Sous Chef - 135846

Join the Residential, Retail and Supply Chain Services (RRSS) team at UC San Diego, a dynamic and innovative campus department dedicated to delivering exceptional service to the university community. As a valued RRSS team member, you will be contributing to a broad and complex organization consisting of five key units: Housing, Dining and Hospitality (HDH), Integrated Procure-to-Pay Solutions (IPPS), the UC San Diego Bookstore, Triton Print & Digital Media, and the Early Childhood Education Center (ECEC). With a focus on innovation and customer satisfaction, RRSS aims to inclusively meet the diverse needs of the UC San Diego community while fostering a sense of belonging for our students and staff. As a member of the HDH team, you will be part of a self-funded unit with over 900 staff employees, 1,000 student employees, and an annual operating budget of $250 million, providing housing and dining services to over 20,000 students, faculty, staff, and their families. RRSS is proud to promote and create opportunities for greater equity, diversity and inclusiveness within our division.

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 dining unit or catering operation. 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.

• Advanced knowledge of food and production.

• 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.

• 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.

• Knowledge of methods to ensure 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) Implement action plan with limited assistance and input.

• Demonstrated organizational skills to effectively manage time.

• Background Check required.

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

• 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.

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.

If employed by the University of California, you will be required to comply with our Policy on Vaccination Programs, which may be amended or revised from time to time. Federal, state, or local public health directives may impose additional requirements.

To foster the best possible working and learning environment, UC San Diego strives to cultivate a rich and diverse environment, inclusive and supportive of all students, faculty, staff and visitors. For more information, please visit UC San Diego Principles of Community.

The University of California is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, age, protected veteran status, or other protected status under state or federal law.

For the University of California's Anti-Discrimination Policy, please visit: https://policy.ucop.edu/doc/1001004/Anti-Discrimination

UC San Diego is a smoke and tobacco free environment. Please visit smokefree.ucsd.edu for more information.