Description
Provides leadership to managers, supervisors, and/or professional staff for culinary excellence, training, and recipe and menu development; and participates in the development and execution of new dining concepts. Ensures overall consistency and quality; develops and oversees adherence to standards, policies, and procedures in order to provide quality food products and services accountable for the performance and results of multiple related units. Develops departmental plans, including business, production, and/or organizational priorities. Controls resources and policy formation in the area of responsibility. Decisions are guided by resource availability and functional objectives. Provides day-to-day direction and supervision of culinary staff and production operations; and coordinates efforts to successfully deliver services to a diverse clientele. Provides training and development for the staff, keeping them current with culinary skills and procedures. Exercises administrative supervision over chef leads, chefs, chef assistants, cooks, bakers, and other food service staff including student employees engaged in culinary operations. A degree in Culinary Arts from an accredited culinary school or apprenticeship program and min of 7 years of experience is required. The primary duty of employees in this classification is the management of a customarily recognized department or subdivision, including the supervision of three or more full-time equivalent employees every week. Direction is over a permanent status-continuing function, not a collection of employees assigned to complete a project. Management duties include interviewing, selecting and training of employees; setting and adjusting their rates of pay and hours of work; planning and directing their work; appraising their productivity and efficiency for the purpose of recommending promotions or other changes in their status; handling their complaints and grievances and disciplining them when necessary. Management responsibilities include the authority to hire, fire, or promote assigned employees or make recommendations that are given particular weight. Employees have impact on budgeting, controlling costs, planning, scheduling, and procedural change. Under FLSA, this is the exempt job classification for this title. Incumbents in this position must meet the full criteria for exempt status: salary level, salary basis, and duties tests.