"Full Time - Campus Dining Chef Manager"

COMPENSATION:

Pay Rate: $34.00-$38.00 per hour

This represents the good faith estimate of the hourly wage range we reasonably expect to pay for this position upon hire, depending on factors such as the selected candidate's experience, training, education, job-related skills, internal equity, and operational needs.

In select cases, and depending on market conditions or exceptional candidate qualifications, compensation may exceed this range, provided it aligns with applicable law and our compensation policies.

Additional information about our compensation scales is available at: www.aztecshops.com/employment

SUMMARY:

Works with the Executive Chef to ensure all dining locations have staff coverage, follow all Environmental Health and Safety (EHS) laws and abides by Aztec Shops safety protocols. Responsibilities include menu development, writing accurate recipes' menus costing, food production, and training employees; planning, assigning and directing work. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.

ESSENTIAL DUTIES AND RESPONSIBILITIES DEPENDING ON LOCATION:

NOTE: The duties listed below are examples of the variety and general nature of those performed by employees in this job description. The list is descriptive only and should not be used for any other purpose. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. This is not an all-encompassing list and additional duties may be assigned based on business needs. The responsibilities listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Maintains open communication with all dining culinary staff. Operates, maintains and cleans kitchen and production equipment in a safe and efficient manner.
• Works with the purchasing department to maintain a recipe database, writes recipes and prepares them for input into the Foodpro database.
• Works with The Markets General Manager to create and produce retail grab and go product line items.
• Manages daily operations to ensure that proper procedures and guidelines are in place and followed for provision of quality products and services.
• Attends scheduled production meetings, communicates needs.
• Develops and implements menu items that respond to customer needs and meets profitability goals to include quality controls.
• Submits Issue Tracks for repairs on equipment with Executive Chef approval.
• Cognizant of current food trends, innovative cooking methods and seasonality of products.
• With input from Associate Directors and General Managers, resolves customer issues and complaints to ensure customer satisfaction.
• Monitors and ensures compliance for proper inspections, ordering, handling and storage for all inventories of food, supplies, and equipment; establishes security/internal controls and sanitation.
• Establishes and maintains food quality/production/cost control standards and maintains procedures and methods to ensure compliance with standards.
• Establishes and maintains safety standards and maintains procedures and methods to ensure compliance with standards.
• Develops and maintains working relationships with customers, coworkers, vendors, student organizations, faculty, staff, and university personnel.
• Must comply with and ensure continued, consistent compliance with all company policies, and federal, state, and local laws/regulations including but not limited to: employment, safety, and health.
• Other duties as assigned.

Minimum Requirements

MINIMUM EDUCATION, TRAINING AND EXPERIENCE REQUIRED:

The minimum requirement for applicants is a High School Diploma or General Education Development (GED) degree; plus at least two years of managerial experience in a high volume catering kitchen, or equivalent combination of education and experience.

Strong interpersonal skills, self-motivation, and organization skills required.

A degree or certificate of completion from an accredited culinary school and a valid Food Handler certificate from the County of San Diego preferred.

Strong communication and interpersonal skills, computer literacy, mathematical/financial skills, and proven leadership skills are required.

This position may involve operating a company vehicle and/or golf cart on university or company property. As such, candidates must have a valid driver's license and have not been issued more than three moving violations or have been responsible for more than three accidents (or any combination of more than three thereof during the past 12-month period). Applicants must be at least 18 years of age and will be required to provide proof of driving eligibility upon hire.

MINIMUM QUALIFICATIONS OR STANDARDS REQUIRED TO PERFORM ESSENTIAL JOB FUNCTIONS

LANGUAGE SKILLS:

Must be able to read, write and understand English. Requires the ability to follow verbal and written instructions, guidelines and objectives.

Requires the ability to read, comprehend, analyze, and interpret general business information, governmental regulations, and technical/trade journals.

Requires the ability to write reports, business correspondence, and procedure manuals. Requires the ability to effectively present information and respond to questions from employees, subordinates, vendors, other departments, customers and the general public.

MATHEMATICAL SKILLS:

Requires the ability to calculate figures and amounts such as discounts, portions, percentages, and volume. Ability to apply concepts of basic math. Requires the ability to prepare and analyze numerical figures, create and interpret spreadsheets.

REASONING ABILITY:

Requires the ability to apply common-sense understanding to carry out general written or oral instructions. Must be able to multitask, prioritize work and pay attention to detail. Requires good analytical, quantitative skills, organizational and management skills.

MANUAL DEXTERITY:

Must be able to utilize a computer. Requires the ability to use a variety of office machines and food service equipment.

PHYSICAL COMMUNICATION:

Must have the ability to talk/expressing and/or exchanging ideas and hear/perceiving sounds.

PHYSICAL DEMANDS:

Must be able to operate food service equipment (to include but not limited to) slicers, mixers, knives, ovens, and steamers; as well as office equipment such as computers, copy machines, and fax machines. While performing the duties of this job, the employee is frequently required to move, sit, and stand for prolonged hours, handle objects, cooking tools, and control knobs. Must be able to move, lift or carry heavy objects or materials up to 50 pounds. Specific visual abilities required by this job include close vision and color vision.

WORKING CONDITIONS AND HAZARDS

Work is regularly performed in a food production area where there is frequent exposure to food fumes or airborne particles. The employee occasionally works near moving mechanical parts and is occasionally exposed to humid and hot conditions as well as cleaning chemicals. The noise level in the work environment is usually moderate.

This position requires on-site presence due to the scope of the duties, and it would not be eligible for remote work.

SUPPLEMENTAL INFORMATION:

The person holding this position is considered a mandated reporter' under the California Child Abuse and Neglect Reporting Act pursuant to California Penal Code Section 11166.5.

Candidates must be available to work a flexible schedule based on operational needs. This may include opening, mid-day, and closing shifts, as well as night shifts, weekends, and holidays throughout the year.