Full Time; Career Minimum Starting Salary: $3,600.00/monthly.
UCSC strives to embrace diversity in all its forms; it strives to be an inclusive community that fosters an open, enlightened & productive environment.
Colleges, Housing and Educational Services, (CHES) is a multi-funded organization within the Business and Administrative Services (BAS) division at the University of California (UC) Santa Cruz. CHES provides leadership in the areas of college student life and residential services, housing services, facilities, employee housing and capital planning, dining services, conference services, early education services, the Bay Tree Bookstore, ID card services, and business and financial analysis for these areas. Through these units, educational and developmental programs and services are offered to all members of the campus community including students, faculty, staff, children and external constituents.
CHES provides on-campus housing and dining services to nearly 9,500 undergraduate and graduate students in ten residential colleges and six multi-college affiliated residential communities which support single students and students with families.
UC Santa Cruz Dining is instrumental in the success of our students as well as providing services to staff, faculty and guests of the campus. Our mission is to be committed to: creating a diverse, safe, fun and trusting environment for our guests and team; building an innovative dining program providing high quality service and food while embracing social, nutritional and financial responsibilities.
Under the general supervision of the Unit Management Team, the Sous Chef performs advanced culinary duties, including preparation and quality assurance for food that is complex and of the highest quality. The incumbent prepares assigned recipes for residence hall, retail and catering meals, and other events. The Sous Chef also coordinates portion control and continually reviews and updates menus and recipes.
The Sous Chef has a supervisory role in the kitchen and is responsible for organizing and directing career and student staff producing and serving over 5,000 meals per day. The incumbent will hire, train and manage employees, monitor employee productivity, and resolve workflow and operational problems. The position is a shift and training leader for the kitchen and may be required to open or close the facility.
The Sous Chef plans and supervises food production, ensuring that health and safety guidelines are practiced according to Dining Services, University and Federal guidelines.
Interviewees will be required to provide a current DMV record.
Candidates who successfully complete interviews and reference checks will be required to pass a criminal history background check to be eligible for further consideration.
Only those candidates who successfully complete interviews, reference checks and pass a criminal history background check may be considered for a job offer.
Selected candidate will be required to pass a pre-offer criminal history background check within 45 days from being fingerprinted.
Must possess a valid license to drive in the State of California and be able to participate in the Department of Motor Vehicles (DMV) pull notice program.
Ability to lift supplies and move cooking equipment up to 50 pounds with or without accommodation.
Ability to work a variable schedule including evenings and weekends.
Must possess or have the ability to obtain, a ServSafe Certification within 90 days of hire. This certification must be maintained throughout employment in this position.
Per the Child Abuse and Neglect Reporting Act (CANRA), this position has been identified as a Mandated Reporter.
Demonstrated leadership experience in hotel, club, catering, retail coffee bar or college dining hall or restaurant with independent decision making for customer service, staffing and operations management.
Significant experience in a wide variety of cooking techniques and recipes for food preparation in a large dining services operation.
Proven knowledge in increasingly complex levels of cooking in a large food service environment as well as general kitchen maintenance or an equivalent combination of education and experience.
Experience in short order cookery on a high volume hot line to include grill, sauté, and fry stations.
Appropriate knowledge of how to prepare sauces, soups, vegetables, baked products and entrees, as well as a variety of both hot and cold food preparation techniques.
Position is open until filled; Initial Review Date: 09/19/2017
To ensure review of application materials by the hiring unit they must be submitted electronically via the Staff Employment Opportunities web site (http://jobs.ucsc.edu ) on or before the initial review date (IRD). A computer is available at the UCSC Staff Human Resources Office located at Scotts Valley Center (SVC), 100 Enterprise Way, Suite 100, Scotts Valley, CA 95066. To learn more or to request disability accommodation call 831-459-2009. Hearing impaired are encouraged to use the California Relay Service 800-735-2922. The University of California, Santa Cruz is an Equal Opportunity Employer.
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