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CHEF MANAGER
Job Title: CHEF MANAGER
Job Code: 2157
FLSA: E
Job Level: 11
Revised Date: 10/01/2022
Job Family: JF 28
Occupational Summary
Manage, coordinate and participate in the activities of the Center for Living special dietary unit or area to ensure efficient and profitable operation and to ensure the preparation of high quality specialized diets.
Work Performed
Assist in management of special dietary cost center; develop area budgetary recommendations based on fiscal requirements; ensure compliance with established budget; implement appropriate action to eliminate budget variances.
Plan menus and forecast portion specifications to satisfy therapeutic nutritional needs in accordance with the recommendations of professional dietary staff, departmental standards and cost and recipe information provided; determine food and supply needs for area; prepare specifications for purchases and order or monitor the requisition of food and supplies; maintain inventory control of food and supplies.
Coordinate with University support components to arrange for services such as housekeeping, procurement, food preparation, and preparation of facilities, equipment and furniture.
Plan, schedule, supervise and participate in the work of assigned areas to ensure proper distribution of assignments, adequate manning and facilities for performance of duties, and prompt and efficient preparation of foods to meet the menu requirements and special unit needs; ensure food production quality standards are met and amounts are sufficient to meet expected need; make substitutions and changes to menu if warranted by situation; work with dieticians and other health professionals to develop tasty meals within the constraints of special dietary restrictions; ensure that food is attractively garnished and presented; manage catered events related to special dietary unit.
Maintain and administer standards for food production and handling, cooking, housekeeping, sanitation, safety, dress, alcohol control, security, cash control and employee hygiene in compliance with appropriate laws and regulations and policies and procedures; plan and conduct meetings with subordinates to ensure compliance with practices, and policies and to keep employees abreast of current changes and standards; train new personnel in proper procedures. Prepare operational reports and analyses setting forth progress, adverse trends and appropriate recommendations and conclusions; develop and recommend policies and procedures related to assigned operations; make recommendations for increased savings, reduced costs, and improved services; determine changes in selling prices and menu items as needed; propose new equipment purchases.
Manage various personnel functions including, but not limited to, hiring, disciplinary actions, grievances, promotions, transfers and vacation schedules.
Perform other related duties incidental to the work described herein.
The above statements describe the general nature and level of work being performed by individuals assigned to this classification. This is not intended to be an exhaustive list of all responsibilities and duties required of personnel so classified.
Required Qualifications at this Level
Education/Training
Work requires an Associate's degree in Business, Accounting, Food Service or a related field to acquire appropriate knowledge of food service operations and budgetary control.
Experience
Work requires a minimum of four years experience in institutional food service, to include operations management, personnel supervision, quality control, inventory systems and fiscal management.
OR AN EQUIVALENT COMBINATION OF RELEVANT EDUCATION AND/OR EXPERIENCE
Skills
N/A
The intent of this job description is to provide a representative and level of the types of duties and responsibilities that will be required of positions given this title and shall not be construed as a declaration of the total of the specific duties and responsibilities of any particular position. Employees may be directed to perform job-related tasks other than those specifically presented in this description.
Duke University is an Affirmative Action/Equal Opportunity Employer committed to providing employment opportunity without regard to an individual's age, color, disability, gender, gender expression, gender identity, genetic information, national origin, race, religion, sex, sexual orientation, or veteran status.
Duke aspires to create a community built on collaboration, innovation, creativity, and belonging. Our collective success depends on the robust exchange of ideas-an exchange that is best when the rich diversity of our perspectives, backgrounds, and experiences flourishes. To achieve this exchange, it is essential that all members of the community feel secure and welcome, that the contributions of all individuals are respected, and that all voices are heard. All members of our community have a responsibility to uphold these values.
Essential Physical Job Functions
Certain jobs at Duke University and Duke University Health System may include essential job functions that require specific physical and/or mental abilities. Additional information and provision for requests for reasonable accommodation will be provided by each hiring department.
