General Information
| Payroll Title | FOOD SERVICE COORDINATOR | Title Code | 005441 | Grade/Step | 10 | Working Title | Executive Chef |
|---|---|---|---|---|---|---|---|
| Department Name | Dining Services | Supervisor | Garner, Cheryl | Department Head | Garner, Cheryl |
Payroll Title of those supervised
| Title Code | Description | FTE |
|---|---|---|
| 5443 | FOOD SERVICE MANAGER, SR | 1 |
| 5444 | FOOD SERVICE MANAGER | 1 |
Special Requirements and Conditions
| Critical Position |
| Valid Driver License |
| Travel |
| Travel Outside of Normal Business Hours |
Level of Supervision Received
| General Direction |
Items Used
| Registers, Readers, Printers, and PC's. |
| Must have a valid CDL and be able to drive any and all University vehicles. |
| Box truck, lift gate, pick-up truck, gem cart and van. |
| General equipment found in large commercial kitchens. |
Position Purpose
| The Executive Chef will direct, manage and oversee the seven-day daily culinary operations of the Dining Service program for campus retail operations, which includes six (6) quick service restaurants, one (1) fast casual restaurant, five (5) convenience stores, concessions, central grab-and-go production and distribution, and two (2) catering operations, Citrus Grove Catering and HUB2Go. The Executive Chef supervises five (5) and indirectly supervises eighteen (18 - career and limited, and 250 student employees). The Executive Chef will provide professional, technical and creative direction to the culinary team to ensure food quality standards and safety are adhered to in all retail dining facilities. The Executive Chef is responsible for research and development of all menus and for planning, directing and coordinating daily culinary operations, food production, procurement, presentation, and service for sales in excess of $9,655,000 annually. The Executive Chef serves as a member of the Dining Services Senior Management Team responsible for departmental quality standards, strong culinary leadership, and guidance of the culinary operations team. |
Essential Functions
| Essential Function | % Time |
|---|---|
| HUMAN RESOURCES/TRAINING AND DEVELOPMENT | 30 |
| * Assists the Director of Retail Dining in the recruitment, mentoring, discipline, corrective coaching, interactions and training of career, casual, and student culinary staff employees.
* Provides ongoing supervision, writes and conducts evaluations and reclassifications for Food Service Managers and Culinary Managers, oversees and coordinates personnel actions, and conducts investigations, as required. Meets regularly with General Managers, Food Managers and Supervisors to review and ensure departmental policies and procedures are being followed. The Executive Chef of Retail Operations works in conjunction with the Dining Training Coordinator and Senior Leadership Team to identify, develop, and monitor training and recognition programs for all Dining Services staff. Ensures that new and current employees receive proper orientation and/or training in food handling, safety procedures and daily sanitation standards. Plans and implements training sessions for the culinary staff to ensure ongoing growth and development opportunities. * Trains, utilizes and manages the daily use of systems to ensure the accuracy of data input, transfers and effective utilization of the systems resulting in proper ordering of food and supplies. Ensures adherence to all University policies and procedures and labor agreements as they pertain to supervised employees. Coordinates on-going meetings with the staff and maintains effective communication through meetings, posted notices and regular one-on-one sessions. |
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| OPERATIONS & FOOD PRODUCTION LEADERSHIP | 30 |
| * Provides leadership to and management of the Culinary Operations for all retail food operations, including self-operated restaurants, catering services, concessions, convenience stores, franchise operations, commissary, and central production and distribution operations. The Executive Chef provides creativity and technical knowledge in the oversight of menu planning, presentation, training, and development of food production programs and service requirements. Reviews programs and services periodically to update and initiate new policies and programs, as appropriate to ensure continuous improvement.
* The Executive Chef meets regularly with the Executive Director of Dining Services, the Directors of Retail and Residential Dining, and the Dining Leadership team to disseminate information and discuss products, services and upcoming departmental and campus events for the purpose of reviewing and improving these programs and to assist with coordination activities and work flow, as required. * The position ensures that on-going recipe review, creation and testing are conducted and that standardized recipes are developed and input into the Food Pro Menu Management System and that food cost implications are analyzed. The Executive Chef reviews existing recipes for accuracy and ensures product consistency between operations. * The Executive Chef must demonstrate a mastery level of food knowledge and food production skills. They should taste test all recipes to ensure proper flavor is attained and stay abreast of all flavor and food trends to assist with developing programs to enable the department to remain current and on trend. * This position makes recommendations and assists in research for price changes on an ongoing basis. Plans, organizes, and ensures training and support to the culinary production staff and managers for food preparation, presentation, customer service, sanitation and safety. * The Executive Chef oversees compliance of all state and federal laws and regulations relating to food service operations. This position ensures that staff complies with basic job skill competency requirements, develops programs for skill enhancement and new training techniques, and ensures adherence to departmental budget by reviewing expenditures and FoodPro results to maintain effective cost controls. The Executive Chef provides direction to Food Service Managers and Supervisors regarding cost controls, security of assets, portion control, food safety, and efficient culinary staffing and develops overall policies for culinary operations, incorporating well-organized schedules to ensure quality food service. * The Executive Chef works with Catering staff to design and implement catering menus, delivery systems, menu requirements and timeframes, incorporating well-organized schedules to ensure quality food service in accordance with menu requirements and time frames. * The Executive Chef provides culinary technical advice and direction to the Executive Director, Leadership Team and Special Projects Teams regarding strategic planning, design of new capital projects, and facility renovations. |
|
| MENU/PRODUCT DEVELOPMENT | 20 |
| * The Executive Chef is responsible for research and development of new products and systems that will enhance Dining Services and increase efficiency. The position oversees daily operations and works with the General Managers and Food Service Managers to conduct product research and testing of new products with outside vendors to identify efficient food production preparation and production methods.
* The position provides leadership to Dining Services Menu Committees, Student Groups and campus constituencies in the development of new menus and the enhancement of existing menus. The Executive Chef meets with students, clients and staff to collect and gather information and input regarding products and to seek input on new products and recipes. * The Executive Chef conducts food focus groups for all new menu items to gain feedback. Oversees test kitchen activities, including product cuttings and new concept product development. |
|
| FINANCIAL MANAGEMENT | 15 |
| * Position participates in the planning and development of annual budgets for Retail Dining Operations and ensures that staffing and production levels for career staff are developed and maintained. * In conjunction with the Director of Retail Operations and General Managers of Retail Operations, the Executive Chef works to achieve the desired fiscal goals using effective controls for food production within the appropriated budget. In conjunction with Retail Operations leadership, assists Food Service Managers in working with approved budgets; operates with raw food cost allocation for catering events; ensures the daily submission of food and supply invoices; oversees and monitors the weekly, monthly, and yearly inventory of food supplies; and provides support regarding the maintenance and acquisition of equipment. * Maintains overall budget control for food costs and inventory and performs periodic audits for compliance. Analyzes systems to create improvements in labor and food costs. Ensures that Managers maintain accurate records and files for generating financial analysis and reports. The Executive Chef provides direction and remedial actions to Food Service Managers and Supervisors regarding cost controls, security of assets, portion control and staffing when deviations are identified and verifies that appropriate levels of stock are maintained and oversees inventory process for accuracy and shrinkage tracking. |
|
| FOOD PROCUREMENT | 5 |
| * The Executive Chef of Retail Dining, in conjunction with the Director of Retail Operations and General Managers, directs the Food Service Managers responsible for food acquisitions to define food specifications and develop purchasing standards, review equipment specifications, and create efficient layouts.
* The position works with the Purchasing Department to write, negotiate, and administer contracts with external food service vendors/organizations in accordance with established specifications, as determined by menu, volume, and student needs. They provide accurate data to the FoodPro Inventory and Production team. * The Executive Chef coordinates special buys to provide variety and improve food costs. |
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Minimum Requirements
| Minimum Requirement | Display Ranking |
|---|---|
| 1 | |
| Graduation from college, preferably with training in culinary arts, dietetics or hospitality, and 5 years of management experience in a complex food services operation; or an equivalent combination of college education and experience; or a minimum of 10 years management experience in an advanced culinary position in a complex food services operation. | |
| 2 | |
| Proven culinary operations and management experience in a high volume, diverse food service organization including, but not limited to, menu research and development, catering, fiscal management, quality control, food safety and food production, handling and storage.
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| 3 | |
| Superior training and communication skills to effectively and professionally communicate using tact and diplomacy with the internal and external campus community, both verbally and in writing, and to discuss improvements and solve problems. | |
| 4 | |
| Demonstrated supervisory experience, leadership, and personnel management experience to effectively administer and manage a diverse and complex culinary food service operation, including recruitment, hiring, evaluation, compensation, coaching and counseling, time management, training and safety programs.
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| 5 | |
| Demonstrated computer skills and knowledge of on-line processes and software to administer and manage food service computer system including, but not limited to, production, purchasing, forecasting, menus, labor scheduling and management, financial reports and meal plan control. | |
| 6 | |
| Demonstrated experience in researching, analyzing, implementing and training on new food products, programs, menus and practices in a large scale food operation. | |
| 7 | |
| Experience with preparation of operational budgets and related food and beverage financial reporting and expense analysis. | |
| 8 | |
| Management experience in producing diverse, cost effective and current trend menus for retail and/or residential food service operations with an eye towards production and training efficiencies.
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| 9 | |
| Proven experience of the ability to work independently and make decisions regarding menu and special event planning, initiation of new programs, customer service strategies, staffing grids and financial projections. | |
| 10 | |
| Experience with sourcing and specifying food, equipment and supplies, and in the administration of food and beverage contracts. | |
Preferred Qualifications
| Preferred Qualification | Display Ranking |
|---|---|
| 1 | |
|
Food service culinary operations experience in an institution of higher education.
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| 2 | |
| Spanish/English bilingual. | |
| 3 | |
| Union contract management experience. | |
| 4 | |
| Knowledge of union systems, policies and procedures, and familiarity with the UCR campus community, its goals and philosophies. | |
| 5 | |
| Working knowledge of the Food Pro Menu and Inventory Management System and POS System hardware. | |
| Posted Position Purpose |
|---|
| The Executive Chef will direct, manage and oversee the seven-day daily culinary operations of the Dining Service program for campus retail operations, which includes six (6) quick service restaurants, one (1) fast casual restaurant, five (5) convenience stores, concessions, central grab-and-go production and distribution, and two (2) catering operations, Citrus Grove Catering and HUB2Go. The Executive Chef supervises five (5) and indirectly supervises eighteen (18 - career and limited, and 250 student employees). The Executive Chef will provide professional, technical and creative direction to the culinary team to ensure food quality standards and safety are adhered to in all retail dining facilities. The Executive Chef is responsible for research and development of all menus and for planning, directing and coordinating daily culinary operations, food production, procurement, presentation, and service for sales in excess of $9,655,000 annually.
The Executive Chef serves as a member of the Dining Services Senior Management Team responsible for departmental quality standards, strong culinary leadership, and guidance of the culinary operations team.
The Dining Services Department of the University of California, Riverside supports the global campus community by nourishing and delighting our students guests, faculty and staff with outstanding cuisine, cutting-edge menus and delivering exceptional customer service. The selected candidate will work daily with a team of committed professionals focused on "above the line" accountability and results! We are looking for accomplished professionals interested in continuing our cultivation of the latest trends in collegiate retail and residential services, promoting and shaping sound sustainable business practices, and to help us prepare our department for imminent and planned growth with many new, innovative and remodeled facilities coming on-line over the next few years. Positions come with full medical, dental and vision benefits packages, retirement, wellness benefits and advancement opportunities.
UCR's Housing, Dining & Residential Services (HDRS) is one of the largest unit's on campus, providing housing to about 30% of our students, dining for entire campus in residential and retail facilities, programming and support through a robust residential life program, conferencing and catering services, and child development care to our faculty, staff and students. HDRS employs 450 career employees and over 800 student employees. HDRS departments include Assignments & Accounts, Business & Financial Services, Capital Programs, Catering Services, Child Development, Conference Services, Dining Services, Information Technologies, Marketing, Operations, and Residential Life. HDRS reports to the Division of Student Affairs. |
| Posted Minimum Requirements |
| 1. Graduation from college, preferably with training in culinary arts, dietetics or hospitality, and 5 years of management experience in a complex food services operation; or an equivalent combination of college education and experience; or a minimum of 10 years management experience in an advanced culinary position in a complex food services operation. 2. Proven culinary operations and management experience in a high volume, diverse food service organization including, but not limited to, menu research and development, catering, fiscal management, quality control, food safety and food production, handling and storage. 3. Superior training and communication skills to effectively and professionally communicate using tact and diplomacy with the internal and external campus community, both verbally and in writing, and to discuss improvements and solve problems. 4. Demonstrated supervisory experience, leadership, and personnel management experience to effectively administer and manage a diverse and complex culinary food service operation, including recruitment, hiring, evaluation, compensation, coaching and counseling, time management, training and safety programs. 5. Demonstrated computer skills and knowledge of on-line processes and software to administer and manage food service computer system including, but not limited to, production, purchasing, forecasting, menus, labor scheduling and management, financial reports and meal |
| Posted Preferred Qualifications |
| 1. Food service culinary operations experience in an institution of higher education. 2. Spanish/English bilingual. 3. Union contract management experience. 4. Knowledge of union systems, policies and procedures, and familiarity with the UCR campus community, its goals and philosophies. 5. Working knowledge of the Food Pro Menu and Inventory Management System and POS System hardware. |