Lead Cook

Position Title & Department:

Lead Cook; Pavilion Dining Posting #

5418

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, 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 University seeks an individual with a strong interest in working in a mission-driven, faith-
based institution. The role of Lead Cook in working with the campus community and the responsibilities of the position are significantly tethered in the university’s contemporary Roman Catholic mission.

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 the correct methods.
• Ensures products are made to specification and reviews recipes for variances in finished product, including yield, appearance, taste, texture. Consults Chef when corrective action is needed.
• Ensures proper product portioning.
• Coordinates and instructs staff in appropriate sequential production time frames for maximum quality control.
• Responsible for the timely delivery, setup and dispensing of menued items as specified. 
• Responsible for proper storage and utilization of leftovers.
• Ensures proper rotation and storage of all products.
• Assists in daily production sheets; responsible for assisting in the completion of production/event records.
• Assists Chef in the research,