Fine Dining Restaurant Chef - Casino jobs in Santa Cruz, CA

Benefits to working at UC Santa Cruz include:
* Medical, Dental & Vision Care Insurance Plans
* UC Retirement Plans
* Group Term Life Insurance
* Legal Insurance
* Pet Insurance
* Paid Holidays plus accrued vacation and sick leave
* Meal Allowance
* Gym discount at UCSC recreation facilities

NOTIFICATIONS

UC Vaccination Policy: With limited exceptions, COVID-19 vaccinations are required for Covered Individuals under the Policy. Covered Individuals include all employees, students, or trainees who physically access a University facility or program in connection with their employment, appointment, or education/training. The supervisor of this position can clarify how this policy applies to the selected candidate(s) upon selection for a job offer.

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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. Materials submitted after the IRD will ONLY be forwarded at the request of the hiring unit. To ensure your application is routed for consideration, submit your materials before 11:59 p.m. on the IRD. Talent Acquisition cannot accept application materials outside of the jobs portal, and is unable to update submitted applications on an applicant's behalf, or forward communications to the hiring units. For more information about the IRD and the applicant review process, view this link.

The IRD for this job is: 06-08-2023

ABOUT UC SANTA CRUZ

UC Santa Cruz is a public university like no other in California, combining the experience of a small, liberal arts college with the depth and rigor of a major research university. It's known as an unconventional place where innovation and experimentation is part of the campus's DNA. That playful, bold spirit still thrives today, all on a campus renowned as among the most beautiful in the world.

DEPARTMENT OVERVIEW

Colleges, Housing, and Educational Services (CHES) is a multi-funded organization within Division of Student Affairs and Success (DSAS) 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 Campus Store, and business and financial analysis for these areas. CHES provides on-campus housing and dining services to approximately 9,500 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.

More information can be found at: https://dining.ucsc.edu

JOB SUMMARY

Under the direction of the Executive Director, the Executive Chef, Dining Services is responsible for collaborating closely with the department's Unit Managers and Production Managers along with the Dining Services culinary team in each operational area. The Executive Chef is the third (3) level of supervision following the Executive Director and Associate Director. The Executive Chef is responsible for providing leadership, creativity, menu development, reviewing/recommending purchasing for existing and new products, planning, coordination and presentation. The incumbent is also responsible for the training of production personnel in food preparation, equipment usages, proper food handling, recipe testing, and in Food Management systems compliance. Additionally they will maintain the training table and provide management of early childhood education meal production and Catering The Executive Chef, Dining Services is responsible for providing high quality food and excellent customer service to the University community. UCSC Dining services the campus seven days per week, seventeen hours per day employing 200 full time staff and approximately 700 student workers across multiple locations. As the Dining services department is self-supporting, the Executive Chef is responsible for providing leadership in developing and implementing creative menu solutions to maintain affordability of these vital services and improve their financial viability.

APPOINTMENT INFORMATION

Budgeted Salary: $95,000 - $100,000 / annually. Salary commensurate with skills, qualifications and experience.
Under California law, the University of California, Santa Cruz is required to post a reasonable estimate of the compensation for this role. The salary shown above is the budgeted amount the University reasonably expects to pay and the salary extended should not exceed this posted amount.

Benefits Level Eligibility: Full benefits

Schedule Information:

• Full-time, Fixed
• Percentage of Time: 100%, 40 Hours per Week
• Days of the Week: Will be discussed at interview
• Shift Includes: Day, Evenings, Nights, Swing Shift, Weekends - will be discussed at interview

Employee Classification: Career appointment

Job End Date: None

Work Location: UC Santa Cruz Main Campus

Union Representation: Non-Represented

Job Code Classification: EXEC CHEF 5 (000502)

Travel: Never or Rarely

JOB DUTIES

65% - Food Production

• Serves as the campus subject matter food expert. Consults and advise Director level
• management, campus clientele, and external stakeholders on all aspects of menus
• related to food operations and events.
• Provides instruction on new recipes utilizing training table and in unit sessions to ensures that proper production methods are followed. Ensures that safe food handling procedures and HACCP guidelines are followed. Knowledgeable of all pertinent state and federal laws and regulations relating to the operation of a food service operation. Communicate to production staff the importance of accuracy in food preparation as it relates to allergies and nutritional needs. Instructs staff in groups and individually on new techniques.
• Oversees and reviews timely reporting, accurate, data and maintenance for: centralized menu
• management system
• Oversees food production and makes any adjustments necessary to meet standards.
• Organizes production needs of special meal functions.
• Ensures that all menu items are appropriately merchandised
• Catering: In collaboration with the Catering management, coordinates food production for all major catering events. Works closely with the Catering team to develop and maintain Catering standard menu. Guides preparation of specialty and upscale menu items as needed, and maintains visibility during catering events.
• Menu Development: Works with Food Service Production Managers, Executive Director, and Unit Managers to develop menus for Retail, Residence Hall menus, catering menus, summer conference menus and special events. Places an emphasis on creativity, trend setting, innovation, efficiency, food quality, customer service, sustainability and operational parameters including Retail pricing and budgetary goals.
• Responsible for standardized cycle recipe development, from concept through testing, evaluation, training of production staff, computerized recipe compliance and input.
• Responsible for research and development of new products, manufacturer cost savings programs and systems that will enhance Dining Services quality and increase efficiencies with emphasis on sustainability and fiscal responsibility.
• In collaboration with CHES (Colleges, Housing and Educational Services) and Marketing staff, conduct product research and testing with outside vendors. Identifies efficient food preparation and production methods. Takes initiative to keep current professionally by attending educational meetings and studying current literature in management and food service.
• Manage budgetary responsibility within the cost per meal and cost guidelines. Make key decisions regarding food purchases in support Systemwide Food procurement programs and Sustainable practices without compromising quality or food cost.
• Training: Provides on-going training, mentorship and support to all food production staff, catering staff, and managers in food preparation (including mise en place, butchery, batch JIT cooking, roasting, baking, broiling, poaching, sauteing, pan frying, deep frying, braising, grill cookery, breakfast cookery, sauces, soups) and food presentation, sanitation and safety.
• Develops, mentors and conducts training programs for production staff to ensure basic job skill competency and skill enhancement. Supports employee participation in skill development and job related professional development programs such as the ACF (American Culinary Federation) so as to improve the quality of products offered to customers.
• Chairs scheduled production managers meeting. Attends all departmental unit staff meetings including All Manager, Catering BEO, Summer Conference and Student Advisory meetings. Participates in systemwide Chef's councils and Sustainability work groups
• Food and Supply Procurement: Directs the Production Managers responsible for food acquisitions to define food specifications and develop purchasing standards, review equipment specifications and create efficient lay outs. Maintains vendor relationships, contract compliance, negotiations, appointments and cuttings
• Collaborates with the purchasing department to write, negotiate and administer contracts with external food service vendors/ organizations in accordance with established specifications, as determined by menu, volume and student needs. The Executive Chef provides accurate data to the Food Service Management platform for Inventory and Production team
• Administer a system of quality control and food production.

20% - Operations Management

• Implements and monitors storeroom controls.
• Maintains recipes and product specifications in computerized food production system.
• Collaborates with approved Prime Vendor(s) to order all food products and supplies. Conducts random audits on received goods and inspects supplies as they enter the unit.
• Assists in maintaining sanitation and safety standards. Assist in responsibility for maintenance and cleanliness of the food production areas, including the kitchen, service grill area, storage areas, receiving area, dock and trash areas. Organizes routine sanitation checks for all production areas. In the service areas, assists in maintaining cleanliness of dining rooms, and dish room.
• Assists in coordinating repair schedule with maintenance staff and outside vendors where it relates to culinary production, service or safety. Work closely with EH&S and Physical Plant to ensure work completion and to resolve safety and sanitation issues.
• Achieve the desired fiscal goals by use of effective controls to meet the budget requirements. Maintain food costs within approved budget. Assist Unit Management in maintaining costs within approved budget. Operate within raw food cost allocation for catering events
• Conduct weekly, monthly and yearly food supply inventory analysis. Assist Unit Management in outlining equipment specifications. Conducts regular meetings with department staff to ensure standardization of foods, techniques, presentation and costing. Participates in the design and development of food service facilities and their concepts.
• Promotes positive customer attitude about UCSC Dining reflecting a positive customer service philosophy to staff in all communications and decisions. Provides professional role model for staff in appearance, demeanor and attitude. Promotes teamwork in the workplace.
• Will drive campus owned vehicles and/or a personal vehicle to perform various duties including, not not limited to catered events, training, quality control within locations, , and other driving related duties as assigned.

10% - Leadership and Accoutability

• The Executive Chef is responsible for providing leadership in developing and implementing creative menu solutions to maintain affordability of these vital services and improve their financial viability.
• Responsible for the proposal, development and implementation of new potential programs to provide service solutions for guests by anticipating their needs and assuring the new programs within the parameters of the department's budget.
• Ultimately accountable for the clear communication of recipes, menus and production responsibilities to all staff. Responsible to ensure recipes are correctly understood and produced appropriately. Monitors quality and provides Unit Managers with timely review and guidance to ensure successful results.
• Responsible for fostering an environment that promotes and maintains productive and positive working relationships with open channels of communication.
• Interacts regularly with team leaders to share information, assist with problems, and to discuss ideas and development plans for future growth and new achievement.

5% - Human Resources Management

• Participates in the interview process for all food production staff.
• Provides input to Unit Managers for annual performance evaluation of production staff on job skills.
• Maintains appropriate personnel actions within the organization; Determines what discipline should be imposed for staff, with authority to apply such and/or submits/recommends it to higher-level management.
• Assists in maintaining current job descriptions for all the production career staff.
• Assists in supervising and training of service personnel including student staff.
• Organizes and conduct training sessions for production staff.

REQUIRED QUALIFICATIONS

• Strong demonstrated culinary experience especially related to large scale dining service and/or hospitality field operations, including by not limited to menu development, catering, food production, handling and storage, quality control, health and safety.
• Skill to work under general direction in an independent mode, initiating and innovating new programs, menu innovation, development and change.
• Demonstrated leadership and personnel management skills to effectively administer and manage though others.
• Knowledge of staff organization develop and evaluation
• 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 and incentive programs that increase morale, productivity and attendance
• Ability to recruit interview, hire, manage, lead motivate and effectively direct the work of a diverse workforce including setting and meeting performance goals, conducting performance appraisals and providing training for residential dining service staff.
• Strong demonstrated creative ability to develop new food products and menu items.
• Strong demonstrated ability to oversee large-scale food production operation, to include training of culinary staff, inspecting and tasting food product, and receiving and inspecting all food and supplies.
• Ability to meet fiscal goals by maintaining food costs within approved budgets.
• Skill in management of time for successful completion of goals.
• Ability to work with and communicate effectively with colleagues discussing improvements, solving problems, and following through with implementing solutions.
• Excellent interpersonal skills to maintain good working relations with a diverse group of people.
• Ability to resolve issues related to student, staff, faculty, and dining services, and exercise diplomacy in stressful situations.
• Demonstrated computer skills and general knowledge of campus computer on-line processes to administer and manage food service computer systems including but not limited to production, purchasing, forecasting, menus, labor scheduling and management, financial reports and meal plan control.
• Knowledge of food purchasing, including product specifications and use of formal bidding/award systems
• Knowledge of food safety and sanitation procedures and standards.
• Experience working with and supporting students and staff from diverse backgrounds (e.g., race, ethnicity, socioeconomic, religious, sexual orientation and gender).

PREFERRED QUALIFICATIONS

• Spanish/ English bilingual.
• Previous or present involvement in the National Association of Colleges & University Food Services (NACUFS) or other food service/hospitality related professional affiliation.
• Food service culinary operations experience in an institution of higher education.
• Knowledge of union systems, policies, and procedures.
• Working Knowledge of Food Service Menu and Inventory Management Systems (or other menu management system) and POS Systems hardware.

SPECIAL CONDITIONS OF EMPLOYMENT

• Selected candidate will be required to pass a pre-employment criminal history background check.
• Must possess 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.
• Employee must possess a current California Food Handler Card upon hire and have or obtain Serve Safe Certification within sixty (60) days of hire.
• Ability to work a variable schedule including evenings and weekends.
• Ability to travel to multiple work locations on and off campus.
• The University of California has implemented a COVID-19 Vaccination Policy covering all employees. To be compliant with the policy, covered employees must submit proof of vaccination or have an approved exception or deferral, eight (8) weeks from date of hire.
• 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 understand 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.

EEO/AA

The University of California is an Equal Employment 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.