TP111447 - Sous Chef
#TP111447 Sous ChefFiling Deadline: Thu 9/30/2021
For the safety and well-being of the entire university community, the University of California requires, with few exceptions, that all students, faculty and staff be vaccinated against the COVID-19 virus before they will be allowed on campus or in a facility or office. For more information visit: https://ucnet.universityofcalifornia.edu/news/2021/07/ucs-covid-19-vaccine-policy.html
Position available through UC San Diego Temporary Employment Services (TES). Employment through TES is an excellent way to gain valuable UC San Diego experience and get your foot in the door for career positions. TES employment includes medical coverage, paid vacation & sick time, paid holidays, as well as training and development opportunities!
UC San Diego Temporary Employment Services (TES) is recruiting for temporary Sous Chefs Working through UC San Diego’s Temporary Employment Services is a great way to obtain permanent employment at the University!
Assignments typically last 3 - 6 months. Compensation: $21.50 /hour plus vacation, sick, and holiday pay. Full time, part time, and varied schedules available.
Housing Dining Hospitality (HDH) is a self-funded, large and complex campus department consisting of 7 divisions, with more than 700 staff employees, 1000-1200 student employees and an annual operating budget of $189 million. HDH provides housing for approximately 15,000 undergraduates, grad students, faculty, staff and their families in over 400 buildings and approximately 5.3 million sq. ft.
Currently, HDH houses 38% of UCSD’s enrolled students with a goal of housing 50% in the near future. HDH also provides maintenance and repair, contract meals/meal plan management, as well as retail food service, conference services and catering services to student residents, faculty, staff, and campus visitors.
Participates 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 Market Kitchen operation. Responsible for bulk production of retail packaged food service items; including sushi, sandwiches, salads and other cold and dry store food offerings. 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.
Proven food service experience in a quality food or hospitality service operation, or institutional food service role; an equivalent combination of education in a restaurant, catering, or retail operation.
Intermediate to advanced knowledge of food and production.
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
Basic computer application skills.
Effective interpersonal and work leadership skills to provide guidance to all operational and technical personnel or new employees at this level.
Proven food preparation skill and 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.
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.
Knowledge of methods to insure customer satisfaction including problem analysis and solving as required.
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.
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.
Five (5) years of professional food service experience.
Knowledge and skills in sushi production
Demonstrated experience in a commissary production kitchen; including bulk production, assembly line production and retail packaged food service goods.
- Employment is subject to a criminal background check.
- Must have a valid California Driver’s License, good driving record and participate in the DMV pull program.
- Ability to stand for long periods of time.
The University of California is an Equal Opportunity/Affirmative Action Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability, age, protected veteran status, gender identity or sexual orientation. For the complete University of California nondiscrimination and affirmative action policy see: http://www-hr.ucsd.edu/saa/nondiscr.html UC San Diego is a smoke and tobacco free environment. Please visit smokefree.ucsd.edu for more information.
Job offer is contingent on successful engagement in the UC COVID-19 Vaccination program (fully vaccinated with documented proof or approved exception/deferral).
The University of California is an Equal Opportunity/Affirmative Action Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability, age, protected veteran status, gender identity or sexual orientation. For the complete University of California nondiscrimination and affirmative action policy see: http://www-hr.ucsd.edu/saa/nondiscr.html
UC San Diego is a smoke and tobacco free environment. Please visit smokefree.ucsd.edu for more information.