The General Manager for the Kosher & Halal Kitchen is responsible for overseeing the daily operations of a specialized kitchen in a higher education setting. The General Manger is part of the Campus Dining team within the division of Administration at Vanderbilt University and is responsible for the overall management, planning and execution of dining operations on campus. The General Manager for the Kosher Kitchen and Halal Kitchen is responsible for ensuring compliance with kashrut (Jewish dietary laws) and halal (Islamic dietary laws). This includes ensuring the delivery of high-quality food services, managing staff, overseeing financial operations, and ensuring compliance with health and safety standards. Responsibilities include supervision of food service managers, chefs, union staff and student workers. 

About the Campus Dining Department: 

Vanderbilt Campus Dining is a non-profit university-managed auxiliary service. We take pride in our commitment to providing value through the highest quality, best-tasting, most nutritious and diverse menus possible. We embrace our role as builders of community. We offer a comprehensive plan in 23 locations that include 5 residential dining halls, 4 retail dining locations, 7 cafes and 6 markets. 

Duties and Responsibilities

Kashrut & Halal Compliance:

• Ensure the sourcing of ingredients that adhere to kosher and halal standards and food preparation and serving complies with both kosher and halal dietary laws.
• Collaborate with the institution's rabbinic and Islamic authorities or certification agencies to ensure standards are upheld for both kashrut and halal.
• Ensure kitchen equipment, utensils, and appliances are maintained in kosher and halal status.

Operational Management:

• Oversee the day-to-day operations of the kosher and halal kitchen. 
• Manage staff scheduling, training, and performance evaluations.
• Maintain inventory levels, order supplies, and manage vendor relationships.
• Ensure food quality, safety, and presentation meet established standards.
• Oversee the implementation of special events, catering, and programs related to the kosher and halal kitchen.

Staff Management:

• Recruit, train, and supervise dining staff, including unionized staff, professional staff, and student workers. 
• Review weekly timecards and labor schedules to ensure accuracy of payroll and confirm all employees are paid accurately and timely.
• Conduct regular performance evaluations and provide on-going, feedback to staff to ensure an environment of continuous improvement. 
• Promote a positive work environment that supports teamwork, communication, and professional growth.
• Follow progressive discipline principles and abide by contract terms when administering discipline or performance documentation. 

Collaboration & Communication:

• Collaborate with other departments, student organizations, and community groups to promote the kitchen's offerings and ensure its alignment with institutional goals.
• Address student and staff feedback regarding the kitchen's menu, operations, and services.
• Participate in relevant institutional committees or task forces.

Financial Management: 

• Monitor revenue and expenses to ensure financial success and sustainability.
• Implement cost-saving measures without compromising the quality of the program. 
• Create labor schedules to align with weekly labor targets.
• Monitor inventory and supplies with a focus on minimal waste.

Continuous Improvement:

• Regularly evaluate kitchen processes, menus, and offerings for potential improvements.
• Stay updated on trends in kosher and halal food, higher education dining, and food safety to ensure the kitchen's offerings remain current and appealing.

Health and Safety Compliance:

• Ensure the dining operation adheres to all local, state, and federal health and safety regulations.
• Implement and oversee food safety training programs for all employees in the work unit.
• Follow all internal guidelines when managing employee work related injuries.

Supervisory Relationships: 

This position has people management responsibilities, this position reports administratively and functionally to the Director of Culinary operations.

Qualifications: 

• High school diploma is necessary.
• Bachelor’s degree from an accredited institution is preferred.
  • Minimum of 5 years of experience in kitchen management, with at least 2 years in a kosher kitchen setting.
• Knowledge of Jewish dietary laws and traditions.
• Strong leadership and team management skills is necessary.
• Excellent communication (verbal and written) and interpersonal skills is necessary.
• Strong time management, organizational and multi-tasking skills and an eye for detail is necessary.
• Demonstrated ability to deliver exceptional customer service is necessary.
• Ability to manage people and have accountability for Vanderbilt assets is necessary.
• Proficiency in (Word, Outlook, Excel, and POS System) is necessary.