Qa Chef 3 (Sous Chef)

Department Purpose

Student Housing and Dining Services (SHDS) is a self-supporting auxiliary that provides housing and dining services to approximately 15,000 undergraduate, graduate, and students with families who live in on-campus residential facilities (university owned/managed and Public-Private-Partnerships), as well as providing residential, retail and catering dining services for the campus community. SHDS also provides student support and conference housing services to the campus and general community. For more information about SHDS visit our website at http://www.housing.ucdavis.edu.

Student Housing and Dining Services has adopted the following Diversity, Equity, and Inclusion statement:

Student Housing and Dining Services is committed to serving the needs of students, staff, faculty and guests from various backgrounds and identities. In full support of our institutional commitment to embrace diversity and practice inclusive excellence, we expect every member of our community to acknowledge, value, and uphold the guidelines set forth in the Principles of Community. As a community of scholars and life-long learners, we commit ourselves to learning together about our differences and commonalities while growing in all areas of equity, diversity, and inclusion.

Job Summary

Under the general direction of the Executive Chefs, the Sous Chef is responsible for assisting the Executive Chef in daily management and supervision of the Dining Services culinary team in specific operational areas. The Sous Chef is responsible for managing culinary personnel to execute recipes, menus, production standards, cooking processes, methods and procedures, financial and budgetary targets, along with procurement and inventory control of day to day residential, or retail dining operations. This position will also assist the Executive Chef in menu and recipe development for residential and retail dining, commissary production facility, or future catering operations. Responsible for financial accountability to systems and processes including accurate ordering and inventory management, appropriate product selection, and vendor relationships. Provide quality-dining experience, by establishing high standards for delivery of food and excellent guest service through innovative, diverse, and creative menus. Implement planned menu cycles or programs established for residential or retail dining operations. Implement established performance goals and conduct performance appraisals for career and student staff both directly and indirectly supervised. Responsible for the implementation of personnel policies and procedures in accordance with University and Dining Services guidelines. Manage food safety, sanitation procedures and standards, and ensure staff are trained in proper food handling techniques according to health and safety standards.

The Sous Chef is responsible for supporting and executing the culinary vision for campus, and providing oversight of controlling food standards and procedures, food budgets, menu execution, reviewing/recommending purchasing, and planning and presentation for residential, retail dining or catering operations.

POSITION INFORMATION

PHYSICAL DEMANDS

• Walk tours of buildings and climb stairs.
• Lift boxes and files weighing up to 50 lbs. Use computer equipment for extended periods of time (6-8 hours per day).

WORK ENVIRONMENT

• The Smoke and Tobacco Free Environment policy is intended to provide a healthier, safer, and more productive work and learning environment for the entire UC community. The University of California prohibits smoking and tobacco use at all University owned or leased properties, or facilities operated by UC staff or faculty. Smoking and tobacco use are strictly prohibited in indoor and outdoor spaces, parking lots, residential space, and University vehicles.

https://ucdavispolicy.ellucid.com/documents/view/271

• Employee is personally responsible for following safety procedures/guidelines.

MINIMUM QUALIFICATIONS

Minimum Education/Experience:

• Experience working independently to initiate and execute new programs, menu development, and operational change.
• Culinary experience in restaurant or dining service/hospitality field, including but not limited to menu development, catering, food production, handling and storage, quality control, health and safety.
• Experience and skill to work cooperatively in individual, group, and formal settings, and to interact effectively with diverse communities, university staff, and students.
• Experience with computer-based systems to administer and manage food service, including but not limited to production, purchasing, forecasting, menus, labor scheduling and management, financial reports and meal plan control.

Minimum Knowledge, Skills, and Abilities (KSA) :

• Advanced knowledge in food preparation, culinary trends, vegetarian, vegan and raw cuisine, nutrition, special dietary needs, allergy awareness and sanitation regulations.
• Skill to write concise, logical, and grammatically correct operational / administrative related reports or correspondence, including but not limited to recipes, schedules, procedures, employee performance evaluations, and reports.
• Interpersonal communication skills to clearly and effectively interact with individuals of varying backgrounds and perspectives to research and secure information to resolve problems.
• Knowledge of financial management to successfully administer a budget.

PREFERRED QUALIFICATIONS

Additional Preferred License/Certification:

• ServSafe certification or equivalent.

Preferred Education/Experience:

• Bachelor’s degree in culinary arts, dining services, or hospitality related field or completion of Chef Certification program, or equivalent combination of education and experience.

Preferred Knowledge, Skills, and Abilities (KSA) :

• Knowledge of related Federal, State, Local, and UC regulations.
• Knowledge of University systems, policies and procedures, and familiarity with the UC Davis campus community, its goals and philosophies.
• Knowledge of nutrition education programs and nutrient data of foods. Spanish / English bilingual.

SPECIAL REQUIREMENTS

The University of California has implemented a SARS-CoV-2 (COVID-19) Vaccination Program SARS-CoV-2 Vaccination Policy (ucop.edu) covering all employees. To be compliant with the policy, employees must submit proof of vaccination or a University-approved exception or deferral.

Background Check

This position is a critical position and subject to a background check. Employment is contingent upon successful completion of background investigation including criminal history and identity checks.