J.7 Key Personnel Qualifications.pdf

This document is Attachment J.7, a qualifications specification for key personnel positions required for a food service and dining operations contract.

The document outlines qualifications for six key positions: Executive Chef, General Manager, Assistant General Manager, Catering Director, Senate Dining Room Executive Chef, and Human Resources Manager. The Executive Chef serves as department head for culinary operations, requiring a degree in Culinary Arts or equivalent experience, 10-13 years of progressive culinary management experience, at least 7 years in menu development, and expertise in HACCP controls, food safety, and sanitation. The General Manager maintains budget compliance and client expectations, requiring a bachelor's degree or equivalent, 10-12 years of upscale food service experience with 8 years at management level, personnel management expertise, and strong financial acumen including budgeting and cash handling. The Assistant General Manager supports the General Manager with 5-7 years of upscale food service experience, including 1 year at the multi-unit management level, with supervisory and financial management skills. The Catering Director plans events and meetings while managing client relationships, requiring a bachelor's degree or equivalent, 5-8 years of hospitality industry experience with 3 years in management, advanced Microsoft Office proficiency, and A/V equipment knowledge. The Senate Dining Room Executive Chef manages à la carte dining operations with 5-8 years of progressive culinary management experience and 5 years in menu development. The Human Resources Manager requires a minimum of 5 years of experience managing staff with knowledge of government regulations and statutes, preferably with an MBA. All positions require HACCP certification or ServSafe credentials, Microsoft Office proficiency, strong communication skills, ethical conduct, and demonstrated leadership capabilities.