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Join the Residential, Retail and Supply Chain Services (RRSS) team at UC San Diego, a dynamic and innovative campus department dedicated to delivering exceptional service to the university community. As a valued RRSS team member, you will be contributing to a broad and complex organization consisting of five key units: Housing, Dining and Hospitality (HDH), Integrated Procure-to-Pay Solutions (IPPS), the UC San Diego Bookstore, Triton Print & Digital Media, and the Early Childhood Education Center (ECEC). With a focus on innovation and customer satisfaction, RRSS aims to inclusively meet the diverse needs of the UC San Diego community while fostering a sense of belonging for our students and staff. As a member of the HDH team, you will be part of a self-funded unit with over 900 staff employees, 1,000 student employees, and an annual operating budget of $250 million, providing housing and dining services to over 20,000 students, faculty, staff, and their families. RRSS is proud to promote and create opportunities for greater equity, diversity and inclusiveness within our division.
Job Responsibility:
Responsible for the preparation of quality food in a dining food service environment or catering operation
Efficient operation and maintenance of all kitchen equipment
Execution of all department standards concerning food handling, cleanliness, safety and personal appearance
Coordination of production and food product presentation, quality control
Assisting the training of others in complex recipe preparation
Requirements:
Experience working with standardized recipes and production sheets
Skills in and knowledge of institutional food production
Understanding of food specifications including meat buyer’s guide, USDA produce, poultry and frozen specifications as well as weights and measures to accurately account for inventory items
Skills in and knowledge of related food service functions such as safety and sanitation, production methods, and equipment maintenance
Ability to interact and communicate effectively with customers, students, staff, faculty and guests
Mathematical abilities to interpret and record production data, to use proper weights and measures in recipes as well as to provide statistical data, to store data and to reconcile invoices
Knowledge of efficient methods of ordering, requisitioning, storing and receiving supplies, and of developing quantity and quality production controls
Ability to safely operate and maintain food service equipment
Ability to conduct training programs for staff and student employees
Skills in and knowledge of warehousing large quantities of merchandise, accounting and distributing via departmental recharge and delivery protocol, including ability to schedule, supervise and account for multiple daily deliveries to other units
Writing and reading skills to understand recipes as well as to write vendor reports
Ability to organize work and materials for maximum productivity and to delegate tasks to support staff
Problem solving skills to handle situations such as staff shortages, product failures or utility equipment failures
Skills in and knowledge of general operational management to supervise opening, closing and security of unit
Skills in time management and in prioritizing workload to meet daily production schedule and deadlines
Ability to follow detailed verbal and written instructions with little supervision