Assistant Production Manager

Payroll Title: CHEF 2

Job Code: 5230

Job Open Date: 4/4/2024

Application Review Begins: 4/19/2024

Department Code (Name): FDSO-Campus Dining

Percentage of Time: 100%

Union Code (Name): 99 - Non-Represented (PPSM)

Employee Class (Appointment Type): Staff

• Career

FLSA Status: Non-Exempt

Salary Grade: PSS/17

Hiring/Budgeted Hourly Range: $22.89/hr - $30.46/hr. Salary offers are determined based on final candidate qualifications and experience; the budget for the position; and the application of fair, equitable, and consistent pay practices at the University.

Work Location: Ortega Dining Commons

• May Vary

Working Days and Hours: Monday-Friday; 6:00am-2:30pm (May Vary)

Benefits Eligibility: Full Benefits

Type of Remote or Hybrid Work Arrangement if applicable: N/A

Special Instructions

For full consideration, please include a resume and a cover letter as part of your application.

Department Marketing Statement

Housing, Dining & Auxiliary Enterprises houses 10,000 students, faculty and family residents on campus, provides support services for 9,300 students residing in the communities adjacent to the campus, serves 21,000 customers daily in its retail and board dining programs, manages the UCSB Campus Store and University Center, hosts 150,000 guests annually for conferences and meetings, manages a major events center (Events Center), and oversees the administration of transportation, parking and fleet services. Additional responsibilities in the HDAE portfolio include Administrative & Residential Information Technology (ARIT) and The Club & Guest House. HDAE employs 600 full-time employees and 1,800 student employees. HDAE maintains a physical plant of more than 3 million square feet of buildings and 250 acres of grounds and landscaping.

Benefits of Belonging

Working at UC means being part of this vibrant institution that shines a light on what is possible. People make UC great, and UC recognizes your contributions by making this a great place to work. Excellent retirement and health are just one of the rewards. Learn more about the benefits of working at UC

Brief Summary of Job Duties

The Assistant Production Manager is responsible for the organization and placing of general food, meat, poultry and fish orders, menu organization and distribution. Shares responsibility to maintain quality food production, product freshness, sanitation, safety, equipment maintenance, customer service, and supervising production staff. Maintains vendor relations as well as receiving, distribution and storage of supplies. Assists in the planning and organization for production of numerous catering and special events and also conducts independent research for a variety of projects.

Has responsibility for the Sr. Storekeeper and Cook staff. Directs work and assigns job duties as required. Coordinates custodial duties with pm staff. Supervises 2 staff members and, and supervises the facility in the absence of other managers.

Serves as a key member of the Residential Dining Services Management team in Housing and Residential Services, sharing responsibilities for the overall dining program management. Goals are established in accordance with Dining Services' vision and include the development and maintenance of a work environment for staff that is conducive to meeting the mission of the Dining Services Unit and the Department of Housing and Residential Services.

Required Qualifications

Education

• High School Diploma or equivalent combination of education and experience.

Work Experience

• Minimum 1-3 years of culinary experience in a high-volume cooking environment/kitchen or equivalent combination of education and experience.

Preferred Qualifications

• Previous kitchen supervisory experience

• Previous food purchasing experience

Special Conditions of Employment

• Ability to lift up to 50 pounds and work standing for up to 8 hours per day.

• Satisfactory conviction history background check

• UCSB is a Tobacco-Free environment

Job Functions/Percentage of Time/Duties

Purchasing

• 50%

• Monitors costs and provides feedback to Production Manager on price increases or other cost considerations

• Orders perishable and non-perishable foods from designated vendors. Orders specialty foods as needed.

• Orders paper goods, small equipment, and other supplies with inventories taken weekly or as designated by the unit.

• Utilizes university bid system and complies with all purchasing guidelines in ordering supplies for the unit.

• Coordinates delivery days with vendors to insure freshness, highest quality, and lowest price of products.

• Logs vendor issues and meets regularly with production staff.

Production

• 25%

Menu Organization

• Uses the Cbord Menu Management system. Corrects weekly printed recipes to correspond with the menu.

• Works with the Office Manager to ensure corrections are made, sorts recipes, distributes recipes and menus to all departments within the appropriate timeline.

Kitchen Production

• Oversees production personnel in the preparation of meals, quality, service, safety, and sanitation.

• Ensures proper cleaning and maintenance of equipment both on a daily basis and during clean-up periods.

• Uses a computerized work order system (TMA) to log and track repairs on equipment.

• Participates in the ongoing development and correction of recipes by sampling food and working closely with staff on accuracy of quantities and adequate instructions.

• Ensures that meals are prepared on time and presented attractively.

• Assists in the coordination of leftovers and how to utilize them properly.

• Modifies purchasing at periods of closure to prevent over-stocking.

Receiving and Storage

• Ensures items are checked-in properly using order book. Examines items to ensure quality. Refuses items not up to standard.

• In absence of a storekeeper, processes invoices and conducts inventory on a weekly basis.

Supervision

• 20 %

• Directly supervises the following staff: Sr. Storekeeper, Cook. Checks in with staff on a daily basis

• Assigns duties, directs their work to maintain and keep all areas of building clean and organized.

• Coordinates with Storekeeper and Lead FS Worker to ensure all areas of the building are covered.

• Trains staff to inventory and create order list for stores and equipment.

• Provides supervision in the front house service areas on weekends and during the week as needed.

• Assists scheduling manager with finding student coverage in the production area.

• Facilitates the interaction among student workers and full-time staff to develop understanding and mutual respect.

Other Duties

• 5 %

• Works as a team member with other departmental and campus managers to effectively achieve the goals and objectives of Housing and Residential Services.

• Serves as a key member of the UCSB Food Quality Safety and Sanitation (FQSS) Committee.

• Provides support to the General Manager to achieve the goals and mission statement of Housing and Residential Services.

• Participates in campus-wide programs for staff development and in organizations such as National Association of College and University Food Services, Culinary Institute of America and the California Restaurant Association.

• Works with an ethnically diverse student body and staff and ensures understanding, respect and value of diversity in the workforce, with customers and other constituents of Housing and Dining.

• Develops, promotes and adheres to safety rules, standards or techniques as an integral part of business.

• Plans and assists on projects assigned by the General Manager for special events and catering functions.

• Affirms and implements the departmental "Strategic Plan" designing goals and objectives that relate to the vision statements.

• Affirms and implements the departmental "Educational Equity Plan" comprised of short and long range objectives that reflect a systematic approach to preparing both students and staff for success in a multicultural society.

Vaccinations Programs

• Including SARS-COV-2 (COVID-19)

As a condition of employment, you will be required to comply with the University of California Policy on Vaccinations Programs

• With Interim Amendments. As a condition of Physical Presence at a Location or in a University Program, all Covered Individuals must participate in any applicable Vaccination Program by providing proof that they are Up-to-Date with any required Vaccines or submitting a request for Exception in a Mandate Program or properly declining vaccination in an Opt-Out Program no later than the Compliance Date (Capitalized terms in this paragraph are defined in the policy.). Federal, state, or local public health directives may impose additional requirements.

For more information, please visit:

• UC Santa Barbara COVID-19 Information https://www.ucsb.edu/COVID-19-information

• University of California Policy on Vaccinations

• With Interim Amendments https://policy.ucop.edu/doc/5000695/VaccinationProgramsPolicy

• August 5, 2021 California Department of Public Health (CDPH) Order (Heath Care Worker Vaccine Requirement) https://www.cdph.ca.gov/Programs/CID/DCDC/Pages/COVID-19/Order-of-the-State-Public-Health-Officer-Health-Care-Worker-Vaccine-Requirement.aspx

• Covered Individuals: A Covered Individual includes anyone designated as Personnel, Students, or Trainees under this Policy who physically access a University Facility or Program in connection with their employment, appointment, or education/training. A person accessing a Healthcare Location as a patient, or an art, athletics, entertainment, or other publicly accessible venue at a Location as a member of the public, is not a Covered Individual.

Equal Opportunity/Affirmative Action Statement

UC Santa Barbara is an Equal Opportunity/Affirmative Action Employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability status, protected veteran status, or any other characteristic protected by law.

Reasonable Accommodations

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