Sous Chef - Urgent Position

We are on the lookout for a confident Sous Chef to join our diverse team at UC San Diego in San Diego, CA.
Growing your career as a Full Time Sous Chef is a great opportunity to develop excellent skills.
If you are strong in persuasion, teamwork and have the right drive for the job, then apply for the position of Sous Chef at UC San Diego today!

Filing Deadline: Mon 5/8/2023 UC San Diego values equity, diversity, and inclusion. If you are interested in being part of our team, possess the needed licensure and certifications, and feel that you have most of the qualifications and/or transferable skills for a job opening, we strongly encourage you to apply. For the safety and well-being of the entire university community, the University of California requires, with few exceptions, that all students, faculty and staff be vaccinated against the COVID-19 virus and influenza before they will be allowed on campus or in a facility or office. For more information visit: Flu Vaccine Mandate / COVID Vaccine Policy UCSD Layoff from Career Appointment: Apply by 4/25/23 for consideration with preference for rehire. All layoff applicants should contact their Employment Advisor.
Special Selection Applicants: Apply by 5/8/23. Eligible Special Selection clients should contact their Disability Counselor for assistance.

DESCRIPTIONDEPARTMENT OVERVIEW: Housing Dining Hospitality (HDH) is a self-funded, large and complex campus department consisting of 7 divisions, with over 700 career employees, 1000 to 1200 student employees and an annual operating budget greater than $200 million. HDH provides housing for approximately 18,000 undergraduates, grad students, faculty, staff and their families in over 400 buildings covering over 8 million sq. ft. HDH is in the midst of implementing an aggressive building plan which added 10,000 new beds in the next 10 years and will almost double our square footage by 2032.
Currently, HDH houses 38% of UCSD's enrolled students with a goal of housing 65% by 2032. HDH provides maintenance and repair, contract meals/meal plan management, as well as retail food service, conference services and catering services to residents, students, faculty, staff, and campus visitors.
POSITION OVERVIEW:The Sous Chef 100% Career participates in coordinating production activities, assigning work and training of employees on proper food preparation technique. Exhibits expertise in all phases of food preparation and use of all kitchen equipment. Assumes a leadership role in the kitchen in organizing and direction of production staff for meal and catering services. Demonstrates good judgment in selecting quality assurance methods and techniques for obtaining solutions. Normally receives minimal instruction on daily work assignments with general instruction provided on new and / or more complex assignments.
Responsible for the daily production needs of a Housing Dining Hospitality dining unit or catering operation. General responsibilities include food production, training and directing production staff to include student employees. Additional duties include coordination with the Food Service Manager, food quality and quantity control, merchandising, sanitation and safety, controlling food and labor costs, and purchasing and inventory control. Serves as team leader in the absence of the Food Service Manager, assisting with planning and development of assigned areas of operation.
To visit the Housing Dining & Hospitality and the Dining Services website, please visit: https://hdhhome.ucsd.edu/
Housing/Dining/Hospitality commits to facilitating an equitable, diverse and inclusive environment, fostering a sense of belonging for our students and staff. As HDH we understand, each unique individual with their varied thoughts and experiences is what makes our department strong. Aligning with UC San Diego's Office for Equity, Diversity, and Inclusion strategic goals, Housing/Dining/Hospitality is proud to promote and create opportunities for greater equity, diversity and inclusiveness within our division.
QUALIFICATIONSIntermediate to advanced knowledge of food and production.
Verbal and written communication in the English language, active listening, dynamic flexibility, critical thinking, multi-task and time management.
Decision-making, reasoning, ability to develop original ideas to solve problems, operations analysis, and quality control analysis.
Basic computer application skills.
Effective interpersonal and work leadership skills to provide guidance to all operational and technical personnel or new employees at this level.
Proven food preparation skill and experience in a high volume high quality restaurant and/or hotel environment. Demonstrated skill in preparing and presenting high quality products. Creative skills to plan innovative and pleasing menus.
Knowledge and skills to plan, organize and implement training on related food service topics.
Knowledge of efficient methods of ordering, storing, and receiving supplies; developing quality and quantity production controls.
Mathematical skills to understand cost center reports and interpret department financial reports, develop and implement recipes, take inventory, and make recommendations as required.
Knowledge of methods to insure customer satisfaction including problem analysis and solving as required.
Knowledge and skill in teaching and delegating tasks to staff and student employees and effectively monitoring and evaluating their performance. Ability to effectively utilize employees and equipment in daily routines as well as unforeseen emergencies.
Demonstrated initiative to : 1) identify unit level problems and/or needs; 2) develop solutions and/or a proposal plan; 3) and implement action plan with limited assistance and input.
Demonstrated organizational skills to effectively manage time.
SPECIAL CONDITIONSThe operating needs of the department require varied work schedules, (i.e., a.m., p.m., and/or weekend shifts and/or 10 hour workday).
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 uniform, hair covering, and good personal hygiene.
Meal schedules require extreme attention to 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.
Background Check required.
If driving a University vehicle, must have a valid California Driver's License, good driving record and participate in the DMV pull program.
Pay Transparency Act Annual Full Pay Range: $34,200 - $79,000 (will be prorated if the appointment percentage is less than 100%)
Hourly Equivalent: $16.38 - $37.84
Factors in determining the appropriate compensation for a role include experience, skills, knowledge, abilities, education, licensure and certifications, and other business and organizational needs. The Hiring Pay Scale referenced in the job posting is the budgeted salary or hourly range that the University reasonably expects to pay for this position. The Annual Full Pay Range may be broader than what the University anticipates to pay for this position, based on internal equity, budget, and collective bargaining agreements (when applicable).


Job offer is contingent on successful engagement in the UC COVID-19 Vaccination program (fully vaccinated with documented proof or approved exception/deferral). 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/Affirmative Action Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability, age, protected veteran status, gender identity or sexual orientation. For the complete University of California nondiscrimination and affirmative action policy see: http://www-hr.ucsd.edu/saa/nondiscr.html
UC San Diego is a smoke and tobacco free environment. Please visit smokefree.ucsd.edu for more information.


Benefits of working as a Sous Chef in San Diego, CA:
? Learning opportunities
? Company offers career progression opportunities
? Attractive package