JOB POSTINGUnder the direction of the Unit Manager, the Unit Chef is responsible for assisting the Unit Manager in the daily management and supervision of the Dining Services culinary team in specific operational areas. The Unit Chef is responsible for managing culinary personnel to execute recipes, menus, production standards, cooking processes, methods and procedures, and financial and budgetary targets, along with procurement and inventory control of day-to-day residential, retail or hospitality dining operations. This position will also assist the Executive Chef in menu and recipe development for residential and retail dining, commissary production facilities, or future catering operations. Responsible for financial accountability to systems and processes, including accurate ordering and inventory management, appropriate product selection, and vendor relationships. Provide a quality dining experience by establishing high standards for the delivery of food and excellent guest service through innovative, diverse, and creative menus. Implement planned menu cycles or programs established for residential or retail dining operations.
The Unit Chef is responsible for supporting and executing the culinary vision for the campus and providing oversight of controlling food standards and procedures, food budgets, menu execution, reviewing/recommending purchasing, and planning and presentation for residential, retail dining or catering operations.
APPOINTMENT INFORMATION Budgeted Salary: $85,550/annually
Under California law, the University of California, Santa Cruz is required to post a reasonable estimate of the compensation for this role. The salary shown above is the budgeted amount the University reasonably expects to pay and the salary extended should not exceed this posted amount.
Benefits Level Eligibility: Full benefits
Schedule Information: - Full-time, Fixed
- Percentage of Time: 100%, 40 Hours per Week
- Days of the Week: To be determined and details to be discussed at the interview
- Shift Includes: Day, Evenings Night, Weekends, to be determined and discussed at the interview
Employee Classification: Career appointment
Job End Date: None
Work Location: UC Santa Cruz Main Campus
Union Representation: Non-Represented
Job Code Classification: EXEC CHEF 4 (005232)
JOB DUTIES 75% - Management and Supervision of Food Production
- Lead, manage, and motivate the culinary workforce. Provide a quality dining experience by establishing high standards for delivery of food and excellent guest service through innovative, diverse and creative menus. Execute menu cycles and food programs for residential or retail dining restaurants and cafe operations. Assist in the menu development process, test, and refine recipes. Ensure that concepts, menus, recipes, and food specifications meet financial goals.
Manage budgetary responsibility within the cost per meal and cost guidelines. Ensure budgetary goals are met and on track. - Ensure that proper handling and storage procedures are in place for all inventories of food supplies and equipment.
- Manage food safety, sanitation procedures and standards, and ensure staff are trained in proper food handling techniques according to health and safety standards. Responsible for conducting periodic inspections.
- Train and supervise unit production personnel in food preparation, equipment usage, proper food handling, recipe testing, merchandising, event set-up, and menu execution.
- The Unit Chef plans cycle menus and special events, reviews, and adjusts menu offerings and production quantities in order to serve customers and control food costs. Ensures portion control and quality control with discernment of portions, presentation, and flavor and food safety through product evaluation, recipe testing, taste testing, and temperature monitoring.
- Reinforce department service standards and maintain cost-effective management of daily operations. Maintain effective communication with staff, customers and other managers as appropriate.
- Ensures timely production and service and controls labor costs by efficiently scheduling service and/or production personnel and planning workload distribution.
- The Unit Chef shares responsibility for ensuring proper maintenance and safe operation of the facilities and all food production and service equipment.
20% - Department Leadership
- Assist the Executive Chef and the Unit Manager in implementing the departmental vision and goals in their unit. Work as a collaborative team member on the Dining Services management team and regularly participate in the unit's management meetings. Communicate effectively with colleagues in discussing improvements, solving problems, and following through with implementing solutions.
- Collaborate with the dining management team to ensure that strategic planning and annual initiatives are understood and uniformly administered. Attend conferences, trainings, workshops, or off-site business meetings in support of elevating on-campus operations.
Human Resources Management:
- Assists and supports the Unit Manager in all facets of Human Resources Management. This includes hiring, training, schedule management, revising job descriptions, labor contract adherence, and performance.
- Responsible for the implementation of personnel policies and procedures in accordance with University and Dining Services guidelines.
- The Unit Chef motivates staff to strive for the highest quality food production and service through training, coaching, recognition, and career development, while keeping up with current trends throughout the industry.
- Facilitates training programs for employees to include:
- HACCP (Hazardous Analysis Critical Control Point)
- Training in safe chemical handling
- Ongoing training in food safety and sanitation
- Educating staff on customer service skills
- Career development and training for staff
- University Principles of Community and Respect
- Ensures that the collective bargaining agreements and University of California policies are followed.
- Maintain cost-effective work schedules for all staff and student employees.
- Maintains appropriate confidentiality of all records and information.
- Participates or may serve as the Committee Chair on departmental staff recruitments.
- Establish performance goals. Provide input for annual performance appraisals for exempt and nonexempt team members within Dining operations and conduct annual performance appraisals for direct reports. Will coach, counsel, and discipline and performance management food production team members.
- Recognizes and acknowledges outstanding staff performance.
5% - Dining Management Duties
- As a manager of a Dining Hall, Bakery, Retail or Catering operation, the incumbent will work with staff, students, and faculty of the University community and must ensure that all operations support the University's mission, programs, and events.
- Interfaces with Colleges Housing & Educational Services (CHES) and Dining Services staff, as well as students, to provide dining and management support for college and residential programs.
- Participates in weekly management staff meetings to review and discuss future activities and events.
- Participates on campus-wide and in departmental committees as needed.
- Will drive campus-owned vehicles and/or a personal vehicle to perform various duties, including, but not limited to, catered events, training, quality control within locations, cashier deposits, and other driving-related duties as assigned.
- Other duties as assigned by the Unit Manager.
REQUIRED QUALIFICATIONS - Strong experience and exhibited ability in management, especially related to food services in hotel, restaurant, retail, or catering services.
- Experience in financial and labor management, employee relations and training, menu development, customer service, food production, handling and storage, quality control, health and safety.
- Demonstrated supervisory, leadership, and personnel management skills to effectively administer and manage through others.
- Skill and temperament to provide an open climate and create opportunities for employee communication and position departmental interaction.
- Skill and knowledge to create performance standards that increase morale, productivity and attendance.
- Ability to recruit, interview, hire, manage, lead, motivate and supervise effectively a diverse workforce including setting and meeting performance goals, conducting performance appraisals and providing training for residential dining service staff.
- Strong and demonstrated culinary production, service, event planning, and management skills in a Table Dining, Retail and Catering environment.
- Excellent interpersonal skills to maintain good working relations with a diverse group of people. Ability to resolve issues related to students, staff, faculty, and dining services, and exercise diplomacy in stressful situations.
- Strong demonstrated ability to exercise good judgment in making informed management decisions.
- Strong time management and organizational skills.
- Skill to work independently and ability to be inventive and creative, including but not limited to initiating new programs, conceptualizing, organizing, and directing projects, Unit growth, development and change.
- Skill and knowledge to collaborate with colleagues to design and implement innovative customer service programs.
- Experience and effectiveness in providing customer service and working with the public.
- Ability to read, write and communicate effectively in English; to write accurate and grammatically correct reports, Unit goals, and evaluations, and communicate with staff, customers, vendors and other departments.
- Ability to apply mathematical and accounting skills to interpret and analyze financial data and inventory.
- Demonstrated computer skills in word processing and spreadsheet programs and well-rounded knowledge of on-line processes to administer and manager food service computer systems.
PREFERRED QUALIFICATIONS - BA/BS in dining services or hospitality related field
- Bilingual Spanish/English or willingness to learn.
- Previous or present involvement in the National Association of Colleges & University Food Services (NACUFS) or other food service/hospitality-related professional affiliation.
