Chef Manager, Banquets and Catering

The Chef Manager will be responsible for the coordination and execution of the functional operation of Banquets and Catering. The manager is responsible for training coordinating and evaluating the work of the production staff. They are responsible for purchasing recipe and product development. They will assist in the development of departmental goals. They will plan develop and supervise a team using a comprehensive menu management program. Ensure overall consistency and high quality across the operations; plan menus based on such factors as market trends customer preferences and nutritional considerations; design recipes determine appropriate ingredients and specify individual serving portion for each recipe. Develop menus in accordance with consumer tastes nutritional needs and ease of preparations established procedures and budgetary constraints.

Duties and Responsibilities:

Quality Production

• Plans ingredient preparation to meet the sales volume
• Supervises and ensures the quality and quantity preparation of all menu and specialty items.
• Ensures products are made to specification including appearance cooking and taste
• Responsible for portion control and proper serving techniques
• Responsible for ongoing review and upgrading of service product and menus
• Works from bids to ensure best buys on purchases.
• Coordinates all product cuts and new food item purchases with the Purchasing Manager
• Maintains adequate inventory levels
• Develops and maintains relationships with vendors brokers and sales representatives to obtain equipment and best prices on purchases
• Monitors inventory trends and bring in new menu items in a timely manner
• Creates promotions to increases customer counts and revenue.

Maintains Controls/Financials

• Conducts accurate monthly inventories
• Controls use of labor through effective scheduling proper training and supervision
• Reviews manpower needs evaluates labor costs and proposes new staff positions as needed
• Assists in the compilation of expense figures for monthly statements of operation
• Assists in the preparation of monthly statements.
• Identifies deviations from desired results and develops and executes corrective action plans.
• Maintains proper security of all areas equipment and food products.
• Assists in creating budgets
• Maintains financial spreadsheets
• Assists in the evaluation development and implementation of proper policies and procedures for Banquets and Catering
• Assists in establishing and maintaining goals and assists in setting goals for the department.
• Delegates responsibility and authority as appropriate to meet operational goals and objectives.

Employee Relations/Leadership

• Assures compliance with Auxiliary Services policies and procedures.
• Assists in the development of part-time job descriptions.
• Responds to employee complaints.
• Promotes teamwork among leaders and staff.
• Develops and maintains communication with staff.
• Assists in developing and implementing programs for employee recognition.
• Conducts thorough interviews on potential employees; researches all references
• Selects employees to ensure adequate staffing levels.
• Assists in developing goals and incentives within units to increase revenue
• Teaches employees non-negotiable standards of performance.
• Develops and conducts individual and group training sessions and gives instruction to employees to meet job requirements.
• Informs employees of the policy and procedure changes.
• Sets a positive example for employees.
• Provides opportunities for staff development.
• Observes employee performance.
• Takes corrective action to ensure acceptable employee performance and documents as appropriate.
• Provides both positive and corrective feedback to employees regarding performance and goals.
• Conducts formal performance reviews.
• Responsible for the supervision training discipline and evaluation of full-time employees.

Customer Relations

• Ensures prompt friendly service.
• Staffs dining areas to meet projected sales and/or customer counts.
• Fosters an environment of customer awareness by staff.
• Responds to customer input through dining room contacts customer comment cards and email correspondence.
• Attends conferences and/or workshops that will benefit the culinary operation.

Safety and Sanitation

• Organizes areas to ensure ease of operation
• Conducts preventive maintenance inspections and ensures that routine maintenance is performed.
• Responsible for employee development and training in proper safety and sanitation methods and techniques and verifies employee sanitation and Hazmat certification.
• Implements and maintains proper safety and sanitation standards in the workplace.
• Ensures proper temperature of all foods using Smart Temp System
• Coordinates cleaning schedules for full-time and part-time employees.
• Assists in the coordination and supervision of shutdown periods including extensive cleanup operations.
• Responsible for the timely reporting of all accidents and/or injuries following proper procedures.
• Makes recommendations to Manager of Banquets and Catering and Director of Dining Services as appropriate.
• Reviews facilities and equipment to include routine maintenance and repair replacement and upgrading.
• In Conjunction with the Manager of Banquets and Catering attractively markets and merchandises products and services to customers.
• Develops consistent signage effective product displays and product promotions.
• Assures those high-quality standards are maintained throughout the operating hours including food quality dining room appearance and sanitation standards.

Special Conditions of Employment:

• Ability to work flexible and demanding hours.

Certificates Licenses Registrations:

• Food Service Manager Certification required by the State of California.

Background check: Successful completion of a pre-employment background check.

Degree Verification Requirement: Persons offered employment in this position will be required to provide official education transcripts for degree verification purposes.

Minimum Qualifications:

• A degree in Culinary Arts or Bachelors degree in institutional management nutrition dietetics or hotel and restaurant management is required.
• At least 4 years of related experience and at least 2 years of supervisory experience in a high-volume food production environment are required.
• Strong leadership oral and written communication skills are required.
• A proven track record of successfully controlling costs and managing annual budgets.
• Experience with a computerized menu management system and knowledge of office and industry software applications are necessary.

Preferred Qualifications:

• Multi-Unit Supervisory experience preferred.

Performance Expectations- Knowledge Skills andAbilities:

• Ability to define and implement effective solutions to problems as they arise.
• Possess good time management and communication skills both written and oral.
• Understanding of accounting procedures including costing and menu pricing processes.
• Appreciation for and ability to perform exceptional customer service and instill this quality in subordinates.
• Excellent interpersonal skills: the ability to interact with a diverse group of constituents.
• General knowledge of safety and sanitation procedures and inventory techniques.
• Knowledge of preventive maintenance and calibration techniques.
• Ability to work effectively in a strong service-oriented environment with frequently changing priorities and deadlines.
• Demonstrated commitment to high quality in food procurement production and services.
• General knowledge of marketing and merchandising techniques
• Ability to work effectively as a team member as well as independently demonstrating initiative and creativity.
• Excellent skills in the use of specific equipment and tools as identified below

Hours: 37.5 hours per week

Closing date:August 26 2025