Kitchen Manager

This position works 10 months out of the year (August - May). Benefits do apply.

Purdue University Northwest is seeking a Kitchen Manager. Using skills and professionalism, the Kitchen Manager efficiently manages all aspects of the kitchen and dining room operations within the White Lodging School of Hospitality & Tourism Management (HTM). This position has a wide breadth of responsibilities including, but not limited to, ensuring compliance with sanitation and safety regulations; overseeing the workflow of all aspects of food preparation;

procuring and ordering food, beverage, equipment, and supplies and overseeing deliveries; managing inventory and food storage standards; and supervising students during lab courses. The Kitchen Manager plays a key role in supporting HTM laboratory instructional courses and may serve as an instructor of record for a lab course.

Budgeted Salary: $44,000

• Ensure compliance with state, federal, and local food handling standards and requirements
• Store food products in compliance with health and safety practices
• Monitor kitchen, dining room, bar, and kiosk operations to ensure compliance with health department and fire department regulations
• Clean, organize, and uphold all sanitation and safety standards in the kitchen, dining room, bar, kiosk, and other HTM laboratory spaces
• Work with faculty and staff to support lab courses and the overall success of the HTM program
• Manage and supervise students during lab courses and food preparation
• Serve as instructor of record for a HTM lab course, as assigned, including preparing lesson plans, delivering instruction, and evaluating student performance
• Teach students general industry food and beverage operations, culinary terminology, basic food preparation, and bakery production
• Monitor inventory levels and perform weekly inventory assessments
• Procure food, beverage, linens, supplies, materials, equipment as needed for the kitchen, dining room, and kiosk
• Establish and maintain relationships with vendors
• Assist with monitoring the kitchen/dining operating budget
• Track food cost percentages and other cost-control metrics
• Reconcile vendor invoices against purchase orders and deliveries
• Plan for and manage internal and external special events hosted by the kitchen, dining room, or HTM program.
• Develop and manage staffing schedules for student workers and part-time kitchen/dining staff to ensure adequate lab and operational coverage
• Recruit, train and provide day-to-day supervision of student workers and part-time kitchen/dining staff
• Coordinate coverage for absences, special event and peak operational periods
• Conduct performance evaluations and provide feedback for student workers and part-time staff
• Oversee preventive maintenance schedules for kitchen and dining room equipment to minimize downtime and extend equipment life
• Maintain an equipment inventory/asset log, separate from food inventory, and track equipment condition and replacement needs
• Anticipate, identify and correct issues with equipment, inventory, and systems
• Place and track work order for equipment repairs and work areas as needed; coordinate with facilities/maintenance staff on repairs/maintenance staff on repairs beyond routine work orders

• Full benefits – Medical, Dental, Vision, Short Term Disability, Retirement, Life Insurance and more
  
  Full benefits – Medical, Dental, Vision, Short Term Disability, Retirement, Life Insurance and more
• Accrue 15 days’ vacation your first year, then 22 days’ vacation your 2nd year plus rollover
• University contribution of 10% to retirement (3 year waiting period)
• University contributions to Health Savings Account –
  • Plus a chance to earn more through participating in…