"Full Time - Dining Sous Chef"

SUMMARY

Manages a staff of lead cooks, cooks, and Food Service Associates. Assumes kitchen responsibilities in absence of Chef de Cuisine. Responsible for all aspects of daily production/preparation of food. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include menu development, all kitchen product ordering, inventory, food production, assisting with interviewing and hiring, and training employees; budgeting, forecasting, planning, timekeeping, scheduling, computer applications, assigning and directing work, appraising performances; rewarding, coaching and disciplining employees; addressing complaints and resolving problems.

ESSENTIAL DUTIES AND RESPONSIBILITIES DEPENDING ON LOCATION

NOTE: The duties listed below are examples of the variety and general nature of those performed by employees in this job description. The list is descriptive only and should not be used for any other purpose. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. This is not an all-encompassing list and additional duties may be assigned based on business needs. The responsibilities listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Oversees the daily operations in the kitchen.
• Manages and develops all kitchen staff, which includes assisting in hiring, terminating, and disciplining of employees, setting work priorities, coordinating training, evaluating performance and directing work assignments to ensure effective operations.
• Operates, maintains, and cleans kitchen and production equipment in a safe and efficient manner according to sanitation guidelines
• Manages daily operations to ensure that proper procedures and guidelines are in place and followed for provision of quality products and services.
• Develops and implements menu items that respond to customer needs and meets profitability goals.
• 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, ordering, handling and storage for all inventories of food, supplies, linens, and equipment; establishes security/internal controls and sanitation.
• Establishes and maintains food quality/production/cost control standards and maintains procedures and methods to ensure compliance with standards.
• Develops and maintains working relationships with customers, coworkers, vendors, student organizations, faculty, staff, and university personnel.
• 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 Requirements

MINIMUM EDUCATION, TRAINING AND EXPERIENCE REQUIRED

The minimum requirement for applicants is a High School Diploma or a General Education Development (GED) degree; plus at least two years of managerial experience in a commercial kitchen, or equivalent combination of education and experience.

Strong interpersonal skills, self-motivation, and organization skills required.

A degree or certificate of completion from an accredited culinary school and a valid Food Handler certificate from the County of San Diego is preferred.

Strong communication and interpersonal skills, computer literacy, mathematical/financial skills, and proven leadership skills are required.

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 multitask, 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.

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.