Sous Chef de Cuisine - San Diego, United States - San Diego

Description

**Posting #:** 4023

**Position Status:** Full-time regular

**Location:** San Diego

**Position Type:** Administrator, Dining Services

Position Title & Department:

Sous Chef de Cuisine; Dining Services Department Description: Join the University of San Diego culinary team Be an integral part of our award-winning, nationally recognized culinary program. We are proud to provide 2.5 million meals each year for our campus community of over 8,000 students, in addition to faculty, staff and visitors. Our diverse portfolio of dining locations and services includes; a full service restaurant and pub, retail outlets (four cafes and a coffeehouse), a market and deli, a food court featuring an array of global cuisine, outstanding catering services, athletic concessions at multiple locations, and food service for the child development center.

La Gran Terraza is The University of San Diego's premiere dining experience is a California bistro that features fresh, local and sustainable food. La Gran Terraza features farm-to-table lunch and dinner. The Grand Dining Room and terrace have fantastic views of Tecolote Canyon and Mission Bay.

University Description: The University of San Diego, a contemporary and engaged , was founded by the Diocese of San Diego and the Society of the Sacred Heart in 1949. Governed by an independent board of trustees since 1972, USD remains committed to a liberal arts education grounded in the and the pursuit of truth, goodness and beauty. Inspired by this centuries old tradition of Catholic higher education, the University welcomes people of all faith traditions and any, or no, religious background. The future success of USD relies on the contributions of those who seek to foster the development of and an earnest confrontation of .

Detailed Description: The University seeks an individual with a strong interest in working in a mission driven, faith-based institution. The role of the Sous Chef de Cuisine in working with the campus community and responsibilities of the position are significantly tethered in the universitys contemporary Roman Catholic mission.

The Sous Chef De Cuisine/Chef Manager oversees all culinary operations for the centralized kitchen. They assist in the responsibility for the organization, coordination and supervision of the preparation of food production, maintenance of quality standards and/or portion control and the maintenance of sanitation and safety standards. They assist in training, coordinating and evaluating the work of the production staff. This position is responsible for assisting in purchasing, recipe and product development. They will assist in the development of departmental goals. They will provide support for a Hospitality/Dining Operation in one or more of the following areas: Plan, develop and supervise a production/culinary team using a comprehensive menu management program. Ensure overall consistency and high quality across the various operations; plan menus based on such factors as market trends, customer preferences and nutritional considerations; design recipes, determine appropriate ingredients and specify individual serving portions for each recipe. Develop menus in accordance with consumer tastes, nutritional needs, ease of preparation and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development.

**Duties and Responsibilities:**

**Staff Supervision/Leadership**

Exercise administrative supervision with Senior management over Chef leads, cooks, bakers, custodians, and other Dining service staff including Part-time staff and student employees engaged in culinary operations.

Assists in the development and implementation of all schedules.

Serves as a leader for employees while fostering teamwork, employee morale, motivation and open communication.

Knows and follows all University and Dining Services policies and procedures; instructs staff regarding Dining Services policies.

Assures compliance with the dining services policies and procedures.

Informs employees of policy and procedural changes.

Conducts new employee orientation for kitchen staff.

Teaches employees non-negotiable standards of performance.

Develops and conducts individual and group training sessions and gives instruction to employees to meet job requirements.

Able to operate kitchen equipment and train others on its proper use.

Assists in the responsibility for the direction, supervision, training and evaluation of cooks, custodian, students and part-time culinary staff.

Sets a leadership example by a willingness to work all job tasks.

Provides opportunities for staff development.

Develops and implements programs for employee recognition.

Delegates assignments as appropriate and follows up to insure that work is accurate and complete.

Responsible for the smooth flow of work, communication and ideas through a congenial, caring and supportive attitude.

In conjunction with the Chef de Cuisine takes corrective action to ensure acceptable employee performance and provides both positive and corrective feedback to employees regarding performance.

In conjunction with the Chef de Cuisine assists in the recruiting, interviewing and selection of new employees.

**Food Quality and Guests Experience**

Supervises and ensures the quality and quantity preparation of all menu and specialty items. Acts as working supervisor for all items

In Conjunction with senior management is responsible for the development, planning and facilitating of menus as well as specialty meals.

Assists in the ongoing review and upgrading of service, product and menus

Maintains consistent high quality standards

Assures that all foods are attractively garnished and appropriately displayed

Ensures that products are not held longer than established holding times

Services customers/ guests with the appropriate sense of business urgency to provide quality service

Reports feedback from customer to senior management or responds directly as appropriate

Serves as a representative of the University, displaying courtesy, tact, consideration, and discretion at all interactions with the university community and its guests

Checks production sheet against inventory to assure necessary items on hand; plans for back up items as needed.

Maintains daily communication with appropriate staff to adjust production according to changes in guarantees.

Determines correct methods of preparation and instructs staff in correct methods.

Ensures products are made to specification. Reviews recipes for variance in finished product, including yield, appearance, taste, texture; takes corrective action as needed and communicates feedback to staff.

Coordinates and instructs staff in appropriate sequential production time frames for maximum quality control.

Ensures proper product portioning.

Responsible for the timely delivery of food to event location; oversees planning and transporting of product to off-premise locations.

Coordinates with management for use of space and coordination of production preparation.

Responsible for proper storage and utilization of leftovers.

Ensures proper rotation and storage of all products.

**Operations/Financial Management**

Assists in monthly inventory.

In conjunction with senior management coordinates and orders food and supplies and, as assigned, small equipment for the kitchen.

Works with senior management to develop strategic plans for food preparation in non-kitchen venues including the rental and organization of field kitchens.

Forecasts proper quantity preparation for each item served.

Coordinates completion of daily productions records with staff.

Works with senior management in Research, developing, testing and costs new recipes and menus to assure that they meet departmental standards and are cost effec