Assistant Manager, Culinary Services

Manages shift assignments for an assigned venue(s) within Culinary Services assisting the General Manager in the day-to-day operations of the assigned area(s). Supervises work of others, including planning, assigning and scheduling work, reviewing work and ensuring quality standards, training staff and overseeing their productivity. May offer recommendations for hiring, termination and pay adjustments, but does not have the responsibility for making these decisions. Assists the General Manager in overseeing the day-to-day operations of assigned venue(s). Serves as the manager on duty in the absence of the General Manager. May drive a large state vehicle (non-CDL) for local food delivery/catering.

Directs the operations, workforce, and service levels of campus venues. Ensures safety and quality standards are met. Manages processes, systems, and inventory for campus venues.

Supervises a team and ensures effective work activities within work unit. Has input on personnel actions for direct reports. Primarily focused on supervision, but may still engage in operational tasks similar to the direct reports' roles. Accountable for the productivity and effectiveness of the team or department, ensuring goals are met.

Manages a small team. Directly oversees at least 2.0FTE employees. Has authority to manage performance and assign duties. May have authority to hire, transfer, suspend, promote, discharge, reward, and discipline employees.

Responsible for managing a small budget or part of a larger budget.

Solves interpersonal team issues and develops solutions for team-related problems. Seeks guidance from higher-level management on complex problems.

Has discretion in decision-making but reports to higher-level management.

Collaborates with higher-level manager(s) and other teams, ensures team alignment with organizational goals.

Position is based in a fast-paced university dining environment. Requires standing and walking for extended periods, frequent bending, lifting, and carrying items weighing up to 2550 lbs. Work involves exposure to varying temperatures, including hot kitchens, coolers, and freezers. Must be able to work a flexible schedule, including early mornings, evenings, weekends, and occasional holidays, to support operational needs and special events. Compliance with university safety, sanitation, and food handling standards is required at all times.

Requires a Bachelor's degree in a related field, 3 or more years of related professional experience, and 1 or more years of supervisory experience, or equivalent education and experience.

Experience in food service. Experience in Catering. Valid Driver's license