Position: Senior Food Service Manager
About: The Executive Chef 4 provides leadership and direction to the production culinary team for a high-volume campus dining environment. Responsibilities include managing food production, particularly in global cuisines, vegan, vegetarian, organic, and healthy cuisines, ensuring adherence to nutritional and quality standards, cost control, customer service, and sanitation. The position involves supervising staff, developing menus, and overseeing operational efficiency to meet departmental strategic goals. Consult with staff Dietician during the menu planning process. Ensure that friendly customer service, quality food and good presentation is provided. Maintain a positive image and good customer relations at all levels. Maintain positive relations with team members. Coordinate production, schedule, train, communications, & general operations. Must independently prioritize tasks and duties in order to achieve the departmental strategic goals and profitability. Interact with team members and guests in a high volume-dining environment. Execute other functions and responsibilities as assigned by management.
Requirements: 4-6 years Experience in hospitality or high volume production in a restaurant environment; Demonstrated ability as a managing chef leading a culinary production team for a high-volume food service establishment specializing in Worldly Cuisine/ Vegan/Vegetarian/Healthy cuisine; Detailed culinary knowledge of food inventory, recipes, menus, and production methods, including culinary terminology in general and knowledge of nutritional information in Worldly Cuisine/ Vegan/Vegetarian/Healthy cuisine; Ability to train a production team on how to successfully execute recipes and menu items and how to effectively and safely use production equipment. Demonstrated ability in developing and perfecting menus and recipes for various types of menu options; Ability to work on a personal computer, utilizing software such as Word, Excel, Microsoft Windows, food production management software, and other applicable systems. Skill in budget preparation, analysis, and controlling costs; Skill in management and supervision of multi-functional staff comprised of operational and administrative personnel, including knowledge of required tasks, skills, personnel selection, evaluation, and development; Skill in organizing and monitoring assignments to complete work in a timely manner, even when there are interruptions, changing priorities, or changes in workload, while meeting deadlines and competing requirements; Working knowledge of food safety rules and procedures as they pertain to working conditions and health and safety standards in a food production area. Ability to read, understand, speak, and write English sufficiently to fulfill all responsibilities of the position; Ability to conduct on-site inspections of units for quality control and maintenance needs. These inspections involve walking, standing, climbing (e.g., stairs and ladders), stooping, and crouching; Skill in interacting effectively with guests, team members, and managers in a high-volume public contact setting using positive body language, direct eye contact, active listening, and problem-solving techniques; Ability to frequently lift items weighing up to fifty pounds, such as bags of supplies, filled stockpots, and cases of food products. Ability to stand continuously throughout an eight-hour shift on uncarpeted surfaces; Incumbent must have and maintain a valid California Driver’s License to drive University vehicles; Demonstrated experience in developing, testing, and writing recipes and menus. Ability to mediate between contending parties and affect a successful resolution of differences using appropriate conflict management techniques
Benefits: health insurance, dental insurance, paid time off
