Training Table Restaurant Chef De Cuisine

Overview

Compensation

Job Description
Pay Rate: $33.00 – $38.00 hourly
This represents the good faith estimate of the hourly wage range we reasonably expect to pay for this position upon hire, depending on factors such as the selected candidate's experience, training, education, job-related skills, internal equity, and operational needs.
In select cases, and depending on market conditions or exceptional candidate qualifications, compensation may exceed this range, provided it aligns with applicable law and our compensation policies.
Additional information about our compensation scales is available at:

Summary

Manages 1 - 3 Sous Chefs and a total of 2 - 50 employees. Responsible for all aspects of daily production/preparation of food for cash operations and residential dining. Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include menu development, all kitchen product ordering, inventory, food production, interviewing, hiring, and training employees; budgeting, forecasting, planning, computer applications, assigning and directing work, appraising performances;

rewarding, coaching and disciplining employees; addressing complaints and resolving problems.

• Manages and develops designated units’ kitchen operations staff, which includes hiring, terminating, and disciplining of employees, setting work priorities, conducting staff meetings, coordinating training, evaluating performance and directing work assignments to ensure effective operations.
• Oversees the daily operations in the kitchen production area.
• Responsible for Dining Room operations in Manager’s absence.
• Assist in preparing financial projections and forecasts cost/benefits for new kitchen projects.
• Manages daily unit operations to ensure that proper procedures and guidelines are in place and followed for provision of quality products and services.
• Develops and implements new 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, handling and storage for all inventories of food, supplies, linens, and equipment; establishes security/internal controls and sanitation procedures. Ensures all unit audit results score “meets standards” or better.
• Responsible for recruitment, training, development and evaluation of managerial, full-time, and part-time staff.
• Establishes and maintains food quality/production/cost control standards and maintains procedures and methods to ensure compliance with standards.
• Works closely with Dining Nutritionist on all recipes to determine nutritional values and allergens.
• Develops and maintains working relationships with customers, coworkers, vendors, student organizations, faculty, staff, and university personnel.
• Must comply with and ensure continued, consistent compliance with all company policies, and federal, state, and local laws/regulations including but not limited to: employment, safety, and health.
• Other duties as assigned.

MINIMUM EDUCATION, TRAINING AND EXPERIENCE

REQUIRED:


The minimum requirement for applicants is an Associate’s degree from an accredited college or university in Business or Hotel/Restaurant Management or recognized culinary institution; a bachelor’s degree is preferred but not required, four or more years’ experience in high volume, multi-unit food service operations and two or more years’ supervisory experience; or equivalent combination of education and experience.
Strong communication and interpersonal skills, computer literacy, mathematical/financial skills, and proven leadership skills are required.
Food Handler’s certificate from the County of San Diego is preferred.

MINIMUM QUALIFICATIONS OR STANDARDS REQUIRED TO PERFORM ESSENTIAL JOB FUNCTIONS
Language Skills
Must be able to read, write and understand English. Requires the ability to follow verbal and written instructions,…