Job Description

Under the direction of the Principal Manager, provide sound leadership and direction to the production culinary team for high volume campus Restaurant. Major responsibilities include the production of food and costs associated with food production. Knowledge of Vegan/Vegetarian/Organic and Healthy cuisines. Nutritional knowledge and ability to adjust traditional recipes to healthier alternatives. Use healthy cooking techniques. Prepare plant-based menus that incorporate seasonal/sustainable fresh ingredients. Consult with staff Dietician during the menu planning process. 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.

Job Qualifications

Demonstrated ability as a managing chef leading a culinary production team for a high volume food service establishment specializing in Vegan/Vegetarian/ Healthy cuisine.
Required

Detailed 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 provide sound leadership and direction to a culinary team with various levels of experience.
Required

Demonstrated ability in developing and perfecting menus and recipes for various types of Healthy menu options.
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

Demonstrated experience in developing, testing and writing recipes and menus.
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 frequently lift items weighing up to fifty pounds such as bags of supplies, filled stockpots, cases of food products.
Required

Ability to stand continuously throughout an eight-hour shift on uncarpeted surfaces.
Required

Incumbent must have and maintain a valid California Driver’s License to drive University vehicles.
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, analysis, and controlling costs.
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

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

Ability to read, understand, speak and write English sufficiently to fulfill all responsibilities of the Senior Food Service Manager.
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

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

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