Front House Kitchen Supervisor - Santa Barbara, United States - University of California, Santa Barbara

University of California, Santa Barbara

Verified Company

Santa Barbara, United States

3 weeks ago

Posted by:

Mark Lane

beBee recruiter

Description

Job Code: 5234

Job Open Date: 4/18/2024

Application Review Begins: 5/3/2024

Department Code (Name): FDFT-Campus Dining

Percentage of Time: 100%

Union Code (Name): 99 Non-Represented

Employee Class (Appointment Type): - Staff Career

FLSA Status:
Exempt

Salary Grade:
PSS/17

Hiring/Budgeted Salary Range:
$47,800.00/yr. - $49,878.00/yr. This represents the budgeted hourly range that the University reasonably expects to pay for this position.

Work Location:
Portola Dining Commons

Working Days and Hours:
Days/Hours may vary

Benefits Eligibility:
Full Benefits

Type of Remote or Hybrid Work Arrangement if applicable:N/A

Special Instructions

Department Profile

Housing, Dining & Auxiliary Enterprises houses 10,000 students, faculty and family residents on campus, provides support services for 9,300 students residing in the communities adjacent to the campus, serves 21,000 customers daily in its retail and board dining programs, manages the UCSB Campus Store and University Center, hosts 150,000 guests annually for conferences and meetings, manages a major events center (Events Center), and oversees the administration of transportation, parking and fleet services.

Additional responsibilities in the HDAE portfolio include Administrative & Residential Information Technology (ARIT) and The Club & Guest House. HDAE employs 600 full-time employees and 1,800 student employees.

HDAE maintains a physical plant of more than 3 million square feet of buildings and 250 acres of grounds and landscaping.

Benefits of Belonging
Working at UC means being part of this vibrant institution that shines a light on what is possible. People make UC great, and UC recognizes your contributions by making this a great place to work. Excellent retirement and health are just one of the rewards. Learn more about the benefits of working at UC

Brief Summary of Job Duties

Under the direction of the Production Manager, the Front House Kitchen Supervisor ensures the highest quality of recipe preparation and presentation.

Supervises service areas during meal hours, and monitors customer service to maintain our high standard.

Responsible for organizing training sessions for new student kitchen employees and ensuring all kitchen employees are meeting safety and sanitation requirements.

Acts as sole floor manager some weekend meals and weekday evening meals.

This involves directing full-time and student staff in amounts of food to cook and serve for up to 1300 customers per meal.

Works with other managers to provide floor coverage at lunch and dinner during all other work days.

Required Qualifications

Work Experience:

Minimum 2 years supervisory experience.
Ability to utilize computers, learn new software, and work with Microsoft Word.
Excellent communication and customer service skills including ability to actively listen and effectively convey information, policy and procedures both orally and in writing.
Ability to effectively work in a high volume operation with continuous personnel actions.
Ability to effectively work with other managers and full time staff as a team.
Or equivalent combination of education and experience.

Special Conditions of Employment

Satisfactory conviction history background check.
Must maintain valid CA DL, a clean DMV record and enrollment in DMV Pull-Notice Program
UCSB is a Tobacco-Free environment.

Job Functions/Percentage of Time/Duties

Employee & Meal Supervision - 60% - Daily

Supervises student and career personnel to ensure the highest quality of recipe preparation and presentation.
Reviews kitchen departments to see that adequate safety and sanitation standards are being met.
Works to minimize the waste of food, equipment, and cleaning products.
Helps to coordinate portion control.

Helps to train new employees and retrain current employees in efficient work methods.

-Supervises service areas during meal hours ensuring that employees are providing excellent customer service and are working efficiently and effectively.- Ensures that customers eat in a clean and sanitary environment.

Follows existing departmental and university guidelines and policies where applicable.
Facilitates teamwork and a team spirit among all staff and managers within dining services. -Instills in the staff the importance of each member's contribution to the dining services team.
Scheduling - 20% - Daily

Assists in covering all open/unfilled shifts and finds any extra kitchen help on a daily basis or as needed.
Attends student kitchen employee and full time employee meetings on a regular basis.

Training - 15% - Daily

Plans, facilitates and monitors the student cook training program in conjunction with the Personnel Manager and student managers.
Assists in the selection of new student cooks.

Other Duties - 5% - Daily