Regional Manager at College Fresh in Ames, Iowa

Job Description:

As a College Fresh Regional Manager, you will supervise your own team of chefs and kitchen staff within your designated region. If you have an acumen for leadership and building strong partner relationships this may be the perfect position for you. As regional manager you must be results driven, client focused and possess exceptional communication skills. You will also have the autonomy to manage your area with creativity and innovation. As a regional manager, you can expect work/life balance, competitive base salary with bonus incentive, paid sick leave, paid vacation, covered costs for food handler certification, health insurance (employer shared premium), dental insurance, vision insurance and a 401(k) with company match. We are cooking up something great, we are just missing one ingredient...you!

The Regional Manager is required to live in one of the following states: Minnesota, Iowa, Wisconsin or Illinois.

Objective/Summary:

Responsible for the management of the entire food service operation in assigned campus or campuses as a direct outreach of College Fresh's mission to provide great, fresh, made from scratch food and an outstanding client experience.

Preferred Education and Experience:

• Associates Degree in Business, Culinary Arts, Hospitality, or related field.


• 2 years experience in a management position/supervisory role (preferably food service-related)


• Must be able to obtain and maintain any and all applicable licenses and certifications (e.g. Servsafe, etc.).


• Ability to obtain and maintain a valid drivers license and satisfactory driving record.


• Ability to maintain proof of individual auto insurance as required by company safe driver policy.

Essential Functions:

• Visit clients, including house members, house directors and alumni, regularly and respond in timely, professional and courteous manner to ensure compliance with overall College Fresh Standards through in person meetings, phone calls and email communication. Ensure documentation is completed and escalated to the appropriate corporate leadership team member when required.


• Work with the Client Services team to identify, resolve and manage difficult or highly sensitive client complaints and issues effectively and efficiently to ensure high client service satisfaction.


• Ensure that chefs create well-written, descriptive menus and post them in their respective houses, near dining room and on the company menu sharing website prior to the next weeks service.


• Ensure that chefs menus feature fresh, made from scratch, seasonal, varied menus that are visually appealing and nutritionally well-balanced. Make sure that special dietary needs are being accommodated as required/requested.


• Routinely inspect houses within assigned market to ensure compliance with local and state health sanitation regulations and to ensure that the house is clean and organized.


• Ensure that all head chefs are Servsafe certified within 60 days of start and that houses are following critical sanitation procedures and are inspection ready on any given day.


• Monitor and ensure that chefs are meeting food and labor budgets, communicating with Director of Culinary Operations and/or corporate office staff when questions arise.


• In collaboration with Employee Resources department, complete all hiring, onboarding, documenting and termination processes as directed and in a timely manner, working with applicant tracking, onboarding and payroll systems.


• In collaboration with Employee Resources department, ensure that all non-exempt employees are utilizing the timekeeping system to track time worked for each biweekly pay cycle. Submit biweekly payroll for all employees in assigned markets prior to established deadlines.


• Complete expensify reports accurately and in a timely manner as directed by corporate office and make sure that chefs in market who have company credit cards are using them appropriately and completing reports in a timely manner.


• Assist with development of special event menus, planning and staffing to ensure quality standards and exceptional client experiences are met.

Supervisory Responsibility

This position is responsible for the supervision of all Chefs, Chefs Assistant and Dish/Utility staff for assigned market/region.

Position Type/Expected Hours of Work:

This is a full-time position. This position works primarily daytime hours, Monday through Friday; however, some evenings and weekends are required.

Work Environment:

This job operates in both a remote capacity as well as a kitchen environment, housed with equipment such as ovens, stoves, dishwashers, slicers, coffee machines, steamers, mixers and chefs knives. The employee is frequently exposed to heat, steam, fire and noise.

Physical Demands:

• The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.


• The employee is occasionally required to sit, stand, reach, lift, bend, kneel, stoop, climb, push and pull items weighing 30 pounds or less.


• The employee is required to stand for extended periods of time.


• The position requires the ability to follow written and oral instructions and procedures.

Travel:

This position requires frequent travel across the assigned region incorporating overnight stays with little advanced notice and for extended periods of time.