Dining Production Manager - Brookline_

Chestnut Hill

**Boston College Introduction**

Founded in 1863, Boston College is a Jesuit, Catholic university located six miles from downtown Boston with an enrollment of 9,484 full-time undergraduates and 5,250 graduate and professional students. Ranked 35 among national universities, Boston College has 888 full-time and 1,281 FTE faculty, 2,711 non-faculty employees, an operating budget of $1.4 billion, and an endowment in excess of $3.5 billion.

**Job Description**

Production Manager

Directly reports to the Associate Director of Operations.

Responsible for creation, implementation, and maintenance of menus; determines quantities of food necessary for preparation of menus; and directs production of food which will meet quality and food safety standards of the organization. Trains, supervises, and schedules all employees engaged in production of food, and promotes general customer satisfaction. Assist with training and supervision of the management team.

- Assists in hiring, supervision, training, scheduling, and with "due process" recommends and implements disciplinary action of food production personnel and receivers. For second in command this should not be limited to just production staff but include whole unit as needed.

-Supervises food production to ensure the efficient delivery of food to all serving stations during meal hours using batch cooking techniques.

-Maintains established quality standards for daily operation.Checks in with culinary team in the kitchen and in servery on a regular basis during lunch and dinner services.Samples major food items before pre meal and periodic check on temperature tracking documents. Trouble-shoots with culinary team and MOD when a menu item does not meet quality standards and works with them to fix or replace as needed.Is the “go to” person for culinary issues.

-Ensures that the food for Heights catering or any other department food order program meets premium quality standards.Works with Executive Chef to adhere to recipes and specifications for catering menus.Directly supervises plate up of catered meals as well as oversees all aspects of production for in house catered events.

-Production Manager is second in command at the major dining locations after the General Manager so must be familiar with all dining business processes.Production Managers ensure continuity of department standards as the lead senior manager when General Manager is off.

-The Production Manager is the Food Safety Officer for Dining locations:prepares sanitation and cleaning schedules for production areas .

-Instructs employees in the proper operation, cleaning, and maintenance of all relevant equipment, and ensures safety measures are followed to prevent accidents and injuries.

-Leads the manager on duty and other supervisors in establishing and maintaining BCDS food safety and sanitation standards.

-Oversees and directly orders all food and supplies required for service according to established procedures. Ensures that deliveries are received and of consistent high quality:meets all ordering deadlines as required by purchasing agreements.

-Ability to work with FoodPro or other computer-based menu management system required.- Responsible for the inventory of food and other designated supplies. Also responsible for the accurate posting of purchases and transfers on the inventory and daily purchase and receiving records.

- Maintains records such as food safety and temperature logs and past production records. These are to be kept on file for future production needs and audits as defined by the Associate Director of Food & Beverage.

- Leader of culinary innovation for the dining location. Coordinates and implements new menu items for yearly standard and cycle menus as well and works with entire team on implementation of BC Test Kitchen items.

-Provides all cooks and other production departments with standardized recipes and regular training for the production of those recipes.

-Follows guideline of 60/40 where 60% of time is spent in kitchen, storerooms, point of service and not more than 40% of time is spent in the office.

- Performs other related duties as assigned

Full-Time Equivalent Hiring Range: $70,500 to $88,150; salary commensurate with relevant experience.

**Requirements**

Education: College graduate with a degree in culinary arts or restaurant management. Extensive experience may substitute for education. NRA ServSafe Certificate required for sanitation as well as allergen certification and Choke Save.

Experience: Minimum of five years’ supervisory experience. Working knowledge of personnel management, demonstrated knowledge of large scale food production techniques as well as premium quality catered food preparation and food purchasing. Knowledge of computer system and their application to food services system helpful.

Skills: Leadership required: must be a capable leader in order to coordinate and gain cooperation of a large number of individuals engaged in diverse activities which must be accomplished within specified time limits; must have outstanding human relations skills. Must have good driving record. Must possess a valid Massachusetts driver's license and be capable of driving up to a 25-foot fixed axle truck. Must be able to lift moderately heavy objects, up to 50 pounds, on an on-going basis.

**Closing Statement**

Boston College offers a broad and competitive range of benefits depending on your job classification eligibility:

+ Tuition remission for Employees

+ Tuition remission for Spouses and Children who meet eligibility requirements

+ Generous Medical, Dental, and Vision Insurance

+ Low-Cost Life Insurance

+ Eligibility for both University-Funded 401k and Employer-Sponsored 403b Retirement Plans

+ Paid Holidays Annually

+ Generous Sick and Vacation Pay

+ Additional benefits can be found on c.edu/employeehandbook

Boston College conducts pre-employment background checks as part of the hiring process.

Boston College is an affirmative action, equal opportunity employer. In concert with our Jesuit, Catholic mission, Boston College is dedicated to the goal of building a culturally diverse and pluralistic faculty and staff committed to teaching and working in a multicultural environment and strongly encourages applications for women, minorities, individuals with disabilities, and covered veterans. To learn more about how BC supports diversity and inclusion throughout the university please visit the Office for Institutional Diversity at c.edu/diversity .

Boston College's Notice of Nondiscrimination can be viewed at c.edu/nondiscrimination .