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|Company Name:||Touro University California|
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|This position requires candidates to have a US work permit. Please do not apply if you are not legally able to work in the United States.|
|Applicants to this position must reside within a 90 mile radius of the property.|
|Position Description:||Sous Chef|
University of San Diego
Department: Pavilion Dining
The Sous Chef is responsible for aiding in the organization, coordination and supervision of the preparation of hot food production, maintenance of quality and/or portion control, and the maintenance of sanitation and safety standards. The Sous Chef, under the supervision of the Manager, acts as a working supervisor in training, coordinating and evaluating the work of the lower level cooks. Typically, the Sous Chef performs the more difficult production duties and participates in recipe and product development. The Sous Chef assists the Chef by developing departmental goals. General supervision from the Manager.Close supervision of Cooks, Custodian and part-time production staff.
The duties and responsibilities of this position are included in the following areas:
- Customer Satisfaction
- Safety and Sanitation
Minimum and preferred Qualifications
1. Culinary School graduate
2. At least two years of culinary/ food service experience in Hotel and/or restaurant.
3. At least two years of supervisory experience in a high volume food production environment.
Performance Expectations: Knowledge, Skills and Abilities
Ability to work with minimal supervision and manage personal and subordinate staff workloads. Thorough knowledge of classical and modern food preparation methods and techniques. Considerable knowledge of proper cook times, temperatures and food preparation procedures and techniques. Working knowledge of basic sanitation and safety requirements. Ability to multi-task in a high paced environment. Excellent knowledge of current culinary trends. Strong communication skills and problem solving abilities; must be able to communicate with employees, University community members, and implement and maintain production records. Ability to organize personnel, work and materials for maximum productivity; knowledge of basic ordering techniques and maintenance of par stock. Proven ability to supervise and motivate staff, as well as evaluate performance and delegate appropriate responsibilities Excellent skills in the use of specific equipment and tools as identified below, as well as their preventive maintenance and calibration requirements.Must be adaptable and flexible to change. Remain calm and professional at all times.
Certifications, Licenses, Registrations:
Must complete an 8 hour Serv Safe certification class as required by the San Diego Health Department
Must complete the University?s Hazmat Communication Program
Special Condition of Employment:
Must be able to work a varied hourly work schedule including evenings, early mornings, weekends and holidays
May be laid off during slow periods (December/January and June)
Must be able to work a flexible schedule to accommodate intersession and summer conference business.
Must have excellent personal hygiene because of contact with food and food products
Degree Verification Requirement:
Persons offered employment in this position will be required to provide official education transcripts for degree verification purposes. Serious candidates are encouraged to request official transcripts to help expedite the hiring process.
Salary: $17.63; Excellent Benefits.
Closing date: March 9, 2011.
The University of San Diego is an equal opportunity employer committed to diversity and inclusion.
Include a cover letter addressed to Rose Trujillo with your application.
|Job Profile: |
|Position: ||Sous Chef|
|Start Date: ||Immediate|
|Job Category: ||School|
|Job Type: ||Full-time|
|Experience: ||2 years|
|Education: ||Culinary Arts Degree Preferred|
|Job Location(s): ||California|
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