Sous Chef University of California Riverside

In the Heart of Inland Southern California, UC Riverside is located on nearly 1,200 acres near Box Springs Mountain in Southern California; the park-like campus provides convenient access to the vibrant and growing Inland region. The campus is a living laboratory for the exploration of issues critical to growing communities' air, water, energy, transportation, politics, the arts, history, and culture. UCR gives every student, faculty and staff member the resources to explore, engage, imagine and excel.

UC Riverside is recognized as one of the most ethnically diverse research universities in the country boasting several key rankings of which we are extremely proud.

• UC Riverside is proud to be ranked No. 12 among all U.S. universities, according to Money Magazine's 2020 rankings, and among the top 1 percent of universities worldwide, according to the 2019-20 Center for World University rankings.
  
• UC Riverside is the top university in the United States for social mobility. - U.S. News 2020
  
• UCR is a member of the University Innovation Alliance, the leading national coalition of public research universities committed to improving student success for low-income, first-generation, and students of color.
  
• Among top-tier universities, UC Riverside ranks No. 2 in financial aid. - Business Insider 2019
  
• Ranked No. 2 in the world for research, UCR's Department of Entomology maintains one of the largest collections of insect specimens the nation. - Center for World University Rankings
  
• UCR's distinguished faculty boasts 2 Nobel Laureates, and 13 members of the National Academies of Science and Medicine.

The University of California is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, age, protected veteran status, or other protected categories under state or federal law. It is the policy of the University of California to undertake affirmative action and anti-discrimination efforts, consistent with its obligations as a Federal and State contractor.

For information about our generous employee benefits package, visit: Employee Benefits Overview

• Supervises, trains, and directs staff in preparation, cooking and baking functions. Ensures staff follows simple to complex standardized recipes, portion guidelines, production guidelines and requirements, and quality standards to produce and present assigned menu items by the required deadlines for work stations within the assigned areas and units. Ensures staff accurately complete daily production reports. Effectively communicates and enforces work rules for all staff. Responsible for food service functions including volume of food preparation, supports menu development, food quality and service, recipe compliance, staffing, costs, customer service, equipment use, sanitation, security and safety. Responds and follows-up on Environmental Health & Safety inspection reports; collaborates with the Culinary Manager as needed. Serves as the team lead in the absence of the ACM or Culinary Manager, as necessary.

• Trains and supervises staff on safe and proper handling of all food items from receiving, production, storage, transportation and service according to established safety and sanitation requirements and guidelines, including but not limited to: the department's standard operating procedures (SOP's), Serve-Safe, and Hazard Analysis Critical Control Points (HACCP) guidelines. Audits and ensures compliance of food prep to QA standards and safety/security related to handling and preparation of food.

• Assigns daily tasks to culinary staff. Collaborates with management for any necessary schedule adjustments to culinary staff. Records shifts of any direct reports that call in unable to work and coordinates replacements with the Culinary Manager and Unit Manager. Works with Culinary and Unit Managers to identify potential time and attendance issues. Adheres to all University and departmental policies, procedures and guidelines. Maintains and ensures compliance with collective bargaining agreements, as applicable to direct reports and assigned staff.

• Maintains proper sanitation standards in the assigned units during preparation, storage and serving of product. Creates and implements a cleaning checklist for back-of-house operations. Ensures service platforms are cleaned and sanitized based on established schedule, and before and after each shift. Assists in the coordination of all information generated from Food Pro for assigned production areas including, but not limited to, verifying the accuracy of the forecasted menu items and counts prior to the weekly Food Pro run, reviewing the weekly production run and corresponding recipes to ensure accuracy, quantities and instructions. Verifies forecasts, service records, waste, and recipe compliance. Verifies all projected orders using the Food Pro ordering system, for all assigned areas, prior to placement to ensure the proper products, quality and quantities. Conducts weekly and/or monthly inventory with the Storekeepers and audits at least 10% from each category to ensure accuracy, according to the required policies and procedures.

• Exhibits positive customer relations by acting in a professional manner at all times; addresses visitors, faculty, students, staff and customers in a respectful and dignified manner. Responds to customers in an efficient, courteous, and timely manner. Acts as a liaison to management communicating necessary menu changes, product and staff problems, and provides recommendations for customer resolution. Models, promotes and maintains a strong customer focus environment and teamwork philosophy.

• Supervises and follows approved cash and payment handling policies and procedures. May be required to operate a vehicle.