Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $75,000.00 - $85,000.00
Work Schedule
Day Shifts
Weekend Shifts
Night Shifts
Benefits
Health Insurance
Dental Insurance
Retirement Plan
Paid Time Off
Tuition Reimbursement
Holiday pay
tuition grant program
Job Description
Swarthmore College, located in the suburbs of Philadelphia, is a prestigious liberal arts college renowned for its combination of academic rigor and social responsibility. The college is committed to fostering an inclusive and diverse community, reflecting its core values of non-discrimination and inclusive excellence. Known for attracting students from across the nation and around the world, Swarthmore offers a unique learning environment amidst its 425-acre campus, designated as an arboretum. The surroundings include beautifully maintained gardens, expansive rolling lawns, a creek, wooded hills, and hiking trails through the Crum Woods, providing a serene and inspiring backdrop for both academic and... Show More
Job Requirements
- Associate’s degree in culinary or related field
- three or more years of experience in a high-volume food service establishment
- Serv-safe certification
- valid driver’s license
- ability to drive a box truck
- experience managing food and labor costs
- strong problem-solving skills
- commitment to excellent customer service
- experience working in diverse communities
- proficiency with Microsoft Office and recipe/inventory software
- budget development and management experience
- human resource management experience including hiring and training
- excellent communication skills
Job Qualifications
- Associate’s degree in culinary with three or more years of related experience in a high-volume establishment, or an equivalent combination of education and/or experience
- Serv-safe certification
- valid driver’s license
- ability to drive a box truck
- demonstrated experience in managing food and labor costs
- strong problem-solving ability and a commitment to providing excellent customer service in a diverse community
- proven record of teamwork, collaboration, and partnership with various operations, services, colleagues, and programs
- proficiency in Microsoft Office, email, recipe software, and inventory systems
- experience in budget development, financial systems, and operating budget management
- experience with human resource management skills including the selection, training, supervision, and evaluation of nonexempt staff
- excellent verbal and written communication skills
- bachelor’s degree in culinary, food service administration, institutional management, nutrition, dietetics or related area preferred
- four or more years of progressively more responsible supervisory and administrative experience in a high-volume food service operation that offers a varying daily menu preferred
Job Duties
- Manages budgets for ordering and inventory control
- manages vendor group purchasing organization and buying agreements
- records all production in menu management system
- maintains inventory and par levels and performs inventory for residential dining
- responsible for stock rotation of products and equipment
- management of equipment assets and inventory of products for all operations in dining
- inventory to be performed on a daily, weekly and monthly basis as needed
- maintains recipe software production database in menu management system
- orders all food, beverage, small wares, cleaning supplies, paper supplies and equipment for the dining services program
- continually researches new vendors with a focus on local and sustainable food products
- works with the Sustainability Office on sustainability initiatives
- maintains excellent vendor relationships
- manages and bids for all services and equipment to ensure best pricing for the Dining Services program
- creates RFI's, RFQ’s, and RFP’s in coordination with College Purchasing Office and works with the office manager on reconciliation of procured statements
- oversees the staff and the production of commissary
- oversees the stock and delivery teams and ensures stock is properly put away in storage areas and follows HAACP
- designs, implements and coordinates ongoing food production throughout the dining services program, while establishing and maintaining consistent quality of food programs
- develops production for management and staff with keeping in mind food handling procedures, safety and sanitation, cooking methods, product presentation, proper use of equipment, and utilization of leftovers
- creates standardized recipes with food quality, nutrition, presentation, and operational objectives while maintaining budgeted food and labor costs
- forecasts events for production and purchase food for production items
- identifies new menu items and helps to maintain inventory and C Board software remains up to date
- maintains allergen information on all food purchases
- works with Associate Director and Executive Chef on special diets and specialty foods for accommodations
- works with managers for purchases of new equipment and maintains records of equipment purchases and inventory of small wares and equipment
- works with the catering manager on functions to provide production support and guidance for events
- reads, interprets, updates and follows standardized recipes
- monitors the accuracy of the recipes as they are used
- assists with supervision and training of department production staff
- assists the management team in the development of new menus and recipes and provides feedback on use of new products
- participates in continuing education
- ensures high quality food production by ensuring that kitchen staff is following production guidelines properly
- ensures a clean, safe and sanitary environment for customers and employees along with reporting and rectifying safety hazards
- performs other job-related duties as assigned
- directly supervises the work of the Stock and Delivery Associates
- organizes workflow and ensures staff understand their duties or delegated tasks
- provides and develops training opportunities
- creates and conducts staff performance evaluations
- communicates key issues and information to staff
- provides fair, constructive, and timely feedback
- follows disciplinary procedures in accordance with the employee handbook
- manages time keeping for the team, assuring accuracy and approving employee time
- participates in supervisory training opportunities
- maintains a safe, diverse, and inclusive work environment
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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