ABOUT UC SANTA CRUZ UC Santa Cruz is a public university like no other in California, combining the intimacy of a small, liberal arts college with the depth and rigor of a major research university.
INITIAL REVIEW DATE (IRD) UC Santa Cruz staff jobs are posted until filled. Application materials submitted by 11:59 pm on the IRD will be routed to the hiring unit for consideration. NOTE: Materials submitted after the IRD will be forwarded only at the request of the hiring unit. Submit your materials before the IRD to ensure consideration by the hiring unit.
Initial Review Date (IRD): 09-23-2021
Dept Marketing Statement Colleges, Housing and Educational Services (CHES) is a multi-funded organization within the Business and Administrative Services (BAS) division at the University of California (UC) Santa Cruz. CHES provides leadership in the areas of college student life and residential services, housing services, facilities, employee housing and capital planning, dining services, conference services, early education services, the Bay Tree Bookstore, ID card services, and business and financial analysis for these areas. Through these units, educational and developmental programs and services are offered to all members of the campus community including students, faculty, staff, children and external constituents.
CHES provides on-campus housing and dining services to nearly 8,500 undergraduate and graduate students in ten residential colleges and six multi-college affiliated residential communities which support single students and students with families.
UC Santa Cruz Dining is instrumental in the success of our students as well as providing services to staff, faculty and guests of the campus. Our mission is to be committed to: creating a diverse, safe, fun and trusting environment for our guests and team; building an innovative dining program providing high quality service and food while embracing social, nutritional and financial responsibilities.
Under the general supervision of the Unit Manager, the Bakery Senior Food Service Manager is responsible for the operational management of the assigned dining facilities, and bakery operations. The incumbent will act as the Person in Charge (PIC) in the absence of the Unit Manager. The program areas for the Bakery Senior Food Service Manager may include academic and summer conference meal service, College Nights in collaboration with the College programming staff, assigned Retail or Catering operations, departmental assignments and other related program areas as needed. The Bakery Senior Food Service Manager utilizes the principles of food production, merchandising, customer service, operations, and human resource management.
APPOINTMENT INFORMATION Salary Information: $55,000 - $60,000
No. of Positions: 1
Benefits Level Eligibility: Full
Schedule Information: Full time, Fixed 100% weekly 40 hours weekly Days of the week: TBD Shift includes Days, Evenings, Nights, Swing Shift and Weekends.
Employee Classification: Career
Job End Date: None
Work Location: UC Santa Cruz Main Campus
Union Representation: None
Job Code Classification: 005235 - FOOD SVC SUPV 2
JOB DUTIES 40% - Food Service Operations
The Bakery Senior Food Service Manager supervises and supports service and/or production personnel in the preparation and delivery of various meals at assigned locations and food service or catering events.
Maintains consistently excellent customer service and food quality by training and directing staff in recipe preparation, food service and food quality. Will train and direct staff in food production, merchandising, event set-up and management, service, safety and sanitation standards. Will actively reinforce these standards and maintain cost effective management of daily operations. The incumbent will maintain effective communication with staff as well as customers and other managers as appropriate.
The Bakery Senior Food Service Manager as assigned to production management, plans cycle menus and special events, reviews, and adjusts menu offerings and production quantities in order to serve customers and control food costs. The incumbent ensures portion control and quality control with discernment of portions, presentation, flavor and food safety through product evaluation, recipe testing, taste testing and temperature monitoring.
Manages the purchase of food and supplies needed for the Bakery operations in alignment with budgetary standards, departmental purchasing guidelines, quality controls and customer satisfaction goals.
Ensures customers receive effective and responsive service and that baked goods are served in clean, attractive, well maintained surroundings.
The Bakery Senior Food Service Manager ensures timely production and service and controls labor costs by efficiently scheduling service and/or production personnel and planning workload distribution.
The Bakery Senior Food Service Manager shares responsibility for ensuring proper maintenance and safe operation of the facilities and all food production and service equipment.
The Bakery Manager ensures that assigned staff are properly trained, appropriately uniformed and scheduled to provide all required services for the Bakery operations.
30% - Human Resources Management
Assists and supports the Unit Manager in all facets of Human Resources Management. This includes schedule management, revising job descriptions, labor contract adherence and performance.
The Bakery Senior Food Service Manager motivates staff to strive for the highest quality food production and service through training, coaching, recognition, and career development.
Facilitates training programs for employees to include:
* HACCP (Hazardous Analysis Critical Control Point)
* Training in safe chemical handling
* Ongoing training in food safety and sanitation
* Educating staff on customer service skills
* Career development and training for staff
* University Principles of Community and Respect
Ensures that the collective bargaining agreements and University of California policies are followed.
Motivates staff to strive for the highest quality food production in keeping with current trends throughout the industry.
Maintains cost effective work schedules for all staff and student employees.
Maintains appropriate confidentiality of all records and information.
Recognizes and acknowledges outstanding staff performance.
Participates or may serve as the Committee Chair on departmental staff recruitments.
20% - Budget and Fiscal Analysis, Cash Management
Responsible for achieving the desired fiscal goals by use of effective controls to meet budget requirements for service and production of an operating unit. This includes participating in the development and management of complex budgets and effectively applying cost control procedures for labor, food and supplies. Will provide weekly detailed analysis of physical inventory to maintain accurate budget information and precise accounting of food and non-food items.
Directs staff in methods of cost control, ensuring security of assets, portion control and efficient staffing for optimal productivity.
The Bakery Senior Food Service Manager is responsible for ensuring the proper handling and accounting of daily cash intake and observing University cash handling policies.
10% - Other Duties As Assigned
As a Dining manager, the incumbent will work with staff, students and faculty of the University community, and must ensure that all operations support the University's mission, programs and events.
Interfaces with Colleges Housing & Educational Services (CHES) and Dining Services staff, as well as students, to provide dining and management support for college and residential programs.
Participates in weekly management staff meetings, to review and discuss future activities and events.
Participates on campus wide and departmental committees as needed.
Will drive campus owned vehicles and/or a personal vehicle to perform various duties including, but not limited to, catered events, training, quality control within locations, cashier deposits, and other driving related duties as assigned.
Other duties as assigned by the Unit Manager.
Strong and extensive demonstrated experience in management related to high volume Bakery production in the Restaurant, Catering, Hotel, Retail or College Dining fields.
Strong demonstrated experience in high volume bakery menu development, culinary production, safe food handling and storage and quality control, and service and event planning skills in restaurant, retail, or catering environments.
Experience in financial and labor management, employee relations and training, menu development, customer service, food production, handling and storage, quality control, health and safety.
Demonstrated supervisory, leadership, and personnel management skills to effectively administer and manage through others.
Skill and temperament to provide an open climate and create opportunities for employee communication and positive departmental interaction.
Skill and knowledge to create performance standards that increase morale, productivity and attendance.
Ability to recruit, interview, hire, manage, lead, motivate and supervise effectively a diverse workforce including setting and meeting performance goals, conducting performance appraisals and providing training for residential dining service staff.
Strong and demonstrated culinary production, service, event planning, and management skills in a Table Dining, Retail and Catering environment.
Excellent interpersonal skills to maintain good working relations with a diverse group of people. Ability to resolve issues related to students, staff, faculty, and dining services, and exercise diplomacy in stressful situations.
Strong demonstrated ability to exercise good judgement in making informed management decisions.
Strong time management and organizational skills.
Skill to work independently and ability to be inventive and creative, including but not limited to initiating new programs, conceptualizing, organizing, and directing projects, Unit growth, development and change.
Skill and knowledge to collaborate with colleagues to design and implement innovative customer service programs.
Experience and effectiveness in providing customer service and working with the public.
Ability to read, write and communicate effectively in English; to write accurate and grammatically correct reports, Unit goals, evaluations, and communicate with staff, customers, vendors and other departments.
Ability to apply mathematical and accounting skills to interpret and analyze financial data and inventory.
Demonstrated computer skills in word processing and spreadsheet programs and general knowledge of on-line processes to administer and manager food service computer systems.
BA/BS in dining services or hospitality related field.
Bilingual Spanish/English or willingness to learn.
Previous or present involvement in the National Association of Colleges & University Food Services (NACUFS) or other food service/hospitality related professional affiliation.
Selected candidate will be required to pass a pre-employment criminal history background check within 45 days of being fingerprinted.
Must possess and maintain a valid license to drive in the state of California and be able to participate in the Department of Motor Vehicles (DMV) pull notice program.
Ability to move materials weighing up to 50 lbs. with or without accommodation.
Ability to work a variable schedule including evening and weekends.
All employees must be able to pass the ServSafe certification within 90 days of employment, or already be in possession of a ServSafe certification upon hire. This certification must be maintained throughout employment in this position.
Per the Child Abuse and Neglect Reporting Act (CANRA), this position has been identified as a Mandated Reporter. The selected candidate will be required to report known or suspected child abuse or neglect as defined by CANRA and will be required to sign a Statement Acknowledging Requirement to Report Child Abuse prior to commencing employment. CANRA Penal Codes, and related definitions, requirements, and responsibilities may be obtained here
SAFETY STATEMENT All UCSC employees must know and follow job safety procedures, attend required health and safety training, proactively promote safety at work, and promptly report actual and potential accidents and injuries.
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EEO/AA The University of California is an Equal Opportunity/Affirmative Action Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, age, or protected veteran status. UC Santa Cruz is committed to excellence through diversity and strives to establish a climate that welcomes, celebrates, and promotes respect for the contributions of all students and employees.
To ensure review of application materials by the hiring unit, they must be submitted on or before the initial review date (IRD) via the Staff Employment Opportunities web site; https://jobs.ucsc.edu. A computer is available at the UC Santa Cruz Staff Human Resources Office located at Scotts Valley Center. The Scotts Valley Center is located at 100 Enterprise Way, Suite E100, Scotts Valley, CA 95066. To learn more or to request disability accommodations, call 831-459-2009. Hearing impaired are encouraged to use the California Relay Service at 800-735-2922. UC Santa Cruz is an Equal Opportunity Employer.
The University of California is an Equal Opportunity/Affirmative Action Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, age, or protected veteran status. UC Santa Cruz is committed to excellence through diversity and strives to establish a climate that welcomes, celebrates, and promotes respect for the contributions of all students and employees.
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