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- Salisbury, MD 21801
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Food Production Manager
Salisbury University • Salisbury, MD
Posted 2 months ago
Salisbury University, a member of the University System of Maryland, is a regionally accredited four-year comprehensive institution offering 58 distinct graduate and undergraduate programs. Located on the historic Eastern Shore, SU's beautiful campus is some 30 miles from the Atlantic beaches and 2.5 hours from Baltimore and Washington, D.C.
Salisbury University is seeking qualified applicants for the position of Food Production Manager.
Primary Job Duties: Determine required quantities and orders all food, produce, beverages, chemicals, dry goods, small wares and other items necessary for the operation of the unit to include ingredients and supplies needed for special events, and the various dietary needs and preferences of students, utilizing computerized food production and ordering systems, established contracts, and vendor specific ordering systems. Maintain daily inventory for ordering and weekly inventory for entry into Food Production System. Ensure proper transmittal of all receiving reports and invoices for payment. Manage service record distribution and implementation including training of culinary and service teams in the proper methods for accurately completing the records. Prepare and distribute recipes, daily production sheets and other forms and reports as necessary. Ensure compliance with published menus including special meals and special pop ups. Serve as liaison between the facility and departmental procurement team. Ensure managers and culinary team are constantly aware of the status and location of ingredients and supplies needed for their meals; back up supplies, if needed; and alternative products, if needed. Hire, train, evaluate, supervise and manage staff responsible for the receiving; inventory; proper product rotation, inspection of and secure storage of both perishable and non-perishable, food, beverages and supplies; the breakdown of frozen ingredients; and the logistics of delivery for use by the culinary team in accordance with all HACCP procedures, and Federal, State, County and Department food safety laws and policies. Ensure HACCP and Food Safety compliance. Manage the unit's waste stream program.
Minimum Qualifications: Bachelor's degree in Hospitality Management, Business or related field and three years of experience in food service management or a supervisory/management role in food, produce and beverage procurement.
An Associate's degree from an approved culinary school with at least 5 years of experience in food service management or a supervisory/management role in food, produce and beverage procurement will also be considered. Must have, or obtain within 90 days of hire, and maintain, a Wicomico County Food Service Manager Certification (ServSafe).
Strong knowledge and understanding of and skill in the principles of food procurement and preservation, of food service inventory control and controlling food costs, and the preparation of ingredients for culinary production. Strong organizational and logistics skills. Expert level knowledge of Food Safety and HACCP procedures. Basic skill in the mathematics used to determine quantities to be ordered and calculation of food and beverage costs; Ability to read and interpret recipes and menus; Intermediate computer skills allowing for use of a computerized food production and inventory system; Ability to train, lead and supervise a diverse work team and to work collaboratively with the culinary and service staffs in the unit, the Procurement, IT and food management software vendor. Basic understanding of composting and recycling and environmental effects of food service waste and spills. Strong ability to multi task and work independently; Basic knowledge of food selection and specification.
Must be detail oriented and have excellent interpersonal, customer service, organization and planning, prioritization, problem solving, follow through, time management, and oral and written communication skills. Also, must be flexible and possess the ability to successfully handle multiple tasks/projects simultaneously and work well under pressure, independently and in a team-oriented environment. Proficiency with Microsoft Office suite (Outlook, Word, Excel, and PowerPoint) is required.
Preferred Qualifications: Two years of successful experience working with an institutional computerized food production and inventory system; culinary experience in a high volume production kitchen; Application in a Higher Education environment.
This is a full-time exempt State position with a full benefits package. Salary will be commensurate with experience and qualifications. This position is considered essential and will be called upon to provide emergency coverage when necessary.
To be considered an applicant, you must apply online and submit a complete work history, cover letter and resume. All documents that you wish to provide must be attached to your application in the Online Employment Application System. Please do not send any documents via E-mail. Three professional references will be requested and required before the final stages of the search. Candidates will be notified prior to references being contacted.
Applications received by May 27, 2019 will be given full consideration, however applications will continue to be received and accepted until the position is filled.
Applications will be accepted via Salisbury University's Online Employment Application System. Please visit our website http://www.salisbury.edu/hr/careers/ to apply online. See the FAQs of the Online Employment Application System for more information and instructions.
Diversity and inclusion are core values of Salisbury University. We strive to create a truly diverse and inclusive environment where the richness of ideas, backgrounds, and perspectives of our community is harnessed to create value for our University community to include students, faculty, and staff, today and in the future. To this end, the University recruits exceptional and diverse faculty, staff, and students from across Maryland, the United States, and around the world, supporting all members of the University community as they work together to achieve institutional goals and vision. To learn more about the University's commitment to fostering a diverse and inclusive campus, please visit http://www.salisbury.edu/equity/.
Salisbury University (SU) has a strong institutional commitment to diversity and equal employment opportunities to all qualified people. To that end, the University prohibits discrimination on the basis of sex, gender, marital status, pregnancy, race, color, ethnicity, national origin, age, disability, genetic information, religion, sexual orientation, gender identity or expression, veteran status or other legally protected characteristics. Direct all inquiries regarding the nondiscrimination policy to: Humberto Aristizabal, Associate Vice President, Institutional Equity, Title IX Coordinator, 100 Holloway Hall, Tel. (410) 548-3508.