Production Manager

Position Number: 40034437

Payroll Title: FOOD SVC MGR 1

Job Code: 0393

Job Open Date: 9/26/2025

Application Review Begins: 10/13/2025

Department Code (Name): FDSC-Campus Dining

Percentage of Time: 100%

Union Code (Name): 99 - Non-Represented

Employee Class (Appointment Type): 2 - Staff: Career

FLSA Status: Exempt

Salary Grade: MSP/22

Pay Rate/Range: Hiring/Budgeted Salary: The budgeted salary range that the University reasonably expects to pay for this position is $79,200.00 -$81,500.00/yr. Posting Salary Range: The posting salary range for this position is $79,200.00- $84,000.00/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: Carrillo 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:

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

Preferred Qualifications:

• Bachelor's degree or equivalent education/experience in restaurant or institutional food service operations, or equivalent combination of education and experience.

Special Conditions of Employment:

• Satisfactory criminal history background check
• UCSB is a Tobacco-Free environment
• Ability to lift up to 50 pounds and work standing for up to 8 hours per day
• Work hours/days may vary

Misconduct Disclosure Requirement:

As a condition of employment, the final candidate who accepts a conditional 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; received notice of any allegation or are currently the subject of any administrative or disciplinary proceedings involving misconduct; have left a position after receiving notice of allegations or while under investigation in an administrative or disciplinary proceeding involving misconduct; or have filed an appeal of a finding of misconduct with a previous employer.

"Misconduct" means any violation of the policies or laws governing conduct at the applicant's previous place of employment, including, but not limited to, violations of policies or laws prohibiting sexual harassment, sexual assault, or other forms of harassment, discrimination, dishonesty, or unethical conduct, as defined by the employer. For reference, below are UC's policies addressing some forms of misconduct:

• UC Sexual Violence and Sexual Harassment Policy
• UC Anti-Discrimination Policy
• Abusive Conduct in the Workplace

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.

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