‘ammatka Cafe General Manager

As the home of UC Berkeley’s ‘ottoy Initiative, The Lawrence Hall of Science offers multiple culinary experiences at The Lawrence and across the UC Berkeley campus designed to foster understanding of and respect for Ohlone people and culture. These experiences are all serviced by the ‘ammatka Kitchen, located at The Lawrence Hall of Science. 

Under the culinary direction of ‘ottoy Initiative leaders (Cafe Ohlone co-founders Vincent Medina and Louis Trevino), the ‘ammatka Kitchen prepares, cooks, and serves a combination of made-to-order and grab-and-go food for sale in the onsite cafe and other culinary offerings that may be served in other campus venues. 

The general manager is responsible for managing the day-to-day operations of the ‘ammatka Kitchen and related culinary experiences. This includes supervising all aspects of food service operations, including preparation, serving and presentation of food and beverages; dining and serving area set up; cleaning of the facilities, equipment and tableware; greeting customers, and executing transactions. It also includes working in partnership with the ‘ottoy Initiative leaders and Lawrence Hall of Science staff to ensure that food service operations run smoothly and efficiently while adhering to the goals and budget of this unique operation. Because the clientele served across these experiences varies by venue and season and differs depending on the audience, the Manager needs to pay particular attention to meeting customer demands while stewarding resources and minimizing waste.

We are committed to attracting and retaining talented leaders who demonstrate cultural competence, foster inclusive environments, and effectively serve and engage people from a wide range of backgrounds, experiences, and perspectives. Given the particular goals of the ‘ottoy culinary experiences, we seek applicants who are interested in advancing the goals of the ‘ottoy initiative and have a passion for connecting food and culture.

Food Production

• Spend a portion of time performing individual tasks related to food service operations such as set-up/break-down, cleaning, and serving.
• Prepare and assist in the production of menu items following department recipes in accordance with departmental policies and procedures.
• Audit, train, and ensure staff adherence to: quality control; Hazard Analysis and Critical Control Points principles of food preparation, safety, and sanitation; all food service health, safety, nutritional, recipe policies, and guidelines to ensure the highest quality product is served to the customer.
• Manage the maintenance and cleanliness of the food production areas, including the kitchen, service areas, storage areas, receiving, dock, and trash areas.
• Identify and resolve a wide range of quality assurance issues in creative and imaginative ways.
• Merchandise food as required for the location.
• Practice good stewardship with university and customer resources.
• Assist functional units as needed; operate a campus vehicle for deliveries or other tasks.

Customer Service

• Maintain exceptional customer service standards; ensure superior service during all on-site and off-site catered events.
• Meet and exceed customer service expectations by anticipating needs and addressing issues.
• Participate in ongoing customer service programs, including personal interaction with customers and responding to customer comments.
• Maintain positive client relationships and exhibit a cheerful and helpful attitude.
• Plan, organize, and manage a variety of special events from set-up to clean-up, both on-site and off-site as needed.
• Transport, deliver and serve prepared food to multiple campus locations.
• Accommodate last-minute requests efficiently and courteously.
• Ensure deadlines are met for service and event schedules.

Human Resource and Fiscal Management

• Develop schedules and set staffing levels to meet business needs while managing labor costs effectively.
• Closely oversee the day-to-day activities of employees who operate and maintain food production and service areas; adjust labor schedules and work assignments to match production volume.
• Train and direct employees in the preparation and service of meals using established food safety guidelines, procedures, and quality control; assign tasks and check work areas at frequent intervals.
• Ensure staff have knowledge and understanding of event details, specifications, and client expectations.
• Maintain and follow appropriate personnel actions within the organization.
• Perform ongoing performance management and staff development, including: timely feedback, setting clear expectations, recognizing outstanding performance, supporting career development, training, and writing annual performance evaluations.
• Ensure compliance with collective bargaining agreements and personnel policies.
• Supervise and follow approved cash and payment handling policies and procedures.
• Purchase food products and supplies as needed for special events and catering.
• Conduct weekly inventories, making adjustments as necessary to maintain accurate budget information and precise accounting of food and non-food items.
• Maintain and oversee the repair of food production equipment.
• Keep food, labor, and supply costs within budgetary requirements.
• Ensure compliance with cash and payment handling policies and procedures.

Other Duties as Assigned and Professional Development

• Perform additional tasks as required, participate in organizational activities that advance the well-being of The Lawrence Hall of Science and the ‘ottoy Initiative, and engage in opportunities for professional growth.

• Knowledge and/or experience related to using indigenous ingredients in food preparation.
• Knowledge and/or experience related to cultivating cultural appreciation through culinary experiences.
• Knowledge related to advancing food sustainability and security.
• Experience in a foodservice operation in a public-facing, cultural organization.

• For information on the comprehensive benefits package offered by the University, please visit the University of California’s Compensation & Benefits website.
• Under California law, the University of California, Berkeley is required to provide a reasonable estimate of the compensation range for this role and should not offer a salary outside of the range posted in this job announcement. This range takes into account the wide range of factors that are considered in making compensation decisions including but not limited to experience, skills, knowledge, abilities, education, licensure and certifications, analysis of internal equity, and other business and organizational needs. It is not typical for an individual to be offered a salary at or near the top of the range for a position. Salary offers are determined based on final candidate qualifications and experience. 
• The budgeted annual salary range that the University reasonably expects to pay for this position is $80,000.00 – $105,000.00.
• This is an exempt monthly-paid position.
• This is a 1-year, full-time (40 hours/week) contract position eligible for UC benefits.
  

To apply, please submit your resume and cover letter.