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Under the direction of the Executive Chef, the incumbent is responsible for providing sound team leadership and direction to the production staff that consists of one or more Principal Cooks, Senior Cooks, Cooks, Assistant Cooks, Senior Food Service Workers and Food Service Workers in a high volume environment consisting of Luskin Conference Center production, Banquets and Catering, providing service to over 12,000 events per year. Assign, motivate, and monitor the work of others and be knowledgeable in the production of food items at off premise catering functions and events, banquets, and 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 banquet, catering and restaurant environment. Other responsibilities as assigned by management.
Percentage of Time:
100
Shift Start:
variable
Shift End:
variable
Qualifications for Position
24
Records
Qualifications
Required/Preferred
Demonstrated ability as a managing Executive Sous Chef leading a culinary production team for quality high volume Catering, Banquet and Restaurant establishment specializing in Healthy and Mediterranean cuisine.
Required
Two years’ experience in a high volume food, beverage and banquet operation.
Required
Knowledge of off-premise catering events, banquets, staging and logistics.
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
Additional Posting Information
Bargaining Unit:
99-Policy Covered
Application Deadline:
10-11-2022
External Posting Date:
