Lead Cook

Position Title & Department:

 Lead Cook; Pavilion Dining Posting #

4933

Department Description:

Join the University of San Diego culinary team! Be an integral part of our award-winning, nationally recognized culinary program. We are proud to provide 2.5 million meals each year for our campus community of over 8,000 students, in addition to faculty, staff and visitors. Our diverse portfolio of dining locations and services includes; a full service restaurant and pub, retail outlets (four cafes and a coffeehouse), a market and deli, a food court featuring an array of global cuisine, outstanding catering services, athletic concessions at multiple locations, and food service for the child development center.

Pavilion Dining is home to an array of unique dining concepts that fuse distinct ingredients and flavors to create delicious menus in an inviting environment. Menus were developed in partnership with the Culinary Institute of America at Greystone. Recipient of a Silver Loyal E. Horton Award presented by NACUFS for excellence in dining.

University Description:

The University of San Diego, a contemporary and engaged Contemporary Catholic institution, was founded by the Diocese of San Diego and the Society of the Sacred Heart in 1949. Governed by an independent board of trustees since 1972, USD remains committed to a liberal arts education grounded in the Catholic intellectual tradition and the pursuit of truth, goodness and beauty. Inspired by this centuries old tradition of Catholic higher education, the University welcomes people of all faith traditions and any, or no, religious background. The future success of USD relies on the contributions of those who seek to foster the development of engaged global citizens and an earnest confrontation of humanity’s urgent challenges.

Detailed Description:

The Division of Student Affairs is committed to grounding our policies, programs, and procedures in antiracist practice. With this commitment, we recognize the importance of educating ourselves and holding one another accountable to ensure our work is approached through equity, inclusion, and social justice lens. We recognize our need for ongoing development in this area and continue to strive to improve. We expect all members of the Division of Student Affairs are willing to engage in this work alongside us to uphold our Catholic mission of creating a welcoming environment where the dignity of all students, staff, administrators, and faculty at USD is embraced.

The Lead Cook is responsible for aiding in the organization, coordination, and supervision of the preparation of hot food production, maintenance of quality and/or portion control, and the maintenance of sanitation and safety standards. The Lead Cook, under the supervision of the Chef Manager, acts as a working supervisor in training, coordinating, and evaluating the work of the lower-level cooks and other part time staff. Typically, the Lead Cook performs the more difficult production duties and participates in the recipe and product development. The Lead Cook assists the Chef by developing departmental goals. Perform other duties as assigned.

Duties and Responsibilities:

Production:

• As lead cook specializing in Asian cuisine, focuses on making sure production and recipes reflect authentic Asian flavors of the menu
• Acts as working supervisor for food production for menu items.
• Supervises and participates in the quality and quantity preparation of all menu items.
• Reviews service menu and helps assign and coordinate daily workload; organizes work areas to ensure ease of operation.
• Checks production sheet against inventory to assure necessary items are on hand; plans for backup items as needed.
• Helps forecast and order food and supplies.
• Aids in forecasting proper quantity preparation for each item served.
• Uses correct methods of preparation and instructs staff in correct methods.
• Ensures products are