University of California Santa Barbara
Job Posting Details
Position Number: 40032736
Payroll Title: Production Manager [FOOD SVC MGR
1]
Job Code: 000393
Job Open Date: 4/24/26
Application Review
Begins: 5/11/26
Department Code (Name): Campus Dining
Percentage of Time:
100%
Union Code (Name): 99 – Non-Represented (PPSM)
Employee Class (Appointment Type):
Staff: Career
FLSA Status: Exempt
Classified Indicator Description (Personnel
Program): MSP
Salary Grade: Grade 22
Hiring/Budgeted Salary or Hourly Range: The
budgeted salary range that the University reasonably expects to pay for this position is $79,200/yr-$81,500/yr.
Full Salary
Range: The full salary range for this position is $79,200/yr-$84,000/yr. Salary offers are determined based on final candidate
qualifications and experience; the budget for the position; and the application of fair, equitable, and consistent pay practices at the
University.
Work Location: Portola Dining Commons
Working Days and Hours: Monday – Friday,
9:30a – 6:00p (Days/Hours Vary)
Benefits Eligibility: Full Benefits
Type of Remote or Hybrid Work
Arrangement, if applicable: N/A
Special Instructions:
For full consideration, please include a
resume and a cover letter as part of your application.
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. HDAE maintains a physical plant of more than 3 million square feet of buildings and 250 acres of grounds and
landscaping.
Benefits of Belonging
Working at UC means being part of this vibrant institution that shines a
light on what is possible. People make UC great, and UC recognizes your contributions by making this a great place to work. Excellent
retirement and health are just one of the rewards. Learn more about the benefits of working at
UC
Brief Summary of Job Duties:
Production Manager ensures quality standards for food production,
product freshness, sanitation, safety and customer satisfaction within strict budgetary parameters. Primary leader for 30+ professional
production career staff producing a wide variety of products for the UCSB on-campus residents. Timing and coordination of many staff
schedules to maintain deadlines for ordering, receiving, preparing and serving products on a constant seven-day a week schedule of 19 meal
periods. Responsibilities include the upkeep of an $80 million 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.
Required
Qualifications:
Education
- Bachelor’s degree, College or University degree/Culinary degree or
equivalent education/experience preferred, or - Equivalent Equivalent experience in restaurant or institutional food service
operations required
Work Experience
4-6 years of experience required, with the following:
- 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 a computer, learn new software and to work with Word.
- Ability to manage a large part time
workforce. - Or, equivalent combination of education and experience.
Special Conditions of
Employment:Misconduct Disclosure Requirement:
As a condition of employment, the final candidate who accepts an
offer of employment will be required to disclose if they have been subject to any final administrative or judicial decisions within the last
seven years determining that they committed any misconduct; or have filed an appeal of a finding of substantiated misconduct with a previous
employer.
“Misconduct” means any violation of the policies governing employee conduct at the applicant’s previous place of
employment, including, but not limited to, violations of policies prohibiting sexual harassment, sexual assault, or other forms of
harassment, or discrimination, as defined by the employer. For reference, below are UC’s policies addressing some forms of
misconduct:
Job Functions and
Percentages of Time:
Production and Budget Responsibility – 35%
- 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. - Reviews menus, making
changes to accommodate equipment or staff. Arranges for portable equipment and organizes production staff at site when
necessary. - 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 the 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 work experience apprenticeships utilizing UCSB student employees part-time. - 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.
Participates in inspection of other facilities to cross-inspect and adhere to the California Restaurant Association’s Serving Safe Food
Program. - 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.
Training, Development and Supervision – 25%
- 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. Stays up to date in the culinary industry by attending conferences, workshops and appropriate classes. - Tracks job
performance and provides the General Manager with changes in job descriptions for consistency and accuracy. Ensures that all job
classifications have updated job descriptions. - 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. - Encourages staff input and provides continual progress reports to staff on their requests and concerns. Instills in staff
the importance of each member’s contribution to the Dining Services’ team. Coordinates the provision of excellent service to all clients and
guests within the facilities and at all events. - 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 groups and all production staff
meetings. 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. 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%
- 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 agreements and procedures
established by the Campus Dining Business Office and UC Purchasing Department. - 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 the 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 Web TMA, a computerized work order system. Utilizes the timekeeping management system that is
used to track employee time and attendance in order to process payroll for accounting and time reporting for budget purposes. - Communicates daily throughout the department with Google 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%
- 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, HDAE/Residential Services 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. Works with the campus and local community to actively advertise to targeted groups. Develops and maintains
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%
- 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.
- Establishes proper training for all staff in operating new equipment.
- Ensures equipment is properly received and meets
university specifications. 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.
UC
Vaccination Programs Policy:
As a condition of employment, you will be required to comply with the University of California
Policy on Vaccinations Programs. As a condition of
Physical Presence at a Location or in a University Program, all Covered Individuals** must participate in any applicable Vaccination Program
by providing proof that they are Up-to-Date with any required Vaccines or submitting a request for Exception in a Mandate Program or
properly declining vaccination in an Opt-Out Program no later than the Compliance Date (Capitalized terms in this paragraph are defined in
the policy.). Federal, state, or local public health directives may impose additional requirements.
For more information, please
visit University of California Policy on Vaccinations – https://policy.ucop.edu/doc/5000695/VaccinationProgramsPolicy
*Covered Individuals: A Covered Individual includes anyone designated as Personnel or Students under this Policy who physically
access a University Facility or Program in connection with their employment, appointment, or education/training. A person accessing a
Healthcare Location as a patient, or an art, athletics, entertainment, or other publicly accessible venue at a Location as a member of the
public, is not a Covered Individual.
Equal Employment Opportunity:
The University of California is an Equal
Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex,
sexual orientation, gender identity, national origin, disability, age, protected veteran status, or other protected status under state or
federal law.
Reasonable Accommodations:
The University of California endeavors to make https://jobs.ucsb.edu 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 katherine.abad@hr.ucsb.edu. This contact information is for
accommodation requests only and cannot be used to inquire about the status of applications.
Privacy Notification
Statement
Application Status: If you would like to check the status of your
application, please log into the Candidate Gateway where you applied and click on ‘my activities’.
To apply, please
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