Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $72,000.00 - $82,000.00
Work Schedule
Standard Hours
Flexible
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Vision Insurance
Paid Time Off
flexible spending accounts
Retirement benefits
Tuition Assistance
Job Description
Pomona College, located near Los Angeles, California, is widely recognized as one of the nation’s premier liberal arts colleges. Established in 1887, Pomona College prides itself on its small classes, challenging curriculum, and strong relationships between students and faculty. It offers a rich array of student research and leadership opportunities and is a proud member of The Claremont Colleges consortium. The college fosters a vibrant and inclusive community committed to academic excellence and personal growth. It values sustainability, innovation, and engagement both within the campus and in the wider world. Pomona College also offers a comprehensive rewards package for its... Show More
Job Requirements
- High school diploma or GED
- Minimum 5 years culinary leadership experience
- Must obtain California ServSafe Food Protection Manager Certification within 30 days of hire and recertify every 5 years
- Valid driver’s license
- Ability to pass functional capacity test
- Ability to lift and move supplies up to 50 pounds
- Must be able to work Monday through Friday 8 a.m. to 5 p.m. with flexible schedule including holidays and weekends as needed
- Must be a resident of California
- Ability to operate College-owned vehicles safely
- Ability to work independently and collaboratively
- Strong interpersonal and communication skills
- Ability to maintain confidentiality
- Must report to work on time and in uniform at start of each shift
Job Qualifications
- High school diploma or GED or equivalent combination of education and 5 years’ experience required
- Associate degree or equivalent from accredited culinary or hotel/restaurant program preferred
- Must obtain California ServSafe Food Protection Manager Certification within 30 days of hire and recertify every 5 years
- Certified nutrition, sanitation, hospitality management, culinary or bakery training preferred
- Eligibility for Certified Chef de Cuisine (C.C.C.) or Certified Sous Chef (C.S.C.) through ACF preferred
- Valid driver’s license required
- Minimum 5 years culinary leadership experience as chef or related role
- Knowledge of HACCP and academic institution experience preferred
- Knowledge of budget development for large multi-unit institution
- Experience in union environment preferred
- Proficiency with Microsoft Office and culinary/menu management software
- Strong customer service, communication, leadership, organizational and time management skills
Job Duties
- Manage the daily operations of assigned dining halls, including human resources, financial performance, operating standards and community satisfaction
- Collaborate with the Catering Manager, Executive Chef, and Catering Chef to coordinate upcoming catering events
- Provide clear direction and oversight of all department activities to develop and achieve annual goals, including budgeting, planning and staff development
- Ensure compliance with safe food handling practices and highest food quality and customer service standards
- Oversee production of all food items to ensure compliance with HACCP guidelines, portion control, and quality
- Schedule evaluations and quality control tests of meal production
- Inspect food storage and maintain sanitary conditions of kitchen and storage facilities
- Conduct periodic inspections to monitor food preparation, appearance, safety, cleanliness, maintenance, and employee appearance
- Provide excellent and professional customer service and resolve customer issues
- Develop, plan and implement new dining services programs, events, projects, concepts, and marketing plans
- Develop menus according to customer tastes, food trends, and quality standards
- Oversee purchasing and ensure food and supply costs and labor are kept within budget
- Maintain proper inventory controls of equipment, supplies, food, and beverages
- Plan, develop and supervise a culinary team using innovative menu and food management systems
- Stay updated on industry trends and make recommendations for operation improvements
- Write reports concerning kitchen or staff-related issues
- Coordinate special projects, tasks, and duties as assigned
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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