EXEC CHEF 4 (Executive Chef)

Department Purpose

Student Housing and Dining Services (SHDS) is a self-supporting auxiliary that provides housing and dining services to approximately 15,000 undergraduate, graduate, and students with families who live in on-campus residential facilities (university owner/managed and Public-Private-Partnerships), as well as providing residential, retail and catering dining services for the campus community. SHDS also provides student support and conference housing services to the campus and general community. For more information about SHDS visit our website at http://www.housing.ucdavis.edu.

The Executive Chef is responsible for executing the culinary vision for campus. Providing monument in controlling food standards and procedures, food budgets, creative menu execution, reviewing/recommending purchasing, planning and presentation, for residential, retail dining, or catering operations.

Job Summary

Under the general direction of the Senior Executive Chef, the Executive Chef is responsible for managing the Dining Services culinary team in a specific operational area. The Executive Chef is responsible for managing culinary personnel to execute recipes, menus, production standards, cooking processes, methods and procedures, financial and budgetary targets, along with procurement and inventory control for day to day residential or retail dining operations. This position will also assist the Senior Executive Chef to develop menus and recipes for residential and retail dining, commissary production facility, and future catering operations. Responsible for financial accountability to systems and processes including accurate ordering and inventory management, appropriate product selection, and vendor relationships.

Provide quality dining experience, by establishing high standards for delivery of food and excellent guest service through innovative, diverse, and creative menus. Implement planned menu cycles or programs established for residential or retail dining operations. Implement established performance goals and conduct performance appraisals for career and student staff both directly and indirectly supervised. Responsible for the implementation of personnel policies and procedures in accordance with University and Dining Services guidelines. Responsible for setting and managing staff performance through leadership and training. Manage food safety, sanitation procedures and standards, and ensure staff are trained in proper food handling techniques according to health and safety standards. The position will be required to work variable hours and days to accommodate daily operational objectives.

POSITION INFORMATION

PHYSICAL DEMANDS

• Lift boxes and files weighing up to 50 lbs. Use computer equipment for extended periods of time (6-8 hours per day).Walk tours of buildings and climb stairs.
• Some tasks may have a high rate of repetition, making the same motion or use of a tool (with force of up to 25 pounds) up to 3 hours at a time. Use of ladder when retrieving items form high shelves. Use of various industrial kitchen equipment such as ranges, ovens, slicers, mixers, grill during the course of a scheduled shift.

WORK ENVIRONMENT

• Employee is personally responsible for following safety procedures/guidelines.
• The Smoke and Tobacco Free Environment policy is intended to provide a healthier, safer, and more productive work and learning environment for the entire UC community. The University of California prohibits smoking and tobacco use at all University owned or leased properties, or facilities operated by UC staff or faculty. Smoking and tobacco use are strictly prohibited in indoor and outdoor spaces, parking lots, residential space, and University vehicles.

MINIMUM QUALIFICATIONS

Minimum Education/Experience:

• Culinary experience in the dining service and/or hospitality field, including but not limited to menu development, catering, food production, handling and storage, quality control, health and safety. Experience working independently to initiate and execute new programs, menu development, and operational change.
• Experience with computer-based systems to administer and manage food service, including but not limited to production, purchasing, forecasting, menus, labor scheduling and management, financial reports and meal plan control.
• Management experience to recruit, interview, hire, supervise, and evaluate staff to meet performance goals and ensure operational success.
• Experience and interpersonal skills to work cooperatively and communicate clearly in individual, group, and formal settings, and to interact effectively with diverse communities, university staff, and students.

Minimum Knowledge, Skills, and Abilities (KSA) :

• Advanced knowledge in food preparation, culinary trends, vegetarian, vegan and raw cuisine, nutrition, special dietary needs, allergy awareness and sanitation regulations.
• Knowledge of budget preparation and financial management to successfully administer a budget.
• Skill to write concise, logical, and grammatically correct operational / administrative related reports or correspondence, including but not limited to recipes, schedules, procedures, employee performance evaluations, and reports.

PREFERRED QUALIFICATIONS

Additional Preferred License/Certification:

• ServSafe certification or equivalent.

Preferred Education/Experience:

• Bachelor's degree in culinary arts, dining services, or hospitality related field or completion of Chef Certification program.

Preferred Knowledge, Skills, and Abilities (KSA) :

• Knowledge of University systems, policies and procedures, and familiarity with the UC Davis campus community, its goals and philosophies.
• Knowledge of related Federal, State, Local, and UC regulations.
• Knowledge of nutrition education programs and nutrient data of foods.
• Spanish / English bilingual.

SPECIAL REQUIREMENTS

Background Check

This position is a critical position and subject to a background check. Employment is contingent upon successful completion of background investigation including criminal history and identity checks.

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The advancing inclusive excellence. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, age, protected veteran status, or other protected categories covered by the UC nondiscrimination policy.