Lead Cook

Position Title & Department:

 Lead Cook; Dining Services Posting #

5069

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.

USD Dining is a not-for-profit department within Auxiliary Services that proudly serves the campus community and annually allocates earnings back to the University of San Diego and students. USD Dining is consistently ranked among the best university dining programs in the nation. Tu Mercado is a convenient one-stop-shop that offers a market, groceries, deli, and espresso bar - all the essentials for home and campus living. The Spirit Shop features USD clothing, gifts, cards, Torero merchandise, and more. 

University Description:

The University of San Diego, an engaged and 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, acts as a working supervisor in training, coordinating, and evaluating the work of the lower-level cooks. 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.

Duties and Responsibilities:

 Production:

• Acts as working supervisor for food production for menued items.
• Supervises and participates in the quality and quantity preparation of all menued items.
• Reviews 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 made to specification and reviews recipes for variances in the finished product