Job Overview
Employment Type
Full-time
Benefits
Health Insurance
Dental Insurance
Vision Insurance
401K plan with employer contribution
Phone Reimbursement
Car reimbursement
Travel reimbursement
Tuition coverage
Job Description
San Diego University, a distinguished institution in Southern California, is renowned not only for its academic excellence but also for its commitment to providing a vibrant campus experience that includes top-tier catering services. The university's catering department plays a pivotal role in ensuring that events hosted on campus—from intimate gatherings to large-scale functions—are served with exceptional culinary quality and professional execution. As a prominent educational institution, San Diego University values innovation, creativity, and precision in all its operations, creating a dynamic environment where culinary professionals can thrive and contribute to the community.
The Catering Sous Chef role at San Die... Show More
The Catering Sous Chef role at San Die... Show More
Job Requirements
- Culinary school graduate
- Minimum of 2 years supervisory experience in high volume food production
- Ability to work independently and manage staff workloads
- Knowledge of food preparation methods
- Understanding of sanitation and safety standards
- Strong multitasking skills
- Excellent communication and problem-solving skills
- Basic ordering and inventory management knowledge
- Leadership and staff motivation skills
- Adaptability to changing environments
Job Qualifications
- Culinary school graduate
- Minimum of 2 years of supervisory experience in a high volume food production environment
- Ability to work with minimal supervision and manage personal and subordinate staff workloads
- Thorough knowledge of classical and modern food preparation methods and techniques
- Working knowledge of sanitation and safety requirements
- Ability to multitask in a high paced environment
- Strong communication skills and problem-solving abilities
- 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
- Must be adaptable and flexible to change
Job Duties
- Coordination and supervision of the preparation of hot food production, maintenance of quality and/or portion control
- Maintenance of sanitation and safety standards
- Assist with covering stations, preparing for regular meal services as well as events
- Monthly inventory
- Recipe and menu development
- Assist the Chef by developing departmental goals and staff training/development
- Ensure products are made to specification and reviews recipes for variances in finished product
- Responsible for the timely delivery, setup, and dispensing of all items as specified
Job Location
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