Job Description

Under the direction of the Executive Chef, the incumbent is responsible for providing sound team leadership and direction to all food and beverage staff hotel wide, consisting of production staff of one or more Principal Cooks, Senior Cooks, Cooks, Assistant Cooks, Senior Food Service Workers and Food Service Workers in a high volume Catering department and Restaurant. Oversee receiving and stewarding operations. Assign, motivate, and monitor the work of others and be knowledgeable in the production of food items for all food and beverage outlets at the Luskin Conference Center, including catering functions, events, and banquets; and meals in the restaurant, bar, and in-room dining. Coordinate and communicate with Catering Sales and Conference Services to ensure quality guest service. Oversee staging, logistics, and event service. Prepare the most complex menu items and recipes according to culinary, production and quality standards. Accurately and appropriately utilize all production equipment and train and monitor others in its safe usage. Ensure gracious customer service and quality food is provided. Ensure team members adhere to all food handling and sanitation guidelines. Maintain accurate paperwork, including service records, temperature logs and production records. Other responsibilities include the supervision, scheduling and training of team members, maintaining food and labor cost controls, menu and recipe development. Interact in a positive manner with team members in a high volume environment. Other responsibilities as assigned by management.

Must be available to work varying schedules; including evenings, weekends, and holidays in order to reflect the business needs of the department.

Job Qualifications

Demonstrated ability as a managing Executive Sous Chef leading a culinary production team for quality high volume Catering establishment and full service Restaurant.
Required

Two years of experience in a high volume food, beverage and banquet operation.
Required

Knowledge of off-premise catering events, banquets, staging and logistics and of full service restaurant operations.
Required

Culinary knowledge of food inventory, recipes, menus and production methods, including culinary terminology in general and knowledge of nutritional information in Vegan/Vegetarian/Healthy cuisine.
Required

Demonstrated ability to control costs in a food service operation, including food, labor, and supply cost.
Required

Demonstrated ability to hire, train, supervise, schedule, and evaluate employees in a high volume food service facility.
Required

Ability to organize, delegate and monitor work assignments of others to ensure tasks are completed in an accurate, thorough and timely manner.
Required

Working knowledge of safety and sanitation rules and procedures for food service facilities.
Required

Demonstrated ability to lead team members to provide outstanding customer service to guests.
Required

Demonstrated skill to utilize software to prepare written reports and spreadsheets.
Required

Demonstrated skill to lead group meetings effectively.
Required

Demonstrated skill to prepare and conduct group training sessions on customer service, food safety and sanitation, and other related topics.
Required

Ability to stand and walk for extended periods of time and to occasionally climb, stoop and lift to complete job duties.
Required

Ability to work a variable work schedule to include nights, weekends, and holidays.
Required

Skill in working in organizing and monitoring assignments to complete work in a time manner when there are interruptions, changing priorities, changes in workload, deadlines, and competing requirements.
Required

Ability to analyze and define administrative and operational problems, identifying relevant factors, recognizing alternatives and formulating solutions.
Required

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

Experience in developing, testing, and perfecting healthy and nutritious recipes and menu items.
Required

Skills in adding and subtracting whole numbers, decimals and fractions sufficient to properly adhere to production and guest flow parameters.
Required

Ability to occasionally lift items weighing up to fifty pounds such as bags of supplies filled stock pots, cases of food products.
Required

Ability to measure dry liquids food stuffs in units of measurements such as cup, pint, quart, pound, and ounce to properly adhere to recipe and production requirements.
Required

Skill in operating equipment such as mixers, food processors, food cutters, meat slicers, blenders, impingers, stone ovens, gas ranges, flat top grills, combi-ovens, hot wells, and radio communication devices.
Required

Able to drive UCLA vehicle while conducting company business such as special events, functions; transportation or transport of materials and/or products from other units.
Required

SERV Safe certification.
Required