University of California Job - 40266833 | CareerArc
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Company: University of California
Location: Los Angeles, CA
Career Level: Director
Industries: Government, Nonprofit, Education

Description

Under the direction of the management team, is responsible for providing team leadership to one or more Cooks, Assistant Cooks, Senior Food Service Workers and Food Service Workers in a high volume campus restaurant. Assign, motivate, and monitor the work of others in the production of multiple food products from a specified menu. 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. Adhere to all food handling and sanitation guidelines. Maintain accurate paperwork, including temperature logs and production records. Assist management with recipe and menu development.  

Qualifications

  Ability to read, understand, and speak English sufficient to determine and carry out job duties. Required   Skill in interacting effectively with guests and team members and managers in a high volume public contact setting using positive body language, direct eye contact, active listening, problem solving techniques. Required   Ability to interact in a team based environment. Required   Ability to perform effectively under conditions of fluctuating workload. Required   Skill in adding and subtracting whole numbers, decimals and fractions sufficient to properly adhere to production and customer flow parameters. Required   Ability to stand, climb, stoop, push and crouch for extended periods of time as required to complete job duties. 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 stand continuously throughout an eight hour shift on uncarpeted surfaces. Required   Ability to measure dry and liquid food stuffs in units of measurement 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, gas range, flat top grill, charbroiler, hot wells, deep fat fryers, radio communication devices. Required   Knowledge of the rules and procedures of sanitation and safety as they apply to production, storage and service within a food establishment. Required   Time management and organizational skills to review daily production needs and plan daily work schedule. Required   Ability to exercise good judgment and provide guests quality customer service. Required   Detailed culinary knowledge of food inventory, recipes, menus and production methods, including a strong understanding of culinary terminology. Required   Demonstrated ability to lead the work of others to produce and present food in a high volume restaurant environment. Required   Previous experience assigning, monitoring and leading the work of others in a high volume food service operation. Required   Previous experience developing, testing and perfecting recipe and menu items. Required   Demonstrated ability to train a production team on how to successfully execute recipes and menu items and how to effectively and safely use production equipment. Required


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