UC San Diego
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Chef de Cuisine - 137004
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UC San Diego Payroll Title QA CHEF 3 Department HOUSING/DINING/HOSPITALITY Hiring Pay Scale $72,000 - $78,000/Annually Worksite Campus Appointment Type Career Appointment Percent 100% Union Uncovered Total Openings 1 Work Schedule Variable, 8 hrs/day, Variable Filing Deadline Mon 10/20/2025 Apply Now Description Join the Residential, Retail and Supply Chain Services (RRSS) team at UC San Diego, a dynamic and innovative campus department dedicated to delivering exceptional service to the university community. As a valued RRSS team member, you will contribute to a broad and complex organization consisting of five key units: Housing, Dining and Hospitality (HDH), Integrated Procure-to-Pay Solutions (IPPS), the UC San Diego Bookstore, Triton Print & Digital Media, and the Early Childhood Education Center (ECEC). With a focus on innovation and customer satisfaction, RRSS aims to inclusively meet the diverse needs of the UC San Diego community while fostering a sense of belonging for our students and staff. As a member of the HDH team, you will be part of a self-funded unit with over 900 staff employees, 1,000 student employees, and an annual operating budget of $250 million, providing housing and dining services to over 20,000 students, faculty, staff, and their families. UC San Diego offers competitive pay, outstanding benefits, retirement plans, and a supportive environment encouraging professional development and growth. Benefits begin on your first day; for Dining positions a daily meal allowance is provided. Role summary The Chef de Cuisine is responsible for the operations of a Housing Dining Hospitality restaurant, market, catering operation, functional area of a larger dining unit and/or food truck. This includes organizing, planning, staffing, training, implementation of computerized systems, controlling equipment and inventory maintenance, security, and assisting with budgeting and financial management. The incumbent receives predetermined work assignments subject to a moderate level of control and review. Instructs direct reports to complete assignments using established guidelines, procedures, and policies. Requires full knowledge of own area of functional responsibility along with advanced knowledge of food trends. Use as a seasoned, experienced food service professional to identify and resolve a wide range of quality assurance issues in creative ways. Inspects and audits dining unit meal services, production practices for menu consistency, adherence to food safety guidelines, production safety, and food cost accuracy. Demonstrates good judgment in selecting quality assurance methods and techniques for obtaining solutions. Manage food safety, sanitation procedures, and standards, and ensure staff is trained in proper food handling techniques according to health and safety standards. Responsible for the development, implementation, measurement, maintenance, and monitoring of HACCP, food safety programs and sanitation standards to assure quality from raw material approval through finished product. Responsible for financial accountability to systems and processes, including accurate ordering and inventory management, appropriate product selection, and vendor relationships. Provides leadership and direct supervision to staff who coordinate nutrition and health-related programs. Qualifications Bachelor's degree in a food-related discipline, such as food science, microbiology, chemistry or food industry management and/or equivalent experience/training. Culinary experience in restaurant or dining service/hospitality field (typically three years min), including menu development, catering, food production, handling and storage, quality control, health and safety. Advanced knowledge in food preparation, culinary trends, vegetarian, vegan and raw cuisine, nutrition, special dietary needs, allergy awareness and sanitation regulations. Experience working independently to initiate and execute new programs, menu development, and operational change. Strong verbal and written communication in English, active listening, flexibility, critical thinking, and ability to multi-task and manage time effectively. Decision making and analytical skills to solve problems including operations analysis and quality control analysis. Intermediate computer application skills. Effective interpersonal and leadership skills to guide staff at all levels. Ability to produce concise, logical operational/administrative reports or correspondence, including recipes, schedules, procedures and reports. Interpersonal skills to interact with individuals from diverse backgrounds to resolve problems. ServSafe certification or equivalent. CCC certification with the American Culinary Federation, NSF HACCP, NRA, GMP Certification or equivalent. Knowledge of Federal, State, Local regulations. Knowledge of nutrition education programs and nutrient data of foods. Special Conditions Job offer is contingent upon successful completion of a background check. Required to hold a valid driver's license and comply with driving record requirements; may enroll in the California Employer Pull Notice Program. Occasional evenings and weekends may be required; varied work schedules (am, pm, weekend shifts and/or 10-hour workdays). Employees may be required to take time off during scheduled operational shutdowns (e.g., Christmas, Spring & Summer breaks). Health codes require prescribed uniforms, hair covering, and good personal hygiene. Meal schedules require punctuality and good attendance; meal perquisite for Dining Services employees. Employees may be required to change work location on a daily basis as needed. The University of California is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, age, protected veteran status, or other protected status under state or federal law. UC San Diego is a smoke and tobacco free environment. For more information, visit smokefree.ucsd.edu.
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Chef de Cuisine - 137004
role at
UC San Diego Payroll Title QA CHEF 3 Department HOUSING/DINING/HOSPITALITY Hiring Pay Scale $72,000 - $78,000/Annually Worksite Campus Appointment Type Career Appointment Percent 100% Union Uncovered Total Openings 1 Work Schedule Variable, 8 hrs/day, Variable Filing Deadline Mon 10/20/2025 Apply Now Description Join the Residential, Retail and Supply Chain Services (RRSS) team at UC San Diego, a dynamic and innovative campus department dedicated to delivering exceptional service to the university community. As a valued RRSS team member, you will contribute to a broad and complex organization consisting of five key units: Housing, Dining and Hospitality (HDH), Integrated Procure-to-Pay Solutions (IPPS), the UC San Diego Bookstore, Triton Print & Digital Media, and the Early Childhood Education Center (ECEC). With a focus on innovation and customer satisfaction, RRSS aims to inclusively meet the diverse needs of the UC San Diego community while fostering a sense of belonging for our students and staff. As a member of the HDH team, you will be part of a self-funded unit with over 900 staff employees, 1,000 student employees, and an annual operating budget of $250 million, providing housing and dining services to over 20,000 students, faculty, staff, and their families. UC San Diego offers competitive pay, outstanding benefits, retirement plans, and a supportive environment encouraging professional development and growth. Benefits begin on your first day; for Dining positions a daily meal allowance is provided. Role summary The Chef de Cuisine is responsible for the operations of a Housing Dining Hospitality restaurant, market, catering operation, functional area of a larger dining unit and/or food truck. This includes organizing, planning, staffing, training, implementation of computerized systems, controlling equipment and inventory maintenance, security, and assisting with budgeting and financial management. The incumbent receives predetermined work assignments subject to a moderate level of control and review. Instructs direct reports to complete assignments using established guidelines, procedures, and policies. Requires full knowledge of own area of functional responsibility along with advanced knowledge of food trends. Use as a seasoned, experienced food service professional to identify and resolve a wide range of quality assurance issues in creative ways. Inspects and audits dining unit meal services, production practices for menu consistency, adherence to food safety guidelines, production safety, and food cost accuracy. Demonstrates good judgment in selecting quality assurance methods and techniques for obtaining solutions. Manage food safety, sanitation procedures, and standards, and ensure staff is trained in proper food handling techniques according to health and safety standards. Responsible for the development, implementation, measurement, maintenance, and monitoring of HACCP, food safety programs and sanitation standards to assure quality from raw material approval through finished product. Responsible for financial accountability to systems and processes, including accurate ordering and inventory management, appropriate product selection, and vendor relationships. Provides leadership and direct supervision to staff who coordinate nutrition and health-related programs. Qualifications Bachelor's degree in a food-related discipline, such as food science, microbiology, chemistry or food industry management and/or equivalent experience/training. Culinary experience in restaurant or dining service/hospitality field (typically three years min), including menu development, catering, food production, handling and storage, quality control, health and safety. Advanced knowledge in food preparation, culinary trends, vegetarian, vegan and raw cuisine, nutrition, special dietary needs, allergy awareness and sanitation regulations. Experience working independently to initiate and execute new programs, menu development, and operational change. Strong verbal and written communication in English, active listening, flexibility, critical thinking, and ability to multi-task and manage time effectively. Decision making and analytical skills to solve problems including operations analysis and quality control analysis. Intermediate computer application skills. Effective interpersonal and leadership skills to guide staff at all levels. Ability to produce concise, logical operational/administrative reports or correspondence, including recipes, schedules, procedures and reports. Interpersonal skills to interact with individuals from diverse backgrounds to resolve problems. ServSafe certification or equivalent. CCC certification with the American Culinary Federation, NSF HACCP, NRA, GMP Certification or equivalent. Knowledge of Federal, State, Local regulations. Knowledge of nutrition education programs and nutrient data of foods. Special Conditions Job offer is contingent upon successful completion of a background check. Required to hold a valid driver's license and comply with driving record requirements; may enroll in the California Employer Pull Notice Program. Occasional evenings and weekends may be required; varied work schedules (am, pm, weekend shifts and/or 10-hour workdays). Employees may be required to take time off during scheduled operational shutdowns (e.g., Christmas, Spring & Summer breaks). Health codes require prescribed uniforms, hair covering, and good personal hygiene. Meal schedules require punctuality and good attendance; meal perquisite for Dining Services employees. Employees may be required to change work location on a daily basis as needed. The University of California is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, age, protected veteran status, or other protected status under state or federal law. UC San Diego is a smoke and tobacco free environment. For more information, visit smokefree.ucsd.edu.
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