This position will remain open until a suitable candidate is identified.
Please note that this is a 40% limited position.
UCSD Layoff from Career Appointment: Apply by 12/21/18 for consideration with preference for rehire. All layoff applicants should contact their Employment Advisor.
Special Selection Applicants: Apply by 01/07/19. Eligible Special Selection clients should contact their Disability Counselor for assistance.
Responsible for the preparation of quality food in a fast-paced, high volume, catering operation. Responsibilities include: the efficient operation and maintenance of all kitchen equipment, the execution of all department standards concerning food handling, cleanliness, safety and personal appearance. Duties also include scheduling and coordination of production and food product presentation, as well as assisting in training others in more complex recipe preparation.
Housing Dining Hospitality (HDH) is a self-funded, large and complex campus department consisting of 7 divisions, with approximately 700 career employees, 1000 to 1200 student employees and an annual operating budget of greater than $170 million. HDH provides housing for approximately 15,000 undergraduates, grad students, faculty, staff and their families in over 400 buildings covering approximately 6 million sq. ft. HDH is in the midst of implementing an aggressive building plan which will add 5000 new beds and almost double our square footage by 2021.
Currently, HDH houses 38% of UCSD's enrolled students with a goal of housing 50% in the near future. HDH provides maintenance and repair, contract meals/meal plan management, as well as retail food service, conference services and catering services to residents, students, faculty, staff, and campus visitors.
Operating needs of the department require varied work schedules, (i.e., a.m., p.m., and/or weekend shifts and/or 10 hour workday). Employees may be required to take off (vacation or temporary layoff) during scheduled operational shutdown periods, such as Christmas, Spring & Summer breaks. Health codes require prescribed uniform, hair covering, and good personal hygiene. Meal schedules require extreme attention to promptness and excellent attendance. Meal perquisite is required for all Dining Services employees. Employees may be required to change work location on a daily basis as needed or for an indefinite time period.
Ability to conduct training programs for staff and student employees. Ability to organize work and materials for maximum productivity and to delegate tasks to support staff.
Understanding of food specification including meat buyer's guide, USDA produce, poultry and frozen specifications as well as weights and measures to accurately account for and inventory items.
Problem solving skills to handle situations such as staff shortages, product failures or utility equipment failures. Ability to safely operate and maintain food service equipment.
Skills in an knowledge of warehousing large quantities of merchandise, accounting and distributing via departmental recharge and delivery protocol, including ability to schedule, supervise and account for multiple daily deliveries to other units.
Skills in time management and in prioritizing workload to meet daily production schedule and deadlines. Skills in and knowledge of general operational management to supervise opening, closing and security of unit.
Mathematical abilities to interpret and record production data, to use proper weights and measures in recipes as well as to provide statistical data, to store data and to reconcile invoices.
Skills in and knowledge of institutional food production. Knowledge of and experience working with standardized recipes and production sheets.
Skills in and knowledge of related food service functions such as safety and sanitation, production methods, and equipment maintenance.
Solid writing skills to develop and change recipes as well as to write vendor reports.
Knowledge of efficient methods of ordering, requisitioning, storing and receiving supplies, and of developing quantity and quality production controls.
Ability to interact and communicate effectively with customers, students, staff, faculty and guests. Knowledge of methods of ensuring customer satisfaction including product analysis and problem solving assessing user/client o
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