UCR Jobs

General Information

Job Description	FOOD SVC MGR 1	Working Title	Senior Culinary Manager, AI / Glasgow
Job Code	000393	Grade	20
Department Name	Dining Services - D01209	Department Head
Supervisor		Effective Date	10/21/2019

Position(s) Directly Supervised

Job Code	Title	FTE
005503	BAKER	3
005234	FOOD SVC SUPV 1	2
005064	STOREKEEPER	2
005523	COOK	1

Generic Scope

Spends the majority of time (50% or more) achieving organizational objectives through the coordinated achievements of subordinate staff. Establishes departmental goals and objectives, functions with autonomy. Manages the accountability and stewardship of human, financial, and often physical resources in compliance with departmental and organizational goals and objectives. Ensures subordinate supervisors and professionals adhere to defined internal controls. Manages systems and procedures to protect departmental assets.

Spends the majority of time (50% or more) achieving organizational objectives through the coordinated achievements of subordinate staff. Establishes departmental goals and objectives, functions with autonomy. Manages the accountability and stewardship of human, financial, and often physical resources in compliance with departmental and organizational goals and objectives. Ensures subordinate supervisors and professionals adhere to defined internal controls. Manages systems and procedures to protect departmental assets.

Custom Scope

Receives department/section assignments in the form of objectives with goals and the process by which to meet goals. Provides direction to staff according to established policies and management guidance. Exercises judgment within defined procedures and policies to determine appropriate action.

Receives department/section assignments in the form of objectives with goals and the process by which to meet goals. Provides direction to staff according to established policies and management guidance. Exercises judgment within defined procedures and policies to determine appropriate action.

Department Custom Scope

Under the general direction from the Assistant Director of Campus Dining and with oversight from the Executive Chef, the Senior Culinary Manager will direct, manage, and oversee the culinary operations of Aberdeen-Inverness Residential Restaurant (closing summer 2020), Glasgow Dining (opening Fall 2020), the Early Childhood Services commissary, the commissary bakery, four (4) food trucks, concessions, Citrus Grove Catering, and Crate Catering. Plans, organizes, and directs the day-to-day activities which may include culinary production, customer service, ordering, inventory, forecasting, training, coaching, and maintenance functions in a Residential and/or Retail dining facility. Participates in the planning, development, preparation, and management of multiple unit budgets. The Senior Culinary Manager coordinates assigned personnel, student staff, procurement, menu development, production, product transport, recipe compliance and documentation, food cost controls, and safety and sanitation for culinary operations. The Senior Culinary Manager will directly manage four (4) and indirectly supervise over fifty (50) employees (career, limited, and student employees). Responsible for supervising and directing the activities of career, limited, and student staff, including hiring, training, supervising, evaluating performance, initiating disciplinary actions and resolving complaints. The Senior Culinary Manager must have a multi-unit focus and will assist the Executive Chef in research and development for all menus, creation of the residential dining menu cycle, annual innovation for the catering menus, vendor sourcing, procurement, and food presentation for all assigned units. The Senior Culinary Manager models excellent leadership skills and creates a welcoming environment for staff, students, and all guests.

Under the general direction from the Assistant Director of Campus Dining and with oversight from the Executive Chef, the Senior Culinary Manager will direct, manage, and oversee the culinary operations of Aberdeen-Inverness Residential Restaurant (closing summer 2020), Glasgow Dining (opening Fall 2020), the Early Childhood Services commissary, the commissary bakery, four (4) food trucks, concessions, Citrus Grove Catering, and Crate Catering. Plans, organizes, and directs the day-to-day activities which may include culinary production, customer service, ordering, inventory, forecasting, training, coaching, and maintenance functions in a Residential and/or Retail dining facility. Participates in the planning, development, preparation, and management of multiple unit budgets. The Senior Culinary Manager coordinates assigned personnel, student staff, procurement, menu development, production, product transport, recipe compliance and documentation, food cost controls, and safety and sanitation for culinary operations. The Senior Culinary Manager will directly manage four (4) and indirectly supervise over fifty (50) employees (career, limited, and student employees). Responsible for supervising and directing the activities of career, limited, and student staff, including hiring, training, supervising, evaluating performance, initiating disciplinary actions and resolving complaints. The Senior Culinary Manager must have a multi-unit focus and will assist the Executive Chef in research and development for all menus, creation of the residential dining menu cycle, annual innovation for the catering menus, vendor sourcing, procurement, and food presentation for all assigned units. The Senior Culinary Manager models excellent leadership skills and creates a welcoming environment for staff, students, and all guests.

Education & Experience Requirements

Education Requirements

Degree	Requirement
Bachelor's degree in related area and/or equivalent experience/training.	Required

Experience Requirements

Experience	Requirement

License Requirements

License	Requirement
Valid driver's license and clean driving record.	Required

Certification Requirements

Certification	Requirement

Educational Condition Requirements

Condition	Requirement
Must successfully obtain ServSafe certification with a minimum score of 75 within six (6) months of appointment begin date.	Required

Key Responsibilities

Description	% Time
Develops schedules, designs serving and seating area set-up, and administers and monitors performance requirements. Demonstrates mastery level knowledge of food production. Verifies that staff follow recipe instructions and conducts taste tests for all products/recipes. Ensures that all production menu items have corresponding recipes, are accurate, and in-line with budgeted plate cost/unit budgeted food cost. Reports any recipe discrepancies to Food Pro and Executive Chef. Continually walks their food lines throughout the day to ensure food quality, recipe compliance and food presentation, and addresses issues in the moment to ensure the highest food quality. Supervises staff on the proper handling of food and supplies, from receiving to service, according to established safety and sanitation requirements. Ensures that all employees are properly trained in areas of food handling and safety and sanitation procedures prior to work assignments. Monitors adherence throughout the year. Oversees the on-going training and development of all culinary and student staff to ensure employees have the skills and information to successfully complete their jobs, while providing the optimum level of customer service. Provides performance feedback and training to staff on a consistent basis to ensure employee development and quality of food. Provides assignments for storekeepers to ensure proper ordering, inventories, organization and cleanliness of storage areas. Oversees menus, ordering, and execution of Banquet Event Orders (BEO's) for residential special events and daily catering events. Conducts performance evaluations on all direct reports and reviews all performance evaluations prepared by direct reports for their staff to ensure accuracy and timely completion. Makes recommendations on merit increases, discipline and corrective actions. Recognizes and appropriately deals with sensitive or confidential information or situations. Maintains strict confidentiality in all personnel and departmental matters, through the chain of command.	35
Assists functional unit as needed. Performs other duties as assigned.	5
Develops, implements and maintains exceptional customer service standards.	5
Audits and ensures compliance of food prep to QA standards and safety/security related to handling and preparation of food. Enforces proper receiving and storage procedures by evaluating merchandise to guarantee that it meets established quality standards. Initiates action directly with vendor should any received goods not meet established quality standards set by the department and University. Coordinates products, materials, personnel and equipment needs for assigned areas. Monitors inventory levels and conducts weekly/monthly audits to ensure accuracy of records.	10
May be required to operate a vehicle.	5
In collaboration with the Executive Chef/Assistant Director/Director, works to create and provide vision and strategic planning to meet budgetary goals, innovate for operational success, and consistently strive for operational excellence. Makes effective business decisions that are aligned with the departmental goals and objectives. Leads innovation and vision setting for staff to move the business forward continuously. Assists the Executive Chef with research and development for new products, menu items, and systems that will enhance assigned units, improve food quality, increase efficiency, and improve food cost. Assists Executive Chef with test kitchen activities, including product cuttings and new concept product development.	15
Responsible for cultivating a positive working environment with open channels of communication, welcoming diversity, encouraging productivity and remaining consistent with department and University Policies and Procedures. Maintains effective communication through regular staff meetings, posted notices and one-on-one communication to ensure staff awareness of all department and University Policies and Procedures, Labor Agreements and other campus resources.	10
Reviews schedules with Managers and Supervisors, implementing a substitution plan for unfilled positions, illnesses, injuries, vacations or any other absences. Ensures staff schedules are prepared on-line for all assigned employees and posts at least four (4) weeks in advance of first scheduled date. Coordinates with Culinary/Production Manager, Assistant Manager(s) and Supervisor(s) to cross-utilize staff in service and culinary functions. Monitors schedules routinely, maintains a focus on labor costs and overtime usage.	5
Assures posting of menus and supervises service staff in the proper portion control, ingredient verification, item identification, prices and presentation. Initiates a daily inventory of products necessary for meal preparation, recording shortages and determining appropriate substitutions. Notifies staff of daily changes.	5
Completes required personnel paperwork in a timely manner and in accordance with departmental and University Policies and Procedures. Ensures review of daily time reports to identify potential time and attendance issues and initiates disciplinary action for any employee not adhering to department and University standards or established policies and procedures.	5

Knowledge, Skills & Abilities

Knowledge/Skill/Ability	Requirement
Strong knowledge in food service and sanitation regulations.	Required
Strong verbal and written communication skills in the English language, including active listening, dynamic flexibility, and critical thinking, and ability to multi-task and ensure effective time management.	Required
Strong decision making and reasoning skills, and ability to develop original ideas to solve problems, and conduct operations analysis and quality control analysis.	Required
Strong and effective interpersonal and work leadership skills to provide guidance to all levels of personnel.	Required
Intermediate computer application skills to include food service applications for point of sale and inventory control software.	Required
Knowledge of food trends, creation of menus, and creation of Limited Time Offerings.	Required
Ability to work independently and make decisions regarding menu and special event planning, initiation of new programs, customer service strategies, staffing levels, and financial projections.	Required
Knowledge of Production Management principles, food production, and safety.	Required
Knowledge of inventory control functions, including physical inventory counts, receiving, storage of materials, analyzing inventory data, identifying discrepancies, and cost control and expense analysis.	Required
Ability to plan, organize, and coordinate the work of a diverse staff to accomplish daily goals across multiple locations, with a focus on food quality and excellent customer service.	Required
Knowledge of sourcing and specifying food, equipment and supplies, and in the administration of food and beverage contracts.	Preferred
Knowledge of UCR Dining Services specific menu management systems, food service software, timekeeping systems and scheduling software, such as FoodPro, When2Work, and Kronos.	Preferred
Knowledge of online purchasing systems, timekeeping systems, and menu management systems.	Required

Special Requirements & Conditions

Special Condition	Requirement
Successfully pass criminal background check.	Required
Employment and/or continued employment is contingent on a satisfactory Live Scan background check.	Required
Must possess or obtain a Valid CA Drivers License in accordance with the California Department of Motor Vehicles.	Required
Occasional travel for business related meetings, professional development, and/or events.	Required

Other Special Requirements & Conditions

Valid Drivers License Shift Work (hours outside standard Mon-Fri 8AM-5PM work hours) Travel Travel Outside of Normal Business Hours

Valid Drivers License
Shift Work (hours outside standard Mon-Fri 8AM-5PM work hours)
Travel
Travel Outside of Normal Business Hours

Level of Supervision Received

GeneralDirection

GeneralDirection

Environment

Working Environment

Campus

Campus

Other Requirements

Items Used

Standard Office Equipment Kitchen Equipment Box Truck Cash Registers GEM cart Van or Truck Kitchen Equipment Box Truck Cash Registers GEM cart Van or Truck Standard Office Equipment

Standard Office Equipment
Kitchen Equipment
Box Truck
Cash Registers
GEM cart
Van or Truck
Kitchen Equipment
Box Truck
Cash Registers
GEM cart
Van or Truck
Standard Office Equipment

Physical Requirements

Bend : Frequently Sit : Occasionally Squat : Occasionally Stand : Constantly Crawl : Occasionally Walk : Constantly Climb : Occasionally Must be able to lift and carry up to 50 lbs occasionally. :

Bend : Frequently
Sit : Occasionally
Squat : Occasionally
Stand : Constantly
Crawl : Occasionally
Walk : Constantly
Climb : Occasionally
Must be able to lift and carry up to 50 lbs occasionally. :

Mental Requirements

Read/Comprehend : Constantly Write : Constantly Perform Calculations : Constantly Communicate Orally : Constantly Reason & Analyze : Constantly

Read/Comprehend : Constantly
Write : Constantly
Perform Calculations : Constantly
Communicate Orally : Constantly
Reason & Analyze : Constantly

Environmental Requirements

Is exposed to excessive noise : Yes Is around moving machinery : Yes Is exposed to marked changes in temperature and/or humidity : Yes Drives motorized equipment : Yes Works in confined quarters : No Dust : No Fumes : No

Is exposed to excessive noise : Yes
Is around moving machinery : Yes
Is exposed to marked changes in temperature and/or humidity : Yes
Drives motorized equipment : Yes
Works in confined quarters : No
Dust : No
Fumes : No

Critical Position

Is Critical Position: No

Is Critical Position: No

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