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Culinary Manager, Catering

Application Deadline: 01/13/2020

Organization: University of California, Riverside

Location: Riverside, California

Salary: 41,300-81,400/year

Website: http://www.Click2Apply.net/bqrj97sb8hxrc6nv

Contact Details:

Apply Here:http://www.Click2Apply.net/bqrj97sb8hxrc6nv

Organization Details

UC Riverside's Housing, Dining, and Hospitality Services is recruiting for a Culinary Manager for Catering Services. The Catering Department is comprised of Citrus Grove Catering and Crate by Citrus Grove. The team provides a wide range of catering services from the simple lunch meeting to the custom menu V.I.P fine dining served dinner. The department does thousands of events each year and serves the campus community and surrounding Riverside community with high quality food and service. The Culinary Manager is responsible for providing oversight to the operations' production team in the assigned dining facility, by planning, organizing, and directing the day-to-day activities which may include culinary work, customer service, and maintenance functions in a retail or residential dining facility. The Culinary Manager participates in the planning, development, preparation and management of the unit's budget, and is responsible for assigning personnel, training student staff, procurement, 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 attends meetings in relation to event planning and ensures proper execution of all Banquet Event Orders. The Culinary Manager models excellent leadership skills and creates a welcoming environment for staff, students and all customers. Due to operational needs, this position will work a varied schedule.


Education & Experience Requirements

Education Requirements
High school diploma or equivalent certification/experience. Required
Bachelors degree in Culinary Arts or Hospitality. Preferred

Experience Requirements
6 - 10 years of related experience. Required
Supervisory experience, preferably in food service industry. Preferred
Experience with event contracts and Banquet Event Orders (BEO). Preferred
Experience in creating custom menus and executing client tastings. Preferred
Experience in a catering and/or event operation. Preferred

License Requirements
Valid driver's license and clean driving record. Required

Certification Requirements
ServSafe Certification or equivalent certification. Preferred

Educational Condition Requirements
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 and are accurate. Reports any recipe discrepancies to Food Pro and Executive Chef. Monitors production throughout the day to ensure food quality, recipe compliance, food presentation, BEO accuracy, and addresses issues in the moment to ensure the highest food quality.
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 assignment of tasks, checks work areas at frequent intervals, and maintains schedules. 10
On rare occasions, may assist functional unit. 5
Develops and maintains exceptional customer service standards. 5
Ensures compliance with cash and payment handling policies and procedures. 5
Audits and ensures compliance of food prep to QA standards and safety/security related to handling and preparation of food. 5
May be required to operate a campus vehicle. 5
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
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 at least one (1) week in advance of first scheduled date. Coordinates with Assistant Culinary Manager to cross-utilize staff in service and culinary functions. Monitors schedules routinely, maintains a focus on labor costs and overtime usage. 5
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. 5
Assures posting of up to date BEO's/production sheets, 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. 5
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. 5
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. 5
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. Responsible for coaching for performance improvement, discipline, and 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. 5

Knowledge, Skills & Abilities

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
Strong computer applications skills to include food service applications such as point of sale and inventory control software. Required
Mathematical and cash control skills to accurately complete drawer counts and prepare deposits. 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
Solid knowledge in food service and sanitation regulations. Required
Solid and effective interpersonal and work supervision skills to provide guidance to other personnel and work effectively with partners on joint projects. Required
Superior communication skills to effectively and professionally communicate both verbally and in writing using tact and diplomacy with staff, management and customers. Ability to create written documentation, manuals and written protocols using correct spelling, grammar and punctuation. Required
Working knowledge of inventory control functions, including physical inventory counts, receiving, and the storage of materials; skill in analyzing inventory data and identifying discrepancies between the physical inventory counts and the recorded inventory counts. Required
Skill and ability in planning, organizing and coordinating the work of food service workers and culinary staff to accomplish daily operational goals in multiple locations and ability to lead a diverse staff in the execution of all menu items. 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
Ability to work effectively as an individual, a team leader, with departmental staff, the campus and outside community, and diverse groups. Required
Knowledge of current food trends, skill with food preparation in large multi-unit operations and skill supervising food production in the basic principles of food preparation and handling, including standardized recipes, batch cooking, and proper temperatures for storage and service while ensuring a safe work environment. Required
Skill and ability to direct, organize and prioritize workload to meet required deadlines and departmental objectives. Required
Skill in creating spreadsheets and reports using Microsoft Word, Access, Excel, or other software applications. Skill in creating and editing documents in word processing applications using moderately advanced features. Skill to create reports for financial analysis and budget preparation. Working knowledge of online purchasing systems, timekeeping systems and menu management systems. Required
Demonstrated knowledge with personnel management in a collective bargaining unit. Preferred
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. Preferred
Knowledge of UCR Dining Services specific menu management systems, food service software, timekeeping systems and scheduling software, such as FoodPro, When2Work, Event Management Software (EMS), and Kronos. Preferred

Special Requirements & Conditions
Special ConditionRequirement
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

Other Special Requirements & Conditions
  • Public Driving Record
  • Shift Work (hours outside standard Mon-Fri 8AM-5PM work hours)

Level of Supervision Received


Working Environment

Apply Here:http://www.Click2Apply.net/bqrj97sb8hxrc6nv


Required Qualifications

EEO Statement