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Executive Chef

2 months ago

Chula Vista, California, United States Southwestern College (California) Full time
Job Summary

We are seeking a highly skilled and experienced Chef/Lead Food Production to join our team at Southwestern College (California). As a key member of our food services department, you will be responsible for overseeing the production of high-quality food for our students, staff, and visitors.

Key Responsibilities
  • Plan, prioritize, assign, supervise, oversee, review, and participate in the work of staff involved in all aspects of food production.
  • Ensure compliance with District, departmental, federal and local agencies' policies, procedures, laws, codes, and regulations as they relate to health codes, timelines, and customer service.
  • Assist in the selection, training, supervision, and evaluation of assigned staff.
  • Prepare and develop all entrees, soups, sauces, and related items as well as special catering menus for all food service activities.
  • Control inventory; estimate, order, and maintain adequate food and supplies.
Requirements
  • Any combination equivalent to: graduation from high school supplemented with specialized training in food preparation, sanitation, nutrition, or a related field.
  • Four years of increasingly responsible food service experience including at least two years of experience in a lead or supervisory capacity.
  • Possession of certification as a Certified Professional Food Manager.
Working Conditions

This is a non-telecommuting position. All District employees must participate in the COVID-19 Vaccination Program, which requires them to be fully vaccinated against COVID-19 unless they receive an approved medical or religious exemption.

Environment: Cafeteria environment. Work may require variable hours. Frequent interruptions. Physical: Standing for extended periods of time. Dexterity of hands and fingers to operate and maintain kitchen utensils, appliances, and equipment. Reaching overhead, above the shoulders and horizontally. Bending at the waist, kneeling or crouching. Light to moderate lifting. Seeing to read a variety of materials and prepare and serve food in established quantities. Hearing and speaking to exchange information and to provide work direction.