Commissary Kitchen Production Manager

• Supervises the day-to-day schedule and production in the commissary. Includes bulk production/processing/labeling and storage of: vegetables, dressings, casserole style bakes, grab and go items etc.
• Provides active supervision of the commissary team (hiring, training, evaluating etc).

• 2-3 full time staff
• 20 temporary student staff

• Performs a variety of administrative tasks including inventory and ordering.
• Performs daily quality inspections of production; ensures proper equipment operation/maintenance; and ensures staff are compliant with safety and sanitation guidelines.
• Assists with training of culinary staff.
• Ensures compliance with FDA codes and as directed by MSU's Registered Sanitarian for sanitation guidelines and food handling and storage.
• And contributes to the success of the department by performing other duties as needed in support of the department's mission.

• Progressively responsible experience supervising and training staff.
• Proficient experience using computers and various software packages.

• Experience working with a food service management system.
• Experience in menu and recipe development.

• Work effectively and efficiently in close cooperation with CS staff in a team-oriented environment
• Navigate within the parameters of strict, published and/or established operating guidelines as it relates to procurement, contracting and food safety
• Exhibit creativity in the culinary arts and exercise critically good judgment concerning taste, palatability and aesthetics of food quality
• Strong commitment to customer service
• Exhibit strong communication and interpersonal skills with the ability to motivate employees to perform at and sustain a high level of quality
• Highly motivated and work with minimal supervision
• Consistently exercise initiative and good judgment
• Maintain and manage policy and procedure
• Quickly adapt to changing priorities
• Network and maintain strong working relationships
• Demonstrate experience in facilitating change, managing conflict, and problem solving
• Exhibit effective speaking and presentation skills in front of groups of varying size
• Be knowledgeable about State and Federal health and food safety guidelines
• Represent the department and the University to others in a professional and courteous manner

• Must possess a valid driver's license, an acceptable driving record, and meet all State of Montana requirements to operate State/University vehicles. (If successful candidate possesses a valid out-of-state driver's license, must obtain a valid Montana driver's license within 60 days of hire.)
• Shift is Monday - Friday from 7am-3:30pm. Subject to change dependent on business needs.
• May workdays/evenings, weekends, long hours, consecutive days during busy periods, and occasional holidays as the school and event schedule demands.
• Occasional travel for work.
• Occasional work outside and in inclement weather assisting with special events.
• Possess an 8 hour management sanitation certification or have the ability to become certified.
• Must have the ability to understand and communicate in English with adequate proficiency to follow directions from supervisor, read and understand safety guidelines and directions to prevent accidents or injuries from occurring, and communicate effectively with customers (staff, visitors, students) by listening and speaking clearly to them.

• Normal kitchen, cooler, freezer, dock environments.
• Stationary and/or moving about for long periods of time.
• Moving product up and down stairs.
• Frequently moving containers/product weighing up to 50 lbs and occasionally up to 75lbs.
• Bending and/or kneeling while stocking product.
• Gripping handles on small kitchen utensils and other equipment.
• Performing repetitive motions such as, but not limited to, chopping, stirring and serving.
• Exposure to cleaning chemicals on a daily basis.
• Work for long periods of time at a computer.

• Cover Letter

Montana State University