Work Type: Regular
Location: Los
Angeles
Categories: Salaried
Title: Culinary and Operations
Manager
Department: Tiger Cooler
Duration: Indefinite
Employment Status:
Exempt, Full Time
Job Summary
Reporting to the Associate Director, Campus Dining, the Culinary and
Operations Manager is responsible for the overall culinary leadership, daily management, and operational performance of Tiger Cooler, one of
the College’s most visible dining venues. The Manager directs back-of-house operations and provides venue leadership to support service
standards, staff accountability, food quality, labor management, and operational continuity. The Manager is responsible for menu execution
and development, staffing oversight, scheduling, ordering, inventory, food and labor cost control, training, and compliance with food safety
and sanitation standards. The Manager leads through active floor presence, coaching, and oversight of operations, while ensuring work is
effectively carried out by staff and supervisors. This position is intended for a strong culinary manager who can lead a high-volume retail
dining operation, develop staff, and drive consistent performance.
Job Duties
- 30% – Directs the overall
culinary and operational performance of Tiger Cooler. Establishes, implements and monitors standards for food quality, menu execution,
presentation, production flow, sanitation, and service readiness. Oversees menu execution and refinement, product consistency to ensure
alignment with operational and departmental expectations. – (Essential) - 25% – Directly supervises back-of-house staff and
supervisory personnel (minimum of 2+ employees). Provides clear direction, assigns and prioritizes work and ensures accountability for
performance and operational outcomes. Leads performance management, including hiring, onboarding, training, performance evaluation,
discipline, and termination decisions. Provides ongoing coaching, development, and performance feedback to ensure staff competency and
adherence to standards. Maintains venue wide leadership presence to ensure effective team performance and operational consistency. -
(Essential) - 15% – Develops staffing plans and manages back-of-house schedules based on business levels, service needs, labor
targets, and operational priorities. Directs deployment of labor and adjust staffing assignments to ensure operational efficiency and
service continuity. Monitors workflow and operational execution throughout the day to ensure effective performance across shifts and meal
periods. – (Essential) - 15% – Oversee food ordering, inventory practices, product utilization, and related cost-control systems for
Tiger Cooler. Monitors food and labor performance metrics and identifies opportunities to improve efficiency and reduce waste. Ensures
purchasing and inventory practices align with menu needs, budget expectations and operational goals. Supports budget accountability through
effective operational management and cost awareness. – (Essential) - 10% – Establishes and reinforces standards for food safety,
sanitation, workplace safety, organization, and regulatory compliance. Ensures staff are trained, monitored, and held accountable for
compliance with established procedures and operational expectations. Promotes a culture of discipline, consistency, and operational
readiness through ongoing oversight and reinforcement of expectations. – (Essential) - 5% – Maintains an active leadership presence
in the venue to oversee operations, guide staff, and ensure service continuity. Provides operational decision-making during periods of high
volume, staffing challenges, or other day-to-day needs. Use floor presence to assess execution, reinforce standards, and ensure the
operation is functioning effectively. – (Essential)
Minimum Qualifications
- High school diploma or
equivalent. - ServSafe Manager certification.
- Three years of experience in food service, culinary operations, or retail
dining operations, including supervising staff and supporting day-to-day operations. - Demonstrated experience with food preparation,
production oversight, staff training, scheduling, and maintaining food safety and sanitation standards. - Knowledge of culinary and
food service operations in a fast-paced environment. - Ability to supervise, train, and support staff while maintaining
accountability and consistent performance. - Ability to direct day-to-day operations, including food production, scheduling,
ordering, inventory, and cost control. - Knowledge of food safety, sanitation, and safe work practices. Ability to manage multiple
priorities, exercise sound judgment, and respond effectively to operational needs. - Strong communication, organization, and customer
service skills. Ability to lead through active oversight, staff development, and operational accountability. - Knowledge of
contemporary leadership and management methods to ensure employee success and achievement, and demonstration of related and applicable
skills as evidenced by the ability to effectively direct, assess and evaluate performance of direct reports. - Ability to effectively
design, define, describe and document job functions, responsibilities, tasks, and required qualifications associated with supervised
positions, and the demonstrated skills in assessing candidates’ experience, knowledge, skills and abilities when hiring for vacant
positions, ensuring the best choice of candidate. - Ability to provide employee development, training and opportunities for direct
reports to demonstrate performance achievement and success, recognizing performance of both above standards and needs improvement and
respond accordingly. - Skilled at communicating feedback verbally, in writing and electronically; and documenting performance via
introductory
and annual performance appraisals. - Skilled in developing and determining corrective
employment/performance/behavioral strategies, as needed. - Demonstrated ability to design and execute performance improvement plans,
conducting disciplinary action and/or determining the appropriateness of employment continuation.
Preferred
Qualifications
- Degree in culinary arts or a related field.
- Experience leading back-of-house operations, including
menu execution, ordering, inventory, food cost control, and labor management. - Experience in college or university dining, contract
food service, or other large-scale retail dining environments. Bilingual English/Spanish preferred.
EXPECTED HIRING RANGE: $70,304
– $78,000/yr
If you are offered this position at Occidental College, your final base salary compensation will be determined based on
factors such as skills, education, experience, and/or geographic location. In addition to those factors, Occidental complies with applicable
pay equity laws and considers internal equity among current employees when developing the final offer. Please keep in mind that the range
mentioned above is the base salary range for the role. Hiring at the maximum of the range would not be typical in order to allow for future
and continued salary growth. We also offer a generous compensation and benefits package.
Occidental College is an Equal Opportunity Employer. Women and members of underrepresented groups are encouraged to apply.
