Assistant Manager - Conferences and Non-Credit Programs - UTK

Assists the Operations Supervisor and Manager with the daily operations of the UT Conference Center kitchen. Provides leadership and supervision of kitchen staff and supports the preparation and delivery of meals and food services. Responsible for administrative and operational oversight, including product ordering, inventory management, and monitoring food supplies to ensure adequate stock for daily meal production.

Prepares and provides monthly analyses of sales, food production, and food purchasing to support budget management, cost control, and operational efficiency. Coordinates with external food vendors to order and procure food products while ensuring quality, availability, and cost-effectiveness. Assists in managing and supervising kitchen staff and student participants involved in culinary programs offered through UT Conferences and Non-Credit Programs. Helps ensure kitchen operations are efficient, organized, and aligned with departmental standards and program requirements.

• Kitchen Operations and Food Production: Prepares and leads food production for Conference Center events and supervises part-time kitchen staff. Serves as a subject matter resource by providing guidance and overseeing daily meal preparation and kitchen operations in the UT Conference Center.

• Health, Safety, and Sanitation: Develops, implements, and monitors kitchen operating, maintenance, sanitation, and cleaning procedures and policies to ensure compliance with applicable health codes, food safety standards, and inspection requirements.

• Meal Preparation: Assists the Executive Chef with planning, coordinating, and preparing daily meals for guests of the UT Conference Center while maintaining food quality, presentation, and service standards.

• Staffing and Scheduling: Oversees weekly staffing requirements and coordinates work assignments to ensure adequate personnel are available to support kitchen production, events, and daily meal service.

• Menu Planning and Preparation: Develops and maintains daily food preparation lists and production schedules for the kitchen team. Reviews special dietary requests and menu requirements to determine appropriate preparation needs and recommends menu options and improvements to the Executive Chef.

• Purchasing and Vendor Management: Manages weekly ordering and procurement of food products, ingredients, and supplies required for meals, events, and culinary programs. Coordinates with vendors to obtain competitive pricing, maintain product quality, and ensure timely delivery of supplies.

• Inventory and Supply Management: Maintains and monitors food inventory, kitchen supplies, and product availability to support the efficient operation of a full-service commercial kitchen. Evaluates purchasing and inventory needs to minimize waste and support cost control.

• Culinary Training and Certification Programs: Leads, trains, and instructs participants in culinary certification courses offered through the unit's Center for Professional and Personal Development. Provides hands-on instruction and guidance in food preparation, kitchen procedures, and professional culinary practices.

• Non-Credit Culinary Instruction: Teaches assigned non-credit culinary classes under the direction of the Executive Chef, providing practical instruction and supporting the educational objectives of the programs offered by the unit.

Required Qualifications

• High school diploma or equivalent.

• Three years of experience working in a commercial kitchen, including food preparation and kitchen operations.

Applicants must be legally authorized to work in the United States on a full-time basis without need now or in the future for sponsorship for employment-based visa status.

Preferred Qualifications

• Two years of experience working in or supporting a culinary education or training program.

• Experience providing hands-on culinary instruction or training to students and kitchen staff is preferred.

Required Knowledge and Competencies

• Recipe Analysis: Knowledge of recipe interpretation, ingredient measurements, portion control, yield calculations, and recipe scaling to support efficient food production and consistent food quality.

• Commercial Kitchen Equipment: Knowledge of the proper operation, care, and safe use of commercial kitchen equipment and tools.

• Classical French Cooking: Competency in classical French cooking techniques, including preparation methods, sauces, stocks, and foundational culinary practices.

• Food Safety and Sanitation: Knowledge of food safety, sanitation, proper food handling, temperature control, and applicable health regulations. Serv Safe certification is required.