POSITION OVERVIEW

Under the supervision of the Chef de Cuisine, responsible for performing journeyman-level food preparation techniques in a campus kitchen. Provide training to staff and student employees in entry-level cooking duties. Performs simple culinary duties, such as preparing food at a short grill, grab-and-go items, made-to-order stations, making salad dressings/sauces, and cleaning and preparing produce, serving up to 1,500 meals per shift. Ensures that high standards of food quality, service, sanitation, and safety are maintained at all times. Follow recipes and adhere to strict food safety and allergen procedures.

DEPARTMENT OVERVIEW

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 $256 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 implementing an aggressive building plan which added 10,000 new beds in the next ten years and will almost double our square footage by 2032.

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, 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 varied thoughts and experiences 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.

QUALIFICATIONS

• Three (3) years of experience in food preparation and general maintenance in a kitchen or dining area; or an equivalent combination of education and experience.

• Problem solving skills to handle situations such as staff shortages, product failures or utility equipment failures.

• Ability to conduct training programs for staff and student employees.

• Ability to follow detailed verbal and written instructions with little supervision.

• Ability to safely operate and maintain food service equipment. Skill in operating equipment such as mixers, food processors, slicers, blenders, impingers, gas range, flat top grill, char broilers, hot wells, deep fat fryers, rotisseries, Rheon machines, woks, sauté pans, steamers, and kettles.

• Ability to measure dry and liquid food Items in units of measurement such as cup, pint, quart, pound, and oz to adhere to recipe and production requirements properly.

• Experience working with standardized recipes and production sheets.

• Ability to read, write, perform basic arithmetic calculations, and follow oral and written instructions.

• Previous training or experience in food preparation techniques.

• Ability to interact and communicate effectively with customers, students, staff, faculty and guests.

• Skills in and knowledge of related food service functions such as safety and sanitation, production methods, and equipment maintenance.

• Ability to accurately complete and maintain paperwork, including temperature logs and production records.

• Must comply with all food handler procedures required by federal and state laws and department requirements.

SPECIAL CONDITIONS

• Job offer is contingent on clear Background check and DMV check.
• Ability to lift 25 to 50 pounds.
• Must possess a valid California Driver's license to drive a University vehicle and be able to participate in the DMV Pull program.
• Operating needs of the department require varied work schedules, (i.e., a.m., p.m., and/or weekend shifts and/or 10-hour workday).
• Employees may be required to take off (vacation or temporary layoff) during scheduled operational shutdown periods, such as Christmas, Spring & Summer breaks. 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 Dining Services employees.
• Employees may be required to change work location on a daily basis as needed or for an indefinite time period. Must be able to work flexible hours to accommodate Catering schedule.
• CANRA Mandated Reporter: This position has been identified as a Mandated Reporter pursuant to the California Child Abuse and Neglect Reporting Act and requires immediate reporting of physical abuse, sexual abuse, emotional abuse, or neglect of anyone under the age of 18.