Chef Manager, Banquets and Catering

Status: Full time regular

Location: San Diego CA

Position Type: Administrative, Hospitality Services

Hours: 37.5 hours per week

Department Overview

The Division of Student Affairs is committed to grounding policies, programs, and procedures in anti racist practice. With this commitment, the department recognizes the importance of ongoing development and accountability to ensure work is approached through an equity, inclusion, and social justice lens. The organization supports a mission driven environment where the dignity of all students, staff, administrators, and faculty is embraced.

Position Summary

The Chef Manager, Banquets and Catering is responsible for coordinating and executing the day to day operations of Banquets and Catering. This role leads a high volume production environment and is responsible for training, coordinating, and evaluating production staff. The position also supports purchasing, recipe and product development, and departmental goal setting.

The Chef Manager plans menus using a structured menu management program and ensures consistency, quality, and guest satisfaction across all catered and banquet services. This role requires a hands on culinary leader with strong operational discipline, financial awareness, and the ability to coach and develop teams.

Key Responsibilities

Quality Production

• Plan ingredient preparation to meet sales volume and event demand

• Supervise the quality and quantity preparation of all menu and specialty items

• Ensure products meet specifications for appearance, taste, and cooking execution

• Maintain portion control and proper serving techniques

• Continuously review and improve service, product offerings, and menus

• Work from bids to ensure best value purchasing decisions

• Coordinate product cuts and new purchases with the Purchasing Manager

• Maintain proper inventory levels and ordering controls

• Develop vendor relationships to support pricing, sourcing, and equipment needs

• Monitor inventory trends and introduce new menu items in a timely manner

• Create promotions that increase customer counts and revenue

Controls and Financial Management

• Conduct accurate monthly inventories

• Control labor through effective scheduling, training, and supervision

• Review staffing needs, evaluate labor cost trends, and propose staffing adjustments

• Assist with monthly operating statements and expense reporting

• Identify variances and implement corrective action plans

• Maintain security of all areas, equipment, and food products

• Assist with budget development and cost planning

• Maintain financial spreadsheets and operational tracking tools

• Support the development and implementation of policies and procedures

• Assist in establishing operational and financial goals for the department

• Delegate responsibilities appropriately to achieve performance targets

Employee Relations and Leadership

• Ensure compliance with departmental policies and procedures

• Assist in developing part time job descriptions

• Respond to employee concerns and support resolution efforts

• Promote teamwork and positive staff communication

• Support employee recognition and engagement programs

• Interview candidates, check references, and support hiring decisions

• Select employees to maintain proper staffing levels

• Assist in developing goals and incentives to increase revenue

• Train employees on non negotiable performance standards

• Conduct individual and group training sessions

• Communicate policy and procedure updates to staff

• Lead by example and support staff development

• Observe employee performance and document corrective action as needed

• Provide consistent coaching and performance feedback

• Conduct formal performance reviews

• Supervise, train, discipline, and evaluate full time employees

Customer Relations

• Ensure prompt and friendly service standards

• Staff service areas to match projected demand

• Build customer awareness and hospitality execution within the team

• Respond to customer feedback through direct contact and written communication

• Attend conferences and workshops that benefit the culinary operation

Safety and Sanitation

• Organize work areas for efficiency and ease of operation

• Conduct preventive maintenance inspections and ensure routine maintenance is completed

• Train staff on safety and sanitation methods and verify required certifications

• Maintain safety and sanitation standards across all workspaces

• Ensure proper food temperatures using Smart Temp System

• Coordinate cleaning schedules for full time and part time employees

• Assist with shutdown periods including deep cleaning operations

• Report accidents and injuries in a timely manner following proper procedures

• Provide facility and equipment recommendations related to maintenance and upgrades

• Support marketing and merchandising of products and services through signage and promotions

• Maintain high standards throughout operating hours including food quality, appearance, and sanitation

Special Conditions of Employment

• Ability to work flexible and demanding hours

• Successful completion of a pre employment background check

• Degree verification required through official transcripts

Certifications, Licenses, and Registrations

• Food Service Manager Certification required by the State of California

Minimum Qualifications

• Degree in Culinary Arts or Bachelor’s degree in institutional management, nutrition, dietetics, or hotel and restaurant management required

• Minimum 4 years of related experience in high volume food production

• Minimum 2 years of supervisory experience required

• Strong leadership and communication skills

• Proven track record controlling costs and managing annual budgets

• Experience with a computerized menu management system and related software applications

Preferred Qualifications

• Multi unit supervisory experience preferred

Knowledge, Skills, and Abilities

• Strong problem solving and solution implementation skills

• Strong time management and written and verbal communication

• Knowledge of costing, menu pricing, and accounting procedures

• Ability to deliver high level customer service and coach teams to do the same

• Strong interpersonal skills and ability to work with diverse populations

• Knowledge of safety, sanitation, and inventory practices

• Knowledge of preventive maintenance and calibration procedures

• Ability to work in a service driven environment with changing priorities and deadlines

• Commitment to quality in food procurement, production, and service

• General knowledge of marketing and merchandising strategies

• Ability to work independently while also collaborating as a team leader

Compensation and Benefits

Monthly Salary Range: $5,856 to $7,084

Excellent benefits package offered, including medical, dental, vision, retirement contribution, and access to on campus fitness centers. Compensation is dependent on experience, education, and internal budget.