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Kitchen Manager 9/2/2016

University of California - Santa Barbara Santa Barbara, CA

Company
University of California - Santa Barbara
Job Classification
Full Time
Company Ref #
20160476
AJE Ref #
576077046
Location
Santa Barbara, CA
Experience
Mid-Career (2 - 15 years)
Job Type
Regular
Education
Associates Degree

JOB DESCRIPTION

APPLY
Job Number
20160476

Number of Hires
Single Hire

Job Open Date
09-15-2016

Job Close Date
Open Until Filled

Primary Consideration Date for Open Until Filled
09-29-2016

Additional Comments:


Title Code
5443

Payroll Title Name
FOOD SVC MGR SR

Working Title Name
Kitchen Manager

Department Profile (Specific Information about department/program):
The Club, a 150 seat dining facility with an event space, is located within a hotel setting, with 34 guest rooms. The Club provides the highest degree of customer satisfaction and standards of excellence in all aspects of guest services year round.

Department Code-Name
FCHO- Faculty Club Housing Operation

End Date/Contingencies for Grant Funding


FOC (Federal Occupation Code) Sub-Code
HA-Food Service Workers

FOC (Federal Occupation Code)
H-Services Workers (e.g., Food Svc Worker, Custodian, Police Officer)

Advertised Range Min (full time equivalent)

A little help* Go to Salary Scales 3,879.25

Advertised Range Max (full time equivalent)
5,429.33

Advertised Range Rate Type
Monthly

Other Advertised Salary Range Comments
$3,879.25-$5,429.33/mo.

Percentage of full-time
100

Days
M-F: Days may vary & include weekends & holidays

Hours
6:00a-2:30p (may vary)

Appointment Type

A little help with Contracts* Go to Employment Agreements Career

Limited Appointment End Date

A little help* Go to General Information on Limited Appointments

Is this a NEW CAREER position*
Yes

Summary of Job Duties
(Note: This summary will be used for keyword search) .

Summary of Job Duties
(Note: This summary will be used for keyword search) Under the general direction of the Food and Beverage Manager, serves as a key member of The Club Management team, within Residential Dining Services, sharing responsibilities for the overall dining program management. The Club is comprised of a dining facility with 150 seats and with an event space, located within a hotel setting. Goals are established in accordance with Dining Services' vision and include the development and maintenance of a work environment for staff that is conducive to meeting the mission of the Dining Services Unit and the Department of Housing and Residential Services. Supervises the facility in the absence of the Food and Beverage Manager.

Ensures quality standards for food production, product freshness, sanitation, safety and customer satisfaction within strict budgetary parameters. Is the primary leader for professional production career staff producing a wide variety of products for the UCSB faculty, staff, Club members and campus guests as well as a wide variety of catering, weddings and members events utilizing culinary concepts. Timing and coordination of many staff schedules are essential to maintain deadlines for ordering, receiving, preparing and serving products on a constant seven day a week schedule and numerous special events.

Minimum Requirements
Graduation from college, preferably with a culinary degree, and 2 years of management experience in a food service operation, or equivalent combination of education and experience. Experience in restaurant or hospitality setting. Excellent communication and customer service skills including ability to actively listen and effectively convey information, policies, and procedures both orally and in writing. Ability to effectively work in a fast paced and high quality kitchen environment with continuous personnel actions. Individuals must be self-motivated and have the ability to work in a collaborative team environment. Ability to utilize the computer and learn new software.

Desirable Requirements
Five years of management experience in food service.

Special Conditions of Employment

A little help* Go to Driver's License Requirements or Background Check Guidelines Satisfactory completion of a fingerprint background check
Maintain a valid CA driver's license

Other Special Conditions of Employment


Optional Applicant Documents
Other Document (1)
Other Document (2)
Other Document (3)

Required Applicant Documents
Resume
Cover Letter

JOB DESCRIPTION

FLSA Exemption Status

A little help* Go to Exempt vs. Non-Exempt Employees Exempt

CBU (Collective Bargaining Unit)
99 - Non-Represented (PPSM)

ERC (Employee Relations Code)
E

Grade Type
PSS

Grade Type


Grade Type


Grade Type


Grade Type


Grade
2

End Date for Other Appointment Type (e.g., Contract or 18-month Career)


Provision Number


Type of Supervision Received

A little help* Go to Degree of Supervision General direction

PHYSICAL REQUIREMENTS

Continuously=Activity occurs 66%
Frequently=Activity occurs 33% to 66%
Occasionally=Activity occurs Not Applicable=Activity does not exist

Stand
FREQ.

Walk
FREQ.

Sit
FREQ.

Bend
FREQ.

Crouch/Squat
OCCAS.

Kneel/Crawl
OCCAS.

Climb
OCCAS.

Reach above shoulder level
FREQ.

Use keyboard/mouse
FREQ.

Hand Activities: Fine dexterity
FREQ.

Hand Activities: Hand twisting
FREQ.

Hand Activities: Simple grasping
FREQ.

Hand Activities: Power grasping
FREQ.

Other (please specify activity)


Frequency of Other Activity
No Response

Lifting Activities: Light lifting (
FREQ.

Lifting Activities: Moderate lifting (20-50 lbs)
OCCAS.

Lifting Activities: Heavy lifting ( 50 lbs)
N/A

Push/Pull Activities: Light pushing/pulling (
FREQ.

Push/Pull Activities: Moderate pushing/pulling (20-50 lbs of force)
OCCAS.

Push/Pull Activities: Heavy pushing/pulling ( 50 lbs of force)
N/A

MENTAL REQUIREMENTS


Read/Comprehend
FREQ.

Write
FREQ.

Perform Calculations
FREQ.

Communicate Orally
FREQ.

Reason and Analyze
FREQ.

Other (please specify activity)


Frequency of Other Activity
No Response

ENVIRONMENTAL REQUIREMENTS


Is exposed to excessive noise
FREQ.

Is around moving machinery
FREQ.

Is exposed to marked changes in temperature and/or humidity
FREQ.

Is exposed to dust
FREQ.

Is exposed to fumes
OCCAS.

Is exposed to gases
N/A

Is exposed to radiation
N/A

Is exposed to microwave
N/A

Drives motorized equipment
OCCAS.

Works in confined quarters
FREQ.

Other (please specify activity)


Frequency of Other Activity
N/A

JOB DUTIES

Total Percentage of Duties:100

4 Records

Order of
Imp Essen
Duty %
FREQ.
FUNCTION
DUTIES

1
Yes
40
Daily
Production and Budget Responsibility

* Supervises all aspects of food production and service, including cost controls utilizing efficiency systems such as portion control, training materials on procedures, site inspection for safety and sanitation assurance, control of inventory, purchase requisitions, and daily operation of the procurement process for $2 million in food and supplies.

* Ensures that all food prepared meets strict dining standards for freshness and quality. Monitors production in