Sous Chef at UC San Diego
San Diego, CA 92093, USA -
Full Time


Start Date

Immediate

Expiry Date

05 Dec, 25

Salary

40.61

Posted On

06 Sep, 25

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Customer Satisfaction, Teaching, Creative Skills, Leadership Skills, Federal Law, Color, Learning Environment, Transferable Skills, Problem Analysis, Consideration, Critical Thinking, Training

Industry

Hospitality

Description

UC SAN DIEGO VALUES EQUITY, DIVERSITY, AND INCLUSION. IF YOU ARE INTERESTED IN BEING PART OF OUR TEAM, POSSESS THE NEEDED LICENSURE AND CERTIFICATIONS, AND FEEL THAT YOU HAVE MOST OF THE QUALIFICATIONS AND/OR TRANSFERABLE SKILLS FOR A JOB OPENING, WE STRONGLY ENCOURAGE YOU TO APPLY.

UCSD Layoff from Career Appointment: Apply by 07/14/2025 for consideration with preference for rehire. All layoff applicants should contact their Employment Advisor.
Special Selection Applicants: Apply by 07/23/2025. Eligible Special Selection clients should contact their Disability Counselor for assistance.

POSITION OVERVIEW

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.

QUALIFICATIONS

  • 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.

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.

Responsibilities

Please refer the Job description for details

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