Job Description

Under the direction of the Executive Chef- Plateia, Catering, and Banquets, the incumbent is responsible for providing leadership, establishing production standards, and directions and procedures for day to day operations of the UCLA Catering and Banquets which includes all on property and off-site catering. The Executive Chef is responsible for training production personnel in food preparation, equipment usage, proper food handling, recipe testing, cooking equipment evaluation, and creative menu planning and innovations, and implementation of budget plans, as well as, implementing cost control techniques during the Academic Year and Summer Conference Season. Must have at least 5 years of high volume catering experience. Must independently prioritize tasks and duties in order to achieve the departmental strategic goals and profitability. Interacts with team members and guests in high volume-dining environments. Other responsibilities include execution of other functions and responsibilities as assigned by management.

Job Qualifications

Ability to read, understand, and speak English sufficient to determine and carry out job duties.
Required

Skill in writing concise, logical, and grammatically correct English to prepare recipes, written schedules, plans, procedures, employee performance evaluations, reports such as budget variances, and other operational/administrative related reports or correspondence.
Required

Demonstrated knowledge of and ability to develop annual operating budgets to be used in monitoring the Catering Services financial performance with regards to departmental activity indicators.
Required

Analytical skills to provide effective assessment feedback to the Director/Executive chef, on operational and fiscal status.
Required

Ability to communicate and work with colleagues from other Dining Services and Housing and Hospitality Services. Maintain a positive working relationship with all staff, management of Housing and Hospitality Services, the Office of Residential Life, Facilities Maintenance, and other campus departments in reviewing established Dining Service procedures, discussing improvements, solving problems, and following through with implementing solutions.
Required

Skill, knowledge, in budget preparation, analysis, and controlling costs and acumen in financial management and accounting to successfully administer a budget.
Required

Ability to recruit, interview, hire, manage and supervise effectively the work of others including setting and meeting performance goals, conducting performance appraisals and providing training for Dining service staff.
Required

Demonstrated skill in management and supervision of multi-functional staff comprised of management, supervision of management, operational and administrative personnel to include knowledge of required tasks, skills, personnel selection, evaluation, and development.
Required

Interpersonal skills sufficient to interact effectively and tactfully with diverse department/University personnel at various levels and with the public, including Dining Service Management, Housing and Hospitality Service Managers, Administrators, Vendors, and Student students, in matters pertaining to the operation of the units.
Required

Demonstrated skill in supervising staff including delegating
work to accomplish departmental goals and objectives efficiently and effectively, while motivating individuals to work together as a team and provide an open climate to create opportunities for employee communication and positive departmental interaction.
Required

Skill and knowledge in the implementation of effective training programs for a multi-faceted catering operation.
Required

Skill in negotiating and exchanging ideas with others to formulate policies and programs and/or arrive jointly at decisions, conclusions or solutions.
Required

Ability to mediate between contending parties and affect a successful resolution of differences using appropriate conflict management techniques.
Required

Strong demonstrated experience in management.
Required

Knowledge in management and administration of a high volume-catering environment.
Required

Demonstrated experience of the ability to integrate successfully the Catering Production program with the goals and objectives of the department.
Required