Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $49,200.00 - $69,800.00
Work Schedule
Standard Hours
Weekend Shifts
Night Shifts
Benefits
retirement plans
tuition grant program
Tuition Reimbursement Program
Paid Time Off
holiday schedule
Job Description
Swarthmore College is a highly selective liberal arts college situated in the picturesque suburbs of Philadelphia, renowned for its rigorous academic standards and deep commitment to social responsibility. The college prides itself on fostering a diverse and inclusive environment where students and staff alike can thrive and express their unique perspectives. The Swarthmore campus is a unique blend of natural beauty and academic excellence, spanning 425 acres and designated as an arboretum, featuring gardens, woods, rolling lawns, a creek, and hiking trails through the Crum Woods. This setting not only offers a serene environment for study and relaxation but also... Show More
Job Requirements
- Associate's degree in culinary with three or more years of related experience in a high-volume establishment or equivalent combination of education and 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 commitment to excellent customer service
- Proven teamwork, collaboration, and partnership skills
- 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 including selection, training, supervision, and evaluation of nonexempt staff
- Excellent verbal and written communication skills
Job Qualifications
- Associate's degree in culinary with three or more years of related experience in a high-volume establishment or equivalent combination of education and 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 commitment to excellent customer service
- Proven teamwork, collaboration, and partnership skills
- 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 including 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 responsible supervisory and administrative experience in a high-volume food service operation preferred
Job Duties
- Manage budgets for ordering and inventory control
- Manage vendor group purchasing organization and buying agreements
- Record all production in menu management system
- Maintain inventory and par levels and perform inventory for residential dining
- Responsible for stock rotation of products and equipment
- Manage equipment assets and inventory of products for all operations in dining
- Perform inventory on a daily, weekly, and monthly basis as needed
- Maintain recipe software production database in menu management system
- Order all food, beverage, small wares, cleaning supplies, paper supplies, and equipment for the dining services program
- Continually research new vendors with a focus on local and sustainable food products
- Work with the Sustainability Office on sustainability initiatives
- Maintain excellent vendor relationships
- Manage and bid for all services and equipment to ensure best pricing for the dining services program
- Create RFIs, RFQs, and RFPs in coordination with College Purchasing Office and work with the office manager on reconciliation of procured statements
- Oversee the staff and production of commissary
- Oversee the stock and delivery teams to ensure proper storage and follow HAACP
- Design, implement, and coordinate ongoing food production throughout the dining services program, maintaining consistent food quality
- Develop production training for management and staff focusing on food handling, safety and sanitation, cooking methods, product presentation, and proper use of equipment
- Collaborate with Executive Sous Chef and Associate Director and Executive Chef to create standardized recipes ensuring food quality, nutrition, presentation, and budget adherence
- Forecast events for production and purchase necessary food items
- Identify new menu items and maintain inventory and C Board software
- Maintain allergen information
- Work with Associate Director and Executive Chef on special diets and accommodations
- Work with managers on equipment purchases and maintain records
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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