Manages a staff of cooks, prep cooks, crew leads and dishwashers. Responsible for all aspects of daily production/preparation of food for catering department. Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include menu development, menus costing, food production, and training employees; planning, assigning and directing work.
Essential Duties & Responsibilities:
- Oversees the daily operations in the catering kitchen. Prepares food products as assigned by catering contracts following established recipes and standards.
- Manages and develops catering production staff, which includes hiring, terminating, and disciplining of employees, setting work priorities, coordinating training, evaluating performance and directing work assignments to ensure effective operations.
- Operates, maintains and cleans kitchen and production equipment in a safe and efficient manner.
- Manages daily operations to ensure that proper procedures and guidelines are in place and followed for provision of quality products and services.
- Develops and implements menu items that respond to customer needs and meets profitability goals.
- Cognizant of current food trends, innovative cooking methods and seasonality of products.
- Directs the daily preparation of standard and gourmet food items.
- Resolves customer issues and complaints to ensure customer satisfaction.
- Monitors and ensures compliance for proper inspections, ordering, handling and storage for all inventories of food, supplies, linens, and equipment; establishes security/internal controls and sanitation.
- Establishes and maintains food quality/production/cost control standards and maintains procedures and methods to ensure compliance with standards.
- Develops and maintains working relationships with customers, coworkers, vendors, student organizations, faculty, staff, and University personnel.
- Responsible for ensuring continued compliance with all local, state and federal health, safety and employment laws and regulations
Minimum Education, Training & Experience:
The minimum requirement for applicants is a High School Diploma or GED; plus two to three years of managerial experience in a commercial kitchen, or equivalent combination of education and experience.
Strong interpersonal skills, self-motivation, and organization skills required.
A degree or certificate of completion from an accredited culinary school and a valid Food Handler certificate from California preferred.
Strong communication and interpersonal skills, computer literacy, mathematical/financial skills, and proven leadership skills are required.
For Sous Chef’s working within the Catering Department, a valid state driver’s license is required.
Must be physically able to operate food service equipment (to include but not limited to) slicers, mixers, knives, ovens, and steamers; as well as office equipment such as computers, copy machines, and facsimile machines. While performing the duties of this job, the employee is frequently required to walk, sit, and stand for prolonged hours; use hands to touch, handle, or feel objects, cooking tools, or control knobs; and reach with hands and arms. Must be able to move, lift or carry heavy objects or materials up to 50 pounds. Specific visual abilities required by this job include close vision, peripheral vision, distance vision, and color vision.
Must have the ability to talk (expressing and/or exchanging ideas by means of spoken words) and hear (perceiving sounds of nature by ear).
Work Conditions and Hazards:
Work is regularly performed in a food production area where there is frequent exposure to food fumes or airborne particles. The employee occasionally works near moving mechanical parts and is occasionally exposed to humid and hot conditions as well as cleaning chemicals. The noise level in the work environment is usually moderate.
Please Fax or e-email Application/Resume to:
SDSU Dining Services
San Diego State University, Education Bldg., Room 112
Fax: (619) 594-2876
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