Cold Food Production Lead - 501091
University of Richmond

Richmond, Virginia


Cold Food Production Lead - 501091

SUMMARY:

The Cold Food Production Lead is a member of Dining Service's food production team and ensures that all meals are produced in a timely manner according to specified recipes. Cold Food Production Lead assists the Sous Chef in the planning and execution of daily food production, and directs, assigns work to, and supervises the cold food production staff for production for all assigned units.

RESPONSIBILITIES:

In the assigned unit, this position may perform some or all of the following:

Operations:

  • Prepares primarily cold food products (entrees, vegetable, side dishes) following specified recipes. Accurately measures all ingredients, adheres to forecasted amounts as indicated on production sheets, employs quality food preparation and presentation techniques, and follows established food safety practices.
  • Accurately completes daily production records and catering orders.
  • Maintains food cost by utilizing best practices in food production.
  • Maintains cleanliness of work areas: cleans; delegates daily cleaning duties to staff; maintains cleaning logs.
  • Places orders and conducts inventories.
  • Collaborates with the Sous Chef to assign daily staff work assignments and break times.
  • In the absence of the Sous Chef, assigns daily work tasks to production personnel and conducts daily standup meetings.
  • Maintains a safe work environment and reports and/or rectifies safety hazards.
  • Opens or closes kitchen daily.
  • Other duties, as assigned.

Supervision:
  • Ensures all production meets established standards.
  • Ensures all safety procedures are implemented and followed.
  • Assists the Sous Chef with supervision and training of department production staff.

WORKING CONDITIONS/PHYSICAL EFFORT: This position requires long periods of standing and walking, and the ability to lift 50 lbs., in conditions that are often, hot, humid, or cold. Must be able to safely use and operate typical kitchen tools and equipment. Must be able to work outdoors in varying weather conditions, on occasion.

QUALIFICATIONS:
  • Intermediate knowledge culinary techniques and practices.
  • Knowledge of and ability to exercise creativity in food presentation, idea generation, and menu planning.
  • Knowledge of supplies, equipment, and/or services ordering and inventory control.
  • Knowledge of and ability to exercise basic management principles, including leading and training staff.
  • Knowledge of safe food handling practices and HAACP procedures.
  • Skilled in the planning, production, and presentation of high quality food for meals and receptions for more than 1,000 guests.
  • Skilled in reading, mathematics, and written and verbal communication.
  • Ability to understand and follow written and verbal instructions and procedures.
  • Ability to exercise flexibility and work under pressure to meet deadlines in a fast paced environment with frequent interruptions.
  • Ability to provide a high level of customer service.
  • Ability to monitor and/or maintain quality control standards.
  • Ability to use computerized food production software.

EDUCATION & EXPERIENCE:
  • High school diploma or GED.
  • Associate degree in the culinary arts field preferred but not required.
  • 3 years' experience in high volume production in hotels, restaurants or college foodservice required. Experience in cold food production/garde manger preferred.
  • Safe food handler certification preferred, or certification obtained within one year of hire. (This is dependent on the assigned unit.)

WORK HOURS:
  • Full-time, non-exempt position
  • Hours vary from 6 am to 3 pm, 7 am to 4 pm, 8 am to 5 pm and 9 am to 6 pm with rotating days and weekends; 8 hrs./day; 40 hrs./week
  • This position is designated as essential personnel and, during inclement weather and emergency situations is required to be available to the University as needed

SALARY STRUCTURE:
Pay Grade 3 (Hiring Range $15.88 to $18.68 per hour)

COVID-19:

The University of Richmond requires COVID-19 vaccinations for all students, faculty, and staff. The University allows exemptions to this requirement for religious, medical and strong personal conviction reasons. All newly hired employees must report their status within the first two weeks of employment.

ABOUT UR:

At the University of Richmond, we're creative, inclusive, and determined. We're Spiders, and our mission is to create positive change in the UR community and beyond. Located minutes from downtown Richmond, Virginia, the University of Richmond ( www.richmond.edu ) blends the intimacy of a small college with exceptional academic, research, and cultural opportunities usually found only at large institutions. There's only one place like Richmond.

UR is committed to developing a diverse faculty, staff and student body, and to modeling an inclusive campus community which values the expression of differences in ways that promote excellence in teaching, learning, personal development and institutional success. In keeping with this commitment, our academic community welcomes candidates from diverse backgrounds and candidates who support diversity. EOE



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