University of Wisconsin - Madison

Position Vacancy ID: 83126

Title: FOOD PRODUCTION ASST

Working Title:	DCS CHEF UHSG
FTE:	1
Schedule - Range:	03-12
Organization:	UNIVERSITY HOUSING - FRANK'S PLACE
Schedule Comment:	Primary schedule to be determined; schedule alterations as operations and position expectations demand.

Job Summary:

Under general supervision is responsible for assisting the unit supervisor in leading and monitoring the work of classified, limited term and student workers in University Housing's Dining & Culinary Services. This position functions in this capacity in the a la carte food operations of University Housing's Dining & Culinary Services with continuous meal service from 7:00 a.m. to 1:00 a.m. daily. This position requires the leading and monitoring of the preparation and serving of a wide variety of food and beverage choices in multi-platform marketplace style dining operations.

This position's daily responsibilities will include but are not limited to, preparing menu items on site using approved recipes and proper timing of production to assure that products are fresh and of high quality, the monitoring and maintaining of an adequate inventory of products and supplies, assuring the display of products is attractive.

Goals and Worker Activities

A.	40%	Food production, display cooking and coordination at the made-to-order stations.
	1.	Prepare meats, soups, desserts, vegetables, sauces, gravies, pastries, etc. following prepared menus, production sheets, recipes and leftover instructions. Prepare food for breakfast, lunch and dinner; continuous ala carte services and catered events.
	2.	Train, direct and instruct the food preparation work of unit staff.
	3.	Communicate with work unit and supervisory staff as necessary to accomplish large volume food preparation in a safe, efficient manner.
	4.	Transport prepared foods to the serving area.
	5.	Grill, french fry, perform demonstration cooking in front of customers, bake and/or carve during serving hours as required.
	6.	Perform demonstration cooking utilizing induction burners and woks, tandoori ovens, Panini grills and other specialized equipment for "cutting edge" cuisine.
	7.	Organize service platform ingredients and equipment utilizing mise en place techniques with particular attention given to food allergen concerns.
	8.	Utilize ethnic, regional and fusion cooking techniques to prepare menu items at display cooking stations.
	9.	Prepare food in batches to meet the variety of demand and maintain a high quality product.
	10.	Monitor speed of service at display cooking stations. Analyze work flow and coach staff when speed of service does not meet standards.
	11.	Review and establish signage, merchandising, garnishing and presentation of foods.
	12.	Report to the unit manager all shortfalls of kitchen or service platform performance and formulate plans for corrective action. Initiate replacement of problem ingredients, changing of the production method, retraining of staff and involve supervisor as needed.
	13.	Engage customers in conversation to facilitate the custom preparation of their menu item at display cooking stations.
	14.	Ensure excellent customer relations standards are followed and resolve conflicts when they occur.

B.	25%	Planning, directing and oversight of unit operations.
	1.	Develop daily plans for food preparation from menu estimates utilizing batch and display cooking methods to meet anticipated needs for service.
	2.	Maintain production schedules and modify them to incorporate run-out food items and cover shortages.
	3.	Establish production, assembly, and transport schedules for ingredients to service platforms.
	4.	Train, direct and instruct to ensure high quality standards by monitoring ingredients and completed products for appearance, temperature, consistency and sampling for taste as needed.
	5.	Maintain portion controls to assure that food costs are maintained at required levels.
	6.	Develop production schedules and modify them to assure that 95% of the time all menued items are available for the entire period for which they are menued.
	7.	Assist in the development of operating policies and procedures for sound and efficient management of the production and service platforms.
	8.	Participate in the development of menu selections in conjunction with the Unit Manager and Assistant Director Menu Development for University Housing Food Service.
	9.	Develop service standards for food products including portion controls, presentation, and quality of product served.
	10.	Suggest operational procedures for the department and implement those procedures which are approved.

C.	20%	Coordination of unit employees.
	1.	Develop training plans for new and returning staff in all areas of kitchen and service platform activities.
	2.	Recommend appropriate staffing levels and work schedules based on kitchen and service platform job routines.
	3.	Ensure the highest quality customer service standards are followed.
	4.	Ensure that all health code practices are followed as far as personal hygiene and dress code.
	5.	Direct the storage of unused foods by following all time/temperature safety procedures.
	6.	Direct the care and cleaning of kitchen and platform equipment.
	7.	Ensure that employees cook food for the correct amount of time and maintain it at proper temperatures to comply with food safety guidelines (Hazard Analysis and Critical Control Point - HACCP).
	8.	Plan and monitor the clean up of kitchen and service platforms by staff on a daily basis and communicate any problems to the unit manager.

D.	10%	Completion of reports and records.
	1.	Record food usage and leftovers on production reports.
	2.	Monitor and report equipment problems to unit manager for repair or replacement.
	3.	Participate in developing standards for handling food products in a safe and sanitary manner in accordance with University Sanitarians' regulations.

E.	5%	Miscellaneous duties.
	1.	As needed, acts as lead worker during catering events. This may include organization, transportation and display of catered products as well as the maintenance of records as to sales and catered activities.
	2.	Provide support and assist as needed in the implementation of plans and procedures in the event of an emergency.
	3.	Other duties as assigned.

Knowledge and Skills

Advanced culinary skills as demonstrated by completion of a culinary training program such as those offered by the Culinary Institute of America, Johnson and Wales, Madison Area Technical College, etc. preferred.
Knowledge of food service management in a retail environment as exhibited by experience.
Knowledge of food preparation methods and equipment.
Knowledge of proper food handling procedures and quality control standards.
Knowledge of food sanitation and safety practices and the successful completion of the ServSafe certification.
Ability to lead and direct a large part-time staff.
Must have excellent oral and written communication skills.
Display and short order cookery skills.
Knowledge and experience in recipe creation and menu development.
Knowledge of food products, particularly in relation of food allergens.
Must have the dexterity to handle product, train staff and make equipment adjustments.
Ability to use computers in a work-based environment.
Experience in word processing, electronic mail and food management computer programs.
Ability to maintain appropriate records.
Ability to do and train others to do high quality display cooking while at the same time positively interacting with the customers.
Excellent decision making and problem solving skills.
Ability to work as a team with other members of the Food Service staff.