Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $68,640.00 - $90,912.00
Work Schedule
Flexible
Benefits
Medical insurance
Dental Insurance
Vision Insurance
Retirement Plan
Paid Time Off
Tuition Assistance
Employee wellness programs
Job Description
The University of San Diego is a prestigious, engaged Catholic institution known for its commitment to academic excellence, rooted in the Catholic intellectual tradition and the pursuit of truth, goodness, and beauty. Established in 1949 by the Diocese of San Diego and the Society of the Sacred Heart, USD is governed by an independent board of trustees and welcomes individuals of all faiths and backgrounds. The university prides itself on fostering the development of engaged global citizens prepared to confront humanity's urgent challenges with earnestness and integrity. The USD culinary team operates an award-winning, nationally recognized dining services program. This... Show More
Job Requirements
- Degree in culinary arts or bachelor's degree in institutional management, nutrition, dietetics, or hotel and restaurant management required
- At least four years of culinary or food service experience required
- At least five years of supervisory experience in a high-volume food production environment required
- Proven track record of controlling costs and managing annual budgets required
- Experience with computerized menu management system and software applications required
- Ability to work flexible and demanding hours required
- Must be able to work a varied hourly schedule including evenings, early mornings, weekends, and holidays
- Must have excellent personal hygiene due to contact with food and food products
- ServSafe Food Safety Certification required or must be completed within two months of hire
- Successful completion of pre-employment background check
- Must complete the University's hazard communication program
Job Qualifications
- Degree in culinary arts or bachelor's degree in institutional management, nutrition, dietetics, or hotel and restaurant management
- At least four years of culinary or food service experience
- At least five years of supervisory experience in a high-volume food production environment
- Proven ability to control costs and manage budgets
- Experience with computerized menu management software
- Strong leadership and communication skills
- Proven problem-solving and staff management abilities
- Knowledge of accounting procedures including costing and pricing
- Advanced knowledge of safety and sanitation procedures
- Strong culinary background with knowledge of classical and modern cooking methods
- Ability to work effectively in a university environment and as a team member
Job Duties
- Exercise administrative supervision over chef leads, chefs, chef assistant, cooks, custodians, and other dining service staff including part-time staff and student employees engaged in culinary operations
- Develop and implement all schedules
- Foster teamwork, employee morale, motivation and open communication
- Assure compliance with dining services policies and procedures
- Conduct new employee orientation and provide ongoing training
- Operate kitchen equipment and train others on its proper use
- Supervise and ensure quality and quantity preparation of all menu and specialty items
- Plan and facilitate menus including specialty meals
- Maintain high quality standards and appropriate food presentation
- Coordinate inventory, ordering, and cost control efforts
- Forecast food preparation quantities using menu management software
- Analyze productivity and manage labor costs
- Ensure compliance with health and safety regulations including sanitation standards
- Develop and implement safety and sanitation training
- Serve as part of the leadership team to improve departmental operations and participate in planning activities
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
We didn't receive the exact location for this job posting,
please contact the employer.
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