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DINING SERVICES MANAGER (CHEF)

University Enterprises, Inc.
SACRAMENTO, CA Full-time
Posted on June 21, 2019
Job Title Dining Services Manager (Chef)
Worksite City Sacramento, California
Advertised Salary Range $4,160 - $5,650
Temporary No
Length of Appointment N/A
Hours per week Regular (full-time) Employee – 40 hours per week (Benefited)
FLSA Exempt
Broad Scope and Function

Open until filled.

The position manages, directs, plans, organizes, and supervises programs within the dining service unit of the Dining Commons and Summer Conferences in an efficient and cost-effective manner.

Reporting Relationship

The position reports directly to and receives general direction from the General Manager. The position receives periodic work direction from the Executive Chef. Reporting to the position are the: Cook I, Cook II, Kitchen Assistant I, Sandwich Preparer, Salad Preparer, Part-Time Supervisors, Full-Time Hourly Staff, and Part-Time Staff.

Conditions of Employment

This is a full-time, exempt from overtime, benefited position, covered under the California Public Employees’ Retirement System. Continued employment in this position is dependent upon the mutual consent of University Enterprises, Inc. (UEI) and the employee, and either University Enterprises or the employee can, at any time, terminate the employment relationship at will, with or without cause.

Work Schedule

Schedule may include days, evenings and weekends based on the needs of the business.

Minimum Qualifications

1. Bachelor’s degree in food management, culinary arts, restaurant management or related field or equivalent combination of education and/or work experience.

2. Demonstrated supervisory or lead experience in the food service industry including increasingly responsible experience in food service planning, operations, and sales. Demonstrated experience in the preparation and service of foods in an institutional or commercial setting.

3. Demonstrated experience in the supervision, hiring, training, scheduling, and evaluation of a diverse staff.

4. Demonstrated skill in inventory management including rotation and organized distribution of products, loss control, and related record keeping. Demonstrated experience purchasing food and supplies and with pricing methods and techniques.

5. Demonstrated experience with computer applications including word processing, spreadsheets, and internet, such as the programs in the Microsoft Office Suite.

6. Demonstrated working knowledge of food preparation, menu development, and recipe creation.

7. Demonstrated knowledge of principles, techniques, practices, and procedures of food service operations, storage, and service to large groups of people; operation, maintenance, and use of kitchen equipment; and food service sanitation and safety.

8. Demonstrated ability to direct, organize, coordinate, and manage assigned area functions and operations.

9. Ability to establish and maintain good customer relations and effective working relationships; ability to ensure products and services meet the needs of customers.

10. Demonstrated experience preparing and monitoring budgets; organizing data, maintaining records, and preparing reports; and developing and implementing sales strategies and plans. Ability to analyze retail sales operations.

11. Ability to establish and maintain job priorities when there are changes in the workload, frequent interruptions, and competing deadlines.

12. Excellent oral and written communication skills. Excellent interpersonal communication skills and team building abilities.

13. Must pass a background check, which may include fingerprinting. Must continue to meet the established standards.

Preferred Qualifications

1. Experience using menu management software, such as CBORD Menu Management Software.

2. Experience supervising employees covered under a collective bargaining agreement.

Physical Requirements

Stand and walk for extended periods; manual dexterity and eye-hand coordination; corrected hearing and vision to normal range; verbal communication; use of office equipment including computers, telephones, calculators, registers, copiers, printers, scanners, and fax machines.

Working Conditions

Work is performed in an office and kitchen environment; some exposure to heat and moisture; some exposure to grease and oils; continuous contact with staff, campus community, and public.

Project Description  
Job Duties

 

Job Duty

01. Manages, directs, plans, organizes, and supervises the food services units of the Dining Commons and Summer Conferences in an efficient and cost-effective manner.

Job Duties

 

Job Duty

02. Assists with the preparation, administration, and monitoring of the annual operating and food budgets for the Dining Commons and Summer Conferences; maintains budgeted food costs; assists with the income and expense goals for assigned functions and ensures unit operations, such as salaries and controllable costs, are within budgeted funds and projections. Controls expenses to ensure financial goals.

Job Duties

 

Job Duty

03. Schedules, directs, and ensures proper, high quality service and operations within assigned units; responds to customer problems and complaints; and ensures services and products offered meet or exceed UEI and campus standards and needs in a cost-effective manner.

Job Duties

 

Job Duty

04. Plans, develops, and supervises a culinary team using a comprehensive menu management program. Develops menus and implements changes for each semester, Summer Conferences, and special events; determines proper quantities and preparation procedures in accordance with menus; participates in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development; analyzes past history of food and number of servings prepared to determine quantities; develops special theme nights and dinners for student events and adjusts or creates recipes for menu planning volume.

Job Duties

 

Job Duty

05. Ensures overall food and service consistency and high quality across the various operations; plans menus based on market trends, customer preferences and nutritional considerations; designs recipes, determines appropriate ingredients and specifies individual serving portion for each recipe.

Job Duties

 

Job Duty

06. Develops menus and demonstrates cooking methods to staff in accordance with consumer trends, nutritional needs, ease of preparation, established procedures and budgetary constraints. Leads the culinary efforts of the department through personnel education and training, product development, research, demonstration, and audit. Develops culinary training programs for food production employees and serves as a culinary resource to promote quality food services.

Job Duties

 

Job Duty

07. Utilizes CBORD Menu Management software system to manage menus, recipes, production sheets, menu pre-costing and post-costing, nutrient fact sheets, and cost of goods for Dining Commons and Summer Conferences.

Job Duties

 

Job Duty

08. Provides supervision, scheduling, training, and work evaluation of assigned staff consistent with UEI policies; prepares and delivers performance evaluations; trains and coaches staff; handles personnel and disciplinary problems and conducts food production meetings with full-time staff.

Job Duties

 

Job Duty

09. Directs and oversees the condition and sanitation of facilities; ensures proper and safe operation of equipment; guarantees the environment meets or exceeds standards and is attractive, clean, safe, and sanitary. Inspects assigned units to observe quality of food preparation, service, and appearance; cleanliness and sanitation of production areas, service areas, and equipment; and employee appearance.

Job Duties

 

Job Duty

10. Ensures proper quality control and service of food and catered food; guarantees food has a pleasing appearance, taste, and is wholesome. Ensures all food preparation methods meet or exceed established standards. Maintains the storage of food and supplies for assigned operations and functions; works with vendors on food and supply requests; checks in orders; and works to ensure proper inventory controls for food, supplies, and equipment.

Job Duties

 

Job Duty

11. Provides consultation and input to the General Manager regarding the general Dining Services program. Provides fiscal and personnel planning for the Dining Services unit within which management responsibilities are exercised; performs special projects and assignments as directed.

Job Duties

 

Job Duty

12. Prepares and maintains records and reports in accordance with UEI accounting and auditing standards; responsible for payroll and timekeeping records within assigned unit.

Job Duties

 

Job Duty

13. Identifies and targets customer preferences by working with Marketing Services to develop a customer relations survey, as well as talking with customers daily to determine customer satisfaction regarding products and service. Evaluates and implements suggestions and develops new menus and recipes, based on the results of the customer relations survey and other customer input.

Job Duties

 

Job Duty

14. Represents Dining Services operations at functions with the campus community, other organizations, and the public. Serves as a lead on the student Residence Hall Food Committee.

Job Duties

 

Job Duty

15. Performs other job-related duties as assigned.

Posting Detail Information

 

Posting Number B070F18
Number of Vacancies  
Position End Date (if temporary)  
Open Date 06/14/2019
Close Date  
Open Until Filled Yes
Special Instructions Summary

If you do not include both a cover letter and resume with your application, your application materials will not be considered. Please include your employment history in the “Employment Experience” section of your application in addition to submitting your resume and cover letter. Please complete each section—do not refer to your resume in lieu of listing your job duties or in answering the supplemental application questions.

Supplemental Questions

Required fields are indicated with an asterisk (*).

  1. * How did you hear about this position?
    • UEIJobs Website
    • Interest Card Emails
    • Twitter
    • Indeed
    • Career Fair
    • Campus Career Center
    • LinkedIn
    • Personal Referral
    • Sacramento Bee
    • Careerbuilder
    • Internal Job Posting
    • The WELL hiring expo
    • Other
  2. If other, please specify.

    (Open Ended Question)

  3. * Do you have demonstrated increasingly responsible experience in food service planning, operations, and sales?
    • Yes
    • No
  4. * Please describe your career path and your increasingly responsible experience with regards to food service planning, operations and sales.

    (Open Ended Question)

  5. * Do you have demonstrated experience in the preparation and service of foods in an institutional or commercial setting?
    • Yes
    • No
  6. * Please describe the institutional or commercial settings where you attained this experience.

    (Open Ended Question)

  7. * Do you have experience in the supervision, hiring, training, scheduling, and evaluation of a diverse staff?
    • Yes
    • No
  8. * Please describe your supervisory experience and tell us what types of supervisory duties you were responsible for.

    (Open Ended Question)

  9. * Do you have experience purchasing food and supplies, as well as experience with pricing methods and techniques?
    • Yes
    • No
  10. * Please describe your experience purchasing food and supplies and your experience with pricing methods and techniques.

    (Open Ended Question)

  11. * Do you have experience with menu development, pricing methods, and recipe creation for restaurant venues as well as high volume operations serving several hundred meals per day?
    • Yes
    • No
  12. * Do you know how to apply techniques, practices, and procedures of food service operations, storage, and service to large groups of people; operation, maintenance, and of kitchen equipment usage; and food service sanitation and safety, including development and implementation of a HACCP plan?
    • Yes
    • No
  13. * Do you have experience in taking a physical weekly or monthly inventory and calculating the food cost percentage?
    • Yes
    • No
  14. * Please describe the method/s you have used to calculate the food cost percentage.

    (Open Ended Question)

  15. * Do you have experience using menu management software, such as CBORD Menu Management Software? (Preferred but not required for this position.)
    • Yes
    • No
  16. * Do you have experience supervising employees covered under a collective bargaining agreement? (Preferred but not required for this position.)
    • Yes
    • No

Applicant Documents

Required Documents
  1. Cover Letter
  2. Resume