The Assistant Director for Culinary role determines and develops the extraordinary culinary direction and menus of nine individualized retail food concepts, three coffee locations, one restaurant, the on-campus board dining program which serves more than 2,300 students, a thriving catering department (Fresh Leaf Catering), special on-campus and off-campus events, and theme meals. The role of Assistant Director for Culinary is instrumental in creating great guest experiences, impacting growth across UMD Dining Services and being part of our community. The Assistant Director for Culinary oversees the work of chefs, sous chefs, cooks, students, and a Dietitian to ensure work outcomes are in alignment with the strategies of the department and/or unit.

Serves as the Dining Services subject matter Food Expert. Develops and maintains a pre-eminent food program. This position provides a high level of culinary leadership, and has the ability to make key programmatic recommendations and decisions. Provides vision and leadership for the brand development of UMD Dining Services. Delivers excellent communication and interpersonal skills when interacting with culinary staff and management.

This position oversees a professional staff including a registered dietitian, the Fresh Leaf Catering department, and a team of chefs, cooks & food service workers.

Key Responsibilities

30% Brand Development/Menu Development/Planning

Focuses on research, development, training, execution, analysis, and leadership
Develops a cohesive brand as well as thirteen distinct concepts which require individualized menus that evolve throughout the year in addition to the multifaceted menu required for Superior Dining
Ensures nutrition/allergen planning and inclusive menus in all concepts.
Assists in new concept development, equipment analysis and purchasing, kitchen design and workflow management.
Researches new or updated trends and standards in the food service industry through trade journals, food shows, conferences, food brokers and manufacturers, and participation in professional culinary associations.
Partners with an Assistant Director of Business and Strategy to analyze and better understand winning products, profitable items, and future opportunities utilizing sales reports, Micros, Tableau, and CBORD
Partners with Communications and Dietetics to produce quarterly menus, Limited Time Offers, develop cohesive Dining brand

20% Operational Excellence

Oversees two Production kitchens and ten satellite made-to-order cooking stations
Ensures compliance with Food Safety audits
Observes and coaches
Drives the implementation of programs, menus, and efforts by developing action plans and directly motivating and instructing the unit team to implement them to meet operational and organizational objectives
Plans, identifies, communicates, and delegates appropriate responsibilities and practices to team members to ensure smooth flow of operations
Creates efficiencies in production and service areas. Makes recommendations for equipment purchases
Plans, organizes, directs, and controls food preparation and service in a dining services operation which may include more than one unit. This includes food handling, portion sizes, and overall serving and presentation of food. Inspects food for taste, appearance, and consistency.
Inspects, ensures routine maintenance is performed, and communicates needs for maintenance or repairs of all supplies, equipment in work areas
Audits, trains, coaches, and ensures that employees comply with health and food safety standards and regulations
Supervises and/or ensures the completion of proactive and responsive food ordering, receiving, waste reduction, product management

25% Team Management

Leads a team of leaders: motivates, coaches, and strengthens managers/sous chefs as team leaders
Serves as a resource: provides expertise on key customer issues, team staffing and management, operations, and University/department policies and procedures
Plans, identifies, communicates, and delegates appropriate responsibilities and practices to team members to ensure smooth flow of operations
Plans, organizes, directs, and controls food preparation and service in a dining services operation which may include more than one unit. This includes food handling, portion sizes, and overall service and presentation of food. Inspects food for taste, appearance and consistency.
Partners with Guest Experience leadership to develop employee training for cooking, service verbiage, address service challenges, workflow obstacles
Audits, trains, coaches and ensures that employees comply with health and food safety standards and regulations
Supervises and/or ensures the completion of proactive and responsive food ordering, receiving, waste reduction, product management
Collaborates well with other managers, departments and partners on campus. Listens and communicates well and models warm professionalism to their team
Sets goals for the work group, develops organizational capability, and models how we work together
Interviews, hires, trains, performance manages, coaches, transfers, rewards
Adjusts employee disputes within University policies and under prevailing contracts as applicable
Reinforces, coaches, and performance manages standards for personnel performance and guest service

10% Collaboration

Supports Director’s Efforts
Ensures positive and transparent relationships with all collaborations: e.g. campus camps, events, Athletics, Office of Diversity and Inclusion, Office of Admissions, Housing and Residence Life, Kirby Student Center Event Management, Department of First Year Experience
Builds relationships and fosters collaboration with strategic partners on campus, in industry, and fellow colleges and universities
Models teamwork, collaboration, and positive relationships with all colleagues, departments, vendors, partners, and guests

15% Financial/Business Analysis

Utilizes management information tools and analyzes financial reports to identify and address trends and issues in unit performance
Report costs, understands budget, responds to budgetary directives
Learns and utilizes data visualization tools to analyze Dining’s data systems
Provides oversight of the food budget and makes necessary adjustments in response to volume and price fluctuations consistent with attaining unit goals

Required Qualifications

BA/BS degree, plus at least six years of leadership experience in large volume multi-unit foodservice operations.

Preferred Qualifications

Expert knowledge in food preparation, special needs and sanitation regulations.
Advanced knowledge in food preparation, culinary trends, vegetarian, vegan and special dietary needs, allergy awareness and sanitation regulations.
Experience in personnel management including hiring, supervision, evaluation and succession planning.
Experience in working with labor represented work groups.
Advanced verbal and written communication skills, and active listening, dynamic flexibility, critical thinking, and ability to multitask.
Ability to develop training tools for a multi-faceted dining services workforce to include safety, customer service, job skills training and new employee orientation.
Six years of progressively responsible leadership in a large volume non-commercial food service, convention or hotel in a management capacity is required.
Demonstrated knowledge of production requirements, human resources and fiscal management.
Proficiency in basic computer applications (Google Suite, Microsoft Office, Word & Excel)
Strong demonstrated experience as a trainer, especially related to the dining service and/or hospitality field.
ServeSafe certificate

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