Position Title & Department:
| Lead Cook/Sous Chef; La Gran Terazza
We are passionate about the food we provide each day. Our team includes staff who have been serving the USD community for as many as 35 years; chefs trained at world-renowned schools such as the Culinary Institute of America, Johnson & Wales, and the California Culinary Academy; and a management team that is dedicated to creating enjoyable meals and services for each and every customer.
Within the Auxiliary Services division, our nationally recognized, award-winning campus dining program encompasses a variety of unique retail locations, La Gran Terraza bistro and pub, Tu Mercado (natural foods grocery store), Pavilion Dining, athletic concessions, vending and USD Catering. We are proud to also provide meals for conference services and the Manchester Child Development Center.
The University of San Diego, a contemporary and engaged Roman Catholic institution, was founded by the Diocese of San Diego and the Society of the Sacred Heart in 1949. Governed by an independent board of trustees since 1972, USD remains committed to a liberal arts education grounded in the Catholic intellectual tradition and the pursuit of truth, goodness and beauty. Inspired by this centuries old tradition of Catholic higher education, the University welcomes people of all faith traditions and any, or no, religious background. The future success of USD relies on the contributions of those who seek to foster the development of engaged global citizens and an earnest confrontation of humanity’s urgent challenges.
The Lead Cook/Sous Chef is responsible for aiding in the organization, coordination and supervision of the preparation of hot food production, maintenance of quality and/or portion control, and the maintenance of sanitation and safety standards. The Lead Cook/Sous Chef, under the supervision of the Chef, acts as a working supervisor in training, coordinating and evaluating the work of the lower level cooks. Typically, the Lead Cook/Sous Chef performs the more difficult production duties and participates in the recipe and product development. The Lead Cook/Sous Chef assists the Chef by developing departmental goals.
- Supervises and participates in the quality and quantity preparation of all meals and specialty items.
- Acts as working supervisor for food production.
- Reviews menu and helps assign and coordinate daily tasks.
- Checks production sheet against inventory to assure necessary items are on hand; plans for backup items as needed.
- Uses correct methods of preparation and instructs staff in correct methods.
- Ensures products are made to specification and reviews recipes for variances in finished product, including yield, appearance, taste, texture. Takes corrective action as needed in the absence of the Chef
- Coordinates and instructs staff in appropriate sequential production time frames for maximum quality control.
- Ensures proper product portioning.
- Responsible for the timely delivery, setup and dispensing of all items as specified.
- Responsible for the proper storage and utilization of leftovers.
- Ensures proper rotation and storage of all products.
- In the absence of the Chef, conducts monthly inventory.
- Helps forecast and order food and supplies.
- Assists the Chef in developing strategic plans for food preparation in non-kitchen venues including the rental and organization of field kitchens.
- Assists in forecasting proper quantity preparation for each item served. • Assists in the completion of daily production sheets; responsible for assisting in the completion of production/event records.
- Assists Chef in the research, development and testing of new recipes and menus.
- Attends weekly production meetings.
- Coordinates production and delegations with Chef on a daily basis.
- Has primary responsibility for the cleanliness of the kitchen.
- Ability to prepare a variety of cuisine, using skill and creativity to develop new, unusual market driven menus.
- Maintains good customer relations through attitude, appearance and attention to detail in daily work.
- Maintains consistent high-quality standards; quality-tests every finished product for taste, texture, appearance and temperature.
- Assures that all foods are attractively garnished and appropriately displayed.
- Ensures that products are not held longer than establishing holding times.
- Services customer/guest needs with the appropriate sense of business urgency to provide quality service.
- Reports feedback from customer to supervisor.
- Provides input on menu, and special meals.
- Knows and follows all University and Dining Services policies and procedures.
- Instructs staff regarding Dining Services policies and procedures.
- Ensures that employees understand and adhere to all Dining Services polices and procedures.
- Assists in the direction, supervision, training and evaluation of cooks and part-time staff.
- Sets leadership example by willingness to work all job tasks.
- Provides regular feedback to employees regarding performance.
- Delegates assignments as appropriate and follows up to ensure work is accurate and complete.
- Operates all kitchen equipment and trains others on proper use.
- Responsible for smooth workflow, communication and ideas through a congenial, caring and supportive attitude.
- Reports any problems (disciplinary or otherwise) to supervisor. As appropriate takes immediate corrective action.
Safety and Sanitation
- Implements and maintains proper safety and sanitation standards in the workplace.
- Reports all equipment maintenance problems to supervisor.
- Supervises employees in proper food handling methods and techniques.
- Coordinates all scheduled cleanup operations.
- In absence of supervisor, responsible for the security of the kitchen and kitchen areas.
- Ensures excellent personal hygiene, including care of uniforms, shoes and head covering for all staff.
- Supervises kitchen cleanliness/sanitation during operation.
- Reports all accidents and/or injuries to supervisor or to Public Safety in the absence of a supervisor, immediately.
- Reports all equipment maintenance problems to supervisor.
- Ensures that all staff knows the location of fire extinguishers and Ansul System pull stations and how to use them.
- Culinary School graduate
- Minimum two years of culinary/ food service experience in Hotel and/or restaurant.
- Minimum two years of supervisory experience in a high volume food production environment.
Performance Expectations - Knowledge Skills and Abilities:
- Ability to work with minimal supervision and manage personal and subordinate staff workloads.
- Thorough knowledge of classical and modern food preparation methods and techniques.
- Considerable knowledge of proper cook times, temperatures and food preparation procedures and techniques.
- Working knowledge of basic sanitation and safety requirements.
- Ability to multi-task in a high paced environment
- Excellent knowledge of current culinary trends
- Strong communication skills and problem solving abilities; must be able to communicate with employees, University community members, and implement and maintain production records.
- Ability to organize personnel, work and materials for maximum productivity; knowledge of basic ordering techniques and maintenance of par stock.
- Proven ability to supervise and motivate staff, as well as evaluate performance and delegate appropriate responsibilities.
- Excellent skills in the use of specific equipment and tools as identified below, as well as their preventive maintenance and calibration requirements.
- Must be adaptable and flexible to change
- Remain calm and professional at all times
Special Conditions of Employment:
- Must be able to work a varied hourly work schedule including evenings, early mornings, weekends and holidays
- May be laid off during slow periods (December/January and June)
- Must be able to work a flexible schedule to accommodate intersession and summer conference business.
- Must have excellent personal hygiene because of contact with food and food products
Tools & Equipment Used:
Various cooking and kitchen equipment (knives, ovens, steamer, fryers, slicers, carts, etc.), cleaning equipment and chemicals
Background check: Successful completion of a pre-employment background check.
Degree Verification Requirement: Persons offered employment in this position will be required to provide official education transcripts for degree verification purposes.
$23.29 - $25.88 per hour; Excellent Benefits.
The University of San Diego offers a very competitive benefits package, to include medical, dental, vision, a 12% retirement contribution given to you by the University (with three year vesting period), and access to on-campus Fitness Centers. Please visit the benefits section of our website to view all of the perks and benefits that USD has to offer. USD: Human Resources: Benefits
|Special Application Instructions:
Click 'Apply Now' to complete our online application and, for full consideration, please upload a resume
to your application profile for the hiring managers’ review. If you have any questions or difficulties please contact the Employment Services Team at 619-260-6806, or email us at email@example.com
Closing date: Open until filled
Note: External job postings will be up for at least five days. After that time, applications will be reviewed by the hiring manager/committee throughout the posting period. A candidate may be selected at any time which could then close this posting on a date earlier than listed.
The University of San Diego is an equal opportunity employer committed to diversity and inclusion and is especially interested in candidates who can contribute to the diversity and excellence of the campus community.
The University of San Diego is a smoking and tobacco-free campus. For more information, visit www.sandiego.edu/smokefree.