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Form of workSUMMARY:
Leads culinary excellence for all Aztec Shops food & beverage operations at all SDSU campuses,supervising the entire culinary team at all locations. Develops strategic culinary vision and implementation of concepts and has oversight of all kitchen production, the bakeshop, and campus gardening.Provides leadership, consistency in menu/recipe development, and consistency in food quality for all food service units to provide food & beverage for residential dining, venues, catering and other areas as assigned. Ensures compliance in ServSafe certification of all managers and directs managers/instructors to make certain all food service team members are fully trained and certified in food handling before being assigned to work in a food service capacity. Ensures all kitchens meet and/or exceed safety standards and works with Environmental Health & Safety (EHS) on inspections and needed improvements. Investigates claims of food borne illnesses. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.
ESSENTIAL DUTIES AND RESPONSIBILITIES DEPENDING ON LOCATION:
NOTE: The duties listed below are examples of the variety and general nature of those performed by employees in this job description. The list is descriptive only and should not be used for any other purpose. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. This is not an all-encompassing list and additional duties may be assigned based on business needs. The responsibilities listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Provides supervision, leadership, training and development to executive chefs and all culinary staff, setting work priorities, conducting staff meetings, coordinating training, evaluating performance, and directing work assignments to ensure effective and safe operations.
Full responsibility for meeting all sanitary and cleanliness standards from health departments and following all local, state, and federal guidelines and laws in regard to safe food production and serving.
Ensures all kitchens meet and/or exceed safety standards and works with Environmental Health Services (EH&S) on inspections and needed improvements. Monitors and ensures compliance for proper inspections, handling, and storage for all inventories of food, supplies, linens, and equipment.
Ensures ServSafe certification of all managers and directs managers/instructors to make certain all culinary team members are fully trained and certified in food handling.
Meets directly with customers regarding suspected food borne illness in order to fully investigate claims; prepares written reports detailing outcomes of investigations.
Develops policies and procedures for food safety and processes.
Full responsibility for the production of all food products.
Ensures compliance with SDSU and Aztec Shops environmental sustainability initiatives and maintains measurement protocols.
Develops unique and exciting menus; ensures freshness of offerings; leads menu and recipe development, portions, nutritional analysis, and presentations.
Collaborates with the operations team to set menu prices and maintain margins.
Assigns representative to the Residential Life Food Committee Chairperson.
Manages a program to meet with San Diego State University (SDSU) students regarding dietary restrictions to evaluate and coach them about their options on campus.
Develops and maintains programs to identify food offerings that are gluten friendly, vegan, vegetarian, dairy free, and more.
Spearheads the development of Menu Azteca and ensures proper marketing of the program that includes promoting the menu and telling the story of the history and connection to the Aztecs.
Supports and enhances company Diversity, Equity & Inclusion Initiatives.
Develops culinary concepts, including kitchen layout and operation strategies on all new building and remodeling projects.
Stays current on developing trends in the food & beverage industry.
Prepares and assists in the writing of budgets and financial reports for all production units; prepares financial projections and forecasts cost/benefits for new projects.
Recommends needs for capital improvements including planning of equipment purchases.
Controls food cost, labor cost, and other expenses; monitors inventory and ensures purchases of food and supplies are from approved vendors.
Ensures recipes in Food Pro and Yellow Dog are correct; ensures those with access to proprietary recipes of concession partners sign a confidentiality statement.
Develops operational strategies to address customer survey results and feedback.
Responsible for recruitment, training, development and evaluation of managerial, full-time, and part-time culinary staff, to include compliance, knife safety, cooking procedures, and cleaning processes to regulation and policy standards and ensures up to date Food Handlers training for all new and continuing San Diego State University culinary employees.
Develop a professional approach to the career and function as a team leader showing consideration, tolerance, cooperation, reliability, and the ability to accept feedback.
Researches, formulates and recommends new or upgraded policies and procedures as they relate to the culinary work environment and adhering to or surpassing local, state, federal or other standards.
Establishes and maintains food quality/production/cost control standards and maintains procedures and methods to ensure compliance with standards.
Develops and maintains working relationships with customers, coworkers, vendors, student organizations, faculty, staff, and university personnel.
Must comply with and ensure continued, consistent compliance with all company policies, and federal, state, and local laws/regulations including but not limited to: employment, safety, and health.
Other duties as assigned.
MINIMUM EDUCATION, TRAINING AND EXPERIENCE REQUIRED:
The minimum requirement is a bachelor's degree, preferably Food Services Management (or culinary degree) or Business Administration from an accredited college or university with a strong, demonstrated background in management; and at least 10 years of related experience preferred with at least four years of food service management experience; or any equivalent combination of education and training/experience.
Strong communications, computer literacy, mathematical/financial skills, and proven leadership skills are required.
Valid ServSafe Managers Certification.
MINIMUM QUALIFICATIONS OR STANDARDS REQUIRED TO PERFORM ESSENTIAL JOB FUNCTIONS
LANGUAGE SKILLS:
Must be able to read, write and understand English. Second language abilities in Spanish are helpful, but not required. Requires the ability to follow verbal and written instructions, guidelines and objectives. Requires the ability to read, comprehend, analyze, and interpret general business information, governmental regulations, and technical/trade journals. Requires the ability to write reports and communicate effectively using telephonic, written, and electronic means. Requires the ability to effectively and respectfully present information one-on-one, small, and large group situations to customers, management and employees of the organization.
MATHEMATIC SKILLS:
Requires the ability to calculate figures and amounts such as probability and statistical inference. Requires the ability to prepare and analyze numerical figures, create and interpret spreadsheets. Ability to apply concepts such as fractions, percentages, ratios and proportions to practical situations. Must be able to read and interpret financial data.
REASONING ABILITY:
Ability to define problems, collect data, establish facts, draw valid conclusions and develop solutions/strategies. Ability to interpret an extensive variety of information or instructions with several undefined and some concrete variables. Requires good analytical, quantitative skills, organizational and management skills.
MANUAL DEXTERITY:
Must be able to utilize a computer. Requires the ability to use a variety of office machines and equipment.
PHYSICAL DEMANDS:
Must be able to operate food service equipment (to include but not limited to) slicers, mixers, knives, ovens, and steamers and office equipment such as computers, copy machines, and fax machines. While performing the duties of this job, the employee is frequently required to sit; handle objects; keypad or papers and books. Employees are occasionally required to stand, walk/move. Must be able to move, lift or carry heavy objects or materials up to 50 pounds. Specific visual abilities required by this job include close vision and color vision for extensive reading and interpretation of reports and documents.
PHYSICAL COMMUNICATION:
Must have the ability to talk/expressing and/or exchanging ideas and hear/perceiving sounds.
WORK CONDITIONS AND HAZARDS:
Work is regularly performed in Kitchen environments, with some office work. Exposure to extreme heat, extreme cold, and temperature fluctuation is routinely expected. There may be exposure to fumes from chemicals, food or airborne particles. The employee occasionally works near moving mechanical parts and may be exposed to humid and hot conditions as well as cleaning chemicals. Must be able to travel to various work locations throughout campus and Snapdragon Stadium. May be exposed to extreme heat and cold temperatures and dust and allergens in indoor and outdoor venues. May be exposed to loud noises, such as music, crowds cheering, and pyrotechnics.
BACKGROUND CHECK INFORMATION:
A background check will be conducted after a conditional offer of employment is extended by the company and accepted by the applicant and must be satisfactorily completed prior to any applicant beginning work in a full-time, part-time non-student, or sensitive student capacity with Aztec Shops Ltd.
Background checks will include, at minimum, verification of education and employment histories, criminal records, national sex offender registry check, and references. Additionally, based on the nature and scope of the position, the background check may also include a credit report, motor vehicle report, and verification of professional licenses.
Failure to answer background check questions honestly, and satisfactorily complete the background check may affect the employment status of applicants or continued employment of current Aztec Shops employees who apply for promotional positions which require a background check.
Aztec Shops Ltd. complies with all applicable federal, state and local laws, including California Fair Chance Act, when conducting background checks.
Aztec Shops will consider qualified applicants with a criminal history pursuant to the California Fair Chance Act. You do not need to disclose your criminal history or participate in a background check until a conditional job offer is made to you. After making a conditional offer and running a background check, if Aztec Shops is concerned about criminal history that is directly related to the job, you will be given notice and an opportunity to respond and provide additional information such as rehabilitation efforts or mitigating circumstances, or information pertaining to the accuracy of the background report. Aztec Shops will consider all evidence of rehabilitation and mitigating circumstances. Find out more about the Fair Chance Act by visiting the Civil Rights Department Fair Chance Act webpage.
Aztec Shops is committed to providing equal employment opportunity (EEO) decisions solely upon an individual's qualifications relating to the requirements of the position for which the individual is being considered, in regards to recruiting, hiring, training, transferring and promoting the best qualified persons for all jobs without regard to ancestry, age, color, disability, genetic information, gender, gender identity, gender expression hair style or texture associated with race, marital status, medical condition (genetic characteristics (GINA) , cancer ...
