Executive Pastry Chef

EXEC CHEF 5 (000502)

UCPath Position ID: 40057157

Position Description History/Status

For Reference ONLY - PeopleAdmin JA Number:

601081

Approved Date:

12/17/2024 2:19:31 PM

Date Last Edited:

10/16/2026 12:23:35 PM

Last Action Effective Date:

1/1/2024

Organization Details

Business Unit (Location):

LACMP

Organization Code:

5000O

Organization:

ADMINISTRATIVE VICE CHANCELLOR         

Division Code:

5901D

Division:

ADMINISTRATION                         

Department:

317000 - ON CAMPUS HOUSING

Position Details

UCPath Position Number:

40057157

Position Description ID

169708

UC Payroll Title:

EXEC CHEF 5 (000502)

Personnel Program

Management and Senior Professional (MSP)

Salary Grade:

Grade 23

Job Code FLSA:

Exempt

Union Code (Collective Bargaining Unit):

99: Non-Represented (PPSM)

Employee Relations Code:

C: Supervisor - Not Confidential

Employee Class (Appt Type):

2 - Staff: Career

Full-Time Equivalent (FTE)

1

SUPERVISION

UCPath Reports to Position Number:

40052599

Reports to Payroll Title:

FOOD SVC MGR 2

UCPath Department Head Position Number:

40047618

Department Head Payroll Title:

FOOD SVC MGR 3

GENERAL DIRECTION - Indicates that the incumbent receives guidance in terms of broad goals and overall objectives and is responsible for establishing the methods to attain them. Generally the incumbent is in charge of an area of work, and typically formulates policy for this area but does not necessarily have final authority for approving policy.

FOOD SVC SUPV 1

5234

5230

CHEF 2

3

5502

SENIOR BAKER

3

5503

BAKER

12

5505

ASST BAKER

13

8486

AUTO EQUIP OPR SR

2

POSITION SUMMARY

The Executive Pastry Chef is responsible for providing team leadership of all aspects of UCLA Dining Services bakery preparation and schedules all food production requirements of the Bakery.  Major responsibilities include supervision of bakery career staff, coordination, and preparation of bakery items in a high-volume bakery and recommendation of specialty bakery items.  Ensure that quality bakery products are provided to the dining department; maintain a positive image and good customer relations at all levels; maintain positive relations with team members; coordinate production, scheduling, training, communications and bakery general operations.  Follows established timelines for bakery production in order to service the UCLA Dining Services departments.  Must independently prioritize tasks and duties in order to achieve the departmental strategic goals and profitability.  Interacts with team members in a high-volume bakery environment.  Other responsibilities include execution of all bakery functions and responsibilities as assigned in conjunction with the Senior Executive Chef or the Senior Director, Food & Beverage.

At UCLA Housing & Hospitality (H&H), you become part of UCLA's tradition of excellence by providing quality housing, dining, and hospitality services to student-residents, faculty, staff, and campus visitors. We believe there's more to a job than simply being employed. In addition to competitive salaries and comprehensive benefits and retirement plans, H&H team members enjoy significant opportunities for professional and personal growth in a supportive work environment. No matter what your role, you will join more than 2,600+ H&H team members who understand that our motto Hospitality First! means that a warm, gracious attitude makes a difference in the lives of the people we serve.

Recipe Preparation and Staff Supervision

Anticipate logistical requirements for specific meals, to include product equipment and merchandizing requirements. Communicate requirements to appropriate staff and/or management. Instruct bakery staff for the preparation of recipes by planning daily production needs and delegating tasks to bakery staff. Provide written and verbal instruction to staff on daily assignments to ensure that food staging and batch cooking processes are met. Monitor staff work to ensure appropriate food handling, employee safety, equipment use recipe utilization, and time management. Evaluate quality of staff by constant supervision and workplace awareness. Provide intervention and/or suggestions when necessary. Prepares specialty and complex bakery items utilizing baking skills.

80%

Training & Customer Service

Develop, implement and maintain an orientation program for new production professionals that will orient new staff to equipment and equipment usage, storage locations and requirements and provide them with basic unit level knowledge that will assist new employees to a quick acclimation to their work environment. Develop, implement and maintain a hands-on training program designed to train staff in the methods of proper baking techniques. Develop, implement and maintain an on-going, hands-on training program  for bakery staff in product merchandizing techniques aimed at continually improving the overall quality of product provided to the dining operation. Develop, implement and maintain on-going, hands-on bakery training program for staff in proper equipment usage and food handling techniques; to include the proper use of knives, blenders, mixers, ovens, donut machine, etc. Develop progress and monitor bakery standards. Provide training opportunities to staff, by understanding individual employees' career paths, and incorporating these personal goals with departmental goals and objectives.  Drive a UCLA vehicle while conducting company business such as special events, functions; transport of materials and/or products from other units. 

20%

•

Performs other duties as assigned.

•

Complies with all policies and standards.

•

Complies with the University of California, Los Angeles (UCLA) Principles of Community.

•

This position description is not intended to be a complete list of all responsibilities, duties or skills required for the job and is subject to review and change at any time, with or without notice, in accordance with the needs of the organization.

QUALIFICATIONS

High School Diploma

or GED equivalent

Required

Bachelor's Degree

in Culinary Science or related field

Preferred

Other Type of Degree

AOS or higher degree from a postsecondary culinary arts training program or equivalent professional certification.

Preferred

6-8 years

experience in a culinary leadership position with increasing responsibility.

Required

3 years

experience leading a culinary operation with at least 3 revenue centers

Preferred

Valid driver's license and clean driving record.

Required

ServSafe Certification or equivalent certification.

Preferred

Ability to read, understand, speak and write English sufficiently to fulfill all responsibilities of the Executive Pastry Chef.

Required

Skill in working in organizing and monitoring assignments to complete work in a timely manner when there are interruptions, changing priorities, changes in workload, meeting deadlines, and competing requirements.

Required

Skill in management and supervision of multi-functional staff comprised of operational and administrative personnel to include knowledge of required tasks, skills, personnel selection, evaluation, and development.

Required

Demonstrated 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 as a managing pastry chef leading a culinary production team for a high volume bakery.

Required

Detailed culinary knowledge of bakery inventory, recipes, menus and production methods, including culinary terminology. Demonstrated ability to provide sound leadership and direction to a culinary team with various levels of experience.

Required

Working knowledge of food safety rules and procedures as they pertain to working conditions and health and safety standards as they relate to a food production area.

Required

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.

Required

Demonstrated ability in developing and perfecting menus and recipes for all types of bakery items. Demonstrated experience in developing, testing and writing recipes and menus within a high-volume bakery.

Required

Ability to mediate between contending parties and affect a successful resolution of differences using appropriate conflict management techniques.

Required

Must have and maintain a valid California Driver's License, Class C in order to drive a University vehicle and travel to other off/on-campus locations on a regular basis.

Required

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, crouching. Ability to frequently lift items weighing up to fifty pounds.

Required

Skill in interacting effectively with guests and team members and managers in a high volume public contact setting using positive body language, direct eye contact, active listening, problem solving techniques.

Required

SPECIAL REQUIREMENTS AND/OR CONDITIONS OF EMPLOYMENT

Background Check: Continued employment is contingent upon the completion of a satisfactory background investigation.

Live Scan Background Check: A Live Scan background check must be completed prior to the start of employment.

Age Requirement: Candidate(s) must be 18 years or older to be eligible to be hired.

Pre-Placement Physical: Employment is contingent upon the completion of a satisfactory physical examination.

Driving Record: The position is subject to the California DMV "Pull Notice System" and continued employment is contingent upon proof of a satisfactory driving record.

Backlifting Exam

Required

LOCATION AND PHYSICAL, ENVIRONMENTAL, MENTAL (PEM) REQUIREMENTS

Environment and Work Location Information

Environment Type:

Non-Clinical Setting

Location Setting:

Campus

Location:

Housing & Hospitality- Dining

Standing/Walking

X

X

Sitting

X

X

Bending/Stooping

X

X

Squatting/Kneeling

X

X

Climbing

X

Lifting/Carrying/Push/Pull 0-25 lbs

X

X

Lifting/Carrying/Push/Pull 26-50 lbs

X

X

Lifting/Carrying/Push/Pull over 50 lbs

X

Physical requirements other

X

Chemicals, dust, gases, or fumes

X

X

Loud noise levels

X

X

Marked changes in humidity or temperature

X

X

Microwave/Radiation

X

Operating motor vehicles and/or equipment

X

X

Exposures other

X

Sustained attention and concentration

X

X

Complex problem solving/reasoning

X

X

Ability to organize & prioritize

X

X

Communication skills

X

X

Numerical skills

X

X

Mental demands other

X

X

Classification 3:  Position in which exposure to blood, body fluids or tissues is not part of the position description. The normal routine task involves no exposure to blood, body fluids or tissues and the employee can decline to perform tasks which involve a perceived risk without retribution.