What are the responsibilities and job description for the Chef de Cuisine for Residential Dining position at University of San Diego?
Duties
Serves as a member of the unit leadership team and collaborates on program enhancement. Strives to improve and streamline departmental operations through the continuous assessment of guidelines and procedures, work processes and program effectiveness / value.
Participates in administrative staff meeting in order to assist in long-range unit planning activities.
Prepares report as required. Participates in professional organizations, conferences and training activities, representing the department as required or assigned.
Special Conditions of Employment :
Must be able to work a varied hourly work schedule including evenings, early mornings, weekends and holidays.
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.
Certificates, Licenses, Registrations :
ServSafe Food Safety Certification required or required to be completed within 2 months of hire. Must complete the University’s hazard communication program
Background check : Successful completion of a pre-employment background check.
Degree Verification Requirement : Persons offered employment in this position will be required to provide official education transcripts for degree verification purposes.
Job Requirements :
Minimum Qualifications :
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 / food service experience required.
At least 5 years of supervisory experience in a high-volume food production environment required.
A proven track record of successfully controlling costs and managing annual budgets required Experience with a computerized menu management system, and knowledge of office and industry software applications is required.
Ability to work flexible and demanding hours required.
Preferred Qualifications :
Multi-unit Supervisory experience preferred
Strong experience in managing a large and diverse workforce preferred.
Performance Expectations - Knowledge, Skills and Abilities :
Strong leadership, oral and written communication skills.
Proven problem-solving ability, to define, propose and implement effective solutions
Demonstrate commitment to high quality in food procurement, production and services
Proven ability to work effectively in a strong, service oriented environment with frequently changing priorities and deadlines
Proven skills in staff organization, work flow, use of controls and personnel management.
Ability to effectively delegate responsibility
Ability to prioritize assignments and to complete work in a timely manner
Good time management skills
Strong written and oral communication skills and the ability to direct, motivate and counsel staff Strong public relation skills. Able to work multiple functions. Ability to work with and cooperate with a variety of people in a helpful manner
General knowledge of accounting procedures, including costing and pricing menu items
Advanced knowledge of safety and sanitation procedures
General knowledge of inventory techniques
Ability to function effectively in a university environment
Ability to work effectively as a team member as well as independently, demonstrating initiative and creativity.
Strong knowledge of proper cook times, temperatures and procedures
Strong Culinary background with thorough knowledge of classical and modern cooking methods and techniques.
Thorough knowledge of equipment and tools listed below and preventive maintenance techniques.
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