Duke University:

Duke University was created in 1924 through an indenture of trust by James Buchanan Duke. Today, Duke is regarded as one of America's leading research universities. Located in Durham, North Carolina, Duke is positioned in the heart of the Research Triangle, which is ranked annually as one of the best places in the country to work and live. Duke has more than 15,000 students who study and conduct research in its 10 undergraduate, graduate and professional schools. With about 40,000 employees, Duke is the third largest private employer in North Carolina, and it now has international programs in more than 150 countries.

Nature of Responsibilities:

This position is responsible for the day-to-day management of the kitchen personnel and culinary activities for Duke's Residential Dining. This includes ensuring a consistent and high level of food quality; safety and sanitation; daily supervision; employee training and cost control with an emphasis on sustainability and serves as operational manager of the CBord Food Management System.

Specific Duties:

Oversees purchasing of food, supplies and small wares, manages inventory, quality and quantity; maintains HACCP & regulatory standards; manages budget regarding food cost, labor, equipment, supplies and uniforms; ensures waste controls are in place. 20%

Forecast portions, inventory and purchasing via the CBord System and ensures adherence to product specifications, recipes and established standards so that nutritional information is accurate and up-to-date; writes recipes and assists the Executive Chef with menu planning. 20%

Plan, schedule and supervise the work of assigned areas to ensure proper distribution of assignments, adequate manning and facilities for performance of duties with prompt and efficient preparation of foods to meet the menu requirements and institutional needs; ensure food quality standards are met and amounts are sufficient to meet expected needs; make substitutions and changes to menu if warranted by the situation. 15%

Maintain and administer standards for food handling and production, housekeeping, sanitation, safety, and employee hygiene in compliance with all departmental, local and federal regulations. 15%

Manage and mentors Sous Chefs to improve their culinary and leadership abilities, while promoting a cooperative work climate, maximizing productivity, morale; develop and continually educate a union staff and foster a culture of responsibility. 10%

Plan and conduct meetings and trainings with staff to ensure compliance with best practices, and policies and to keep employees abreast of current changes and standards as well as uses all performance management tools to provide guidance and feedback to the team. 10%

Manage various personnel functions including, but not limited to, hiring, performance management, disciplinary actions, grievances, promotions, transfers and vacation schedules. 5%

Stay abreast of trends and patterns within the industry and make recommendations for changes to the Dining program. 5%

General Qualifications:

Work requires communication, analytical and organizational skills generally acquired through completion of a bachelor's degree in hospitality management, food service management, or a related culinary degree.

Experience:

Work requires a minimum of 5 years of progressive culinary management experience in restaurants, catering and/or food production management. Prior experience working in a bargaining unit setting preferred.

Degrees, Licensure, and or Certification: ServSafe Certification

Minimum Qualifications

Education

Work requires communication, analytical and organizational skills generally acquired through completion of a bachelor's degree in hospitality management, food service management, or a related culinary degree.

Experience

Work requires a minimum of 5 years of progressive culinary management experience in restaurants, catering and/or food production management. Prior experience working in a bargaining unit setting preferred.

Degrees, Licensures, Certifications

ServSafe Certification

Duke 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 essentialjob 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.

Nearest Major Market: Durham

Nearest Secondary Market: Raleigh