Chef Manager

Job Posting Location:

Claremont, CA

Job Posting Title:

Dining Operations Manager

Job Description:

ABOUT POMONA COLLEGE: Located near Los Angeles, California, Pomona College is widely regarded as one of the nation's premier liberal arts colleges. Established in 1887, Pomona College is known for small classes, a challenging curriculum, close relationships between students and faculty, and a range of student research and leadership opportunities. Pomona is a member of The Claremont Colleges.

JOB PURPOSE: The Dining Operations Manager provides integrated, hands-on leadership of front-of-house and back-of-house operations at an assigned Pomona College dining facility. The position is accountable for the coordinated execution of daily meal service, including food production, customer experience, employee supervision, staffing and scheduling, sanitation, safety, inventory, cost controls, and opening and closing readiness.

The manager must possess demonstrated culinary leadership experience sufficient to independently direct kitchen production, evaluate food quality, coach culinary staff, and resolve routine production issues while simultaneously overseeing customer-facing operations. The role is a single point of accountability for assigned shift operations; it does not require personally performing every task, but does require appropriate delegation, verification, follow-through, and timely escalation.

Reporting to the Assistant General Manager (AGM), the Dining Operations Manager implements approved menus and culinary standards established by the Executive Chef, coordinates with existing Chef Managers and other Dining Services leaders, and ensures that employees across functions work as one operational team. The position supports efficient staffing, consistent service, employee development, and responsible stewardship of College resources.

ESSENTIAL FUNCTIONS: Reporting to the Assistant General Manager, the Dining Operations Manager performs the following essential duties and responsibilities:

1. Independently direct assigned daily shifts across front-of-house and back-of-house functions, including food production, service, cashiering, dishroom, utility, receiving, stocking, sanitation, and closing activities.

2. Assign responsibilities, establish priorities, communicate shift expectations, and verify completion of critical tasks rather than relying solely on employee reports or another manager to identify unfinished work.

3. Ensure each meal period begins with appropriate production, staffing, equipment, supplies, food-safety controls, and service readiness; conduct walkthroughs before, during, and after service.

4. Coordinate opening, meal-period transitions, handoffs, and closing; verify building security, equipment shutdown, cash-handling procedures, cleanliness, and completion of required checklists.

5. Address routine operational disruptions, staffing shortages, service delays, and production problems promptly within delegated authority; notify the AGM of significant incidents, unresolved risks, or decisions requiring higher approval.

6. Maintain visible management presence throughout the facility and ensure effective coordination among culinary and service employees.

7. Lead daily kitchen execution using approved menus, standardized recipes, production methods, portion standards, and food-safety requirements; collaborate with existing Chef Managers and the Executive Chef without duplicating department-wide menu authority.

8. Direct and coach cooks and production employees on preparation techniques, recipe scaling, batch cooking, yields, equipment use, portioning, presentation, and service timing.

9. Prepare and adjust production plans using projected meal counts, historical participation, inventory, staffing, and equipment capacity; monitor replenishment to prevent shortages and avoid unnecessary overproduction.

10. Conduct and document quality checks before and during service, including taste, seasoning, texture, doneness, temperature, presentation, portion size, and consistency; correct deficiencies before service.

11. Verify ingredient substitutions, allergen information, dietary accommodations, labeling, and cross-contact controls with designated personnel; stop service of an affected item until uncertainty is resolved.

12. Review production records, leftovers, yields, and waste trends and recommend operational adjustments to the Executive Chef and AGM.

13. Implement culinary direction and approved recipe changes from the Executive Chef; elevate proposed menu or recipe changes for appropriate approval.

14. Oversee dining-room readiness, cashiering and point-of-sale activity, customer flow, station presentation, cleanliness, stocking, and hospitality standards throughout meal periods.

15. Monitor service quality and engage with students, faculty, staff, and guests; resolve routine concerns and follow up on recurring issues.

16. Ensure opening, transition, breakdown, and closing procedures are consistently followed and financial transactions comply with College controls.

17. Coordinate with culinary staff so food availability, labeling, service pace, and guest communication remain aligned.

18. Provide direct supervision, direction, coaching, training, evaluation, and accountability for assigned employees across operational functions.

19. Clearly communicate performance, attendance, safety, service, and conduct expectations; promptly address deficiencies and document coaching, counseling, and corrective action in coordination with HR and leadership.

20. Participate in recruitment, interviews, selection, onboarding, scheduling, evaluations, and employee development.

21. Provide station-level culinary instruction and verify employee competency in recipes, equipment, sanitation, allergens, and safe food handling.

22. Delegate work according to employee skills and classifications, monitor completion, and follow through on deficiencies; promote respectful teamwork and appropriate cross-training.

23. Prepare and adjust schedules to maintain safe, effective coverage across production and service while operating within approved labor budgets and applicable staffing requirements.

24. Assess workloads, meal counts, and operational priorities to deploy employees effectively; control avoidable overtime and unnecessary management overlap without compromising quality or safety.

25. Arrange and communicate coverage for absences, breaks, transitions, and unexpected operational demands; ensure clear supervisory handoffs.

26. Maintain accurate attendance, timekeeping, scheduling, and performance records and address exceptions promptly.

27. Apply applicable Collective Bargaining Agreement provisions and College policies consistently, coordinating employee-relations matters and union communications with HR and senior leadership.

28. Assist the AGM with operating budgets; monitor labor, food, supply, and other expenses and identify variances requiring corrective action.

29. Coordinate ordering and receiving with purchasing personnel, Chef Managers, the Executive Chef, and AGM; verify product specifications, quantities, quality, and suitability for approved recipes.

30. Maintain inventory controls, par levels, storage, rotation, labeling, security, and waste-reduction practices.

31. Use participation, production, inventory, labor, and waste data to recommend improvements in cost efficiency, productivity, and service.

32. Maintain required food-protection manager certification and ensure compliance with HACCP, College procedures, and applicable health and safety requirements.

33. Inspect production, receiving, storage, service, dining, and dishroom areas; verify required food-safety logs and corrective actions.

34. Ensure proper allergen controls, employee hygiene, cleaning, sanitation, equipment use, and safe work practices; address unsafe conditions immediately.

35. Identify facility or equipment deficiencies, initiate and