Creative Dining Services at the University of Saint Francis is looking for a full-time Production Lead, in which will collaborate closely with the Production Manager and Executive Chef to ensure the delivery of high-quality, properly seasoned, and nutritious food across the operation in a safe and fiscally responsible manner. As a valued member of the dining services team, this role works cooperatively to support all aspects of the dining services program as needed.
Key Responsibilities
Guest & Team Engagement: Interact comfortably with a diverse population of guests and kitchen employees to foster an outstanding service and working environment.
Food Safety: Utilize safe food-handling techniques at all times.
Culinary Execution: Prepare food items according to established recipes and menus to preserve freshness, quality, and appeal.
Production Timing: Time food production precisely so that all items are ready at the exact time of service.
Inventory Control: Utilize batch-cooking techniques to eliminate over- or under-production.
Record Keeping: Partner with the Production Supervisor to maintain accurate production records (food usage, overages, shortages, and customer counts).
Compliance Logs: Collaborate with the Production Supervisor to maintain established logs (food, cooling, cooler, and freezer temperatures).
Team Development: Assist the Production Supervisor in training new and existing employees to ensure operational effectiveness.
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Operational Support: Perform other duties as assigned to support the kitchen team.
Work Environment & Physical Requirements
Kitchen Environment: Involves hands-on food preparation in a commercial kitchen setting, which may include hot, humid, or cold ambient temperatures.
Physical Stamina: Requires moving inventory, products, carts, and tables, as well as operating kitchen utensils and commercial equipment.
Lifting: Ability to lift and carry up to 25 lbs.
Schedule: May require extended working hours based on operational needs.
Reasonable accommodations will be made to enable individuals with disabilities to perform these essential job functions.
Qualifications & Requirements
Experience: Minimum of 2 years of cooking experience.
Leadership: 1 year of leadership experience preferred.
Education: High School diploma or equivalent preferred, but not required.
Certifications: ServSafe Certification & ServSafe Allergen Certification required.
Languages: Bilingual skills preferred.
