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CMAA - Southern California Chapter

University Village Thousand Oaks - Executive Chef

  • 10/07/2022 11:05 AM
    Message # 12946341
    Administrator (Administrator)
    Firm Name

    University Village Thousand Oaks

    Job Title

    Executive Chef

    Job Location

    Thousand Oaks, CA

    Job Status

    Full-Time

    Job Description / Primary Objective Excellent opportunity for experienced chef looking to take their career to the next level while enjoying a greater work-life balance!

    Full Time scheduling providing great work-life balance
    Competitive Wages and Benefits
    Paid Time Off, Paid Holidays, and Paid Flex Holidays
    Medical, Dental, Vision, Life Insurance, Flexible Spending Accounts
    401k with Generous Employer Match
    Tuition Assistance
    Commuter Reimbursement
    Beautiful work environment & MORE

    PRINCIPLE DUTIES:

    Leadership

    Responsible for all ‘back of house’ food and beverage operations in residential living.
    Responsible for maintaining superior service standards and promoting good customer and interdepartmental relationships and department morale.
    Provides direction and leadership to junior culinary management.
    Responsible for the direction of the department in the absence of the Food and Beverage Director.
    Consistently conducts dining rounds, especially at dinner, to engage with customers.
    Service/Quality Control Functions

    Plans, costs, and executes all menus, including seasonal dining room menus, special events and catering.
    Responsible for ongoing development and execution of standardized recipes.
    Orders, organizes, rotates and maintains the disaster food supplies levels for the Residential Living community.
    Assists in maintaining the highest standard of customer satisfaction for our Residents and their guests. Maintains the appearance, cleanliness and services of facility at or above Health Department standards through routine cleaning schedules. Maintains daily, weekly, monthly statistical information as required.
    Performs specific work duties and responsibilities as assigned.
    Human Resources/Training/Employee Engagement Duties

    Hires, trains, and supervises of all chefs, cooks, and utility worker staff. Performs annual performance reviews for all kitchen employees.
    Actively develops and drives ongoing departmental employee engagement among culinary/kitchen staff.
    Responsible for ongoing development of departmental safety awareness/culture.
    Provides written follow up delegating issues to the appropriate staff, insuring issues are corrected.
    Administers payroll, controls overtime in a timely and accurate manner. Responsible for the sign off of the payroll attestation for all utility/culinary staff.
    Coordinates the utility team insuring training, monthly meetings and staff is utilized properly.
    Assists in ongoing in-service education programs for employees. Holds monthly meetings with kitchen employees.

    Financial/Risk Management Functions

    Orders food and beverage supplies.
    Develops, maintains and utilizes effective inventory control procedures in conjunction with the Food and Beverage Director.
    Assists with preparation of departmental budget, operates within budgetary guidelines.
    Works with Food & Beverage Director to establish/maintain risk management processes within culinary department.
    Trains staff and conducts bi-weekly equipment and sanitation inspections of all kitchens insuring that County Health codes are followed.
    Works closely with upper management to implement purchasing procedures using CPS vendors.
    Requirements (Education, Certifications, Level of Experience)
    QUALIFICATIONS:

    Minimum of five years experience as an Executive Chef in a hotel, restaurant, or club with fine dining.
    Minimum of five years supervisory experience.
    Good knowledge of kitchen equipment operations and maintenance. Working knowledge of nutrition, diet and healthy food options.
    Successful completion of formal culinary education program. Certified Executive Chef designation or equivalent preferred.
    Working knowledge and understanding of the budget process. Requires a minimum of two years kitchen budget development experience.
    Strong organizational, scheduling and planning skills.
    Strong written and verbal communication skills.
    Computer proficient using Microsoft Word, Excel, and Outlook.
    Must be ServSafe certified.
    Link to Job / Firm Website
    https://uvto.com/current-openings/
    Contact Information for Applicant

    colmand@uvto.com

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