8AM - 5PM
$39,300 - $77,300
Under the direction of the General Manager, the Chef is responsible for providing operational oversight to the operations production team in the assigned dining facility. Plans, organizes and directs the day-to-day activities which may include culinary work, customer service and maintenance functions in a retail or residential dining facility in the absence of the General Manager. Participates in the planning, development, preparation and management of the unit's budget. The Chef coordinates assigned personnel, student staff, procurement, production, product transport, recipe compliance and documentation, food cost controls, and safety and sanitation for culinary operations. The Chef will supervise and direct the activities of career, limited and student staff including hiring, training, supervising, evaluating performance, recommending reclassifications, initiating disciplinary actions and resolving complaints. The Chef models excellent leadership skills and creates a welcoming environment for staff, students and all customers.
Solid decision making and reasoning skills, and ability to develop original ideas to solve problems, and perform operations analysis and quality control analysis.
Intermediate computer applications skills to include food service applications such as point of sale and inventory control software.
Mathematical and cash control skills to accurately complete drawer counts and prepare deposits.
Solid verbal and written communication in the English language, including active listening, dynamic flexibility, and critical thinking, and ability to multi-task and ensure effective time management.
Solid knowledge in food service and sanitation regulations.
Solid and effective interpersonal and work supervision skills to provide guidance to other personnel and work effectively with partners on joint projects.
Solid knowledge of and/or experience within a customer service oriented environment responding to and meeting/exceeding the needs of the customer; skill in identifying the customer's perspective and maintaining a commitment to excellence in customer service.
Skill and ability to direct, organize and prioritize workload to meet required deadlines and departmental objectives.
Skill in creating spreadsheets and reports using Microsoft Word, Access, Excel, or other software applications. Skill in creating and editing documents in word processing applications using moderately advanced features. Skill to create reports for financial analysis and budget preparation. Working knowledge of online purchasing systems, timekeeping systems and menu management systems.
Superior communication skills to effectively and professionally communicate both verbally and in writing using tact and diplomacy with staff, management and customers. Ability to create written documentation, manuals and written protocols using correct spelling, grammar and punctuation.
Working knowledge of inventory control functions, including physical inventory counts, receiving, and the storage of materials; skill in analyzing inventory data and identifying discrepancies between the physical inventory counts and the recorded inventory counts.
Knowledge of current food trends, skill and experience with food preparation in large multi-unit operations and skill supervising food production in the basic principles of food preparation and handling, including standardized recipes, batch cooking, and proper temperatures for storage and service.
Knowledge of Production Management principles and food production, including sanitary and safety standards, cost control and expense analysis, food selection and ordering.
Skill and ability in planning, organizing and coordinating the work of food service workers and culinary staff to accomplish daily operational goals in multiple locations and ability to lead a diverse staff in the execution of all menu items.
Ability to work effectively as an individual, a team leader, with departmental staff, the campus and outside community, and diverse groups.
Demonstrated knowledge and/or experience with personnel management in a collective bargaining unit.
Demonstrated knowledge and/or experience in a supervisory role responsible for hiring, training, evaluating, directing, disciplining and complaint resolution and skill in using professional judgment in addressing issues.
Knowledge of UCR Dining Services specific menu management systems, food service software, timekeeping systems and scheduling software, such as FoodPro, Schedule Source and Kronos.
In the Heart of Inland Southern California, UC Riverside is located on nearly 1,200 acres near Box Springs Mountain in Southern California; the park-like campus provides convenient access to the vibrant and growing Inland region. The campus is a living laboratory for the exploration of issues critical to growing communities' air, water, energy, transportation, politics, the arts, history and culture. UCR gives every student the resources to explore, engage, imagine and excel.
At UC Riverside we celebrate diversity and are proud of our #12 ranking among the nation for most diverse universities (US News and World Report 2013-2014). Become part of a place that fosters success for all its constituents, students, faculty, and staff, and where work/life balance and campus culture are integral to our way of life.
UCR is ranked 55th among top public universities (US News and World Report 2013-2014).
The University of California is an Equal Opportunity/Affirmative Action Employer with a strong institutional commitment to the achievement of excellence and diversity among its faculty and staff. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, protected veteran status, or any other characteristic protected by law.
For information about our generous employee benefits package, visit: Employee Benefits Overview