Full Time - Senior Campus Catering Sous Chef

Aztec Shops•San Diego, CA

3d•Onsite

About The Position

Manages 1 – 3 Sous Chefs and a total of 2 – 35 employees. Responsible for all aspects of daily production/preparation of food 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, and training employees. Forecasting, planning, and computer applications; assigning and directing work; rewarding, coaching, and disciplining employees; addressing complaints and resolving problems.

Requirements

Associate degree from an accredited college or university in Business or Hotel/Restaurant Management or a recognized culinary institution.
At least four years’ experience in high volume, multi-unit food service operations.
At least two years’ supervisory experience in a high volume catering kitchen, or similar event driven operation.
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.
Ability to properly cost menus and ensure costs align with overall financial goals of the department and the organization.
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 safely operate commercial food service equipment, including but not limited to slicers, mixers, knives, ovens, steamers, and other standard kitchen equipment, as well as basic office equipment such as computers, printers/copiers, and telephones.
Must be able to lift, carry, push, and pull materials and equipment weighing up to 50 pounds.
Must be able to stand and walk for extended periods and perform frequent bending, stooping, reaching, twisting, kneeling, and other physical movements required in a commercial kitchen environment.
Specific visual abilities required for this job include close vision and color vision for food preparation and safety.
Must be able to work in a fast-paced environment with exposure to varying temperatures, including hot cooking surfaces, steam, refrigeration, and freezer conditions.
Work is regularly performed in a food production area with frequent exposure to food fumes or airborne particles.
The employee occasionally works near moving mechanical parts and is occasionally exposed to humid and hot conditions and cleaning chemicals.
The noise level in the work environment is usually moderate.
This position requires on-site presence due to the scope of the duties, and it would not be eligible for remote work.
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

A bachelor’s degree is preferred.
ServSafe Certified and Management Food Handler Certificate preferred.
Spanish is helpful, but is not required.

Responsibilities

Serve as the senior culinary leader in the Catering Chef's absence, ensuring continuity of kitchen operations and execution of all catering functions.
Assist the Catering Chef in planning, organizing, and directing all culinary production for catered events while ensuring food quality, consistency, presentation, and service standards are maintained.
Provide culinary input on catering menus and in the Catering Chef’s absence, design, prepare and execute a variety of catering events at a high level of service, including the Board of Director’s quarterly meetings.
Lead daily kitchen stand-up meetings, as scheduled, to review production schedules, upcoming events, staffing assignments, operational priorities, and quality expectations.
Supervise daily kitchen operations and culinary staff members to ensure all food preparation is completed accurately, efficiently, and on schedule for current and upcoming catered events.
Execute and reinforce the Catering Chef's culinary vision by ensuring all recipes, preparation methods, plating standards, and presentation guidelines are consistently followed by kitchen staff.
Direct and oversee the daily production of standard and specialty menu items while maintaining established food quality, portion control, production, and cost standards.
Develop and test new menu items in collaboration with the Catering Chef, incorporating seasonal ingredients, current culinary trends, and client needs while supporting departmental profitability.
Monitor daily production requirements by ensuring all necessary ingredients, supplies, and equipment are available.
Communicate shortages, equipment issues, or operational concerns promptly to the Catering Chef and Kitchen Manager.
Conduct quality assurance walkthroughs during catered events to verify food presentation, service execution, replenishment, and overall culinary standards.
Serve as the primary culinary liaison for Front-of-House (FOH) leadership during assigned events to ensure seamless communication and successful event execution.
Oversee end-of-day closing procedures, ensuring production for upcoming events is completed whenever possible, outstanding items are communicated to the Catering Chef, and all kitchen equipment—including the Rational oven—is properly cleaned and maintained.
Maintain compliance with all food safety, sanitation, HACCP, inventory control, receiving, storage, and equipment maintenance standards.
Ensure all health inspections and internal audits meet or exceed company expectations.
Assist the Catering Chef with inventory management, purchasing, food cost controls, labor efficiency, and operational planning.
Train, mentor, coach, and evaluate culinary staff, providing ongoing feedback and fostering a culture of teamwork, accountability, and continuous improvement.
Assist in interviewing, onboarding, and developing full-time and part-time culinary staff.
Resolve customer and operational issues promptly and professionally to ensure exceptional client satisfaction.
Develop and maintain positive working relationships with clients, Front-of-House staff, vendors, university departments, faculty, staff, and other stakeholders.
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.

Benefits

80% employer-paid medical coverage for the employee and their qualified dependents
90% employer-paid dental coverage for the employee and their qualified dependents
Employer-paid life/AD&D insurance
Employer-funded defined benefit pension plan
Vacation and 12 days of sick leave annually
Paid holidays
Up to $5,000 annually in tuition reimbursement
Voluntary 403(b) matching and 457 retirement savings plans non matching
Flexible spending accounts
Employer EAP including financial wellness resources
Additional employee benefits