Chef Manager, Banquets and Catering

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Apply now Posting #: 5349
Position Status: Full-time regular
Location: San Diego
Position Type: Administrator, Hospitality Services

Chef Manager, Banquets and Catering;
Banquets and Catering

5349

The Division of Student Affairs is committed to grounding our policies, programs, and procedures in anti-racist practice. With this commitment, we recognize the importance of educating ourselves and holding one another accountable to ensure our work is approached through equity, inclusion, and social justice lens. We recognize our need for ongoing development in this area and continue to strive to improve.

We expect all members of the Division of Student Affairs are willing to engage in this work alongside us to uphold our Catholic mission in creating a welcoming environment where the dignity of all students, staff, administrators, and faculty at USD is embraced.

The University of San Diego, an engaged and contemporary Catholic institution, was founded by the Diocese of San Diego and the Society of the Sacred Heart in 1949. Governed by an independent board of trustees since 1972, USD remains committed to a liberal arts education grounded in the Catholic intellectual tradition and the pursuit of truth, goodness and beauty. Inspired by this centuries old tradition of Catholic higher education, the University welcomes people of all faith traditions and any, or no, religious background.

The future success of USD relies on the contributions of those who seek to foster the development of engaged global citizens and an earnest confrontation of humanity’s urgent challenges.

The Chef Manager will be responsible for the coordination and execution of the functional operation of Banquets and Catering. The manager is responsible for training, coordinating and evaluating the work of the production staff. They are responsible for purchasing, recipe and product development. They will assist in the development of departmental goals. They will plan, develop and supervise a team using a comprehensive menu management program.

Ensure overall consistency and high quality across the operations; plan menus based on such factors as market trends, customer preferences and nutritional considerations; design recipes, determine appropriate ingredients and specify individual serving portion for each recipe. Develop menus in accordance with consumer tastes, nutritional needs, and ease of preparations, established procedures and budgetary constraints.

• Plans ingredient preparation to meet the sales volume
• Supervises and ensures the quality and quantity preparation of all menu and specialty items.
• Ensures products are made to specification including appearance, cooking, and taste
• Responsible for portion control and proper serving techniques
• Responsible for ongoing review and upgrading of service, product, and menus
• Works from bids to ensure best buys on purchases.
• Coordinates all product cuts and new food item purchases with the Purchasing Manager
• Maintains adequate inventory levels
• Develops and maintains relationships with vendors, brokers, and sales representatives to obtain equipment and best prices on purchases
• Monitors inventory trends and bring in new menu items in a timely manner
• Creates promotions to increases customer counts and revenue.
• Conducts accurate monthly inventories
• Controls use of labor through effective scheduling, proper training, and supervision
• Reviews manpower needs, evaluates labor costs and proposes new staff positions as needed
• Assists in the compilation of expense figures for monthly statements of operation
• Assists in the preparation of monthly statements.
• Identifies deviations from desired results and develops and executes corrective action plans.
• Maintains proper security of all areas, equipment, and food products.
• Assists in creating budgets
• Assists in the evaluation, development, and implementation of proper policies and procedures for Banquets and Catering
• Assists in establishing and…