ESSENTIAL QUALIFICATIONS:
Minimum Required Knowledge, Skills & Experience:
· Associate’s Degree or equivalent experience, with emphasis on Hospitality.
· Minimum of 4-6 years of progressive experience managing a team of associates in the hospitality industry.
· General knowledge and ability to learn health department’s rules and regulations including HACCP and ServSafe.
· Knowledge of culinary techniques: hot, cold, ambient, aspic, garde manger, display cooking, and buffet presentations.
· The ability to work independently with a high level of accuracy, manage multiple priorities, and delegate tasks efficiently.
· Excellent interpersonal and communication skills with the ability to interact with a diverse population.
· Strong organizational and problem solving skills, attention to detail, and the ability to meet firm production deadlines.
· Basic knowledge of computerized food production systems.
· Knowledge and experience with the use and maintenance requirements of kitchen equipment.
· Ability to develop and implement training programs for employees to promote quality services.
· Clearly projects the vision of the department and measures progress.
· Knowledge and experience with understanding a budget and financial statements in order to operate a fiscally responsible operation.
· Ability to work flexible schedule, including nights and weekends.
· Basic proficiency in Word, Excel, Outlook, and food ordering systems.
· Must be able to function in an essential personnel role, which may include an extended on-campus presence during local, regional, or national emergencies. (https://hr.princeton.edu/policies/essential-services-during-emergencies-or -other-conditions)
· Valid Driver’s License.
Physical Requirements:
· Stand or walk up to 2 hours at one time for a total of 6-8 hours per day;
· Sit for no more than 2 hours during an 8 hour day;
· Lift or carry up to 30 pounds frequently (34 – 66% of the workday);
· Lift or carry up to 50 pounds occasionally (less than 33% of the workday);
· Push or pull using forces up to 50 pounds occasionally (less than 33% of the workday);
· Frequently use hands for simple grasping, fine manipulation, pushing or pulling with forces up to 30 pounds (34 – 66% of the workday);
· Bend, squat, kneel, climb stairs, reach overhead, lift overhead occasionally (less than 33% of the work day);
· Lift up to 30 pounds in a range of motions from floor to overhead; lift 50 pounds in a range of motions from floor to chest height;
· Work under a range of temperature conditions (e.g., kitchens, walk-in refrigerators and freezers, etc.);
· Possess physical agility, full range of motion, and ability to maintain balance.
PREFERRED QUALIFICATIONS:
· Experience with FoodPro.
· Knowledge of Local, State, and Federal Nutritional guidelines.
· Managing in a Union Environment.
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Princeton University is an Equal Opportunity/Affirmative Action Employer and all qualified applicants will receive consideration for employment without regard to age, race, color, religion, sex, sexual orientation, gender identity or expression, national origin, disability status, protected veteran status, or any other characteristic protected by law. KNOW YOUR RIGHTS