Exec Chef 4 - Lake Arrowhead, United States - The Regents of the University of California on behalf of their Los Angeles Campus

The Regents of the University of California on behalf of their Los Angeles Campus

Verified Company

Lake Arrowhead, United States

2 weeks ago

Posted by:

Mark Lane

beBee recruiter

Description

Department Summary:
UCLA Lake Arrowhead Lodge is a unique Southern California meeting and retreat venue.

Located high in the pine-studded San Bernardino Mountains on the tranquil shores of Lake Arrowhead, our 50-acre lodge provides meeting space and accommodations for groups from September through mid-June.

During the summer, Bruins Woods Family Camp program runs for ten consecutive weeks, with up to 80 families attending each week.

Position Summary:

The Executive Chef provides team leadership and direction to all culinary staff in a high-volume Conference Center, Leisure Resort, and Family Camp.

They manage and direct food production activities for all UCLA Lake Arrowhead Lodge business segments, oversee receiving and stewarding operations and coordinate and communicate with the Lake Arrowhead Lodge Conference Team to ensure quality guest service.

The Executive Chef also participates in menu development, sample menu tastings, and writing new recipes. They oversee culinary production for events based on requirements and logistics while maintaining food budget expectations. This role also includes maintaining food and labor cost controls, a responsibility that highlights their financial acumen.

Additionally, the Executive Chef supervises, schedules, and trains team members maintains food and labor cost controls and interacts positively with team members in a high-volume environment.

Salary & Compensation:
*UCLA provides a full pay range. Actual salary offers consider factors, including budget, prior experience, skills, knowledge, abilities, education, licensure and certifications, and other business considerations. Salary offers at the top of the range are not common. Visit UC Benefit package to discover benefits that start on day one, and UC Total Compensation Estimator to calculate the total compensation value with benefits.

Qualifications:

5+ years Handson experience in food preparation general maintenance of a kitchen (required) Or
Equivalent combination of education and experience (required)
25 years Progressive management experience in a highvolume professional kitchen. (required)
Demonstrate ability to lead a culinary production team for a highquality catering establishment and fullservice restaurant. (required)
Culinary knowledge of food inventory, recipes, menus, and production methods, including culinary terminology in general and knowledge of nutritional information in Vegan/Vegetarian/Healthy cuisine. Experience developing, testing, and perfecting healthy and nutritious recipes and menu items. (required)
Demonstrate ability to hire, train, supervise, schedule, and evaluate employees in a highvolume food service facility. Prepare and conduct group training sessions on customer service, food safety and sanitation, and other related topics. (required)
Excellent verbal and written communication skills to effectively communicate with diverse populations with competing priorities. (required)
Ability to organize, delegate, and monitor work assignments of others to ensure tasks are completed accurately, thoroughly, and in a timely manner. (required)
Working knowledge of safety and sanitation rules and procedures for food service facilities. (required)
Proficient in using standard business software (e.g., Microsoft Office Suite) and utilizing software to prepare written reports and spreadsheets. (required)
Ability to organize and monitor assignments to complete work in a timely manner when there are interruptions, changing priorities, changes in workload, deadlines, and competing requirements. (required)
Ability to analyze and define administrative and operational problems, identify relevant factors, recognize alternatives, and formulate solutions. (required)
Skill in writing grammatically correct business English, such as menus, memos, and other routine correspondence. (required)
Accounting and math skills are sufficient to prepare cost estimates and proposals to control costs in a food service operation, including food, labor, and supply costs. Skills in adding and subtracting whole numbers, decimals, and fractions adequate to properly adhere to production and guest flow parameters. Knowledge of units of measurement to adhere to recipe and production requirements properly. (required)

Education, Licenses, Certifications, & Professional Affiliations:

Other Type of Degree Culinary Arts (preferred)
ServSafe Manager (Food Handler Certification) (required)

Special Conditions of Employment:

Background Check: Continued employment is contingent upon the completion of a satisfactory background investigation.
Live Scan

Background Check:
A Live Scan background check must be completed prior to the start of employment.

Evening, weekend, and holiday work as business dictates (required)
Drive University vehicles, such as electric carts, for meetings, site inspections, etc. (required)
Maintain ServSafe Manager (Food Handler Certification) up to date. (required)