Chef Job in Santa Barbara, California

Housing, Dining & Auxiliary Enterprises, Residential Dining Services University of California, Santa Barbara In a supervisory role, serves as Department Head, hiring, training and managing a staff of career and student cooks serving up to 1,500 meals per shift. Provides quality assurance for all menu items. Performs advanced culinary duties. Plans and supervises the food production of a specific department according to Dining Services, University and Federal guidelines. Determines daily food preparation methods, coordinates portion control and organizes and designates work assignments to staff, reviews and updates menus and recipes. Requirements: High School Diploma and five years progressively more responsible culinary experience in a high-volume culinary environment with one year in a supervisory capacity; or an equivalent combination of education and experience. 1. Communication skills sufficient to direct the work of others and interact successfully within a large staff. Teamwork skills include the ability to problem solve, provide feedback, present problems in a professional manner and accept constructive criticism both on an individual basis and within a group. Must have ability to maintain harmonious and courteous relationships with all staff and customers. 2. Knowledge of and experience with advanced culinary techniques, including but not inclusive of sautéing, grilling, frying, steaming, preparing sauces and stocks. This includes experience working with commercial kitchen equipment and preparing large quantities. 3. Advanced knowledge of cuisines from varying customer bases, including Regional American, Asian, Italian and Mexican, with increasing emphasis on vegetarian, Vegan and special diets. 4. Ability to perform and teach standard and advanced quantity culinary techniques. Ability to supervise staff in the use of the following equipment: Tilt Skillet, Char Grill, Flat Top Grill, Barbeque Grill, Convection Oven, Rotary Oven, Deck Oven, Combi Oven, Rotisserie Oven, Smoker, Steamer, Steam Kettle, Deep Fat Fryer, Pasta Cooker, Stove Top Sauté Station, Food Slicer, Food Processor, 80, 60 and 20 Quart Mixers and all attachments, Potato Peeler, Vertical Cutter/Mixer, Burr Mixer, Hot/Cold Wells, Warming Cart, Professional Knives, Pastry Bag and Tips. 5. Knowledge of state and federal safety and sanitation regulations regarding proper handling, storing, cooking and holding temperatures and proper use and cleaning of kitchen equipment. Ability to pass the Serve Safe Certification exam. Ability to train others in these areas. 6. Supervisory skills and leadership to coordinate, train, oversee and review the work of others. Exhibits organizational skills involving multi-tasking and deadline management sufficient to ensure timely output of meals. 7. Ability to speak English using appropriate grammar and vocabulary sufficient to communicate effectively with all staff and customers. Ability to read and write English for the purpose of preparing food from recipe guidelines and producing reports. Ability to analyze recipes, recognize problems and make corrections as needed. 8. Ability to perform basic mathematical calculations including addition, subtraction, division, and multiplication needed for recipe development and other required functions. Notes: Fingerprint background check required. Must be able to lift up to 50 pounds and work standing for up to 8 hours per day. Multiple positions available. $15.25-$2.../hr. The University of California is an Equal Opportunity/Affirmative Action Employer, and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability status, protected veteran status, or any other characteristic protected by law. For primary consideration apply by 8/16/17, thereafter open until filled. Apply online at https://....edu Job #20170378...