Detailed Description :

The University seeks an individual with a strong interest in working in a mission-driven, faith-

based institution. The role of the Pastry Chef in working with the campus community and

the responsibilities of the position are significantly tethered to the university’s contemporary Roman Catholic mission.

The Pastry Chef is responsible for the organization, coordination, and supervision of the preparation of bakery products, fancy pastries, cakes, and desserts and maintains quality and / or portion control of bakery products and the maintenance of sanitation and safety standards.

The Pastry Chef supervises, coordinates, and evaluates the work of the baker and other baking staff members. Typically, they perform the more difficult baking duties and participate in the recipe and product development.

They will assist the Chef de Cuisine and Chef Manager in the development of departmental goals.

Duties and Responsibilities :

Bakery Production

• Complete responsibility for bakery preparation, including production, Retail Bakery, chocolate shop, special functions, catering, and special desserts for La Gran Terraza.
• Responsible for the quality and quantity preparation of all bakery production.
• Reviews menu, assigns and coordinates daily workload, and organizes work areas to ensure ease of operation.
• Checks production sheets against inventory to ensure necessary items are on hand; plans for backup items as needed.
• Forecasts proper quantity preparation for each item served.
• Ensures products are made to specification; reviews recipes for variances in the finished product, including yield, appearance, taste, and texture;

takes corrective action.

• Determines correct methods of bakery preparation; instructs staff in correct methods.
• Coordinates and instructs staff in appropriate sequential production time frames for maximum quality control.
• Responsible for ordering products and supplies for daily production needs.
• Responsible for proper storage, dating, rotation of product, and utilization of leftovers.
• Fills out and follows daily production sheets, responsible for the completion of production records.
• Researches develops, and tests new recipes; costs out recipes.
• Maintains ongoing communication with all management staff to ensure efficient and timely delivery, product quality, and service.

Reports problems to senior management.

Attends weekly production meetings.

Bakery Personnel

• Responsible for the direction, supervision, training, and evaluation of Baker and Bakery staff.
• Sets leadership example by a willingness to work on all job tasks.
• Provides regular feedback to employees regarding performance.
• Able to operate kitchen equipment and train others on its proper use.
• Responsible for the smooth flow of work, communication, and ideas through a congenial, caring, and supportive attitude.
• Delegates assignments as appropriate and follows up to ensure that work is accurate and complete.
• Ensures that employees understand and adhere to all Dining Services Policies and procedures.
• Reports any problems (disciplinary or otherwise) to management. In the absence of a manager, takes remedial action to solve the problem.

Customer Satisfaction

• Maintains good customer relations through attitude, appearance, and attention to detail in daily work.
• Maintains consistent, high-quality standards; quality-tests every finished product for taste, texture, and appearance.
• Is creative in garnishing and service to market products to full advantage in all areas.
• Supervises service line to ensure product quality standards are maintained : temperature, appearance, garnish, and portioning.
• Ensures that products are not held longer than established holding times.
• Services customer's / guests needs with the appropriate sense of business urgency to provide a quality service.
• Reports feedback from customers to managers.
• Inputs on the menu and special meals in weekly production meetings.

Safety and Sanitation

• Implements and maintains proper safety and sanitation standards in the workplace.
• Supervises employees in proper food handling methods and techniques.
• Assists in the shut-down clean-up operation.
• Operates in energy efficient manner. Uses start-up schedule for equipment.
• Maintains excellent personal hygiene, including care of uniform, shoes, and head covering for all staff.
• Maintains bakery cleanliness / sanitation during operation.
• Does not participate in unsafe acts and sets a good example to other workers.
• Reports all accidents and / or injuries to the manager or, in the absence of a manager, to security.
• Reports all equipment maintenance problems to Management
• Responsible for the security of the unit.
• Knows and follows University and University Dining Services policies.

Special Conditions of Employment :

• Must be able to work a varied work schedule, including evenings, early mornings, weekends, and holidays.
• Must be able to work a flexible schedule to accommodate intersession and summer conference business.
• Must have excellent personal hygiene because of contact with food and food products.

The University of San Diego is requiring all employees to follow our Covid-19 vaccine requirement process.

Background check : Successful completion of a pre-employment background check.

Degree Verification Requirement : Persons offered employment in this position will be required to provide official education transcripts for degree verification purposes.

Job Requirements :

Minimum Qualifications :

• Culinary degree required
• At least 2 years of related experience
• At least 2 years of supervisory experience.
• Cake experience working with buttercream and Fondant

Preferred Qualifications :

Previous experience decorating cakes and working with chocolates a plus.

Performance Expectations : Knowledge, Skills and Abilities

• Skill to interact and communicate with students, staff, and administration.
• Knowledge and skills in the training related to food service and bakery functions.
• Knowledge and skills to develop production control on quality and quantity, including production records.
• Knowledge and skill in the delegation of tasks to subordinates and effectively monitoring and evaluating performance.
• Skill in organizing personnel, work, and material for maximum productivity.
• Demonstrated knowledge and skills in advanced bakery production preparation.
• Demonstrated ability in training staff.
• Knowledge and understanding of basic sanitation and safety requirements.
• Knowledge of University and University Dining Services Policies.
• Knowledge of basic ordering techniques.
• Ability to work without direct supervision and make independent decisions.
• Excellent skills in the use of specific equipment and tools as identified below, as well as their preventive maintenance and calibration requirements.
• Outside-of-the-box thinker
• Creative, Energetic, Self Starter, and able to effectively manage multiple priorities in a fast-paced environment.

Certificates, Licenses, Registrations :

• Must complete eight hour Serv Safe class as required by the San Diego Health Department
• Must complete the University’s Hazard Communication Program

Posting Salary :

The salary range provided in this posting reflects what we reasonably expect to pay for this position. Actual compensation offered or earned is dependent on experience, education and other factors including departmental budget.

Merrill Gardens at Bankers Hill -

Senior Living Sous Chef

• Highly competitive pay!
• A free daily meal!

Starting pay :

Merrill Family of Senior Living Communities , a privately-owned family company with a proud history of success, is currently hiring a Sous Chef at Merrill Gardens at Bankers Hill in San Diego, CA .

If you want a career with kindness and are a team focused individual with a deep commitment to customer service, please start the online application process to become part of the Merrill family!

We offer our employees :

• Highly competitive pay!
• Benefits that include medical, dental, vision, 401(k) with generous company match, vacation & sick time, holidays, and more!
• A free daily meal!
• A stable career with a long-term company committed to our team members for 30 years.
• A rapidly growing company with opportunities for advancement!

Our Sous Chefs are responsible for :

• A minimum of 5 years’ experience in quality food preparation
• Experience in scratch cooking in a high volume, fine dining setting
• Proficiency in computer skills including MS Outlook, Word, etc.

If you are someone with :

• A minimum of 5 years’ experience in quality food preparation
• Experience in scratch cooking in a high volume, fine dining setting
• Proficiency in computer skills including MS Outlook, Word, etc.

Consider applying to become a Sous Chef with the Merrill Family of Senior Living Communities!

Yes, You Can have a meaningful Career!

Watch This!

Our mission is to provide an inspiring environment for our residents, families, and team members where every life is defined by the possibilities.

Merrill Gardens at Bankers Hill is an Equal Opportunity Employer

Benefits / Perks

• Competitive Compensation
• Career Advancement Opportunities

Job Summary We are seeking a talented Sous Chef to join our team. In this role, you will work closely with the CDC to execute prepping, dinner service, and ordering.

The ideal candidate is experienced, creative, and a strong leader. If you have a passion for the craft, responsible, and want to progress, we want to hear from you.

Responsibilities :

• Prepare and plate food according to kitchen specifications
• Assist CDC with kitchen operations with a goal of increasing revenue and profit
• Supervise and coordinate all food preparation and presentation
• Provide training and leadership for kitchen staff
• Follow all food safety rules and regulations

Qualifications :

• High school diploma / GED
• Extensive previous culinary experience
• Certification from culinary school preferred
• ServeSafe or Food Handler’s Certification
• Advanced knowledge of culinary techniques and recipes
• Ability to remain calm and thrive under pressure
• Excellent management and leadership skills

Want to cook great food and still have a life?

We're searching for an Executive Chef to lead on-site dining and catering at a tech company in San Diego. You'll write the menus for the all-scratch, as local and sustainable as possible food program.

Great benefits and growth!

Core Duties and Responsibilities :

The successful candidate will be responsible for the day-to-day running of the cafe.

Responsibilities include :

• Preparing high-quality meals for customers
• Helping to manage any kitchen staff, motivating and inspiring them to prepare, cook and serve high quality food
• Helping to organise weekly staff rotas, evaluate work schedules on a daily basis and distribute key tasks to kitchen staff
• Working with the management team to develop menus using fresh, good quality and healthy ingredients for the café including meal ideas for special events
• Assisting with menu pricing
• Overseeing the preparation of food ensuring they match menu specifications and meet the quality standard and presentation
• Adhering to Food Safety Standards, maintaining high levels of cleanliness in the kitchen at all times we expect to maintain a 5* Hygiene rating at all times
• Supporting and training young people in kitchen-based work experience encouraging them to gain skills and work-based qualifications to improve their employability
• Controlling stock levels, monitoring waste and ensuring that waste is kept to an absolute minimum.
• Monitor and purchase food and supplies
• Any other duties proportionate with the role as required by management

Personal requirements, skills & qualifications

Qualifications / Knowledge : A proven track record of working as a chef in a quality catering environment. Any relevant certificates

Chef with at least 3-years’ experience

Broad knowledge of different types of foods and their preparations.

Passionate about food

Work Related Experience : Menu Planning & pricing

Preparing & Cooking a range of dishes to a high standard

Stock control & purchase

Skills / Abilities & Special Attributes :

Ability to adapt to change, stay calm under pressure

Good organizational and time management skills

Good communication skills

Self-motivated

Work well as a team

Managing a commercial kitchen