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.
POSITION SUMMARY: 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, and safety. This role also conducts staff training, ensures compliance with HACCP guidelines, and monitors 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: The Chef Manager works independently and collaboratively to perform the following essential duties and responsibilities:
Manage the daily operations of assigned Dining Halls, including human resources, financial performance, operating standards and community satisfaction.
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.
Ensure compliance with safe food handling practices and the highest level of food quality and customer service is provided.
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.
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.
Plans develop and supervise a culinary team by using a comprehensive and innovative menu and Eatec, Agilsys food menu management system.
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.
Write various reports concerning kitchen or staff related issues.
Coordinate special projects/tasks/duties and provide assistance as assigned.
QUALIFICATIONS: High School Diploma, GED or equivalent combination of education and 5 years’ experience is required. An AOS or Associate Degree from an accredited culinary program, hotel/restaurant school or equivalent educational experience is preferred. A minimum of 5 years of demonstrable culinary leadership as a chef or a related position experience is required. Increasing responsibility and knowledge of the food services industry in the areas of commercial kitchen and food service operations including menu planning and schedule production, automated food ordering, preparation, set-up, pricing, merchandising, presentation, maintenance is preferred. Knowledge of HACCP and experience at an academic institution is preferred.
Must take and successfully pass California ServSafe Food Protection Manager Certification within 30 days of hire and successfully recertify every 5 years. Certified nutrition, sanitation, hospitality management, culinary training, and/or bakery training. Eligibility of Certified Chef de Cuisine (C.C.C.) or Certified Sous Chef (C.S.C.) through ACF. A valid driver’s license is essential to drive College-owned vehicles. Must take and successfully pass a functional capacity test after job offer and prior to hire. Ability to handle all activities and highly confidential information with patience, discretion, good judgment, and tact while working with people from a wide variety of backgrounds. Must be able to safely lift and move supplies and equipment weighing up to 50 pounds and walk and stand for long periods of time. Must use exceptional organizational, time management, problem solving, and basic math skills to complete work with accuracy and a keen attention to detail, in a highly visible, deadline-driven environment.
REQUIRED HOURS: The regular hours for this full time position are 40 hours per week, 5 days per week. Holiday, weekend and evening work hours will be required. Travel may be required. Regular hours may vary due to needs of the College or division. Must be willing to work a flexible schedule.
TO APPLY: Please submit your resume with your application. Cover letter is optional. You may submit both resume and cover letter as one attachment in the My Experience section of the application under the "resume/CV" upload section, or as separate attachments. Once you submit your application, you will not be able to attach additional documents.
POMONA COLLEGE REWARDS: Pomona College offers a wide variety of benefits and perks including health, dental, and vision plan options; paid time off; flexible spending accounts; retirement benefits; tuition assistance; fitness and wellness programs; rideshare incentives; and so much more!