The Chef/Quality Assurance Manager will provide daily meals for the President and First Family, participate in the planning and execution of any and all evets hosted by the President’s Office and high-profile campus events, work closely with the contract food service company to ensure all food service venues are in good repair and equipment is functioning properly, compile data from compliance and quality assurance audits of all food venues, and ensure President’s Dining Team is operating within budget

Job Duties:

• Ensure any and all events for the President and First Lady are planned and executed with excellence, to include menu development, pre-cost and post cost
• Plan and execute daily meals for the President and First Family
• Work closely with the Physical Plant department to ensure all food service buildings and equipment are maintained, to include submitting any needed work orders and follow up on the completion
• Placing, receiving and securing food orders via specified food distributors
• Complete weekly food inventory and quarterly HU food service equipment inventory
• Complete daily compliance audits and assessments of all food service venues and communicate any and all findings to the Assistant Director of Auxiliary Enterprises.  Any infractions found that pose an immediate thread to food safety must be corrected while on site and communicated to the contract food service management company immediately
• Weekly food and beverage inventory counted, recorded, and submitted each Thursday
• Daily Waste Log completed and submitted
• Quarterly inventory of all food service equipment
• Daily food safety and quality assurance audits of all food service venues
• Deliver meals as needed
• Other duties as assigned by the Assistant Director of Auxiliary Enterprises or higher authority

Qualifications:  

• Bachelor’s degree or equivalent experience
• ServSafe Certified or the ability to obtain within (30) days of hire
• TIPS Alcohol Certification or the ability to obtain within (30) days of hire
• Strong financial background as it pertains to recipe and menu costing
• Minimum of 5 years kitchen supervisory and/or management experience
• Full knowledge of HACCP
• Must be able to work weekends, nights and some Holidays