provide documents to show your identity and authorization to work.  This law applies to all persons hired.  Colorado fiscal rules require all new employees to be on direct deposit.  PCC is an equal opportunity employer.