Assistant Production Manager

About the role

The Assistant Production Manager is responsible for the organization and placing of general food, meat, poultry and fish orders, menu organization and distribution. Shares responsibility to maintain quality food production, product freshness, sanitation, safety, equipment maintenance, customer service, and supervising production staff. Maintains vendor relations as well as receiving, distribution and storage of supplies. Assists in the planning and organization for production of numerous catering and special events and also conducts independent research for a variety of projects. Has responsibility for the morning custodial staff. Directs work and assigns job duties as required. Coordinates custodial duties with pm custodial staff. Supervises 2 staff members and, and supervises the facility in the absence of other managers.

Responsibilities

• Purchasing - 50% Monitor costs and provide feedback to the Production Manager on price increases or other cost considerations. Order perishable and non-perishable foods from designated vendors. Order specialty foods as needed. Order paper goods, small equipment, and other supplies with inventories taken weekly or as designated by the unit. Utilize university bid system and comply with all purchasing guidelines in ordering supplies for the unit. Coordinate delivery days with vendors to ensure freshness, highest quality, and lowest price of products. Log vendor issues and meet regularly with production staff.
• Production - 25% Use the Cbord Menu Management system. Correct weekly printed recipes to correspond with the menu. Work with the Office Manager to ensure corrections are made, sort recipes, distribute recipes and menus to all departments within the appropriate timeline. Oversee production personnel in the preparation of meals, quality, service, safety, and sanitation. Ensure proper cleaning and maintenance of equipment both on a daily basis and during clean-up periods. Use a computerized work order system (TMA) to log and track repairs on equipment. Participate in the ongoing development and correction of recipes by sampling food and working closely with staff on accuracy of quantities and adequate instructions. Ensure that meals are prepared on time and presented attractively. Assist in the coordination of leftovers and how to utilize them properly. Modify purchasing at periods of closure to prevent over-stocking.
• Receiving and Storage - 20% Ensure items are checked-in properly using order book. Examine items to ensure quality. Refuse items not up to standard. In absence of a storekeeper, process invoices and conduct inventory on a weekly basis.
• Supervision - 20% Directly supervise the following staff: AM Sr Custodian, AM Sr Food Service Worker (Pot Washer). Check in with staff on a daily basis. Assign duties, direct their work to maintain and keep all areas of building clean and organized. Coordinate with Storekeeper and Lead FS Worker to ensure all areas of the building are covered. Train staff to inventory and create order lists for stores and equipment. Provide supervision in the front house service areas on weekends and during the week as needed. Assist scheduling manager with finding student coverage in the production area.
• Other Duties - 5% Work as a team member with other departmental and campus managers to effectively achieve the goals and objectives of Housing and Residential Services. Serve as a key member of the UCSB Food Quality Safety and Sanitation (FQSS) Committee. Provide support to the General Manager to achieve the goals and mission statement of Housing and Residential Services. Participate in campus-wide programs for staff development and in organizations such as National Association of College and University Food Services, Culinary Institute of America and the California Restaurant Association. Work with an ethnically diverse student body and staff and ensure understanding, respect and value of diversity in the workforce, with customers and other constituents of Housing and Dining. Develop, promote and adhere to safety rules, standards or techniques as an integral part of business. Plan and assist on projects assigned by the General Manager for special events and catering functions. Affirm and implement the departmental "Strategic Plan" designing goals and objectives that relate to the vision statements. Affirm and implement the departmental "Educational Equity Plan" comprised of short and long range objectives that reflect a systematic approach to preparing both students and staff for success in a multicultural society.

Qualifications

• High School Diploma or Equivalent combination of education and experience
• 1-3 Years Culinary experience in a high-volume cooking environment/kitchen
• Previous kitchen supervisory experience
• Previous food purchasing experience