Director of Culinary Program – Adamah

UW Hillel

Position Summary

The Culinary Team at UW Hillel operates a full service, commercial, kosher kitchen serving internal UW Hillel events, an onsite café, pre-packaged meals to the University of Wisconsin, and external catering.

Our Culinary Director supervises all aspects of this foodservice operation. This includes all management of incoming supply orders and inventory, as well as outgoing meals and catering.  The Culinary Director provides supervision of the Assistant Director and Culinary Team while ensuring food safety and kosher-kitchen rules and standards are being upheld.

Qualifications

• Associate or Bachelor’s degree in Culinary Program with 3-5 years of experience in Food/Beverage operations OR related experience and/or equivalent combination of education and experience.
• Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations.
• Knowledge of product, service, quality, equipment and operations standards in line with a food and beverage operation.
• Strong leadership/organization/communication/planning skills while building and managing a team of associates.
• Ability to manage and lead a culinary team of varying levels of experience.
• Kitchen management: 3 years
• Serv Safe certified or ability to gain certification within 6 months of start date.
• Experience with HACCP Plan for production a benefit
• Previous experience working in a kosher kitchen is preferred, if not, a willingness to learn.

Responsibilities

• The Culinary Director will serve as the lead position for UW Hillel’s Culinary Program. This includes responsibility for supervising and controlling the work and product produced by our culinary team.
• This includes overall supervision of food preparation, purchasing and receiving, inventory management, employee supervision.
• Culinary Director will work with Assistant Director/Chef in creating and managing workloads for the full culinary team as well as initial and ongoing training of team members.
• Culinary Director will be responsible for hiring and payroll management of culinary team.
• Ensure compliance of all standards and procedures relating to HACCP and workplace safety standards
• Ensure a safe working environment for all associates while enforcing safety guidelines and kitchen safety awareness.
• Work with culinary team to inspect food and food preparation to maintain the highest quality standards while adhering to all sanitation regulations.
• A thorough understanding of current procedures/business practices is imperative in ensuring continuous improvement in both customer and associate satisfaction
• Culinary Director is expected to work major Jewish holidays including Rosh Hashanah, Yom Kippur, Sukkot, Chanukah, and Passover.
• Current drivers license required for deliveries when needed

Benefits

• Competitive Annual Salary $58,000 to $65,000 Annually - based on experience.
• Paid Public Holidays – Generous Vacation (12 days) and Medical (10 days) Paid Time Off
• 403(b) retirement plan – 5% of salary after 2 years of service
• Health – Dental – Vision – Life Insurance
• Free shift meal every during every shift
• Flexible scheduling – Limited nights and weekends