Collegiate Foodservice Opportunities

The NACUFS Job Portal is now a nationwide resource for employment opportunities in college and university foodservices. NACUFS members can submit a job posting as a member benefit and there is no charge. If you are a non-member and would like to submit a posting, contact membership@NACUFS.org for pricing and details.

 

Job Detail

428
Fall 2021
Culinary Supervisor
University of California - Riverside
UC Riverside's Housing, Dining and Hospitality Services
Full Time
Supervisor
Competitive

UC Riverside's Housing, Dining, and Hospitality Services is currently recruiting for a Culinary Supervisor. Housing, Dining, and Hospitality Services supports the global campus community by nourishing and delighting our student guests, faculty and staff with outstanding cuisine, cutting-edge menus and delivering exceptional customer service. The selected candidate will work daily with a team of committed professionals focused on "above the line" accountability and results! We are looking for accomplished professionals interested in continuing our cultivation of the latest trends in collegiate retail and residential services, promoting and shaping sound sustainable business practices. This is a critical position as we look to re-build and re-open all of our dining locations following the pandemic. The Culinary Supervisor is responsible for providing operational oversight and functional support to the operations production team in the assigned dining facility. The Culinary Supervisor provides support in planning and organizing the day-to-day activities and provides direction to staff regarding culinary work, customer service and maintenance functions in a retail or residential dining facility. The Culinary Supervisor will assist the Culinary Manager or Assistant Culinary Manager in coordinating assigned personnel, student staff, procurement, production, product transport, recipe compliance and documentation, food cost controls, and safety and sanitation for the culinary operations. The Culinary Supervisor is responsible for the daily supervision of career, limited and student staff. The Culinary Supervisor is participates in performance management, initiating disciplinary actions, and resolving complaints. The Culinary Supervisor models excellent leadership skills and creates a welcoming environment for staff, students and customers. The Culinary Supervisor is serves as the team leader in the absence of the Culinary Manager and/or Assistant Culinary Manager, assisting with the assignment of daily tasks, daily operational planning and development of assigned areas. *The budgeted hiring range for this position is $40,300.00 - $56,900.00.* As a condition of employment, you will be required to comply with the University of California SARS-CoV-2 (COVID-19) Vaccination Program Policy. All Covered Individuals under the policy must provide proof of Full Vaccination or, if applicable, submit a request for Exception (based on Medical Exemption, Disability, and/or Religious Objection) or Deferral (based on pregnancy) no later than the applicable deadline. For new University of California employees, the applicable deadline is eight weeks after their first date of employment.

Education & Experience Requirements

Education Requirements

Degree

Requirement

High school diploma or equivalent certification/experience.

Required

Bachelor's degree in Food Service Management, Culinary Arts or Hospitality.

Preferred

 

Experience Requirements

Experience

Requirement

4 - 7 years of related experience.

Required

Supervisory experience, preferably in food service industry.

Preferred

Experience working in a customer service environment responding to and meeting the needs of the customer.

Required

Experience in a high volume culinary operation.

Preferred

Food service experience in a college or university environment.

Preferred

Experience with collective bargaining agreements.

Preferred

Experience with personnel management, including staffing, hiring, training, disciplinary action, termination, and performance management.

Preferred

Experience and/or knowledge of UC systems, polices, procedures and regulations.

Preferred

 

License Requirements

License

Requirement

Valid driver's license and clean driving record.

Required

 

Certification Requirements

Certification

Requirement

ServSafe Certification or equivalent certification.

Preferred

 

Educational Condition Requirements

Condition

Requirement

Must successfully obtain ServSafe certification with a minimum score of 75 within six (6) months of appointment begin date.

Required

 

Key Responsibilities

Description

% Time

Closely oversees day to day activities of employees who operate and maintain kitchens, cafeterias, luncheon counters, and restaurants for in-house feeding of customers.

  • Supervises, trains, and directs staff in preparation, cooking and baking functions. Ensures staff follows simple to complex standardized recipes, portion guidelines, production guidelines and requirements, and quality standards to produce and present assigned menu items by the required deadlines for work stations within the assigned areas and units. Ensures staff accurately complete daily production reports. Effectively communicates and enforces work rules for all staff. Responsible for food service functions including volume of food preparation, supports menu development, food quality and service, recipe compliance, staffing, costs, customer service, equipment use, sanitation, security and safety. Responds and follows-up on Environmental Health & Safety inspection reports; collaborates with the Culinary Manager as needed. Serves as the team lead in the absence of the ACM or Culinary Manager, as necessary.

30

Directs employees to complete services using established food safety guidelines, procedures and quality control.

  • Trains and supervises staff on safe and proper handling of all food items from receiving, production, storage, transportation and service according to established safety and sanitation requirements and guidelines, including but not limited to: the department's standard operating procedures (SOP's), Serve-Safe, and Hazard Analysis Critical Control Points (HACCP) guidelines. Audits and ensures compliance of food prep to QA standards and safety/security related to handling and preparation of food.

15

Assigns tasks, checks work areas at frequent intervals, and maintains schedules.

  • Assigns daily tasks to culinary staff. Collaborates with management for any necessary schedule adjustments to culinary staff. Records shifts of any direct reports that call in unable to work and coordinates replacements with the Culinary Manager and Unit Manager. Works with Culinary and Unit Managers to identify potential time and attendance issues. Adheres to all University and departmental policies, procedures and guidelines. Maintains and ensures compliance with collective bargaining agreements, as applicable to direct reports and assigned staff.

15

A portion of the time is spent performing individual tasks related to food service operations such as cleaning and serving lines.

  • Maintains proper sanitation standards in the assigned units during preparation, storage and serving of product. Creates and implements a cleaning checklist for back-of-house operations. Ensures service platforms are cleaned and sanitized based on established schedule, and before and after each shift. Assists in the coordination of all information generated from Food Pro for assigned production areas including, but not limited to, verifying the accuracy of the forecasted menu items and counts prior to the weekly Food Pro run, reviewing the weekly production run and corresponding recipes to ensure accuracy, quantities and instructions. Verifies forecasts, service records, waste, and recipe compliance. Verifies all projected orders using the Food Pro ordering system, for all assigned areas, prior to placement to ensure the proper products, quality and quantities. Conducts weekly and/or monthly inventory with the Storekeepers and audits at least 10% from each category to ensure accuracy, according to the required policies and procedures.

15

Maintains exceptional customer service standards.

  • Exhibits positive customer relations by acting in a professional manner at all times; addresses visitors, faculty, students, staff and customers in a respectful and dignified manner. Responds to customers in an efficient, courteous, and timely manner. Acts as a liaison to management communicating necessary menu changes, product and staff problems, and provides recommendations for customer resolution. Models, promotes and maintains a strong customer focus environment and teamwork philosophy.

10

Participates in the interview and selection process for staff recruitments in the assigned areas, or other departments as requested. Monitors performance and conducts performance evaluations for all direct reports. Initiates necessary discipline and/or corrective actions for assigned staff with manager. Recognizes and appropriately deals with sensitive or confidential information or situations. Maintains strict confidentiality, through the chain of command, regarding personnel or departmental matters.

10

Assists functional unit as needed.

  • Supervises and follows approved cash and payment handling policies and procedures. May be required to operate a vehicle.

5

Knowledge, Skills & Abilities

Knowledge/Skill/Ability

Requirement

Intermediate computer application skills to include food service applications such as point of sale and inventory control software.

Required

Demonstrated skill with inventory control functions, including physical inventory counts, receiving and materials storage. Skill in analyzing inventory data. Skill in identifying discrepancies between the physical inventory counts and the recorded inventory counts.

Required

Ability to supervise food production staff in the basic principles of food preparation and handling, including standardized recipes, batch cooking and proper temperature for storage and service.

Required

Skill and ability in planning, organizing, and coordinating the work of a diverse culinary staff to accomplish daily operational goals in multiple locations in a timely manner.

Required

Basic mathematical and cash control skills to accurately complete drawer counts and prepare deposits.

Required

Working skills to provide effective interpersonal and work supervision guidance to other personnel and work effectively with partners on joint projects.

Required

Working knowledge with Microsoft Office programs (Word, Excel, Outlook, PowerPoint).

Required

Working knowledge in food service and sanitation regulations.

Required

Skill and ability to work in a safe and responsible manner while not putting self or others at risk.

Required

Working verbal and written communication skills in the English language, including active listening, dynamic flexibility, critical thinking, and ability to multi-task and ensure productive time management.

Required

Working knowledge to make appropriate decisions, reasoning skills, ability to develop original ideas to solve problems, and conduct basic operations analysis and quality control analysis.

Required

Ability to comply with applicable policies, procedures and regulations, use personal safety gear, observe warning signs, learn about potential hazards, and report unsafe conditions.

Required

Skill in identifying and understanding the customer's perspective and maintaining a commitment to excellence in customer service.

Required

Working knowledge with Food Pro Menu Management Systems.

Preferred

Skill in communicating orally and in writing in Spanish.

Preferred

Special Requirements & Conditions

Special Condition

Requirement

Hired candidate must successfully pass a background check through the DOJ and FBI.

Required

Must wear University issued uniform and ID badge.

Required

Must be flexible to work variable shifts, special events or at any UCR Dining Services facility, as needed.

Required

Must maintain compliance with California Health and Safety Codes.

Required

Must possess or obtain a Valid CA Driver License in accordance with the California Department of Motor Vehicles.

Required

Public Driving Record

Required

Shift Work (hours outside standard Mon-Fri 8AM-5PM work hours)

Required

Other Special Requirements & Conditions

Level of Supervision Received

Direction

Environment

Working Environment

Campus

Other Requirements

Items Used

  • University Vehicles/Catering Trucks/Carts
  • Stoves
  • Fryers
  • Steam Kettles
  • Kitchen Utensils
  • Ovens
  • Dishwashers
  • Mixers
  • Skillets
  • Standard Office Equipment
  • Standard Kitchen Equipment
  • Rotisseries
  • Broilers

Physical Requirements

  • Walk : Frequently
  • Squat : Occasionally
  • Climb : Occasionally
  • Stand : Constantly
  • Sit : Occasionally
  • Bend : Occasionally
  • Crawl : Occasionally

Mental Requirements

  • Communicate Orally : Constantly
  • Reason & Analyze : Constantly
  • Read/Comprehend : Frequently
  • Write : Frequently
  • Perform Calculations : Frequently

Environmental Requirements

  • Dust : No
  • Is around moving machinery : Yes
  • Fumes : Yes
  • Works in confined quarters : Yes
  • Is exposed to marked changes in temperature and/or humidity : Yes
  • Is exposed to excessive noise : Yes
  • Drives motorized equipment : Yes

Critical Position

Is Critical Position: Yes

Apply Here: https://www.click2apply.net/QlAeLdH8AdLPTGQQcgQjE

PI153209325

NOTE: The above information is provided by the employer. The National Association of College & University Food Services does not verify the accuracy of these statements.