Full Time - Campus Dining Sous Chef

Aztec Shops • San Diego, CA

12h • Onsite

About The Position

Manages a staff of lead cooks, cooks, and Food Service Associates. Assumes kitchen responsibilities in absence of Chef de Cuisine. Responsible for all aspects of daily production/preparation of food. 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, assisting with 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.

Requirements

• High School Diploma or a General Education Development (GED) degree
• At least two years of managerial experience in a commercial kitchen, or equivalent combination of education and experience.
• Strong communication and interpersonal skills
• Computer literacy
• Mathematical/financial skills
• Proven leadership skills
• Self-motivation
• Organization 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 multitask, prioritize work and pay attention to detail.
• Requires good analytical, quantitative skills, organizational and management skills.
• Requires the ability to use a variety of equipment and utensils.
• Must have average levels of eye/hand/food coordination.
• 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.

Nice To Haves

• A degree or certificate from an accredited culinary school is preferred.
• Food Handler certificate from the County of San Diego is preferred.

Responsibilities

• Oversees the daily operations in the kitchen.
• Manages and develops all kitchen staff, which includes assisting in hiring, terminating, and disciplining of employees, setting work priorities, coordinating training, evaluating performance and directing work assignments to ensure effective operations.
• Operates, maintains, and cleans kitchen and production equipment in a safe and efficient manner according to sanitation guidelines
• Manages daily operations to ensure that proper procedures and guidelines are in place and followed for provision of quality products and services.
• Develops and implements 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, ordering, handling and storage for all inventories of food, supplies, linens, and equipment; establishes security/internal controls and sanitation.
• 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.
• 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

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: High school or GED