Manages and directs all aspects of a centralized Pre-Prep department that provides products and service support to a large, diverse university dining operation under the direction of the Executive Chef and Assistant Director. Responsibilities include supervision of staff production, counseling, training and development, budget and operations, utilization of an automated food management software (FoodPro), customer relations, safety and sanitation, and the security and maintenance of the facility and its equipment. Maintains high standards in food preparation, quality, taste, creativity, product variety, and presentation. Manages and directs a centralized system to produce prepackaged food selections (Grab n' Go) for retail, sliced meats and cheeses, and processed fruits and vegetables for the dining centers. Directs a program for preserving food items, including dehydration, freezing, and preserving locally grown food items (to include Homefield Farm produce). Maintains a high level of customer satisfaction by being responsive to customer needs and executing daily production. Provides operational support for the centralized Bake Shop and Warehouse operations in the facility as needed.

Required Qualifications

• Degree in Culinary Arts, Hotel, Tourism, and Hospitality Management (HTM), or equivalent training and experience.

• Comprehensive knowledge of culinary techniques, menu planning, recipe and menu development, food ordering, use of general and commercial kitchen equipment, preparation, presentation, pricing, and supervision of kitchen personnel.

• Previous experience supervising a large scale, commercial kitchen, in a restaurant, hotel/resort, collegiate/university or club.

• Ability to communicate effectively with all levels of personnel and public.

• Excellent supervision and leadership abilities.

• Excellent customer services skills.

Preferred Qualifications

• Demonstrated knowledge of computers including Windows 2000/NT, Microsoft Office, Word, Excel, Outlook, automated payroll, automated maintenance requests and automated food management systems.

• ServSafe certification and HACCP certification desired.

Pay Band

4

Appointment Type

Regular

Salary Information

Salary $48,000 - $52,000/year and commensurate with experience

Additional Information

The successful candidate will be required to have a criminal conviction check as well as a driving check with a safe driving record.

About Virginia Tech

Dedicated to its motto, Ut Prosim (That I May Serve), Virginia Tech pushes the boundaries of knowledge by taking a hands-on, transdisciplinary approach to preparing scholars to be leaders and problem-solvers. A comprehensive land-grant institution that enhances the quality of life in Virginia and throughout the world, Virginia Tech is an inclusive community dedicated to knowledge, discovery, and creativity. The university offers more than 280 majors to a diverse enrollment of more than 36,000 undergraduate, graduate, and professional students in eight undergraduate colleges, a school of medicine, a veterinary medicine college, Graduate School, and Honors College. The university has a significant presence across Virginia, including the Innovation Campus in Northern Virginia; the Health Sciences and Technology Campus in Roanoke; sites in Newport News and Richmond; and numerous Extension offices and research centers. A leading global research institution, Virginia Tech conducts more than $500 million in research annually.

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Virginia Tech does not discriminate against employees, students, or applicants on the basis of age, color, disability, sex (including pregnancy), gender, gender identity, gender expression, genetic information, ethnicity or national origin, political affiliation, race, religion, sexual orientation, or military status, or otherwise discriminate against employees or applicants who inquire about, discuss, or disclose their compensation or the compensation of other employees or applicants, or on any other basis protected by law.