Collegiate Foodservice Opportunities

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Job Detail

434
Fall 2021
Culinary Manager
University of California - Riverside
UC Riverside's Housing, Dining and Hospitality Services
Full Time
Manager
Competitive

UC Riverside's Housing, Dining, and Hospitality Services is currently recruiting for the Culinary Manager for The Barn. 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 Manager for The Barn is responsible for providing operational oversight to the production team in the new Barn. The Culinary Manager plans, organizes, and directs the day-to-day activities, which may include culinary work, customer service, and maintenance functions in a retail dining facility, and participates in the planning, development, preparation, and management of the unit's budget. The Culinary Manager coordinates assigned personnel, student staff, procurement, menu development, production, product transport, recipe compliance and documentation, food cost controls, and safety and sanitation for culinary operations. The Culinary Manager will supervise and direct the activities of career, limited and student staff including hiring, training, supervising, evaluating performance, initiating disciplinary actions, and resolving complaints. The Culinary Manager models excellent leadership skills and creates a welcoming environment for staff, students and all customers. *Please note that a cooking assessment will be required as part of the selection process.* 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

Bachelors degree in Culinary Arts or Hospitality.

Preferred

Experience Requirements

Experience

Requirement

6 - 10 years of related experience.

Required

Supervisory experience, preferably in food service industry.

Preferred

Food service experience in a higher education environment.

Preferred

Experience in a food service/hospitality environment with a focus on customer service and food quality.

Required

Experience with personnel management to include hiring, training, and evaluating, as well as prioritizing workloads to meet required deadlines and departmental objectives.

Required

Experience working with collective bargaining agreements and union represented employees.

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

Hired candidate must successfully complete and obtain the ServSafe Certification with a minimum score of 75 within the first six (6) months of employment.

Required


Key Responsibilities

Description

% Time

Oversees activities of employees who operate and maintain kitchens, cafeterias, luncheon counters, and restaurants for in-house feeding of employees.Demonstrates mastery level of food knowledge and production. Verifies that staff follow recipe instructions and conducts taste tests for all products/recipes. Ensures that all production menu items have corresponding recipes, are accurate, and in-line with budgeted plate cost. Reports any recipe discrepancies to Food Pro and Executive Chef. Continually walks their food lines throughout the day to ensure food quality, recipe compliance, food presentation, customer service, and addresses issues in the moment to ensure the highest food quality. Assures posting of menus and supervises service staff in the proper portion control, ingredient verification, item identification, prices and presentation. Initiates a daily inventory of products necessary for meal preparation, recording shortages and determining appropriate substitutions. Notifies staff of daily changes.

25

Oversees direction of employees to complete services using established food safety guidelines, procedures and quality control.Supervises staff on the proper handling of food and supplies, from receiving to service, according to established safety and sanitation requirements. Ensures that all employees are properly trained in areas of food handling and safety and sanitation procedures prior to work assignments. Monitors adherence throughout the year. Oversees the on-going training and development of all culinary and student staff to ensure employees have the skills and information to successfully complete their jobs, while providing the optimum level of customer service and food quality.

15

Oversees assignment of tasks, checks work areas at frequent intervals, and maintains schedules.Provides performance feedback and training to staff on a consistent basis to ensure employee development and quality of food. Provides assignments for storekeepers to ensure proper ordering, inventories, organization and cleanliness of storage areas. Oversees menus, ordering, and execution of Banquet Event Orders (BEO's) for special events. Reviews schedules with Managers and Supervisors, implementing a substitution plan for unfilled positions, illnesses, injuries, vacations or any other absences. Prepares staff schedules on-line for all assigned employees and posts according to department standards. Coordinates with Culinary/Production Assistant Manager(s) or Supervisor(s) to cross-utilize staff in service and culinary functions. Monitors schedules routinely, maintains a focus on labor costs and overtime usage. Completes required personnel paperwork in a timely manner and in accordance with departmental and University Policies and Procedures, reviews daily time reports to identify potential time and attendance issues and initiates disciplinary action for any employee not adhering to department and University standards or established policies and procedures.

15

Conducts performance evaluations on all direct reports and reviews all performance evaluations prepared by direct reports for their staff to ensure accuracy and timely completion. Initiates action on discipline and necessary corrective actions. Recognizes and appropriately deals with sensitive or confidential information or situations. Maintains strict confidentiality in all personnel and departmental matters, through the chain of command. Responsible for cultivating a positive working environment with open channels of communication, welcoming diversity, encouraging productivity and remaining consistent with department and University Policies and Procedures. Maintains effective communication through regular staff meetings, posted notices and one-on-one communication to ensure staff awareness of all department and University Policies and Procedures, Labor Agreements and other campus resources.

15

Participates, along with Senior Manager/Director/Executive Chef, in vision setting and strategic planning to meet budgetary goals, innovate for operational success, and consistently strive for operational excellence. Responsible for project work, meeting deadlines, and participating in relevant workgroups for departmental success and growth.

10

On rare occasions, may assist functional unit.Performs other duties as assigned.

5

Develops and maintains exceptional customer service standards.

5

Audits and ensures compliance of food prep to QA standards and safety/security related to handling and preparation of food.Enforces proper receiving and storage procedures by evaluating merchandise to guarantee that it meets established quality standards. Initiates action directly with vendor should any received goods not meet established quality standards set by the department and University. Coordinates products, materials, personnel and equipment needs for assigned areas. Monitors inventory levels and conducts weekly/monthly audits to ensure accuracy of records.

5

May be required to operate a campus vehicle.

5

Knowledge, Skills & Abilities

Knowledge/Skill/Ability

Requirement

Knowledge of current food trends, skill with food preparation in large multi-unit operations.

Required

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

Required

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

Required

Ability to plan, organize, and coordinate the work of a diverse staff to accomplish daily goals across multiple locations, with a focus on food quality and excellent customer service.

Required

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

Required

Solid decision making and reasoning skills, and ability to develop original ideas to solve problems, and perform operations analysis and quality control analysis.

Required

Ability to to create financial and budget reports, as well as knowledge of online purchasing systems, timekeeping systems, and menu management systems.

Required

Solid knowledge of a customer service oriented environment responding to and meeting/exceeding the needs of the customer; skill in identifying the customer's perspective and maintaining a commitment to excellence in customer service.

Required

Knowledge of inventory control functions, including physical inventory counts, receiving, storage of materials, analyzing inventory data, identifying discrepancies, and cost control and expense analysis.

Required

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

Required

Solid knowledge in food service and sanitation regulations.

Required

Knowledge of Production Management principles, food production, and safety.

Required

Demonstrated knowledge of a supervisory role responsible for hiring, training, evaluating, directing, disciplining and complaint resolution and skill in using professional judgment in addressing issues.

Required

Demonstrated knowledge with personnel management in a collective bargaining unit.

Preferred

Knowledge of UCR Dining Services specific menu management systems, food service software, timekeeping systems and scheduling software, such as FoodPro, Schedule Source and Kronos.

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

Valid Drivers License

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 Owned Vehicles
  • Standard Office Equipment
  • Commercial Kitchen Equipment and Tools

Physical Requirements

  • Bend: Frequently
  • Sit: Occasionally
  • Squat: Frequently
  • Stand: Constantly
  • Crawl: Occasionally
  • Walk: Constantly
  • Climb: Occasionally
  • Other: Must be able to lift and carry up to 50 lbs occasionally.

Mental Requirements

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

Environmental Requirements

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

Critical Position

Is Critical Position: Yes

 

Apply Here: https://www.click2apply.net/DoYXjXUeeJDAHZmmHj6En

PI153412903

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.