Culinary Production & Supply Manager

About This Role

Manage the culinary production and supply chain for Swarthmore Dining, overseeing food, inventory, and equipment while collaborating on menu development and maintaining food cost controls. This role emphasizes using seasonal products, current food trends, and ensuring high standards of food safety and quality.

Responsibilities

• Manage budgets for ordering and inventory control
• Record all production in the Menu Management system
• Maintain inventory and par levels, performing daily, weekly, and monthly inventories
• Order all food, beverage, small wares, cleaning supplies, paper supplies, and equipment
• Research new vendors with a focus on local and sustainable food products
• Oversee staff and production of the commissary
• Oversee the stock and delivery teams, ensuring proper storage and HAACP compliance
• Design, implement, and coordinate ongoing food production, establishing consistent quality
• Develop production guidelines for staff, focusing on food handling, safety, cooking methods, and presentation
• Create standardized recipes in collaboration with culinary leadership, maintaining budgeted food and labor costs
• Forecast events for production and purchase food items
• Identify new menu items and maintain inventory and C Board software up to date
• Maintain allergen information on all food purchases
• Participate in hiring, training, development, and supervision of production staff

Requirements

• Associate’s Degree in Culinary with three or more years of related experience in a high-volume establishment, or an equivalent combination of education and/or experience
• Serv-safe Certification
• Valid Driver’s License
• Ability to drive a box truck
• Demonstrated experience in managing food and labor costs
• Strong problem-solving ability and commitment to excellent customer service in a diverse community
• Proven record of teamwork, collaboration, and partnership
• Proficiency in Microsoft Office, email, recipe software, and inventory systems
• Experience in budget development, financial systems, and operating budget management
• Experience with human resource management skills, including selection, training, supervision, and evaluation of nonexempt staff
• Excellent verbal and written communication skills

Qualifications

• Associate’s Degree in Culinary or equivalent combination of education and/or experience
• 3+ years of related experience in a high-volume establishment

Nice to Have

• Bachelor’s degree in culinary, food service administration, institutional management, nutrition, dietetics or related area
• Four or more years of progressively more responsible supervisory and administrative experience in a high-volume food service operation that offers a varying daily menu

Skills

* Required skills

Benefits

Certifications