Chef de Cuisine - 137004

Join the Residential, Retail and Supply Chain Services (RRSS) team at UC San Diego, a dynamic and innovative campus department dedicated to delivering exceptional service to the university community. As a valued RRSS team member, you will be contributing to a broad and complex organization consisting of five key units: Housing, Dining and Hospitality (HDH), Integrated Procure-to-Pay Solutions (IPPS), the UC San Diego Bookstore, Triton Print & Digital Media, and the Early Childhood Education Center (ECEC). With a focus on innovation and customer satisfaction, RRSS aims to inclusively meet the diverse needs of the UC San Diego community while fostering a sense of belonging for our students and staff.

As a member of the HDH team, you will be part of a self-funded unit with over 900 staff employees, 1,000 student employees, and an annual operating budget of $250 million, providing housing and dining services to over 20,000 students, faculty, staff, and their families. At UC San Diego, we believe a job is more than just employment - it's a chance to be part of something meaningful. Along with competitive pay, we offer outstanding benefits, retirement plans, and a supportive environment that encourages both professional development and personal growth. Benefits begin on your first day! For Dining positions, we also provide a daily meal allowance.

The Chef de Cuisine is responsible for the operations of a Housing Dining Hospitality restaurant, market, catering operation, functional area of a larger dining unit and/or food truck. This includes organizing, planning, staffing, training, implementation of computerized systems, controlling equipment and inventory maintenance, security, and assisting with budgeting and financial management. The incumbent receives predetermined work assignments that are subject to a moderate level of control and review. Instructs direct reports to complete assignments using established guidelines, procedures, and policies. Requires full knowledge of own area of functional responsibility along with having advanced knowledge of food trends.

Uses skills as a seasoned, experienced food service professional and can identify and resolve a wide range of quality assurance issues in creative and imaginative ways. Inspects and audits dining unit meal services, production practices for menu consistency, adherence to food safety guidelines, production safety, and food cost accuracy. Demonstrates good judgment in selecting quality assurance methods and techniques for obtaining solutions. Manage food safety, sanitation procedures, and standards, and ensure staff is trained in proper food handling techniques according to health and safety standards. Responsible for the development, implementation, measurement, maintenance, and monitoring of hazard analysis and critical control points (HACCP), food safety programs and sanitation standards to assure quality from raw material approval through finished product. Responsible for financial accountability to systems and processes, including accurate ordering and inventory management, appropriate product selection, and vendor relationships. Provides leadership and direct supervision to staff who coordinate nutrition and health-related programs.

• Bachelor's degree in a food-related discipline, such as food science, microbiology, chemistry or food industry management and/or equivalent experience/training.

• Culinary experience in restaurant or dining service/hospitality field (typically three years min), including but not limited to menu development, catering, food production, handling and storage, quality control, health and safety.

• Advanced knowledge in food preparation, culinary trends, vegetarian, vegan and raw cuisine, nutrition, special dietary needs, allergy awareness and sanitation regulations.

• Experience working independently to initiate and execute new programs, menu development, and operational change.

• Thorough verbal and written communication in the English language, active listening, dynamic flexibility, critical thinking, and ability to multi-task and ensure effective time management.

• Thorough decision making and reasoning skills, and ability to develop original ideas to solve problems including operations analysis and quality control analysis.

• Intermediate computer application skills.

• Effective interpersonal and work leadership skills to provide guidance to all levels of personnel.

• Skill to write concise, logical, and grammatically correct operational / administrative related reports or correspondence, including but not limited to recipes, schedules, procedures and reports.

• Interpersonal communication skills to clearly and effectively interact with individuals of varying backgrounds and perspectives to research and secure information to resolve problems.

• ServSafe certification or equivalent. CCC certification with the American Culinary Federation, NSF HACCP certification, NRA certification, GMP Certification or equivalent. Knowledge of related Federal, State, Local. Knowledge of nutrition education programs and nutrient data of foods.

• Job offer is contingent upon succesfful completion of a background check.

• Required to hold valid driver's license, have a driving record that is in accordance with local policies/procedures, and/or enroll in the California Employer Pull Notice Program.

• Occasional evenings and weekends may be required. Operating needs of the department require varied work schedules, (i.e., a.m., p.m., and/or weekend shifts and/or 10-hour workdays).

• Employees may be required to take off (vacation or temporary layoff) during scheduled operational shutdown periods, such as Christmas, Spring & Summer breaks.

• Health codes require prescribed uniforms, hair covering, and good personal hygiene.

• Meal schedules require extreme attention to the promptness and excellent attendance. Meal perquisite is required for all Dining Services employees.

• Employees may be required to change work location on a daily basis as needed or for an indefinite time period.

CANRA Mandated Reporter: This position has been identified as a Mandated Reporter pursuant to the California Child Abuse and Neglect Reporting Act and requires immediate reporting of physical abuse, sexual abuse, emotional abuse, or neglect of anyone under the age of 18.

If employed by the University of California, you will be required to comply with our Policy on Vaccination Programs, which may be amended or revised from time to time. Federal, state, or local public health directives may impose additional requirements.

To foster the best possible working and learning environment, UC San Diego strives to cultivate a rich and diverse environment, inclusive and supportive of all students, faculty, staff and visitors. For more information, please visit UC San Diego Principles of Community.

The University of California is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, age, protected veteran status, or other protected status under state or federal law.

For the University of California's Anti-Discrimination Policy, please visit: https://policy.ucop.edu/doc/1001004/Anti-Discrimination

UC San Diego is a smoke and tobacco free environment. Please visit smokefree.ucsd.edu for more information.