Senior Food Service Manager

EXEC CHEF 4 (005232)

UCPath Position ID: MI-DPT317000-JC005232-PD168342

Position Description History/Status

For Reference ONLY - PeopleAdmin JA Number:

1103809

Approved Date:

11/6/2024 11:28:51 AM

Date Last Edited:

11/6/2024 11:28:48 AM

Last Action Effective Date:

7/1/2021

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:

MI-DPT317000-JC005232-PD168342

Position Description ID

168342

UC Payroll Title:

EXEC CHEF 4 (005232)

Business Title:

Senior Food Service Manager

Personnel Program

Professional and Support Staff (PSS)

Salary Grade:

Grade 21

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

DIRECTION - Indicates that the incumbent establishes procedures for attaining specific goals and objectives in a broad area of work. Only the final results of work done are typically reviewed. Incumbent typically develops procedures within the limits of established policy guidelines.

5234

FOOD SVC SUPV 1

8

5230

CHEF 2

18

5523

COOK

8

5524

COOK AST

15

5651

FOOD SVC WORKER SR

14

5058

STOREKEEPER

2

POSITION SUMMARY

Under the direction of senior management, 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.

At UCLA Housing & Hospitality Services (H&HS), 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&HS 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&HS 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.

Food Service Operation & Facility Management

1. Accurately forecast food production and ensure that production team members adhere to the proper appropriate recipe/menu specifications. (E)  2. Review weekly pre-cost and post costs to ensure a level of acceptable consistency. (E)  3. Conduct production meetings daily with appropriate team members and conduct frequent inspections of kitchen dining areas. Ensure quality of  work, giving constant feedback regarding work methods and materials/equipment used when necessary. (E)  4. Assists in menu planning and the development of vegan, vegetarian, healthy recipes tailored to customer feedback. (E)  5. Monitors healthy food trends and changes in the industry to effectively implement up to date marketing and merchandizing plans. (E)  6. Actively participates in committees and Food Manager Meetings, seeking new ideas for food preparation and presentation. (E)  7. Enforces guidelines for ordering, receiving, storing, and handling all food and non-food products by weighing appropriate items and evaluating merchandise to guarantee that they meet the appropriate quality and standards. Verify accuracy of all invoices received. (E)  8. Ensure that all food and non-food are on hand to properly adhere to all cycle menu and service specifications and vendors meet UCLA Dining Services standards. Take appropriate actions when vendors do not acceptably meet University requirements. (E)   9. Train and monitor team members in the appropriate maintenance of the automated food service system, including service records, recipe extensions, menu correction and additions, inventory control and analysis review. (E)  10. Research proper serving portions for each type of food service to ensure both cost efficiency, consistency and quality. Oversees portioning by staff to ensure that established standard portions are served. (E  11. Assists in developing and monitoring standards for handling food in a clean and sanitary environment, in accordance with departmental and state policies. (E)  12. Assist, as appropriate, in resolving cash operation concerns and issues that may arise. (E)  13. Ensures that building, equipment, furnishings, and physical resources are maintained at a clean, safe and acceptable level. (E)  14. Monitors pest control and initiates actions as needed to control problems. (E)  15. Participates in annual verification of building inventorial equipment. (E)  16. Assesses the need for new equipment and furnishings. Researches and analyzes options. Make recommendations to Principal Manager. (E)  17. Ensures that adequate measures are implemented to protect and provide security for building and property. (E)  18. Establishes and maintains sanitation and safety requirements within the kitchen and dining room. (E)

50%

Supervision of Human Resources

1. Recruits, interviews, and selects qualified work force personnel for Dining Service production and customer service positions, in accordance with University Policies and Procedures. Ensures that personnel are trained and knowledgeable of University rules and regulations, departmental  goals, and the technical requirements of their job. (E)  2. Provide regular written personnel evaluations and reviews for the career staff. Recommend merit increases. Takes corrective actions with employees when necessary, including corrective action procedures. (E)  3. Assist in the establishment of staffing needs according to budget and varying workloads, and schedules personnel to maintain a smooth flow of operations. Anticipates labor staffing problems, and takes action to see that task is completed in the event that labor shortages arise. (E)  4. Ensures accurate personnel records are maintained, including performance evaluations, disciplinary action, vacation and sick leave accruals, certification of time reporting in automated time and attendance system, and reconciliation payroll and payroll ledgers in accordance with University Policies and Procedures including Staff Personnel Policies. (E)  5. Develops written procedures, provides training for and direction to the student service staff and the AFSCME represented career staffs for all tasks and duties performed. Areas of training include customer service, increased methods of productivity, and asset security. (E)  6. Analyzes on-going service needs and results, to insure that all services are maintained at the established standards. Recommends changes in service standards to meet customer needs. (E)  7. Assists in the establishment of standards and develops and maintains training programs for the food service operation. These programs include food preparation, plate presentation,cash handling, food handling and storage practices, proper use of equipment and chemicals,inventory control, sanitation, safety and personnel issues, as well as customer services. (E)

20%

Financial Management & Control

1. Assist in the development, preparation and monitoring of annual food service budget by integrating department goals and programs plans for the academic and summer calendars within administrative and resource guidelines. (E)  2. Ensures adherence to departmental budget by reviewing and controlling expenditures in order to maintain effective cost controls. (E)  3. Ensures reconciliation of General Ledgers for areas of responsibility and ensures that all discrepancies are corrected in accordance with proper auditing procedures. (E)  4. Direct staff in methods of cost control, ensuring security of assets, portion control, efficient staffing and increasing productivity. (E)  5. Establishes and monitors means to efficiently procure supplies. Ensures that proper purchasing guidelines are incorporated into daily routines, that proper receiving, storage and inventory of items occurs, and that effective methods of inventory control are applied. (E)  6.Drive University vehicles or gem carts during special events. (E)

20%

Customer Service

1. Provide gracious service to guests by anticipating their needs and taking the initiative to create service solutions accommodating their requests within the parameters of the departments targeted budget and program. (E)  2. Maintains a positive working relationship with all staff, management of Housing & Hospitality Services, the Office of Residential Life, Facilities Maintenance; develops appropriate and effective communication channels with all staff levels. (E)  3. Utilize body language such as eye contact, facial expressions, gesturesand posture that reflect an outgoing, friendly, attentive and responsivecommunication to guests. (E)  4. Utilize clear communication skills, including active listening and verbal communication with guests and team members that ensure a balance in speed of service with respect and hospitality. (E)   5. Communicate with all team members regarding customer traffic flow during meal service. (E)  6. Ensure that personal grooming and uniform projects the professional image necessary to gain guests' confidence. (E)  7. Serves, as assigned, on task forces for research and development of new projects for Housing & Hospitality Services. (E)  8. Instructs staff in merchandising and displaying of foods, attractively and creatively, in an appetizing presentation while sustaining proper food- handling procedures and safe food temperatures at all times. (E)  9. Establishes internal goals with management staff. (E)

10%

•

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

Preferred

4-6 years

Experience in hospitality or high volume production in a restaurant environment; or an equivalent combination of education and experience.

Required

Valid driver's license and clean driving record.

Required

ServSafe Certification or equivalent certification.

Preferred

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. Ability to provide sound leadership and direction to a culinary team with various levels of experience.

Required

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.

Required

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.

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

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.

Required

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.

Required

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.

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, and crouching

Required

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.

Required

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.

Required

Incumbent must have and maintain a valid California Driver's License to drive University vehicles.

Required

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

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.