Position Details
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Assistant Culinary Manager
| Job Number | Full/Part Time | Schedule | Salary |
|---|---|---|---|
| 29420477 | Full Time | Varies | - |
Position Information
UC Riverside's Dining Services is recruiting for an Assistant Culinary Manager. Under the direction of the Culinary Manager, the Assistant Culinary Manager (ACM) is responsible for providing operational oversight support to the operations production team in the assigned dining facility. Provides support in planning and organizing the day-to-day activities. Provides direction to staff regarding culinary work, customer service and maintenance functions in a retail or residential dining facility. Assists in the planning, development, preparation and management of the unit's budget. The ACM will assist the Culinary Manager in coordinating assigned personnel, student staff, procurement, production, product transport, recipe compliance and documentation, food cost controls, and safety and sanitation for the culinary operations. Responsible for the daily supervision of career, limited and student staff. Participates in hiring, training, performance management, initiating disciplinary actions, and resolving complaints. Implements various creative methods to merchandise food products developed by the Culinary Manager. The ACM models excellent leadership skills and creates a welcoming environment for staff, students and customers. Serves as the team leader in the absence of the General Manager and/or Culinary Manager, assisting with the planning and development of assigned areas and operations. Due to the needs of the operation, this position will work a varied schedule (A.M., P.M., weekend shifts, and/or 10-hour shifts).
*Please note that a cooking assessment will be required as part of the selection process.*
**As a condition of employment, you will be required to comply with the University of California SARS-CoV-2 (COVID-19) Vaccination Program Policy. All Covered Individuals under the policy must provide proof of Full Vaccination or submit a request for Exception (based on Medical Exemption, Disability, and/or Religious Objection) or Deferral (based on pregnancy) no later than the applicable deadline. For new University of California employees, the applicable deadline is ten weeks after their first date of employment. **
*Please note that a cooking assessment will be required as part of the selection process.*
**As a condition of employment, you will be required to comply with the University of California SARS-CoV-2 (COVID-19) Vaccination Program Policy. All Covered Individuals under the policy must provide proof of Full Vaccination or submit a request for Exception (based on Medical Exemption, Disability, and/or Religious Objection) or Deferral (based on pregnancy) no later than the applicable deadline. For new University of California employees, the applicable deadline is ten weeks after their first date of employment. **
Education
Education Requirements
| Degree | Requirement |
|---|---|
| High school diploma or equivalent certification/experience. | Required |
| Bachelors degree in Food Service Management, Culinary Arts or Hospitality. | Preferred |
Licenses
| License | Requirement |
|---|---|
| Valid driver's license and clean driving record. | Required |
Certifications
| Certification | Requirement |
|---|---|
| ServSafe Certification or equivalent certification. | Preferred |
Conditions
| Condition | Requirement |
|---|---|
| Must successfully obtain ServSafe certification with a minimum score of 75 within six (6) months of appointment begin date. | Required |
Experience
| Experience | Requirement |
|---|---|
| 4 - 7 years of related experience. | Required |
| Minimum of 6 years of related experience. | Required |
| Supervisory experience, preferably in food service industry. | Preferred |
| Experience working in a customer service environment responding to and meeting the needs of the customer. | Required |
| Food service experience in a college or university environment. | Preferred |
| Experience with personnel management, including staffing, hiring, training, disciplinary action, termination, and performance management. | Preferred |
| Experience with collective bargaining agreements. | Preferred |
| Experience and/or knowledge of UC systems, polices, procedures and regulations. | Preferred |
| Experience in a high volume culinary operation. | Preferred |
Special 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 |
| Public Driving Record | Required |
| Shift Work (hours outside standard Mon-Fri 8AM-5PM work hours) | Required |
Minimum Requirements
Skill in identifying and understanding the customer's perspective and maintaining a commitment to excellence in customer service.
Demonstrated skill with inventory control functions, including physical inventory counts, receiving and materials storage. Skill in analyzing inventory data. Skill in identifying discrepancies between the physical inventory counts and the recorded inventory counts.
Working knowledge to make appropriate decisions, reasoning skills, ability to develop original ideas to solve problems, and conduct basic operations analysis and quality control analysis.
Working knowledge in food service and sanitation regulations.
Basic mathematical and cash control skills to accurately complete drawer counts and prepare deposits.
Ability to supervise food production staff in the basic principles of food preparation and handling, including standardized recipes, batch cooking and proper temperature for storage and service.
Ability to comply with applicable policies, procedures and regulations, use personal safety gear, observe warning signs, learn about potential hazards, and report unsafe conditions.
Working knowledge with Microsoft Office programs (Word, Excel, Outlook, PowerPoint).
Skill and ability to work in a safe and responsible manner while not putting self or others at risk.
Skill and ability in planning, organizing, and coordinating the work of a diverse culinary staff to accomplish daily operational goals in multiple locations in a timely manner.
Working skills to provide effective interpersonal and work supervision guidance to other personnel and work effectively with partners on joint projects.
Working verbal and written communication skills in the English language, including active listening, dynamic flexibility, critical thinking, and ability to multi-task and ensure productive time management.
Intermediate computer application skills to include food service applications such as point of sale and inventory control software.
Demonstrated skill with inventory control functions, including physical inventory counts, receiving and materials storage. Skill in analyzing inventory data. Skill in identifying discrepancies between the physical inventory counts and the recorded inventory counts.
Working knowledge to make appropriate decisions, reasoning skills, ability to develop original ideas to solve problems, and conduct basic operations analysis and quality control analysis.
Working knowledge in food service and sanitation regulations.
Basic mathematical and cash control skills to accurately complete drawer counts and prepare deposits.
Ability to supervise food production staff in the basic principles of food preparation and handling, including standardized recipes, batch cooking and proper temperature for storage and service.
Ability to comply with applicable policies, procedures and regulations, use personal safety gear, observe warning signs, learn about potential hazards, and report unsafe conditions.
Working knowledge with Microsoft Office programs (Word, Excel, Outlook, PowerPoint).
Skill and ability to work in a safe and responsible manner while not putting self or others at risk.
Skill and ability in planning, organizing, and coordinating the work of a diverse culinary staff to accomplish daily operational goals in multiple locations in a timely manner.
Working skills to provide effective interpersonal and work supervision guidance to other personnel and work effectively with partners on joint projects.
Working verbal and written communication skills in the English language, including active listening, dynamic flexibility, critical thinking, and ability to multi-task and ensure productive time management.
Intermediate computer application skills to include food service applications such as point of sale and inventory control software.
Preferred Qualifications
Skill in communicating orally and in writing in Spanish.
Working knowledge with Food Pro Menu Management Systems.
Working knowledge with Food Pro Menu Management Systems.
Additional Information
In the Heart of Inland Southern California, UC Riverside is located on nearly 1,200 acres near Box Springs Mountain in Southern California; the park-like campus provides convenient access to the vibrant and growing Inland region. The campus is a living laboratory for the exploration of issues critical to growing communities' air, water, energy, transportation, politics, the arts, history, and culture. UCR gives every student, faculty and staff member the resources to explore, engage, imagine and excel.
UC Riverside is recognized as one of the most ethnically diverse research universities in the country boasting several key rankings of which we are extremely proud.
The University of California is an Equal Opportunity/Affirmative Action Employer with a strong institutional commitment to the achievement of excellence and diversity among its faculty and staff. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, protected veteran status, or any other characteristic protected by law.
For information about our generous employee benefits package, visit: Employee Benefits Overview
UC Riverside is recognized as one of the most ethnically diverse research universities in the country boasting several key rankings of which we are extremely proud.
- UC Riverside is proud to be ranked No. 12 among all U.S. universities, according to Money Magazine's 2020 rankings, and among the top 1 percent of universities worldwide, according to the 2019-20 Center for World University rankings.
- UC Riverside is the top university in the United States for social mobility. - U.S. News 2020
- UCR is a member of the University Innovation Alliance, the leading national coalition of public research universities committed to improving student success for low-income, first-generation, and students of color.
- Among top-tier universities, UC Riverside ranks No. 2 in financial aid. - Business Insider 2019
- Ranked No. 2 in the world for research, UCR's Department of Entomology maintains one of the largest collections of insect specimens the nation. - Center for World University Rankings
- UCR's distinguished faculty boasts 2 Nobel Laureates, and 13 members of the National Academies of Science and Medicine.
The University of California is an Equal Opportunity/Affirmative Action Employer with a strong institutional commitment to the achievement of excellence and diversity among its faculty and staff. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, protected veteran status, or any other characteristic protected by law.
For information about our generous employee benefits package, visit: Employee Benefits Overview