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Application Deadline: 9/30/2019
Organization: USD Auxiliary Services
Location: San Diego, CA
Salary: Commensurate with experience; Excellent Benefits.
The University of San Diego, a contemporary and engaged Roman Catholic institution, was founded by the Diocese of San Diego and the Society of the Sacred Heart in 1949. Governed by an independent board of trustees since 1972, USD remains committed to a liberal arts education grounded in the Catholic intellectual tradition and the pursuit of truth, goodness, and beauty. Inspired by this century-old tradition of Catholic higher education, the University welcomes people of all faith traditions and any, or no, religious background. The future success of USD relies on the contributions of those who seek to foster the development of engaged global citizens and an earnest confrontation of humanity’s urgent challenges.
The Chef Manager will be responsible for the coordination and execution of the functional operation of Pavilion Dining. The manager is responsible for training, coordinating and evaluating the work of the production staff. They are responsible for purchasing, recipe and product development. They will assist in the development of departmental goals. They will plan, develop and supervise a team using a comprehensive menu management program. Ensure overall consistency and high quality across the operations; plan menus based on such factors as market trends, customer preferences, and nutritional considerations; design recipes, determine appropriate ingredients and specify individual serving portion for each recipe. Develop menus in accordance with consumer tastes, nutritional needs, and ease of preparations, established procedures and budgetary constraints.
|Minimum Qualifications:*||Must have a degree in Culinary Arts or Bachelor's degree in institutional management, nutrition, dietetics, or hotel and restaurant management.
At least four years of related experience and at least two years of supervisory experience in a high-volume food production environment
Strong leadership, oral, and written communication skills are required.
A proven track record of successfully controlling costs and managing annual budgets
Experience with a computerized menu management system and knowledge of office and industry software applications is necessary.
Ability to work flexible and demanding hours.
|Preferred Qualifications:||Multi-Unit Supervisory experience preferred.|
|Performance Expectations: Knowledge, Skills, and Abilities:*||1. Ability to define and implement effective solutions to problems as they arise.
2. Possess excellent time management and communication skills, both written and oral.
3. Understanding of accounting procedures, including costing and menu pricing processes.
4. Appreciation for and ability to perform exceptional customer service and instill this quality in subordinates.
5. Excellent interpersonal skills: ability to interact with a diverse group of constituents.
6. General knowledge of safety and sanitation procedures and inventory techniques.
7. Knowledge of preventive maintenance and calibration techniques.
8. Ability to work effectively in a robust service-oriented environment with frequently changing priorities and deadlines.
9. Demonstrated commitment to high quality in food procurement, production, and services.
10. General knowledge of marketing and merchandising techniques.
11. Ability to work effectively as a team member as well as independently, demonstrating initiative and creativity.
12. Excellent skills in the use of specific equipment and tools as identified below.