Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Tuition Assistance
Professional Development
Employee wellness programs
Job Description
Brown University is a prestigious Ivy League institution located in Providence, Rhode Island, known for its commitment to academic excellence, diversity, and innovation. As a leading university, Brown offers a vibrant campus community with a rich tradition of fostering creativity and intellectual growth. The Dining Services department at Brown University plays a crucial role in enhancing campus life by providing exceptional dining experiences that emphasize quality, sustainability, and customer satisfaction. The department operates a range of dining venues including Residential and Retail dining, and is dedicated to upholding high standards in food service, nutrition, and safety.
The Director of Culina... Show More
The Director of Culina... Show More
Job Requirements
- Bachelor’s degree in culinary, food service management, or related, or equivalent combination of education and culinary experience
- 7 to 10 years related experience with 5 years of experience effectively managing a culinary staff
- RI Food Safety Manager Certification or equivalency required
- Ability to work onsite full time
- Compliance with background and education check
- Effective communication skills
- Ability to lead and supervise union and non-union staff
- Knowledge of food safety and sanitation regulations
- Experience in menu planning and budget management
Job Qualifications
- Bachelor’s degree in culinary, food service management, or related, or equivalent combination of education and culinary experience
- 7 to 10 years related experience with 5 years of experience effectively managing a culinary staff
- RI Food Safety Manager Certification or equivalency required
- Certified Executive Chef (CEC) title by the American Culinary Federation (ACF) preferred
- Production experience in a higher education environment preferred
- Experience working with union staff preferred
- Experience with fine dining and/or high-end catering preferred
- Excellent knowledge of BOH systems, ordering, and inventory
- Demonstrated culinary flair, sophisticated palate, and knowledge of current culinary trends required
- Leadership skills with the ability to develop programs and lead initiatives
- Effectiveness as a change agent with the ability to think strategically and lead a diverse staff through ongoing changes
- Demonstrated ability to develop and implement strategies, plans, and budgets in a complex, fast changing environment
- Demonstrate ability to communicate effectively both verbally and in writing
- Ability to establish a cooperative work environment and create strong collaborative relationships with key stakeholders
- Strong interpersonal and communication skills
- Strong system skills including Microsoft Office, database and resource planning systems
Job Duties
- Provide leadership to culinary management staff in residential and retail operations on all culinary production related actions
- Meet departmental standards and assure a high degree of customer satisfaction
- Responsible for achieving positive working relationships with all levels of managers, union employees, and student customers
- Works with other department team members in implementing departmental goals and objectives
- Plays leadership role in assuring customer satisfaction
- actively participates in customer focus groups and regularly interacts with the customer base
- Establish and maintain effective working relationships with campus community and private industry
- Work on projects as assigned by the Director of Culinary Operations and Vice President of Dining Programs
- Manage culinary production with a focus on leadership, menu, and service level development
- Work in collaboration with the residential dining and catering directors to establish and review direction and programming
- Be proficient in current culinary techniques and trends and apply same throughout the menu development process
- Monitor post-costs to ensure proper forecasting results
- Ensure adherence to all protocols and requirements related to CBORD® FSS (Food Service Software)
- Develop and implement sanitation and safety training programs based on RI Food Code, OSHA, and ADA regulations
- Serve as primary contact for the RI Department of Health inspections
- Work with culinary managers to ensure employees are trained in proper production techniques that maximize efficiency, minimize waste, and meet all standards of quality and food safety
- Work with culinary managers to ensure time and temperature logs are completed accurately and promptly
- Monitor and enforce standards of safety and sanitation
- Oversee cleaning and maintenance programs
- Develop and/or modify cleaning schedules as needed and ensure enforcement
- Provide support with candidate selection of culinary staff for union positions
- Provide leadership and oversight into the culinary production operations
- Provide support/supervision of program with respect to process, planning, staffing and culinary requirements
- Ensure that all training standards are met and documented for new hires and all new training programs implemented
- Complete performance appraisals for all direct reports and collaborate on performance appraisals for indirect union culinary staff
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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