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Executive Sous Chef-Lcc Production, Banquets And Catering

Expired Job

University Of California Los Angeles , CA 90009

Posted 2 months ago

Requisition Number: 28834 Job Title: FOOD SERVICE MANAGER, SENIOR Working Title: Executive Sous Chef-LCC Production, Banquets and Catering Salary: $4,009 - $7,925 monthly Job Type: Career Department Name: 3170D-OCH - CATERING Department Website URL: Job Summary Statement: 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 InformationBargaining Unit: 99-Policy Covered Application Deadline: 10-09-2018 External Posting Date: Quicklink To Posting: hr.mycareer.ucla.edu/applicants/Central?quickFind=74317 Special Instructions: The target salary range for this position is between the posted minimum and $5,580 monthly, dependent on relevant work experience.

Must be available to work varying schedules; including evenings, weekends, holidays and over time in order to reflect the business needs of the department.

At UCLA Housing & Hospitality Services (H&HS), you become part of UCLA's tradition of excellence by providing quality housing, dining, and hospitality services to student-residents, faculty, staff, and campus visitors.

We believe there's more to a job than simply being employed. In addition to competitive salaries and comprehensive benefits and retirement plans, H&HS team members enjoy significant opportunities for professional and personal growth in a supportive work environment.

No matter what your role, you will join more than 2,600+ H&HS team members who understand that our motto Hospitality First! means that a warm, gracious attitude makes a difference in the lives of the people we serve. Contact information:

Number of Positions: Special EmploymentDesignations/Requirements Per UC PolicyConflict of Interest: N/A Critical:

Continued employment contingent upon completion of satisfactory background investigation. Driving Record: Position is subject to the California DMV's "Pull Notice System" and continued employment is contingent upon proof of a satisfactory driving record. E-Verify Check:

Certain positions funded by federal contracts/subcontracts requires UCLA to notify job applicants that an E-Verify check will be conducted and the successful candidate must pass the E-Verify check.

More Information This position does not require E-Verify check. CANRA:


Is this position designated as a mandatory reporter under CANRA? No Other Special Employment

Requirements:

Age Requirement: Applicants must be 18 years or older to be eligible to be hired. Position is subject to performance standards and other requirements of the University wide Police Policies and Administrative Procedures.

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Executive Sous Chef-Lcc Production, Banquets And Catering

Expired Job

University Of California