Senior Food Service Manager

Socket.dev; Los Angeles (CA); On-site; USD 80,000 - 120,000; Full time

Benefits offered by this job

UCLA benefits package

Total compensation estimator

Job summary

UCLA Housing & Hospitality Services (H&HS) is seeking an Executive Chef 4 to lead the campus dining production team, focusing on global, vegan, vegetarian, and healthy cuisine. The role emphasizes nutrition, quality, cost control, and outstanding guest service in a high-volume setting.

You will supervise staff, develop menus with the dietician, train teams, and strive for operational efficiency while maintaining a positive image and strong guest relations across all levels.

Qualifications

• 4-6 years experience in hospitality or high-volume production in a restaurant environment

Responsibilities

• Lead a culinary production team for high-volume food service.
• Develop menus and ensure nutritional and quality standards are met.
• Control costs and supervise production efficiency in a campus dining setting.
• Coordinate production, scheduling, training, and general operations with staff.

Skills

Executive chef leadership

Menu development

Food safety knowledge

Budgeting & cost control

Staff training

English proficiency

Education

High School Diploma

Tools

Word

Excel

Microsoft Windows

Food production management software

Job description

Special Instructions to Applicants

Priority consideration will be given to active UCLA On-Campus Housing Department Employees or UCLA preferential rehires. External applicants may be considered if the applicant pool is not sufficient.

Department Summary

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.

Position Summary

The Executive Chef 4 provides leadership and direction to the production culinary team for a high-volume campus dining environment. Responsibilities include managing food production, particularly in global cuisines, vegan, vegetarian, organic, and healthy cuisines, ensuring adherence to nutritional and quality standards, cost control, customer service, and sanitation. The position involves supervising staff, developing menus, and overseeing operational efficiency to meet departmental strategic goals. 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.

Salary & Compensation

*UCLA provides a full pay range. Actual salary offers consider factors, including budget, prior experience, skills, knowledge, abilities, education, licensure and certifications, and other business considerations. Salary offers at the top of the range are not common. Visit UC Benefit package to discover benefits that start on day one, and UC Total Compensation Estimator to calculate the total compensation value with benefits.

Qualifications

• 4-6 years Experience in hospitality or high volume production in a restaurant environment; or an equivalent combination of education and experience. (Required)
• Demonstrated ability as a managing chef leading a culinary production team for a high-volume food service establishment specializing in Worldly Cuisine/ Vegan/Vegetarian/Healthy cuisine. Ability to provide sound leadership and direction to a culinary team with various levels of experience. (Required)
• Detailed culinary knowledge of food inventory, recipes, menus, and production methods, including culinary terminology in general and knowledge of nutritional information in Worldly Cuisine/ Vegan/Vegetarian/Healthy cuisine. (Required)
• Ability to train a production team on how to successfully execute recipes and menu items and how to effectively and safely use production equipment. Demonstrated ability in developing and perfecting menus and recipes for various types of menu options. (Required)
• Ability to work on a personal computer, utilizing software such as Word, Excel, Microsoft Windows, food production management software, and other applicable systems. Skill in budget preparation, analysis, and controlling costs. (Required)
• Skill in management and supervision of multi-functional staff comprised of operational and administrative personnel, including knowledge of required tasks, skills, personnel selection, evaluation, and development. (Required)
• Skill in organizing and monitoring assignments to complete work in a timely manner, even when there are interruptions, changing priorities, or changes in workload, while meeting deadlines and competing requirements. (Required)
• Working knowledge of food safety rules and procedures as they pertain to working conditions and health and safety standards in a food production area. Ability to read, understand, speak, and write English sufficiently to fulfill all responsibilities of the position. (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, and crouching (Required)
• Skill in interacting effectively with guests, team members, and managers in a high-volume public contact setting using positive body language, direct eye contact, active listening, and problem-solving techniques. (Required)
• Ability to frequently lift items weighing up to fifty pounds, such as bags of supplies, filled stockpots, and cases of food products. 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)
• Demonstrated experience in developing, testing, and writing recipes and menus. Ability to mediate between contending parties and affect a successful resolution of differences using appropriate conflict management techniques (Required)

Education, Licenses, Certifications & Personal Affiliations

• High School Diploma (Preferred)
• Valid driver's license and clean driving record. (Required)
• ServSafe Certification or equivalent certification. (Preferred)

Special Conditions for Employment

• Background Check: Continued employment is contingent upon the completion of a satisfactory background investigation.
• Live Scan Background Check: A Live Scan background check must be completed prior to the start of employment.
• Age Requirement: Candidate(s) must be 18 years or older to be eligible to be hired.
• Pre-Placement Physical: Employment is contingent upon the completion of a satisfactory physical examination.
• Driving Record: The position is subject to the California DMV "Pull Notice System" and continued employment is contingent upon proof of a satisfactory driving record.
• Backlifting Exam (Required)

Schedule

5:30 a.m. to 2:30 p.m., Monday through Friday

Union/Policy Covered

99-Policy Covered

Complete Position Description

https://universityofcalifornia.marketpayjobs.com/ShowJob.aspx?EntityID=38&jobcode=MI-DPT317000-JC005232-PD168342