The Culinary Production and Supply Manager is responsible for food, equipment, and ordering supplies; using seasonal products and utilizing current food trends. Collaborates with the Executive Chef and Assistant Director of Residential Dining in menu concept development, special event planning, writing seasonal and custom menus. Plans and develops menus with the culinary team, and provides them with new recipes and products. Maintains food costs, inventory controls and works within financial targets as specified by the board operations budget.

Participates in hiring, training, development, and the supervision of the production staff. Interacts with Residential managers on food displays to ensure the highest quality of food production, standards, presentations, and techniques. Orders and schedules deliveries of all food, beverage and disposable products to meet the menu cycle. Maintains the highest levels of food safety, sanitation and cleanliness in all production areas. Processes payroll; receives invoices, takes inventory, and monitors staff productivity.

Assists the Assistant Director in other duties as needed/required. Maintains all records of production, inventory, food costs and standardized recipes in the menu management system for residential dining and catering. Maintains all nutritional information for the department and works with the Assistant Residential Manager to ensure products align with special diet requests. Manage the utility crew and receiver. This includes hiring, training, scheduling and writing performance assessments.

Essential Responsibilities:
• Manages budgets for ordering and inventory control.
• Records all production in Menu Management system
• Maintains inventory and par levels and performs inventory for residential dining.
• Responsible for stock rotation of products and equipment.
• Management of equipment assets and inventory of products for all operations in dining.
• Inventory to be performed on a daily, weekly and monthly basis as needed.
• Maintains recipe software production database in menu management system
• Orders all food, beverage, small wares, cleaning supplies, paper supplies and equipment for the dining services program.
• Continually researches new vendors with a focus on local and sustainable food products.
• Work with the Sustainability Office on sustainability initiatives.
• Maintains excellent vendor relationships.
• Manages and bids for all services and equipment to ensure best pricing for the Dining Services program.
• Creates RFI's, RFQ’s, and RFP’s in coordination with College Purchasing Office and works with the office manager on reconciliation of procured statements.
• Oversees the staff and the production of commissary.
• Oversees the receivers and ensures stock is properly put away in storage areas and follows HAACP.
• Design, implement and coordinate ongoing food production throughout the dining services program, while establishing and maintaining consistent quality of food programs.
• Develop production for management and staff with keeping in mind food handling procedures, safety and sanitation, cooking methods, product presentation, proper use of equipment, and utilization of leftovers.
• In collaboration with the Executive Chef and Assistant Director, creates standardized recipes with food quality, nutrition, presentation, and operational objective while maintaining budgeted food and labor costs.
• Forecasts events for production and purchase food for production items.
• Identify new menu items and help to maintain inventory and C Board software remains up to date.
• Maintains allergen information on all food purchases.
• Work with Assistant Residential Manager on special diets and specialty foods for accommodations.
• Works with managers for purchases of new equipment and maintains records of equipment purchases and inventory of small wares and equipment.
• Manage and Support utility crew which includes, hiring, training, scheduling assessing and progressive discipline when needed.

Supervisory Responsibilities:
• In collaboration with the Associate Vice President of Campus Services and Assistant Vice President of Human Resources, effectively performs the following:
o Provide fair, constructive, and timely feedback and coaching to members of the team to drive performance and work toward established goals developed during the annual performance assessment process
o Follow disciplinary procedures as established in accordance with the employee handbook.
• Supervises the work of the utility crew.
o Organize workflow and ensure that employees understand their duties or delegated tasks.
o Manage time keeping for the team, assuring accuracy and approving employee time. Use the Time and Attendance system to enter vacation time, sick time and approve time. Ensure staff have professional development plans in place. Provide and develop training opportunities for staff, such as retreats, attendance to conferences, webinars for the ongoing training and development of staff.
o Communicate key issues and information to staff members.
• Participate in supervisory training opportunities.

Required Qualifications:
• Associates Degree in Culinary with 3 or more years of related experience in a high volume establishment or a High School diploma with 5 or more years of related experience .
• Serv-safe Certification
• License/Certification – Valid Driver’s License
• PA Child abuse and FBI Clearance

Physical Demands:
• Ability to lift and carry objects weighing up to 25 lbs.
• Ability to carry heavy objects in close quarters and on stairs.
• Ability to carry objects for extended periods of time
• Ability to perform kneeling, bending, squatting motions for extended times.
• Ability to work in kitchen conditions with long periods of standing

Working Conditions:
• Fast paced, high volume environment.
• Seven day operation, including nights and weekends.
• Must be able to adapt to ever-changing demands of college dining services.
• Must work in inclement and severe weather conditions.
• Could be noisy.
• Floors could be wet and slippery.
• A diverse team with varied backgrounds and learning abilities.
• 7 day a week operation including nights and weekends

Preferred Qualifications:
• Bachelor’s degree in culinary, food service administration, institutional management, nutrition, dietetics or related area.
• Has 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.

Swarthmore College actively seeks and welcomes applications from candidates with exceptional qualifications, particularly those with demonstrable commitments to a more inclusive society and world. Swarthmore College is an Equal Opportunity Employer. Women and minorities are encouraged to apply.