Unit Manager-Dining - Tufts University

Tufts Dining is a self-operated food service provider managing a comprehensive collegiate dining program on the Tufts University Medford/Somerville and SMFA/Fenway campus, delivering high quality, contemporary and innovative food and hospitality services to meet the various needs of students, staff, faculty, administrators and visitors in a fiscally responsible manner. Our team provides a progressive resident dining program as well as innovative retail services, and a distinctive university catering program serving a campus community comprised of 6500 undergraduates, 2200 graduate students, and 2300 staff, faculty and administrators.

The Unit Manager of Central Culinary Services reports to the Director of Dining Operations.

• They will be responsible for the food production and distribution of prepared products, bakery items, and the bulk production of ingredients to support dining operations.
• They will be responsible for the effective management of the kitchen, food production stations, and culinary operations, supporting the Central Culinary Services staff to a timely and proper delivery of these products to the various units on the Medford/Somerville and SMFA campuses.
• The Unit Manager will provide leadership in the areas of food preparation, menu and recipe development, quality control, sanitation, food-borne illness prevention, inventory control, production forecasting and food and supplies ordering.
• They will assign work according to production demands:
  • Schedule production to meet established deadlines
  • Ensure recipes are accurate, correct, and are followed precisely
  • Utilize inventory and resources appropriately
  • Ensure quantity and quality of finished product
  • Evaluate taste, texture and appearance of finished product, review sub-quality product prior to shipping and analyze and recommend solutions to production or quality problems.
• Implement effective assembly techniques.
• Maintain all record keeping for a HACCP plan that is on file with the Somerville BOH for the reduced oxygen packaging of other items.
• They will also work effectively with the Chef Manager to ensure all production changes are anticipated and forecasted for in a fiscally responsible manner.
• They will hire and supervise hourly staff and provide coaching and training to ensure the highest level of quality control and service.
• The Unit Manager will ensure that production deadlines are met and that products are delivered to the point-of-service in a timely manner.
• The Unit Manager will be responsible for the activity and safety of the main loading dock and the maintenance of a dining truck and van.
• The Unit Manager will be expected to become proficient with FoodPro
  software.
• They will be responsible for compliance of department quality standards, program goals, financial targets and all Tufts University and Dining Services policies and procedures.

Basic Requirements:

• 5-7 years supervising staff in a high-volume food production operation in Commissary Kitchens
• Associates Degree in the Culinary Arts or an equivalent combination of education and related work experience
• Computer competence including familiarity with food management/production systems and Microsoft Office

Preferred Qualifications:

• ServSafe Certification
• ACF Certification
• Certificate of Allergen Awareness Training

Special Work Schedule Requirements:

• Some travel is required for training and seminars to advance professional development
• A 50 hour work week is anticipated during the academic terms. Typically work is conducted in five days with two days off
• Dining operates seven days a week, requiring flexibility in scheduling that may change based on business needs