Full Time - Aztec Nutrition Center Chef De Cuisine

Aztec Shops•San Diego, CA

16h•Onsite

About The Position

Manages 1 - 3 Sous Chefs and a total of 2 - 50 employees. Responsible for all aspects of daily production/preparation of food for cash operations and residential dining. Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include menu development, all kitchen product ordering, inventory, food production, interviewing, hiring, and training employees; budgeting, forecasting, planning, computer applications, assigning and directing work, appraising performances; rewarding, coaching and disciplining employees; addressing complaints and resolving problems. The duties listed below are examples of the variety and general nature of those performed by employees in this job description. The list is descriptive only and should not be used for any other purpose. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. This is not an all-encompassing list and additional duties may be assigned based on business needs. The responsibilities listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Manages and develops designated units’ kitchen operations staff, which includes hiring, terminating, and disciplining of employees, setting work priorities, conducting staff meetings, coordinating training, evaluating performance and directing work assignments to ensure effective operations. Oversees the daily operations in the kitchen production area. Responsible for Dining Room operations in Manager’s absence. Assist in preparing financial projections and forecasts cost/benefits for new kitchen projects. Manages daily unit operations to ensure that proper procedures and guidelines are in place and followed for provision of quality products and services. Develops and implements new menu items that respond to customer needs and meets profitability goals. 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 procedures. Ensures all unit audit results score “meets standards” or better. Responsible for recruitment, training, development and evaluation of 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. Works closely with Dining Nutritionist on all recipes to determine nutritional values and allergens. Develops and maintains working relationships with customers, coworkers, vendors, student organizations, faculty, staff, and university personnel. Must comply with and ensure 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.

Requirements

Associate’s degree from an accredited college or university in Business or Hotel/Restaurant Management or recognized culinary institution
Four or more years’ experience in high volume, multi-unit food service operations
Two or more 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 the ability to follow verbal and written instructions, guidelines and objectives.
Requires the ability to read, comprehend, analyze, and interpret 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 general 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, create and interpret spreadsheets.
Requires the ability to apply common-sense understanding to carry out general written or oral instructions.
Must be able to 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 to include 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 move, lift or carry heavy objects or materials up to 50 pounds.
Specific vision abilities required by this job include close vision.

Nice To Haves

Bachelor’s degree is preferred but not required
Food Handler’s certificate from the County of San Diego is preferred.

Responsibilities

Manages and develops designated units’ kitchen operations staff, which includes hiring, terminating, and disciplining of employees, setting work priorities, conducting staff meetings, coordinating training, evaluating performance and directing work assignments to ensure effective operations.
Oversees the daily operations in the kitchen production area.
Responsible for Dining Room operations in Manager’s absence.
Assist in preparing financial projections and forecasts cost/benefits for new kitchen projects.
Manages daily unit operations to ensure that proper procedures and guidelines are in place and followed for provision of quality products and services.
Develops and implements new menu items that respond to customer needs and meets profitability goals.
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 procedures.
Ensures all unit audit results score “meets standards” or better.
Responsible for recruitment, training, development and evaluation of 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.
Works closely with Dining Nutritionist on all recipes to determine nutritional values and allergens.
Develops and maintains working relationships with customers, coworkers, vendors, student organizations, faculty, staff, and university personnel.
Must comply with and ensure 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.