Manager - Food Service
Blinn College
Posting Details
One year full time experience in an institutional food service cafeteria
Experience with institutional food sourcing and purchasing
Experience with inventory control
Experience with standardized recipe menu development.
Basic reading, writing, and math skills.
Knowledge of proper operation of commercial equipment in a kitchen setting.
Special Notes To Applicants This is a 12 month, benefits-eligible position. Blinn College pays 100% of health insurance for full-time employees, 50% for dependents, and two times your annual salary in life insurance benefits. Optional coverage can begin on your first active duty date. If you would like to review insurance benefits in advance, you can access the New Employee Benefits Guide online, http://www.ers.state.tx.us/New-Employee/Insurance/.
Yearly leave time includes:· 96 hours vacation· 40 hours discretionary· 16 hours personal· 8 hours sick each month.· Paid leave for college designated holiday’s, spring break, Thanksgiving, and Christmas break (approx. 25 days per year)
Quick Link https://employment.blinn.edu/postings/12160 Position Details Principal Accountabilities Principal Accountabilities Responsible for the daily management of purchasing of all food products. Orders products to ensure on-time delivery for meal planning. Creates a consistent order schedule to ensure the college always has the necessary products on hand. Inspects and evaluates products received from supplier to ensure that they meet the quality standards for the College.
Monitors and manages inventory levels to ensure optimal stock levels, minimize waste, and avoid shortages or excesses. Assures proper storage of all inventory, including stock rotation.
Develops, evaluates and implements new products and menu offerings for the cafeteria, snack bar, concessions, and special events using standard recipes for menu preparation, estimates quantities to ensure quality and cost control, and makes adjustments as needed per direction of the Director of Food Service.
Works with the cooks and baker to develop and implement new recipes and menu items.
Oversee all banquet room and special events food request for the Brenham campus. Supervise the food preparations and other preparations related to these services.
Prepares banquet room by clothing tables, setting decorations, condiments, candles, floral arrangements, napkins, utensils, etc. to ensure quests’ needs are met for hosted event. Cleans the room by removing all the set up items and returning them to their original condition and storage areas. Ensure the event’s ambiance has an enthusiastic attitude.
Oversees the planning and execution of special events.
Assist in the food service department, filling in where needed.
Responsible for assisting with hiring, serving as hiring manager as needed.
Performs other related tasks as assigned. Minimum Qualifications Minimum Qualifications High school graduation or its equivalent. One year full time experience in an institutional food service cafeteria Experience with institutional food sourcing and purchasing Experience with inventory control Experience with standardized recipe menu development. Ability to use and understand software systems, computer skills, Proficiency in Microsoft Word, Excel, email, internet, ordering online, etc. Basic reading, writing, and math skills. Knowledge of proper operation of commercial equipment in a kitchen setting.
Minimum Competencies Minimum Competencies Building and maintaining strong relationships with strategic suppliers through effective communication, collaboration, and feedback mechanisms. Must be dependable, self-motivated and be able to work extremely flexible hours, nights and weekend. Ability to establish and maintain effective working relationship with other employees and the public. Knowledge of food preparation and dining service management in a large institutional Ability to plan, implement, evaluate and report activities in the dining service area. Knowledge of health hazards and safety precautions involved in food service and preparation. Knowledgeable of the associated health and safety precautions.
Preferred Qualifications Preferred Qualifications 1. Three years experience in commercial or institutional dining service.
2. Bachelor’s degree or equivalent in a culinary related field.
Preferred Competencies Working Conditions Are there particular working conditions associated with this job that should be noted (I.E., working environment, hours of work, workspace, etc.)? No If 'Yes', please explain Physical and Mental Requirements Physical and Mental Requirements: Heavy lifting, 45 to 70 lbs., Moderate lifting, 15 to 44 lbs., Light lifting, under 15 lbs., Heavy carrying, 45 to 70 lbs., Moderate carrying, 15 to 44 lbs., Light carrying, under 15 lbs., Straight pulling, Pulling hand over hand, Repeated bending, Reaching above shoulder, Simple grasping, Dual simultaneous grasping, Walking, Standing, Sitting, Twisting, Pushing, Stooping, Operating mechanical equipment, Operating office equipment, Seeing, Identifying colors, Depth perception, Hearing (with aid), Hearing (without aid), Writing, Counting, Reading, Telling time Custom Text One Environmental Requirements Environmental Requirements: Travel by car (enter percentage of time in below field), Travel by van (enter percentage of time in below field), Inside, Excessive cold, Grease and Oils, Solvents, Slippery/uneven walking surfaces, Working around machines with moving parts and moving objects, Working around moving objects or vehicles, Working closely with other Custom Text Two Supplemental Questions
VEVRRA Federal Contractor – Priority referral protected veterans requested.
Position Information Requisition Number 2024075P Position Title Manager - Food Service Salary Range $38,551 + experience DBM Rating B31 Job Type Full Time Job Category Professional/Staff Anticipated Start Date 01/06/2025 Campus Brenham Application Deadline Extended Open Deadline FLSA Exempt Security Sensitive? Yes Work Hours Monday - Friday 7:00 am - 4:00 pm Position Summary Information Objective The Food Service Manager will assist the Director of Food in the procurement process, menu planning and special events meal production. The position helps with catering, campus events, special events and grand openings. Provides all customers with model exceptional service, hospitality and customer service. Required Quals Summary High school graduation or its equivalent.One year full time experience in an institutional food service cafeteria
Experience with institutional food sourcing and purchasing
Experience with inventory control
Experience with standardized recipe menu development.
Basic reading, writing, and math skills.
Knowledge of proper operation of commercial equipment in a kitchen setting.
Special Notes To Applicants This is a 12 month, benefits-eligible position. Blinn College pays 100% of health insurance for full-time employees, 50% for dependents, and two times your annual salary in life insurance benefits. Optional coverage can begin on your first active duty date. If you would like to review insurance benefits in advance, you can access the New Employee Benefits Guide online, http://www.ers.state.tx.us/New-Employee/Insurance/.
Yearly leave time includes:· 96 hours vacation· 40 hours discretionary· 16 hours personal· 8 hours sick each month.· Paid leave for college designated holiday’s, spring break, Thanksgiving, and Christmas break (approx. 25 days per year)
Quick Link https://employment.blinn.edu/postings/12160 Position Details Principal Accountabilities Principal Accountabilities Responsible for the daily management of purchasing of all food products. Orders products to ensure on-time delivery for meal planning. Creates a consistent order schedule to ensure the college always has the necessary products on hand. Inspects and evaluates products received from supplier to ensure that they meet the quality standards for the College.
Monitors and manages inventory levels to ensure optimal stock levels, minimize waste, and avoid shortages or excesses. Assures proper storage of all inventory, including stock rotation.
Develops, evaluates and implements new products and menu offerings for the cafeteria, snack bar, concessions, and special events using standard recipes for menu preparation, estimates quantities to ensure quality and cost control, and makes adjustments as needed per direction of the Director of Food Service.
Works with the cooks and baker to develop and implement new recipes and menu items.
Oversee all banquet room and special events food request for the Brenham campus. Supervise the food preparations and other preparations related to these services.
Prepares banquet room by clothing tables, setting decorations, condiments, candles, floral arrangements, napkins, utensils, etc. to ensure quests’ needs are met for hosted event. Cleans the room by removing all the set up items and returning them to their original condition and storage areas. Ensure the event’s ambiance has an enthusiastic attitude.
Oversees the planning and execution of special events.
Assist in the food service department, filling in where needed.
Responsible for assisting with hiring, serving as hiring manager as needed.
Performs other related tasks as assigned. Minimum Qualifications Minimum Qualifications High school graduation or its equivalent. One year full time experience in an institutional food service cafeteria Experience with institutional food sourcing and purchasing Experience with inventory control Experience with standardized recipe menu development. Ability to use and understand software systems, computer skills, Proficiency in Microsoft Word, Excel, email, internet, ordering online, etc. Basic reading, writing, and math skills. Knowledge of proper operation of commercial equipment in a kitchen setting.
Minimum Competencies Minimum Competencies Building and maintaining strong relationships with strategic suppliers through effective communication, collaboration, and feedback mechanisms. Must be dependable, self-motivated and be able to work extremely flexible hours, nights and weekend. Ability to establish and maintain effective working relationship with other employees and the public. Knowledge of food preparation and dining service management in a large institutional Ability to plan, implement, evaluate and report activities in the dining service area. Knowledge of health hazards and safety precautions involved in food service and preparation. Knowledgeable of the associated health and safety precautions.
Preferred Qualifications Preferred Qualifications 1. Three years experience in commercial or institutional dining service.
2. Bachelor’s degree or equivalent in a culinary related field.
Preferred Competencies Working Conditions Are there particular working conditions associated with this job that should be noted (I.E., working environment, hours of work, workspace, etc.)? No If 'Yes', please explain Physical and Mental Requirements Physical and Mental Requirements: Heavy lifting, 45 to 70 lbs., Moderate lifting, 15 to 44 lbs., Light lifting, under 15 lbs., Heavy carrying, 45 to 70 lbs., Moderate carrying, 15 to 44 lbs., Light carrying, under 15 lbs., Straight pulling, Pulling hand over hand, Repeated bending, Reaching above shoulder, Simple grasping, Dual simultaneous grasping, Walking, Standing, Sitting, Twisting, Pushing, Stooping, Operating mechanical equipment, Operating office equipment, Seeing, Identifying colors, Depth perception, Hearing (with aid), Hearing (without aid), Writing, Counting, Reading, Telling time Custom Text One Environmental Requirements Environmental Requirements: Travel by car (enter percentage of time in below field), Travel by van (enter percentage of time in below field), Inside, Excessive cold, Grease and Oils, Solvents, Slippery/uneven walking surfaces, Working around machines with moving parts and moving objects, Working around moving objects or vehicles, Working closely with other Custom Text Two Supplemental Questions
Required fields are indicated with an asterisk (*).
* Are you able to work Monday - Friday 7:00 am - 4:00 pm? Yes No * How many years working experience do you have at an institution of higher education food service department. none 1 - 4 years 5 - 9 years 10 - 14 years 15 - 19 years 20 - 24 years 25 plus years * Please describe your experience with institutional food sourcing and purchasing. What types of goods or materials have you purchased?(Open Ended Question)
* What vendor management and inventory control software are you familiar with?(Open Ended Question)
* Explain your experience with inventory control, sourcing, storage, forecasting, tracking and organizing storage areas.(Open Ended Question)
* How do you develop, evaluate and implement new products and menu offerings?(Open Ended Question)
* What experience do you have working with cooks and bakers to develop and implement new recipes and menu items?(Open Ended Question)
* Please explain your previous experience with food preparation for events, banquets, grand openings, meetings, etc.(Open Ended Question)
* Please describe your computer skills, including your abilities with Microsoft Word, Excel, and Outlook.(Open Ended Question)
* How did you hear about this employment opportunity? Advertisement (specify in next question below) Blinn Website Blinn Employee Internet Site (specify in next question below) Indeed Higher Ed Jobs HERC - Higher Education Recruitment Consortium TACC - Texas Association of Community Colleges Other (specify in next question below) * If in the previous question you selected "Advertisement", "Internet Site", or "Other", please specify how you heard about this employment opportunity.(Open Ended Question)
* To be eligible for employment in the U.S. and at Blinn College, will you now or in the future require Blinn College to commence ("sponsor") an immigration case in order to employ you (for example, H-1B or other employment-based immigration case)? This is sometimes called "sponsorship" for an employment-based visa status. Yes, I will now or in the future need H-1B visa sponsorship No, I will not need sponsorship now or in the future for an H-1B visa * Are you employed part-time or full time in an overtime eligible position at another state agency or institution of higher education? Do you plan to continue your employment if hired at Blinn College? Yes, I am in an overtime eligible position and Yes I plan to continue Yes, I am in an overtime eligible position and No I do not plan to continue No, I am not in an overtime eligible position and Yes I plan to continue No, I am not in an overtime eligible position and No I do not plan to continue I am not employed by another state agency or institution of higher education * Please choose all that apply below. If you answer yes to any, please upload a copy of your DD214 or DD1300 in the optional documents section. For definition of claiming military employment preference please see the following website:http://www.statutes.legis.state.tx.us/Docs/GV/pdf/GV.657.pdf) Yes, I am a veteran, including a veteran with a disability. Yes, I am a veteran's spouse who has not remarried. Yes, I am the spouse of a member of the United States Armed Forces or Texas National Guard serving on active duty. Yes, I am an orphan of a veteran who was killed while on active duty. Yes, I am a veteran who received a dishonorable discharge from the military because I refused the COVID vaccine. Yes, I am claiming military employment preference. No, to all the above. Applicant Documents Required Documents Resume Cover Letter Optional Documents License Portfolio/Work Sample Other Document 1 Other Document 2 DD214 (required for Veteran's or Veteran's preference) DD1300 (required for orphan's or surviving spouse)
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