Chef Manager, Juice Bar / Teaching Kitchen

Position Title & Department:

 Chef Manager, Juice Bar / Teaching Kitchen; Dining Services Posting #

5074

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.

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:

This recruitment is open to current University of San Diego employees only. Only current USD employees are eligible to apply and be considered for this position.

The Chef Manager for the Teaching Kitchen at the University of San Diego (USD) plays a key role in overseeing the daily operations of the teaching kitchen, ensuring high-quality food production, culinary instruction, and a positive learning environment for students, faculty, and staff. This position combines hands-on culinary expertise with strong management and teaching skills to create an interactive and educational experience that promotes healthy, sustainable cooking and dining practices.

Periodically, this position may be asked to lead or contribute to either ad hoc or ongoing division/campus projects outside the scope of their day-to-day activities. In addition. This position contributes to or leads additional division/campus projects outside of typical duties to help further accomplish student or organizational goals. Additional assignments may be seasonal, ad hoc or ongoing, depending on the project.

Duties and Responsibilities:

Culinary Management:   

• Plan, prepare, and execute innovative and seasonal menus for the teaching kitchen, focusing on sustainability, nutrition, and diverse culinary techniques.
• Ensure that all dishes are prepared to the highest standards of quality, taste, and presentation.
• Oversee recipe development and testing for all classes, demos, and events in the teaching kitchen.
• Manage food procurement, inventory, and waste control, ensuring cost efficiency and compliance with budgetary guidelines.
• Maintain high standards of kitchen cleanliness, safety, and sanitation, ensuring compliance with all health and safety regulations.

Teaching & Instruction: 

• Develop and lead culinary classes, workshops, and demonstrations for students, faculty, staff, and community members.
• Create instructional materials, recipes, and course content that align with the university’s wellness and sustainability goals.
• Teach basic to advanced culinary skills, emphasizing hands-on learning in areas such as food safety, nutrition, knife skills, and various cooking techniques.
• Inspire and mentor students in culinary arts, fostering a love for cooking and an understanding of healthy, balanced meals.

Staff & Student Supervision:    

• Supervise and train kitchen staff, including student workers, interns, and volunteers, fostering a