Full Time - Assistant Campus Catering Chef

Aztec Shops•San Diego, CA

4d•Onsite

About The Position

This full-time position involves managing 1-3 Sous Chefs and a team of 2-35 employees. The role is responsible for all aspects of daily food production and preparation in residential dining. Key responsibilities include menu development, kitchen product ordering, inventory management, food production, interviewing, training employees, forecasting, planning, computer applications, assigning and directing work, rewarding, coaching, and disciplining employees, and resolving complaints and problems. The position requires supervisory responsibilities in accordance with the organization's policies and applicable laws.

Requirements

Associate degree from an accredited college or university in Business or Hotel/Restaurant Management or a recognized culinary institution; or equivalent combination of education and experience.
At least four years’ experience in high volume, multi-unit food service operations.
At least two years’ supervisory experience.
Strong communication and interpersonal skills.
Computer literacy.
Mathematical/financial skills.
Proven leadership skills.
Must be able to read, write, and understand English.
Requires following verbal and written instructions, guidelines, and objectives.
Requires reading, comprehending, analyzing, and interpreting general business information, governmental regulations, and technical/trade journals.
Requires the ability to write reports, business correspondence, and procedure manuals.
Requires the ability to effectively present information and respond to questions from employees, subordinates, vendors, other departments, customers, and the public.
Requires the ability to calculate figures and amounts such as discounts, portions, percentages, and volume.
Ability to apply concepts of basic math.
Requires the ability to prepare and analyze numerical figures and create and interpret spreadsheets.
Requires applying common-sense understanding to carry out general written or oral instructions.
Must multi-task, prioritize work, and pay attention to detail.
Requires good analytical, quantitative skills, organizational and management skills.
Must be able to utilize a computer.
Requires the ability to use a variety of office machines and equipment.
Must have the ability to talk/expressing and/or exchanging ideas and hear/perceiving sounds.
Must be able to operate food service equipment including but not limited to slicers, mixers, knives, ovens, and steamers, as well as office equipment such as computers, copy machines, and fax machines.
Must be able to lift or carry heavy objects or materials up to 50 pounds.
Specific vision abilities required by this job include close vision, and color vision.
The person holding this position is considered a ‘mandated reporter’ under the California Child Abuse and Neglect Reporting Act pursuant to California Penal Code Section 11166.5.

Nice To Haves

Bachelor’s degree is preferred.
Serve Safe Certified Food Management Certified preferred.

Responsibilities

Manages and develops designated units’ operations staff, including setting work priorities, conducting staff meetings, coordinating training, evaluating performance, and directing work assignments to ensure effective operations.
Oversees the daily operations in the production area.
Assists in preparing financial projections and forecasts of cost/benefits for new projects.
Manages daily unit operations to ensure that proper procedures and guidelines are in place and followed to provide quality products and services.
Develops and implements new menu items that respond to customer needs and meet profitability goals, staying cognizant of current food trends, innovative cooking methods, and seasonality of products.
Directs the daily preparation of standard and gourmet food items.
Resolves customer issues and complaints to ensure customer satisfaction.
Monitors and ensures compliance for proper inspections, handling, and storage for all inventories of food, supplies, linens, and equipment; establishes security/internal controls and sanitation.
Ensures all unit audit results score “meets standards” or better.
Responsible for recruiting, training, developing, and evaluating managerial, full-time, and part-time staff.
Establishes and maintains food quality/production/cost control standards and maintains procedures and methods to ensure compliance with standards.
Develops and maintains working relationships with customers, coworkers, vendors, student organizations, faculty, staff, and university personnel.
Complies with and ensures continued, consistent compliance with all company policies, and federal, state, and local laws/regulations including but not limited to: employment, safety, and health.
Other duties as assigned.