General Information
| Job Description | FOOD SVC SUPV 2 | Working Title | Culinary Manager, Lothian |
|---|---|---|---|
| Job Code | 005235 | Grade | 18 |
| Department Name | Dining Services - D01209 | Department Head | Marcus Van Vleet |
| Supervisor | Lanette Dickerson | Effective Date | 04/01/2023 |
Position(s) Directly Supervised
| Job Code | Title | FTE |
|---|---|---|
| 005064 | STOREKEEPER | 2.0 |
| 005234 | FOOD SVC SUPV 1 | 1.0 |
Generic Scope
| Provides direct supervision typically to professionals or skilled technical employees. Functions as advisor to unit and administration. Analyzes and resolves problems, interprets policies (e.g., fiscal management, HR, contracts and grants, resource management in defined areas) and demonstrates solid subject matter knowledge. Exercises judgment within defined procedures and policies to determine appropriate action. Supervises staff to assure accountability and stewardship of department resources (operational, financial, and human) in compliance with departmental goals and objectives. |
Custom Scope
| Receives assignments in the form of objectives with goals and the process by which to meet goals. Provides direction to employees according to established policies and management guidance. Administers policies that directly affect subordinate employees. Recommends changes to unit or sub-unit policies and practices. Identifies risks and responds accordingly. Management reviews work to measure meeting of objectives. May assist with departmental training initiatives across campus. |
Department Custom Scope
| Under the direction of the Executive Chef, the Culinary Manager is responsible for providing operational oversight to the operations production team in Lothian one of two residential restaurants at UCR. Plans, organizes and directs the day-to-day activities which may include culinary work, customer service and maintenance/cleanliness functions in a residential dining facility. Participates in the planning, development, preparation and management of the unit's budget. The Culinary Manager coordinates assigned personnel, student staff, procurement, production, product transport, recipe compliance and documentation, food cost controls, and safety and sanitation for culinary operations. The Culinary Manager will supervise and direct the activities of career, limited and student staff including hiring, training, supervising, evaluating performance, initiating disciplinary actions and resolving complaints. The Culinary Manager models excellent leadership skills and creates a welcoming environment for staff, students and all customers. |
Education & Experience Requirements
Education Requirements
| Degree | Requirement |
|---|---|
| High school diploma or equivalent certification/experience. | Required |
| Bachelors degree in Culinary Arts or Hospitality. | Preferred |
Experience Requirements
| Experience | Requirement |
|---|---|
| 6 - 10 years of related experience. | Required |
| Supervisory experience, preferably in food service industry. | Preferred |
| Experience working with collective bargaining agreements and union represented employees. | Preferred |
| Experience with personnel management to include hiring, training, and evaluating, as well as prioritizing workloads to meet required deadlines and departmental objectives. | Required |
| Food service experience in a higher education environment. | Preferred |
| Experience in a food service/hospitality environment with a focus on customer service and food quality. | Required |
License Requirements
| License | Requirement |
|---|---|
| Valid driver's license and clean driving record. | Required |
Certification Requirements
| Certification | Requirement |
|---|---|
| ServSafe Certification or equivalent certification. | Preferred |
Educational Condition Requirements
| Condition | Requirement |
|---|---|
| Hired candidate must successfully complete and obtain the ServSafe Certification with a minimum score of 75 within the first six (6) months of employment. | Required |
Key Responsibilities
| Description | % Time |
|---|---|
Oversees activities of employees who operate and maintain kitchens, cafeterias, luncheon counters, and restaurants for in-house feeding of employees.
|
25 |
Oversees direction of employees to complete services using established food safety guidelines, procedures and quality control.
|
15 |
Oversees assignment of tasks, checks work areas at frequent intervals, and maintains schedules.
|
15 |
| 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 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. 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. | 15 |
| Participates, along with Senior Manager/Director/Executive Chef, in vision setting and strategic planning to meet budgetary goals, innovate for operational success, and consistently strive for operational excellence. Responsible for project work, meeting deadlines, and participating in relevant workgroups for departmental success and growth. | 10 |
On rare occasions, may assist functional unit.
|
5 |
| Develops 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.
|
5 |
| May be required to operate a campus vehicle. | 5 |
Knowledge, Skills & Abilities
| Knowledge/Skill/Ability | Requirement |
|---|---|
| Knowledge of Production Management principles and food production, including sanitary and safety standards, cost control and expense analysis, food selection and ordering. | Required |
| Solid and effective interpersonal and work supervision skills to provide guidance to other personnel and work effectively with partners on joint projects. | Required |
| Solid decision making and reasoning skills, and ability to develop original ideas to solve problems, and perform operations analysis and quality control 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 |
| Mathematical and cash control skills to accurately complete drawer counts and prepare deposits. | Required |
| Solid knowledge of and/or experience within a customer service oriented environment responding to and meeting/exceeding the needs of the customer; skill in identifying the customer's perspective and maintaining a commitment to excellence in customer service. | Required |
| Skill and ability to direct, organize and prioritize workload to meet required deadlines and departmental objectives. | Required |
| Superior communication skills to effectively and professionally communicate both verbally and in writing using tact and diplomacy with staff, management and customers. Ability to create written documentation, manuals and written protocols using correct spelling, grammar and punctuation. | Required |
| Solid verbal and written communication in the English language, including active listening, dynamic flexibility, and critical thinking, and ability to multi-task and ensure effective time management. | Required |
| Demonstrated knowledge and/or experience in a supervisory role responsible for hiring, training, evaluating, directing, disciplining and complaint resolution and skill in using professional judgment in addressing issues. | Required |
| Knowledge of current food trends, skill and experience with food preparation in large multi-unit operations and skill supervising food production in the basic principles of food preparation and handling, including standardized recipes, batch cooking, and proper temperatures for storage and service. | Required |
| Ability to to create financial and budget reports, as well as knowledge of online purchasing systems, timekeeping systems, and menu management systems. | Required |
| Solid knowledge in food service and sanitation regulations. | Required |
| Working knowledge of inventory control functions, including physical inventory counts, receiving, and the storage of materials; skill in analyzing inventory data and identifying discrepancies between the physical inventory counts and the recorded inventory counts. | Required |
| Strong computer applications skills to include food service applications such as point of sale and inventory control software. | Required |
| Demonstrated knowledge and/or experience with personnel management in a collective bargaining unit. | Preferred |
| Knowledge of UCR Dining Services specific menu management systems, food service software, timekeeping systems and scheduling software, such as FoodPro, Schedule Source and Kronos. | Preferred |
Special Requirements & Conditions
| Special Condition | Requirement |
|---|---|
| Hired candidate must successfully pass a background check through the DOJ and FBI. | Required |
| Must wear University issued uniform and ID badge. | Required |
| Must be flexible to work variable shifts, special events or at any UCR Dining Services facility, as needed. | Required |
| Must maintain compliance with California Health and Safety Codes. | Required |
| Must possess or obtain a Valid CA Driver License in accordance with the California Department of Motor Vehicles. | Required |
| Shift Work (hours outside standard Mon-Fri 8AM-5PM work hours) | Required |
Other Special Requirements & Conditions
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Level of Supervision Received
| Direction |
Environment
Working Environment
| Campus |
Other Requirements
Items Used
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Physical Requirements
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Mental Requirements
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Environmental Requirements
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Critical Position
| Is Critical Position: Yes |