UC Riverside’s Dining Services is recruiting for a Sous Chef. The full salary range for the Sous Chef is $53,100 - $89,700 annually. However, the expected pay scale for this position is up to $71,400 annually. We base salary offers on a variety of considerations, such as education, licensure and certifications, experience, and other business and organizational needs. Under the direction of the Culinary Manager or the Assistant Culinary Manager (ACM), the Sous Chef is responsible for providing operational oversight and functional support to the operations production team in the assigned dining facility. The Sous Chef provides support in planning and organizing the day-to-day activities. Provides direction to staff regarding culinary work, customer service and maintenance functions in a retail or residential dining facility. The Sous Chef will assist the Culinary Manager or ACM in coordinating assigned personnel, student staff, procurement, production, product transport, recipe compliance and documentation, food cost controls, and safety and sanitation for the culinary operations. Responsible for the daily supervision of career, limited and student staff. Participates in performance management, initiating disciplinary actions, and resolving complaints. The Sous Chef models excellent leadership skills and creates a welcoming environment for staff, students and customers. Serves as the team leader in the absence of the Culinary Manager and/or ACM, assisting with the assignment of daily tasks, daily operational planning and development of assigned areas. Applicants must have current work authorization when accepting a UCR staff position. Currently, we are unable to sponsor or take over sponsorship of an employment Visa for staff. As a University employee, you will be required to comply with all applicable University policies and/or collective bargaining agreements, as may be amended from time to time. Federal, state, or local government directives may impose additional requirements.
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degree
High school diploma or equivalent certification/experience.
Required
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experience
4 - 7 years of related experience.
Required
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Hired candidate must successfully pass a background check through the DOJ and FBI.
required
Required
Working knowledge in food service and sanitation regulations. Demonstrated skill with inventory control functions, including physical inventory counts, receiving and materials storage. Skill in analyzing inventory data. Skill in identifying discrepancies between the physical inventory counts and the recorded inventory counts. Working knowledge to make appropriate decisions, reasoning skills, ability to develop original ideas to solve problems, and conduct basic operations analysis and quality control analysis. Working knowledge with Microsoft Office programs (Word, Excel, Outlook, PowerPoint). Ability to supervise food production staff in the basic principles of food preparation and handling, including standardized recipes, batch cooking and proper temperature for storage and service. Skill in identifying and understanding the customer’s perspective and maintaining a commitment to excellence in customer service. Intermediate computer application skills to include food service applications such as point of sale and inventory control software. Basic mathematical and cash control skills to accurately complete drawer counts and prepare deposits. Working verbal and written communication skills in the English language, including active listening, dynamic flexibility, critical thinking, and ability to multi-task and ensure productive time management. Ability to comply with applicable policies, procedures and regulations, use personal safety gear, observe warning signs, learn about potential hazards, and report unsafe conditions. Working skills to provide effective interpersonal and work supervision guidance to other personnel and work effectively with partners on joint projects. Skill and ability to work in a safe and responsible manner while not putting self or others at risk. Skill and ability in planning, organizing, and coordinating the work of a diverse culinary staff to accomplish daily operational goals in multiple locations in a timely manner.
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Working knowledge in food service and sanitation regulations.
Required

Please refer the Job description for details