University of California Job - 29116527 | CareerArc
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Company: University of California
Location: Santa Barbara, CA
Career Level: Mid-Senior Level
Industries: Government, Nonprofit, Education


Job Posting Details
Position Information

Payroll Title: Food Services Manager 1

Job Code: 0393

Job Open Date: 5/14/21 

Job Close Date: 

Primary Consideration Date for Open Until Filled: 5/30/21 

Department Code-Name: Campus Dining

Percentage of Time: 100%

Collective Bargaining Unit (CBU): 99 – Non-Represented (PPSM)

Grade Type/Grade: MSP / 20

FLSA Exemption Status: Exempt

Work Location: Dining Commons - may vary

Pay Rate/Range: $51,200/yr - $72,000/yr

Days/Hours: Monday 6:00am-2:30pm; Tuesday- Friday 9:30am-6:00pm (days/hours may vary, including nights and weekends)


Department Marketing Statement

Housing, Dining & Auxiliary Enterprises houses 10,000 students, faculty and family residents on campus, provides support services for 9,300 students residing in the communities adjacent to the campus, serves 21,000 customers daily in its retail and board dining programs, manages the UCSB Campus Store and University Center, hosts 150,000 guests annually for conferences and meetings, manages a major events center (Events Center), and oversees the administration of transportation, parking and fleet services. Additional responsibilities in the HDAE portfolio include Administrative & Residential Information Technology (ARIT) and The Club & Guest House. HDAE employs 600 full-time employees and 1,800 student employees, with annual operating budgets totaling $160 million. HDAE maintains a physical plant of more than 3 million square feet of buildings and 250 acres of grounds and landscaping.

  Brief Summary of Job Duties

The Production Manager ensures quality standards for food production, product freshness, sanitation, safety and customer satisfaction within strict budgetary parameters. Acts as the primary leader for up to 35 professional production career staff producing a wide variety of products for the UCSB on-campus residents. Coordinates staff schedules to maintain deadlines for ordering, receiving, preparing and serving products on a constant seven-day a week schedule of 19 meals.

Responsibilities include the upkeep of an industrial kitchen operation. This includes food service production equipment, storage, and vehicles, $2 million in food purchasing and associated vendor relations, recipe development, food safety and sanitation, maintenance and equipment repair, service systems and quality control, storage and project management. Provides the direct supervision, training and evaluation of career staff.

  Minimum Requirements
  • College or University degree, or equivalent education/experience in restaurant or institutional food service operations.
  • Excellent communication and customer service skills including ability to actively listen and effectively convey information, policy and procedures both orally and in writing.
  • Ability to effectively work in a high volume operation with continuous personnel actions.
  • Ability to effectively work with other managers and full-time staff as a team.
  • Ability to utilize computers, learn new software and to work with MS Word.


Special Conditions of Employment
  • Maintain a valid CA driver's license.
  • Satisfactory criminal history background check.
  • UCSB is a Tobacco-Free environment. 
  Special Instructions:

For full consideration, please include a resume and a cover letter as part of your application.

  Job Functions/Percentage of Time/Duties

Production and Budget Responsibility - 35% - Daily

  • Supervises all aspects of food production and service, including cost controls utilizing efficiency systems such as portion control, training materials on procedures, site inspection for safety and sanitation assurance, control of inventory, purchase requisitions, and daily operation of the procurement process for $2 million in food and supplies.
  • Creates and tests new recipes, and continuously evaluates and revises recipes for a variety of customer needs, including Regional American, Asian, Italian, and Mexican, with increasing emphasis on vegetarian, vegan, and special diets.
  • Oversees the production of an in house bakery. Creates and tests new recipes, and continuously evaluates and revises recipes for a variety of customer needs, including yeast and quick breads, cakes, icings and fillings, breakfast goods, cookies, candies and chocolates, pastries, and cake decorating.
  • Ensures that all food prepared meets strict dining standards for freshness and quality. Monitors production in each department constantly to assure standards are consistently and stringently met.
  • Ensures, by inspecting each meal, consistent application of attractive presentation concepts of all products and measures menu popularity.
  • Assists in selection and specification of new equipment and supplies purchased. Determines food orders according to menu.
  • Evaluates and adjusts production staffing levels weekly. Analyzes cost savings and efficiencies utilizing customer count reports, Profit/Loss reports, and adjusts menus based on seasonal pricing issues. All scheduling must be balanced between professional career staff and part-time UCSB student employees.
  • Ensures that food quality and safety standards are established and maintained to achieve the highest public health standards and reduce the risk of food borne illness. Maintains a partnership with Environment Health and Safety (EH&S), as well as all other food establishments on campus.
  • Enforces the budget established by the General Manager to provide best cost for value service of food products to the customers. Adjusts production and service techniques on a daily basis to improve efficiencies.
  • Reviews and analyzes needs, staffing models, and costs to cover the production area per the annual budget for the unit. Projects staffing models based upon analytical review of historical data and programs for the General Manager.
  • Reviews cost control program daily and monitors weekly and monthly fiscal data to meet budgetary needs. Provides immediate and continual feedback and evaluation on all meals and recipes to the General Manager.
  • Develops programs to monitor food production and eliminate food waste, to include policies for leftover use, portion control and customer access.

Training, Development and Supervision - 25% - Daily

  • Works in conjunction with the General Manager on hiring, training, discipline, motivation and termination of production staff. Completes performance evaluations of all Production staff. Works individually with all staff on their goal development, professional development and accountability on the job.
  • Coordinates on-going staff training and development during the academic year and the summer conference season. Initiates a personal orientation session and administers a practical food safety exam for each new employee.
  • Leads, trains, coaches and develops professional chefs who run kitchen concept areas. Employs state of the art culinary standards and procedures to all production.
  • Tracks job performance and provides feedback to the General Manager.
  • Develops professional and effective training manuals and operating procedures for all production equipment and recipes. Ensures portion control and food presentation with appropriate manuals, checklists and training sessions.
  • Coordinates the provision of excellent service to all guest within the facilities.
  • Ensures that all university and departmental policies and procedures are understood and followed by personally communicating with staff in a number of forums, i.e. individually, small work group and all production staff meeting. Develops programs to communicate these policies and procedures for a culturally diverse staff that includes several languages other than English.
  • Ensures that all staff is thoroughly trained in accordance with HACCP (Hazard Analysis Critical Control Point) food safety guidelines, and that all HACCP practices are in compliance with State and Federal Sanitation Guidelines.
  • Develops and provides specific training to production staff in Diversity, Illness and Injury Prevention, CPR, First Aid, Disaster Preparedness, Sexual Harassment and the safe use of hazardous materials.
  • Assesses jobs and tasks to prevent injuries on a continuous basis. Implements the university's return to work program for injured workers, and provides training to prevent injuries.

Purchasing - 20% - Daily 

  • Trains and oversees staff in purchasing and taking inventories of food, supplies, and equipment. Oversees and monitors the yearly purchase of $2 million in food, supplies and equipment. Ensures adherence to Purchasing.
  • Establishes and maintains professional relations with food manufacturers, suppliers and vendors. Conducts inspections of food manufacturer's warehouses and other food production facilities.
  • Provides input to General Manager for new major equipment and supplies purchases on a yearly basis, including long-range estimates of equipment life and the forecasting of replacement purchasing.
  • Utilizes and monitors computerized systems to retrieve data for organizational and planning needs. Operates and oversees food production on CBORD (Food Management System) for purchasing, inventory and food cost accounting. Operates TMA, a computerized work order system. Utilizes Kronos, a time management system that generates payroll for accounting and time reporting. Communicates daily throughout department with electronic mail and calendaring system.
  • Participates on the Production Manager team to set policy and specifications for the department. Supervises receiving and invoice processing.

Staff Recruitment and Selection - 15% - Daily

  • Coordinates the hiring process for career kitchen staff. Conducts interviews as needed. Hires a diverse, representative staff.
  • Ensures employment practices are in concurrence with human resources policies, business and finance procedures, collective bargaining contracts, Housing, Dining & Auxiliary Enterprises (HDAE) procedures and State and Federal laws and regulations.
  • Develops recruitment strategies, in compliance with HDAE/University regulations, to achieve required staffing levels. Works with the General Manager to identify specific recruiting needs, to improve both recruiting and hiring efficiencies, and to improve staff retention.
  • Develops and maintain professional relationships with a variety of sources on and off campus to generate qualified applicants.
  • Provides leadership and professional consultation on matters pertaining to culinary staff and culinary programs for Dining Services.

Facilities Management - 5% - Daily

  • Maintains and coordinates upkeep and repair of the physical plant, including the cleaning and repair of production equipment, ventilation and vehicles.
  • Manages both on site and off site storage of equipment and supplies. Ensures equipment is properly received and meets university specifications. Establishes proper training for all staff in operating new equipment. Creates controls for safe use and storage of equipment, and establishes an ongoing preventive maintenance program. Manages all equipment repairs with the Maintenance Department and outside vendors when necessary.
Equal Opportunity/Affirmative Action Statement

The University of California is an Equal Opportunity/Affirmative Action Employer, and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability status, protected veteran status, or any other characteristic protected by law.


Reasonable Accommodations

The University of California endeavors to make accessible to any and all users. If you would like to contact us regarding the accessibility of our website or need assistance completing the application process, please contact Katherine Abad in Human Resources at 805-893-4664 or email This contact information is for accommodation requests only and cannot be used to inquire about the status of applications. 


Privacy Notification Statement

The State of California Information Practices Act of 1977 (effective July 1978) requires the University to provide the following information to individuals who are asked to supply information about themselves: Application: The principal purpose for requesting information on the Application is for applicant-tracking purposes and to collect applicant contact information. Affirmative Action and Equal Employment Opportunity Data Form: Information furnished on this form is requested by UCSB's Affirmative Action Office. The University of California, Santa Barbara is a Federal contractor and, therefore, must comply with Affirmative Action regulations issued pursuant to Executive Order 11246, Federal Revised Order No. 4, Section 503 of the Rehabilitation Act of 1973 and Section 402 of the Vietnam Era Veterans Readjustment Assistance Act of 1974. Furnishing the information on this form is voluntary. There is no penalty for not completing this form. The offices responsible for maintaining the information supplied on this form are the UCSB Human Resources Office and the Affirmative Action Office.

GENERAL DATA PROTECTION REGULATION (GDPR) STATEMENT FOR PERSONS IN THE EUROPEAN ECONOMIC AREA: As part of our commitment to protecting your privacy, the General Data Protection Regulation (GDPR) Privacy Statement ("Privacy Statement") is designed to provide you, as a person in the European Economic Area, with information regarding the types of personal information that the University of California's Human Resources departments and offices collect about you. The Privacy Statement can be found at: supplied on this form are the UCSB Human Resources Office and the Affirmative Action Office.


Notice of Availability of the UCSB Annual Security Report

The University is committed to providing a safe and secure campus environment for our students, faculty, staff, and visitors. In accordance with the "Jeanne Clery Disclosure of Campus Security Policy and Campus Crime Statistics Act" (Clery Act), UCSB publishes an Annual Security Report to provide information regarding campus safety and security policies, crime statistics, and resources to current and prospective students and employees. This report includes statistics for the previous three years concerning crimes reported to Campus Security Authorities (CSAs) that occurred on campus, in certain off-campus buildings or property, and on public property adjacent to and accessible from campus. The report also includes campus policies concerning crime prevention, crime reporting, alcohol and drug use, sexual and interpersonal violence, student discipline, and other matters. To access the Annual Security Report, visit A copy of this report may also be requested by contacting the UCSB Police Department (call 805-893-3446 or visit 574 Public Safety Bldg., Santa Barbara, CA 93106 during business hours). To learn more about the Clery Act and CSA duties and reporting requirements, please visit

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