DESCRIPTION

The Chef de Cuisine is responsible for the operations of a Housing Dining Hospitality restaurant, market, catering operation, functional area of a larger dining unit and/or food truck. This includes organizing, planning, staffing, training, implementation of computerized systems, controlling equipment and inventory maintenance, security, and assisting with budgeting and financial management. The incumbent receives predetermined work assignments that are subject to a moderate level of control and review. Instructs direct reports to complete assignments using established guidelines, procedures and policies. Requires full knowledge of own area of functional responsibility.

Housing Dining Hospitality (HDH) is a self-funded, large and complex campus department consisting of 7 divisions, with over 700 career employees, 1000 to 1200 student employees and an annual operating budget greater than $200 million. HDH provides housing for approximately 18,000 undergraduates, grad students, faculty, staff and their families in over 400 buildings covering over 8 million sq. ft. HDH is in the midst of implementing an aggressive building plan which added 10,000 new beds in the next 10 years and will almost double our square footage by 2032.

Currently, HDH houses 38% of UCSD’s enrolled students with a goal of housing 65% by 2032. HDH provides maintenance and repair, contract meals/meal plan management, as well as retail food service, conference services and catering services to residents, students, faculty, staff, and campus visitors.

Housing/Dining/Hospitality 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, Housing/Dining/Hospitality is proud to promote and create opportunities for greater equity, diversity and inclusiveness within our division.

Health codes require prescribed uniform, hair covering and good personal hygiene. Meal schedules require extreme attention to promptness and excellent attendance. Meal perquisite is required for all food service employees.

• Employees may be required to change work location on a daily basis as needed or for an indefinite time period.

QUALIFICATIONS

• Working knowledge in food service and sanitation regulations.

• Working verbal and written communication skills in the English language, including active listening, dynamic flexibility, critical thinking, and ability to multi-task and ensure productive time management.

• Working knowledge to make appropriate decisions, reasoning skills, ability to develop original ideas to solve problems, and conduct basic operations analysis and quality control analysis.

• Working skills to provide effective interpersonal and work supervision guidance to other personnel and work effectively with partners on joint projects.

• Intermediate computer application skills to include food service applications such as point of sale and inventory control software. This includes forecasting of inventory, production, recipe file, access control, time and attendance.

• Basic mathematical and cash control skills to accurately complete drawer counts and prepare deposits. Accounting skills to interpret financial data and make recommendations and proposals for retail prices, as well as unit and departmental budgets.

SPECIAL CONDITIONS

• Job offer is contingent upon satisfactory clearance based on Background Check results.

• Operating needs of the department require varied work schedules (i.e., a.m., p.m., and/or weekend shifts and/or 10 hour workday).