Job Details

Chef/Dining Manager Retreat Center

College of the Holy Cross

Description

Job SummaryThe Catering/Retreat Manager position reports directly to the Assistant Director of Culinary Operations for Catering/Retail. This position is responsible for the coordination and execution of all retreats both front and back of house, catered events and conferences at the Joyce Contemplative Center. The position will also support Hogan Catering and other satellite locations as needed. Other responsibilities include schedules, supervise and direct all culinary and banquet staff including culinary staff, wait staff, bartenders and utility. Works with students, faculty, staff and clients inside and outside of the college to schedule and logistically plan retreats and catered events. Major Areas of Responsibility

• Has full ownership and responsibility for everything related to Holy Cross Hospitality food & beverage for catered events and retreats for this location.
• Oversees the set-up for front and back of house, food menu execution and breakdown of all catered events and retreats to comply with established standards of service and product quality.
• Orders food based on menus and does weekly inventory.
• Coordinates with other departments on the details for all events.
• Customer Service -ensures high standards are met for customer service.
• Training - Assists with the hiring and training of staff.
• Sanitation & Safety - Ensures sanitation standards. Maintains equipment in proper working order. Oversees cleaning schedule and equipment inventory.
• Maintains cost controls and accountability. Work with the Assistant Director on event billing, invoices and event scheduling in EMS.
• Menu Planning - Assist with menu planning for creativity and annual pricing adjustments.
• Payroll & Schedules - Determines needs and schedules banquet personnel for all catered events. Ensures all time recording for staff are calculated and recorded correctly.
• Oversee the Performance Evaluation process, training, progressive discipline and recruiting for banquet/catering staff as needed.
• Provide leadership, motivation and vision for the staff.
• Other duties as assigned
• Ability to lift 50lbs or more.
• Upholds department core values & expectations.

Minimum Qualifications

• Bachelors of Science in Hotel Restaurant Management or related field. Five to ten years' management experience and demonstrated supervisory and leadership skills in catered event planning execution.
• Proficient in customer service and interpersonal skills.
• Knowledge of FoodPro, Kronos, EMS or like Event/Management systems, POS systems, and other related systems for event planning.
• Current on food, equipment and menu trends.
• Certified in Food Safety, AllerTrain and TIPS.

Core Competencies

• Supervision
• Dependability
• Flexibility
• Service Oriented
• Excellent Written & Verbal Communication
• Proficient Problem Solving
• Understands Risk Management
• Excellent Innovation/Creativity
• Strong Teamwork & Team Facilitation
• Strong Interpersonal Skills
• Diversity & Inclusion Awareness

JCC Dining Mission & Required Servery Set Up Mission: To provide a communal dining experience featuring simple and comforting homemade meals to our retreatants where the dining staff are integral part of the reflective mission. The Center and all its components work in concert to nourish the body and soul; Holy Cross dining staff are essential partners in helping to ensure that regardless of dietary needs, all participants feel truly welcome and nourished. Important Historical Context: As we planned for the opening of the Joyce Contemplative Center in 2016, the chaplains sought to have a dining experience that contributed in a significant manner to the overall retreat. Holy Cross dining was a key partner in helping us envision a servery that felt welcoming. With access at all hours of the day and evening, the servery was designed to make retreatants feel at home with coffee, tea, hot chocolate and water along with simple snacks such as toast, cereal, chips available at any time. From the outset, meals were intended to be simple, comforting, nutritious and of course delicious! Illustrating the type of partnership, we have been fortunate to have, before lunch and dinner, guests gather in the dining room where the chef introduces the meal to the guests before they are invited to help themselves to the meal using both sides of the serving station. These introductions have helped the guests get to know the chefs and appreciate the important role the chef plays in the retreat experience. The meal introduction also is a time for the chef to remind those with allergies to check in with the chef to make sure the guests have the appropriate food for their respective dietary requirements. Menus are typically developed by HC dining in consultation with the director of retreats and the director of the chaplains' office. They are reviewed annually to allow for new ideas and some variation. The menu cycle is for 5 days to allow for variety on our 5-day silent retreat, the longest program we have at the center. The comment book that is kept in the servery is a wonderful testament to the appreciation guests have for the love and culinary expertise that is reflected in every meal at the JCC. Required Set Up for Retreats:

• Salad/Protein Bar Station:
• Main Entree Station:
• Soup Station:
• Bread Station:
• Snack/Cereal Station:
• Refrigerator Inventory:
• Coffee/Tea Stations:
• Infused Water Station:

Hospitality Mission Statement Our mission in Hospitality is to strive for excellence in every meal. We believe that sustainability starts with our people first, who are the foundation of our department. We are a diverse team of professional and student staff who treat everyone with dignity, respect and values differences. We live to serve the Holy Cross campus and surrounding community while aiming to be a best-in-class organization. Our commitment is to create an inclusive community and environment through food and service along with providing a welcoming home away from home. Additional information: This is a full time, exempt level position with a salary range of . The College is committed to providing competitive market pay for its employees. The College also offers a competitive benefits package for full-time staff, including:

• 10% College contribution to the 403(b) Retirement Plan (1 year wait waiver available)
• Tuition & Education benefits
• Wellness programs & ongoing Training and Development opportunities
• Generous paid time off

The College is an Equal Employment Opportunity Employer and complies with all Federal and Massachusetts laws concerning Equal Opportunity and Affirmative Action in the workplace. To review our Employee Benefit Options, please go to: https://www.holycross.edu/human-resources/benefits

APPLICATION INSTRUCTIONS: Please attach a cover letter addressing the position requirements along with your resume. In your cover letter please address how your work might support the College's commitment to inclusive excellence (https://aspire.holycross.edu/inclusive-excellence). Please provide examples of how you have integrated diversity, equity, inclusion and belonging into your past work. For more information, please visit http://holycross.edu/diversity. Review of applications will begin as received and continue until the position has been filled. The College also provides reasonable accommodations to qualified individuals with disabilities during the hiring process in compliance with law. Please contact Merrilee Grenier, Senior Associate Director of Employee Relations and Legal Compliance, for questions or to request an accommodation via email at mgrenier@holycross.edu, or by calling 508-793-3957.



To apply, please visit: https://jobs.jobvite.com/holycross/job/oxW0ufwH







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