Vanderbilt Campus Dining takes pride in the culinary creations served from our kitchens. Our Dining program is highly decorated, the winner of many prestigious awards in the food service industry, including Best On-Site Food Service Operation in the Nation, Best Food Service Operator, the prestigious Ivy Award, and many more. Vanderbilt’s residential colleges are much more than places to live – they foster discovery and belonging while serving as the foundation for an empowering education. Our dining halls serve much more than meals: they are spaces that build community by bringing people – students, faculty, and staff together. We have main dining centers, restaurants and cafes, commissary, convenience stores, and we employ over 300 employees.
The Manager of Campus Dining is a key member of the Campus Dining Team within the Division of Administration at Vanderbilt University. The Manager is responsible for assisting in the leadership and oversight of menu management processes and procedures, labor management, providing direction to hourly team members, interacting with customers, and supporting the management team in all personnel matters. This position is responsible for all operational aspects of a quality dining program and for providing maximum customer satisfaction to students, faculty, staff and University guests. Reporting directly to the Unit General Manager, this position is responsible for assisting in managing staff and plays a large role in supporting productive employee relationships which embrace sustainability and influence a positive team environment.
As a Vanderbilt SkillBridge Fellow, in your role as a Sous Chef, you will receive training aligned with aspects of campus dining management to include:
Provide leadership and direction to encourage and maintain a positive and collaborative working environment that promotes efficient and effective operations and provides exceptional customer service
- Provide timely feedback and encourage two-way communication by checking in with team members on every shift
- Oversee staffing in operation and redirect labor as needed to ensure appropriate coverage
- Perform and assist with administrative tasks, scheduling, ordering, inventory and any other additional responsibilities
- Manage job bidding processes, schedule timely interviews, and encourage growth for hourly team members
- Maintain a safe work environment by modeling, enforcing, and communicating all safety standards
- Ensure uniform compliance and professional appearance of staff members
- Serve as a link between staff and management to communicate concerns and areas for improvement
- Adapt operational standards across diverse food service operations
- Provide on-going coaching and performance feedback to team members
- Manage attendance logs, performance documentation, and maintain up to date contact information
Qualification Required
- One to five years of experience of related experience
- High School diploma
- Associate’s Degree (preferred not required)