Executive Chef
Associated Students, UCLA
On-site
Los Angeles, California, United States
$60,486 - $95,000 USD yearly
Executive Chef
Associated Students UCLA, as a responsive student-centered organization, provides innovative and excellent services, programs, products, and facilities for the entire UCLA community. ASUCLA was created when the campus first opened in 1919. Even in the very early years, ASUCLA meant student government, student publications, and student services such as a bookstore and cafeteria. Today, ASUCLA has evolved into a four-part organization. These four entities collectively make up the largest student association in the country. The four entities are:
- Undergraduate Students Association – elected representatives of the undergraduate student body.
- Graduate Students Association – elected representatives of the graduate student body.
- Student Media – this includes the Daily Bruin, UCLARadio.com, the Bruin Life Yearbook, and seven different magazines.
- Services & Enterprises – this division is designed to meet the everyday needs of students and the campus community. Major divisions are the Student Union, Event Services, UCLA Restaurants, UCLA Store, UCLA Photography, and Trademarks & Licensing.
Goals of Associated Students UCLA:
Products - To provide essential and convenient items that are easily accessible, of high quality, and low cost, including, but not limited to, academic support, food, trademark merchandise, and convenience products. In addition, to continue evaluating the utility and convenience of all products to make improvements that will best serve the UCLA community.
Facilities - To provide a welcoming environment that contains as much space as possible for the optimal functioning of general academic support, student governments, student organizations, and social gatherings. To have state-of-the-art venues for programming and efficient, aesthetic, and multi-functional commercial outlets.
Programs - To provide and support a diversified array of programming by prioritizing student-run, student-initiated, student-centered programming that reflects the needs of the campus community in order to enhance educational, cultural, and developmental social interaction.
Services - To provide an outstanding level of support to student government, student groups, and student programs through the state-of-the-art office and community spaces, and by providing adequate financial resources and personnel to ensure an active and vibrant campus life.
Executive Chef
Hourly Range: $60,486- $95,000
Department: Food Operations
Hourly Range: $60,486- $95,000
Department: Food Operations
Summary of Key Responsibilities:
Under general direction of the Director of Food Operations, acts as lead Food Service Culinarian. Sets and drives the culinary vision and oversees food production operations for catering department, concessions, and retail operations including: development, testing and refinement of new products and enhancements and presentation of existing products; reviews daily menus and makes recommendations to improve quality and nutritional values, production efficiency and costs; assists management with establishing production standards, cooking processes and procedures for daily operations and training of kitchen staff in food preparation, equipment usage and proper food handling.
Ensure operational excellence for all areas by performing regular monitoring and assessment of all Food Operations specifically in regards to adherence to policies and procedures with an emphasis on food quality, trends, presentation and customer satisfaction; safe food handling and employee health and safety.
Responsible for developing, updating and maintaining Division-wide database of service area recipes and calculation of accurate and reliable nutritional information. Coordinate menu analysis efforts with management team and determines appropriate adjustments to recipes as needed. Knowledge of the principals and practices of dietetics and nutrition a plus.
Works with department managers to accomplish objectives through training, coaching, counseling staff; monitoring, appraising, and enforcing policies and procedures. Ability to demonstrate strong leadership and proactive attitudes when creating culinary solutions to solve business and market issues; understands concept cost and operational parameters to deliver feasible solutions; ensure that all menus meet budgeted food cost goals.
Assists in the development and coordination of other Division improvements; lead Food Service management representative for various committees; special events; operating policies/procedures; development and monitoring of the Food Service Division budget. Hires, schedules, trains, evaluates and counsels staff in all activities. Responds to inquiries on behalf of Food Service Division management, verbally and in writing. Performs special assignments and assists in other areas of the Division. Hours include evenings, weekends and variable shifts.
Qualifications: Requires 6+ years progressive management experience in a high volume, multi-unit food service organization with food production experience, with exposure to menu/product development, food presentation, receiving and storage of product, in-depth knowledge of current food service management practices; effective personnel management, organization and development practices; strong communication skills and effective interface with diverse users/groups; effective proposals and presentation development/delivery. Experience must demonstrate knowledge of sanitation and equipment handling/maintenance guidelines. Must have strong written/oral communication skills. Bilingual English/Spanish preferred but not required. Requires PC word processing/spreadsheet and food production systems proficiency. Associates degree in culinary arts preferred or the equivalent combination work experience. Must maintain appropriate certifications as needed.
Supervises:
Assists in training and supervising professional and part-time/student staff.
Physical Requirements:
Requires frequent walking, standing, bending, stooping, reaching, gripping and lifting of up to 50 lbs.
Background Verification:
Fingerprinting Background Verification required.