Location: Food Service
Hours: Full-Time, Hourly
Pay: $18.73 - $25.06

Job Summary: Primary responsibility is overseeing and executing the entire operation of The Garden, a whole food, plant-based eatery that provides options to meet dietary restrictions such as dairy free, gluten free, etc. In addition to promoting the mission of Southern Adventist University, this position is expected to be responsible for leading a team that maintains food quality, consistency, and inventory, while effectively managing food costs to create a profitable venue that serves our students healthy and tasty food options.

Duties and Responsibilities:

· Create a positive Christian atmosphere in the work area by precept and example

· Check, instruct and maintain high standards of food preparation, customer service, sanitation and safety complying with TN State and Hamilton County sanitation regulations

· Keep all equipment in working order, coordinating with the Director in contacting Plant Services and private contract technicians as needed

· Collaborate with Food Service Director in hiring staff and resolving personnel issues

· Oversee interviewing, hiring, scheduling, and training of all staff and student workers, including managing pay rate, evaluations, and student CSRI with Human Resources

· Fill in for absentees

· Reconcile and make daily deposits for The Garden. Maintain cash reports, hourly sales, monthly sales, etc.

· Input all grocery and supply orders from vendors and record products used from the cafeteria inventory

· Conduct semesterly inventories

· Check and maintain food cost / prices / on menu board and registers

· Coordinate and oversee instructional workshops for culinary students and others to educate about plant-based living.

· Research and stay up-to-date with culinary trends and optimized kitchen processes

· Perform all other reasonably business-related functions as assigned

Special Requirements: An expressed commitment to Jesus Christ, the teachings and mission of the Seventh-day Adventist Church, a SDA church member in good and regular standing. Able to have a good rapport with employees – especially students.

Education and Experience: Proven culinary expertise with a passion for and the skills to produce WFPB cooking with a focus in allergen free cooking. Demonstration of these skills may be part of the interview process for the finalist candidates. A minimum of a high school diploma. College or trade school education preferred. A minimum of 3 years experience in food service management. ServSafe Managers certification must be current or obtained within 6 weeks of hire date. Comfortable with technology for operations and communications, including Excel, Outlook, POS, etc.

Qualifications: Ability to communicate effectively. Must be a self-starter who displays neatness, cleanliness, and organizational skills and can motivate others to do the same. Personality should include an approachable, friendly, positive attitude, able to encourage others.

Skills and Aptitudes: Have a working knowledge of food service operations, computer skills. Interpersonal relationship skills are essential with the ability to work with employees with a team spirit, and the ability to interact appropriately with campus personnel. Have safety consciousness and promote it within the workforce.

Typical Physical Demands: Requires sitting, standing, bending, and reaching. Requires lifting to 50 pounds. (If over 40 pounds please ask for help) Requires manual dexterity sufficient to operate standard food service equipment such as ovens, mixers, slicers, etc. and office equipment such as computers, fax machines, printers, calculators and telephone. Requires normal range of hearing and vision.

Working Conditions: Essential tasks are performed under normal food service conditions with little or no noticeable discomfort. Work area is well lighted and ventilated.