"Full Time - Dining Chef De Cuisine"

Summary

Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include menu development, all kitchen product ordering, inventory, and food production, interviewing, hiring, and training employees; budgeting, forecasting, planning, and computer applications; assigning and directing work; rewarding, coaching, and disciplining employees; addressing complaints and resolving problems.

Essential Duties and Responsibilities

• Manages and develops designated units' operations staff, which includes hiring, terminating, and disciplining employees, setting work priorities, conducting staff meetings, coordinating training, evaluating performance, and directing work assignments to ensure effective operations.
• Assist in preparing financial projections and forecasts of costs/benefits for new projects.
• Work with the executive chef to ensure proper procedures and guidelines are followed to provide quality products and services.
• Develops and implements new menu items that respond to customer needs and meet profitability goals.
• Perform culinary-oriented presentations and workshops for large audiences and small groups.
• Cognizant of current food trends, innovative cooking methods, and seasonality of products.
• Directs the daily preparation of standard and gourmet food items.
• Resolves customer issues and complaints to ensure customer satisfaction.
• Monitors and ensures compliance for proper inspections, handling, and storage for all inventories of food, supplies, linens, and equipment; establishes security/internal controls and sanitation. Ensures all units' audit results score 'meets standards' or better.
• Responsible for recruiting, training, developing, and evaluating managerial, full-time, and part-time staff.
• Must have schedule flexibility to work different shifts according to business needs.
• Establishes and maintains food quality/production/cost control standards, procedures, and methods to ensure compliance with standards.
• Develops and maintains working relationships with customers, coworkers, vendors, student organizations, faculty, staff, and university personnel.
• Knowledge of common allergens and the ability to meet specific dietary needs for customers while providing high quality meals.
• Must comply with and ensure continued, consistent compliance with all company policies and federal, state, and local laws/regulations, including but not limited to employment, safety, and health.
• Other duties as assigned.

Minimum Education, Training and Experience Required

The minimum requirement for applicants is an Associate's degree from an accredited college or university in Business or Hotel/Restaurant Management or recognized culinary institution; a bachelor's degree is preferred but not required, at least four year's experience in high volume, multi-unit food service operations and at least two year's supervisory experience; or equivalent combination of education and experience. Strong communication and interpersonal skills, computer literacy, mathematical/financial skills, and proven leadership skills are required. Food Handler's certificate from the County of San Diego is preferred.

Minimum Qualifications or Standards Required to Perform Essential Job Functions

Language Skills

Must be able to read, write and understand English. Requires the ability to follow verbal and written instructions, guidelines and objectives. Requires the ability to read, comprehend, analyze, and interpret general business information, governmental regulations, and technical/trade journals. Requires the ability to write reports, business correspondence, and procedure manuals. Requires the ability to effectively present information and respond to questions from employees, subordinates, vendors, other departments, customers and the general public.

Mathematical Skills

Requires the ability to calculate figures and amounts such as discounts, portions, percentages, and volume. Ability to apply concepts of basic math. Requires the ability to prepare and analyze numerical figures, create and interpret spreadsheets.

Reasoning Ability

Requires the ability to apply common-sense understanding to carry out general written or oral instructions. Must be able to multi-task, prioritize work and pay attention to detail. Requires good analytical, quantitative skills, organizational and management skills.

Manual Dexterity

Requires the ability to use a variety of equipment and utensils.

Physical Communication

Must have the ability to talk/expressing and/or exchanging ideas and hear/perceiving sounds.

Physical Demands

Must be able to operate food service equipment to include but not limited to; slicers, mixers, knives, ovens, and steamers; as well as office equipment such as computers, copy machines, and fax machines. Must be able to move, lift or carry heavy objects or materials up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, and color vision.

Working Conditions and Hazards

Work is regularly performed in a food production area where there is frequent exposure to food fumes or airborne particles. The employee occasionally works near moving mechanical parts and is occasionally exposed to humid and hot conditions as well as cleaning chemicals. The noise level in the work environment is usually moderate.