DEPARTMENT OVERVIEW

UC San Diego Housing, Dining and Hospitality 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 is in the midst of implementing an aggressive building plan that will added 10,000 new beds in the next 10 years and will almost double our square footage by 2032.

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.

To visit the Housing, Dining and Hospitality website, please click on the link below https://hdhhome.ucsd.edu/.

POSITION DESCRIPTION

Responsible for the preparation of quality food in a dining food service environment or catering operation. Responsibilities include the efficient operation and maintenance of all kitchen equipment, the execution of all department standards concerning food handling, cleanliness, safety and personal appearance. Duties also include coordination of production and food product presentation, quality control, and assisting the training of others in complex recipe preparation.

QUALIFICATIONS

• Experience and knowledge of institutional food production.

• Understanding of food specifications including meat buyer’s guide, USDA produce, poultry and frozen specifications as well as weights and measures to accurately account for inventory items.

• Skills in and knowledge of warehousing large quantities of merchandise, accounting and distributing via departmental recharge and delivery protocol, including ability to schedule, supervise and account for multiple daily deliveries to other units.

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

• Proven knowledge of and experience working with standardized recipes and production sheets.

• Knowledge of efficient methods of ordering, requisitioning, storing and receiving supplies, and of developing quantity and quality production controls.

• Ability to safely operate and maintain food service equipment.

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

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

• Mathematical abilities to interpret and record production data, to use proper weights and measures in recipes as well as to provide statistical data, to store data and to reconcile invoices.

• Writing and reading skills to understand recipes as well as to write vendor reports.

• Knowledge of methods of ensuring customer satisfaction including product analysis and problem solving assessing user/client opinion)

• Ability to organize work and materials for maximum productivity and to delegate tasks to support staff.

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

• Skills in and knowledge of general operational management to supervise opening, closing and security of unit.

• Skills in time management and in prioritizing workload to meet daily production schedule and deadlines.

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

• Ability to lift 25 to 50 pounds.

SPECIAL CONDITIONS

• Background Check Required.

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

• 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.

• Must have a valid California Driver’s License, good driving record and participate in the DMV pull program if driving a University vehicle.

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.