- Proven food preparation experience in a high volume high quality restaurant and/or hotel environment. Demonstrated skill in preparing and presenting high quality products. Creative skills to plan innovative and pleasing menus.
- Knowledge and skills to plan, organize and implement training on related food service topics.
- Strong leadership skills to provide guidance to all operational and technical personnel or new employees at this level.
- Knowledge of efficient methods of ordering, storing, and receiving supplies; developing quality and quantity production controls.
- Mathematical skills to understand cost center reports and interpret department financial reports, develop and implement recipes, take inventory, and make recommendations as required.
- Basic computer application skills.
- Advanced knowledge of food and production.
- Knowledge and skill in teaching and delegating tasks to staff and student employees and effectively monitoring and evaluating their performance. Ability to effectively utilize employees and equipment in daily routines as well as unforeseen emergencies.
- Verbal and written communication in the English language, active listening, dynamic flexibility, critical thinking, multi-task and time management.
- Decision-making, reasoning, ability to develop original ideas to solve problems, operations analysis, and quality control analysis.
- Knowledge of methods to insure customer satisfaction including problem analysis and solving as required.
- Demonstrated initiative to : 1) identify unit level problems and/or needs; 2) develop solutions and/or a proposal plan; 3) and implement action plan with limited assistance and input.
- Demonstrated organizational skills to effectively manage time.
- Background check is required.
- Must
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Sous Chef - La Jolla, United States - University of California San Diego
Description
UCSD Layoff from Career Appointment : Apply by 05/14/2024 for consideration with preference for rehire. All layoff applicants should contact their Employment Advisor.
Special Selection Applicants : Apply by 05/23/2024. Eligible Special Selection clients should contact their Disability Counselor for assistance.
DEPARTMENT OVERVIEWUC San Diego Housing, Dining and Hospitality (HDH) provides housing and dining services for approximately 19,000 undergraduate and graduate students and their families in more than 400 buildings, covering nearly 10 million square feet. Consisting of eight divisions, HDH has more than 1,000 career employees, 1,200 to 1,300 student employees, and an annual operating budget greater than $250 million.
HDH is a self-supporting department that operates without any federal, state or campus funding. The department receives nearly 90% of its funding from housing and dining services. It also secures revenue from conference and catering services. The goal is to break even.
HDH commits to facilitating an equitable, diverse and inclusive environment, fostering a sense of belonging for our students and staff. As HDH we understand, each unique individual with their varied thoughts and experiences is what makes our department strong. Aligning with UC San Diego's Office for Equity, Diversity, and Inclusion strategic goals, HDH is proud to promote and create opportunities for greater equity, diversity and inclusiveness within our division.
To visit the HDH website, please go to .
POSITION DESCRIPTIONParticipates in coordinating production activities, assigning work and training of employees on proper food preparation technique. Exhibits expertise in all phases of food preparation and use of all kitchen equipment. Assumes a leadership role in the kitchen in organizing and direction of production staff for meal and catering services. Demonstrates good judgment in selecting quality assurance methods and techniques for obtaining solutions. Normally receives minimal instruction on daily work assignments with general instruction provided on new and / or more complex assignments.
Responsible for the daily production needs of a Housing Dining Hospitality dining unit or catering operation. General responsibilities include food production, training and directing production staff to include student employees. Additional duties include coordination with the Food Service Manager, food quality and quantity control, merchandising, sanitation and safety, controlling food and labor costs, and purchasing and inventory control. Serves as team leader in the absence of the Food Service Manager, assisting with planning and development of assigned areas of operation.
QUALIFICATIONS
