Chef Manager

Job Posting Location:

Claremont, CA

Job Posting Title:

Job Description:

ABOUT POMONA COLLEGE: Located near Los Angeles, California, Pomona College is widely regarded as one of the nation's premier liberal arts colleges. Established in 1887, Pomona College is known for small classes, a challenging curriculum, close relationships between students and faculty, and a range of student research and leadership opportunities. Pomona is a member of The Claremont Colleges.

JOB PURPOSE: The Chef Manager supports the global campus community by providing students, guests, faculty and staff with outstanding cuisine and cutting-edge menus while delivering exceptional customer service.  This position works collaboratively with the Executive Chef and General Manager in developing and supervising production, culinary standards, safety and ensuring the kitchen is in compliance with HACCP guidelines, staff training and performance of kitchen staff.  The Chef Manager works directly with the Dining Management team to ensure that food policies and programs promote excellence in food quality and presentation, while promoting and shaping sound sustainable business practices while cultivating the latest trends in collegiate dining services.

ESSENTIAL FUNCTIONS: Reporting directly to the Executive Chef, the Chef Manager works independently and collaboratively to perform the following essential duties and responsibilities:

1. Manage the daily operations of assigned Dining Halls, including human resources, financial performance, operating standards and community satisfaction.

2. FRARY HALL ONLY: Collaborate with the Catering Manager, Executive Chef, and the Catering Chef on an ongoing basis to coordinate upcoming catering events.

3. Provide clear direction and oversight of all department activities in order to develop and achieve annual goals, including budgeting, planning and staff development. Responsible for monitoring and evaluating secondary reports, and overall staff performance and daily assignments.  Maintain an efficient, collegial, and proactive work environment within Dining Services and collaborating departments.

4. Must be California ServSafe Food Protection Manager Certified, and successfully recertify every 5 years.

5. Collaborate with the General Manager and Executive Chef to oversee Dining Halls and staff to ensure compliance with safe food handling practices and the highest level of food quality and customer service is provided for the Pomona College community.

• Oversee production of all food items to ensure compliance with HACCP guidelines, portion control, and quality of products served.

• Schedule evaluations and quality control tests of meal production.

• Inspect food storage and direct sanitary maintenance of kitchen and storage facilities.

• Ensure compliance with all College policies and procedures and with all applicable local, state and federal laws, regulations, and public health standards.

• Conduct periodic and regular inspections of assigned units to monitor the quality of:

• food preparation and service;

• food appearance and merchandising;

• safety, cleanliness, sanitation, and maintenance of equipment, production areas and service areas;

• employee appearance and cleanliness.

6. Provide excellent and professional customer service to students, faculty, staff, and external customers.  Resolve problems and follow up with customers directly to ensure full customer satisfaction, without unnecessarily referring customers to other staff members.

7. Collaborate with and assist the General Manager and Executive Chef to develop, plan and implement new programs, events, projects, concepts, and marketing plans for Dining Services operations.  This includes ongoing review and refinement of the existing comprehensive meal program.

• Develop menus in accordance with customer tastes, presentation, market and food trends and established quality standards.

• Oversee the purchasing of food, supplies and equipment used in Dining Services.

• Oversee and assure food and supply purchases and labor costs are accurate and kept within established budgets.

• Maintain proper inventory controls of equipment, supplies, food and beverages.

8. Plan, develop and supervise a culinary team by using a comprehensive and innovative menu and Eatec, Agilsys food menu management system. 

9. Stay abreast of trends and developments in the food services and catering industry, such as menus, trends in consumer tastes, management issues, methods and equipment.  Make recommendations for application into existing operations as necessary.

10.Write various reports concerning k