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Executive Sous Chef
Company Name:University of San Diego
  
Position Description:
Executive Sous Chef

Campus Dining

Hiring range: $41,002 ? $52,624/year

Open until filled.


Summary of Duties and Responsibilities:
Under the direction of the Executive Chef, the Executive Sous Chef will have the direct responsibility for all facets of planning and production of products for Sage Restaurant, VG Caf? and Catering. It is anticipated that up to 70% of the Executive Sous Chef?s time will be spent on catering production and events. In the absence of the Executive Chef, the Executive Sous Chef will assume his/her responsibilities. The Executive Sous Chef will oversee special catering events and may also offer culinary instruction and/or demonstrate culinary techniques.

Typical Essential Functions:
Maintain a working computerized/written recipe file for all menu items. In cooperation with the Executive Chef and the VG Complex Manager, assist in the development of Catering menus, to include pricing and costing. In cooperation with the Executive Chef, determine the need for and coordinate the scheduling of additional catering production staff. Coordinate with the purchasing department all requisitioning of necessary items to fulfill catering orders, including a weekly inventory of all catering production products.

Requirements:
High School Degree or equivalent. Culinary Arts Degree or A.C.F. certification desired. Five years or more of progressive experience in upscale banquet catering and dining, preferably in a college dining services environment or a full service quality hotel or restaurant. Excellent organizational, leadership, supervisory and communication skills. Strong problem solving and computer skills are also desired. Understanding of current culinary market/trends and creative food presentation is essential. Knowledge of health, safety, and sanitation standards is required. SERVSAFE and/or HACCP Federal guideline certification preferred. Become SERVSAFE certified within first year of service and maintain certification as required. Directly supervise Catering Cook, VG kitchen staff and varying numbers of part-time assistants as assigned. Must be able to understand written and oral communication and follow verbal instructions. Ability and willingness to work irregular hours, to include weekends and evenings. Ability to develop successful working relationships with customers and fellow employees. Ability to lift and carry 50 pounds. Knowledge of normal hand tools common to the commercial kitchen. Must possess a valid California Driver?s license with ability to drive a stick shift, and have a driving record acceptable of our insurance underwriters. Must have regular full time attendance.

Application forms can be obtained from the Cal Poly Corporation Human Resources website at http://www.calpolycorporation.org.

Resumes may be submitted to hold a position, but they must be accompanied by the Cal Poly Corporation application to be fully considered for the position. You may email your resume to cpchr@calpoly.edu.

Mail application to:

Cal Poly Corporation
Human Resources, Bldg. 15
San Luis Obispo, CA
93407-0707

Cal Poly Corporation offers generous benefits including paid vacation and holidays, sick leave, medical, dental, vision, life insurance, and a retirement program. Cal Poly Corporation is an Affirmative Action, Equal Opportunity Employer.

Employment for this position is with Cal Poly Corporation. This is not a State of California position.

Job Profile:
Position: Executive Sous Chef
Start Date: Immediate
Job Category: School
Job Type: Full-time
Compensation: $40-49,000
Experience: 5 years
Education: High School
Job Location(s): California
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