Chef De Cuisine For Residential Dining-El Cajon,CA-El Cajon,CA,USA,CA

The University of San Diego is a prestigious, engaged Catholic institution known for its commitment to academic excellence, rooted in the Catholic intellectual tradition and the pursuit of truth, goodness, and beauty. Established in 1949 by the Diocese of San Diego and the Society of the Sacred Heart, USD is governed by an independent board of trustees and welcomes individuals of all faiths and backgrounds. The university prides itself on fostering the development of engaged global citizens prepared to confront humanity's urgent challenges with earnestness and integrity. The USD culinary team operates an award-winning, nationally recognized dining services program. This program serves more than 2.5 million meals annually to a vibrant campus community of over 8,000 students as well as faculty, staff, and visitors. The university's diverse culinary portfolio includes a full-service restaurant and pub, four cafes and a coffeehouse, a market and deli, a food court offering global cuisine, catering services, athletic concessions, and food services for the child development center. Pavilion Dining is a key part of this culinary diversity, offering unique dining concepts that blend distinct ingredients and flavors in inviting environments. Menus are developed in collaboration with the Culinary Institute of America at Greystone, earning them national accolades such as the Silver Loyal E. Horton Award from NACUFS for excellence in dining. The role of Chef de Cuisine for Residential Dining at the University of San Diego is a vital leadership position within the Dining Services department. This full-time regular position, located in San Diego, carries a salary range of $5,720 to $7,575.75 per month along with excellent benefits. The Chef de Cuisine oversees all culinary operations for the Residential Dining program, responsible for ensuring top-quality food preparation, maintaining quality and portion control standards, and supervising sanitation and safety protocols. This position requires strong organizational and leadership skills, as it involves managing chef leads, chefs, assistant chefs, cooks, custodians, part-time staff, and student employees. The Chef de Cuisine plans and develops menus that incorporate current market trends, customer preferences, and nutritional considerations, with a focus on consistent quality and presentation. They also play a significant role in recipe and product development and assist in purchasing and departmental goal-setting. In addition to operational oversight, the Chef de Cuisine drives food quality and guest satisfaction by supervising meal preparation and ensuring all offerings meet high standards. They foster open communication and teamwork among staff, provide ample training and development opportunities, and handle employee recognition programs. Financial and operational management duties include conducting inventory, ordering supplies, controlling expenses, managing payroll accuracy, and optimizing labor and equipment use. The role also involves maintaining compliance with all relevant health and safety regulations and leading continuous improvements across dining operations. The Chef de Cuisine is expected to be a hands-on leader who sets an example for the team by fully engaging in daily tasks and collaborating closely with the Director and other stakeholders. Overall, this role demands a seasoned culinary professional with strong management experience in high-volume food production environments and a commitment to excellence in service and quality within a university setting.

• Degree in culinary arts or bachelor's degree in institutional management, nutrition, dietetics, or hotel and restaurant management required
• At least four years of culinary or food service experience required
• At least five years of supervisory experience in a high-volume food production environment required
• Proven track record of controlling costs and managing annual budgets required
• Experience with computerized menu management system and software applications required
• Ability to work flexible and demanding hours required
• Must be able to work a varied hourly schedule including evenings, early mornings, weekends, and holidays
• Must have excellent personal hygiene due to contact with food and food products
• ServSafe Food Safety Certification required or must be completed within two months of hire
• Successful completion of pre-employment background check
• Must complete the University's hazard communication program