Job Description

Under the direction of the most Senior Manager, provide sound leadership and direction to the production culinary team for high volume campus Pan Asian restaurant. Major responsibilities include the production of food and costs associated with food production – especially with Pan Asian cuisine. Ensure that friendly customer service, quality food and good presentation is provided. Maintain a positive image and good customer relations at all levels. Maintain positive relations with team members. Coordinate production, schedule, train, communications, & general operations. Must independently prioritize tasks and duties in order to achieve the departmental strategic goals and profitability. Interact with team members and guests in a high volume-dining environment. Execute other functions and responsibilities as assigned by management.

Working hours vary, includes nights and weekends.

Job Qualifications

Previous experience, preferably 3-5 years, of managing a high volume food service operation. 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. Required

Demonstrated ability to successfully lead a food service team for a high volume food service establishment. Required

Detailed culinary knowledge of food inventory, recipes, menus and production methods, including culinary terminology. Required

Demonstrated ability to provide sound leadership and direction to a food service team with various levels of experience. Required

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

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

Demonstrated ability in developing menus and recipes for all types of menu items. Required

Demonstrated ability to train a production team on how to successfully execute recipes and menu items and how to effectively and safely use production equipment. Required

Skill in interacting effectively with guests and team members and managers in a high volume public contact setting using positive body language, direct eye contact, active listening, problem solving techniques. Required

Ability to work on a personal computer, utilizing software such as Word, Excel, Microsoft Windows, food production management software, and other applicable systems. Required

Skill in budget preparation, detailed financial analysis, and controlling food and nonfood costs to successfully manage a large food service operation. Required

Ability to conduct on-site inspections of units for quality control and maintenance needs. These inspections involve walking, standing, climbing (e.g. stairs and ladders), stooping, crouching. Required

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

Working knowledge of food safety rules and procedures as they pertain to working conditions and health and safety standards as they relate to a food production area. Required

Ability to work during overtime, swing shifts and weekends to supervise staffs and/or solves operational problems. Required

Must have and maintain a valid California’s Driver’s License (Class C) in order to drive a University vehicle. Ability to drive a truck or other light vehicles in the course of job duties. Required