Executive Sous Chef, Retail Dining
Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $68,640.00 - $69,600.00
Work Schedule
Flexible
Weekend Shifts
Night Shifts
Benefits
Medical insurance
Dental Insurance
Vision Insurance
Life insurance
AD&D insurance
long-term disability insurance
Retirement Plan
Job Description
The Associated Students of CSU, Chico is a comprehensive auxiliary corporation serving the CSU, Chico campus community, including thousands of students, faculty, staff, and community members. With an annual budget surpassing $21 million, the organization operates a wide array of student programs, services, and business enterprises, notably including residential and retail dining services, the Bell Memorial Union, the Wildcat Recreation Center, and the Wildcat Store (bookstore). The Associated Students also oversee programs such as Community Action Volunteers in Education, the Child Development Lab, Adventure Outings, Recycling, and Sustainability initiatives, as well as student government. Employing over 100 full and part-time... Show More
Job Requirements
- Possession of ServSafe Manager Certification or must be obtained upon hire
- Ability to obtain a current and valid California Driver's license with acceptable driving record
- Post-offer, pre-employment physical
- Successful completion of background check including criminal records check
- Associate's degree in Culinary Arts or related field
- Minimum of three years experience in high-volume food service
- Five years of culinary experience may substitute for degree
- Occasional availability for nights and weekends
- Ability to stand and walk for extended periods and lift up to 50 lbs
- Manual dexterity and eye-hand coordination for food service equipment
- Effective verbal and written communication skills.
Job Qualifications
- Associate's degree in Culinary Arts or related field
- Minimum of three years of experience in high-volume food service
- Five years of culinary experience without a degree may substitute
- Knowledge of food service production principles and procedures
- Menu design with consideration for demand and nutritional needs
- Familiarity with purchasing methods and food storage management
- Experience with food service equipment operation and maintenance
- Budget development and fiscal control skills
- Knowledge of food preparation, presentation, sanitation, and safety standards
- Principles of supervision and employee development
- Ability to plan, organize, and supervise production functions
- Skilled in inventory management and overseeing food receiving and storage
- Experience selecting, training, and evaluating staff
- Ability to maintain high food quality standards
- Proficient in Microsoft Office applications and menu planning/nutritional software
- Strong communication skills and ability to work under pressure
- Work cooperatively with diverse populations.
Job Duties
- Plan, direct, and supervise the overall food production and quality control across retail dining operations
- Assist with annual budget preparation by collaborating with the Auxiliary Business Director and implement cost control procedures
- Collaborate with Catering Manager to update catering guide menus, design special event menus, provide culinary staffing and assist with event planning
- Select, train, supervise, and evaluate kitchen staff
- Oversee training of production staff and direct their work as needed
- Develop and evaluate menus for Catering and retail dining operations
- Assist in management of Campus Inventory Management System
- Oversee purchasing and storage of retail food service items and supplies
- Manage relationships with vendors and brokers to introduce innovative products
- Ensure cleanliness, sanitation, and safe food preparation compliant with HAACP and local/state codes
- Monitor customer levels to balance production demand and minimize leftovers
- Provide operational support to Assistant Directors of Residential Dining, Retail Dining, and Catering on culinary procurement, production, staffing and development
- Monitor food quality and presentation to ensure customer satisfaction
- Comply with organizational and departmental personnel policies including reporting and safety procedures
- Represent Dining Services to campus community, vendors, other organizations, and public
- Perform other duties as assigned.
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
We didn't receive the exact location for this job posting,
please contact the employer.
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