Full Time - Campus Dining Sous Chef

About the role

This position oversees the daily operations in the kitchen, managing and developing a team of kitchen staff, including hiring, terminating, and disciplining employees. Responsibilities include menu development, kitchen product ordering, inventory management, food production, interviewing, hiring, and training employees; budgeting, forecasting, planning, computer applications, assigning and directing work, appraising performances, rewarding, coaching, and disciplining employees; and resolving customer issues and complaints.

Responsibilities

• Oversees the daily operations in the kitchen.
• Manages and develops all kitchen staff, including hiring, terminating, and disciplining employees, setting work priorities, coordinating training, evaluating performance, and directing work assignments.
• Operates, maintains, and cleans kitchen and production equipment in a safe and efficient manner according to sanitation guidelines.
• Manages daily operations to ensure 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 meet 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.
• Maintains 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.
• Complies with and ensures continued, consistent compliance with all company policies, and federal, state, and local laws/regulations including but not limited to: employment, safety, and health.

Requirements

• Minimum of two years of managerial experience in a commercial kitchen, or equivalent combination of education and experience.
• A degree or certificate from an accredited culinary school is preferred.
• Strong communication and interpersonal skills, computer literacy, mathematical/financial skills, and proven leadership skills.
• Self-motivation and organization skills required.
• Food Handler certificate from the County of San Diego is preferred.

Qualifications

• High School Diploma or GED.
• Strong communication and interpersonal skills.
• Computer literacy.
• Mathematical/financial skills.
• Prioritization and organizational skills.
• Leadership skills.

Skills

• Menu development.
• Inventory management.
• Customer service.
• Team management.
• Financial analysis.
• Sanitation and safety protocols.

Benefits

Not specified.

Pay

Pay Rate: $27.00–$32.00 per hour

Schedule

Flexible schedule based on operational needs.