CHEF/LEAD FOOD PRODUCTION
: Job Details :

Southwestern Community College District (SWCCD) is committed to meeting the educational goals of its students in an inclusive environment that promotes intellectual growth and develops human potential. We are the leader in equitable education that transforms the lives of students and communities.

SWCCD employees are collegial and collaborative. They demonstrate the highest degree of professionalism, integrity and respect when interacting with students, colleagues, leadership and members of the Jaguar community. Our employees actively honor and respect diversity to foster a safe and welcoming community where all are inspired to participate and realize a sense of belonging.

Incumbents exhibit an equity-minded focus, responsiveness, and sensitivity to and understanding of the diverse academic, socioeconomic, cultural, gender identity, sexual orientation, and ethnic backgrounds of community college students, and employees, including those with physical or learning disabilities, and successfully foster and support an inclusive educational and employment environment.

Description

SUMMARY DESCRIPTION

Under the direction of the Manager, Food Services, supervise, direct, organize, and participate in the work of food service staff involved in all aspects of food production for the entire operation; ensure that food is produced in compliance with District, departmental, federal and local agencies' policies, procedures, laws, codes, and regulations as they relate to health codes, timelines, and customer service for the safe production and consumption of quality food; independently make menu, production, scheduling, and ordering changes.

Qualifications

EDUCATION AND EXPERIENCE

Any combination equivalent to:

graduation from high school supplemented with specialized training in food preparation, sanitation, nutrition, or a related field

AND

Four years of increasingly responsible food service experience including at least two years of experience in a lead or supervisory capacity.

LICENSE OR CERTIFICATE

Possession of certification as a Certified Professional Food Manager (please upload certificate with application).

* One year of experience is equal to 12 months of experience at 40 hours per week. Applicable part-time experience will be converted to the full-time equivalent for purposes of meeting the experience requirement.

* Related experience that is above the minimum requirement may be substituted for experience on a year for year basis.

* Additional assessment is required for Applicants with foreign degrees from colleges or universities outside of the United States must have their coursework evaluated by a professional association that is a member of the National Association of Credential Evaluation Services(NACES). A copy of the evaluation must be submitted with your on-line application.

KNOWLEDGE AND ABILITIES

Knowledge of:

* Operations, services, and activities of an institutional food production program.

* Principles of supervision, training, and performance evaluation.

* Pertinent Federal, State, and local laws, codes, and regulations including health and safety regulations.

* Modern production kitchen procedures and practices including methods of assembling, preparing, and cooking foods in large quantities.

* Operating characteristics of the full range of kitchen utensils, equipment, and appliances.

* Inventory control principles and practices.

* Safety and sanitation principles and practices.

* Record keeping techniques and report writing principles and practices.

* Methods and temperatures for food storage.

Ability to:

* Supervise, organize, and review the work of assigned staff including Lead Food Service Workers.

* Oversee large-scale kitchen operations including the assemblage, preparation, and serving of a variety of food items in large quantities in a sanitary manner.

* Select, supervise, train, and evaluate staff.

* Operate the full range of food service utensils, equipment, and appliances in a safe and efficient manner.

* Interpret, apply, and ensure compliance with applicable Federal, State, and local policies, laws, and regulations including health and safety regulations.

* Compile data, maintain records and files, and participate in the preparation of clear and concise reports.

* Plan and organize work to meet changing priorities and deadlines.

* Work with and exhibit sensitivity to and understanding of the diverse racial, ethnic, disabled, sexual orientation, and cultural populations of community college students.

* Communicate clearly and concisely, both orally and in writing.

* Establish and maintain effective working relationships with those contacted in the course of work.

JOB DESCRIPTION: Chef/Lead Food Production

Duties

ESSENTIAL DUTIES

* Plan, prioritize, assign, supervise, oversee, review, and participate in the work of staff involved in all aspects of food production for the entire operation including the main cafeteria, campus snack bars, and coffeehouse; ensure staff perform duties in compliance with District, departmental, federal and local agencies' policies, procedures, laws, codes, and regulations as they relate to health codes, timelines, and customer service for the safe production and consumption of quality food.

* Establish schedules and methods for providing assigned services at all locations; identify resource and staffing needs; review needs with appropriate management staff; allocate resources accordingly.

* Assist in the selection, training, supervision, and evaluation of assigned staff including Lead Food Service Workers, Food Service Workers, and student workers; delegate and assign duties and responsibilities as appropriate; schedule and assign work and assure proper staffing levels and work loads.

* As Chef, prepare and develop all entrees, soups, sauces, and related items as well as special catering menus for all food service activities; assist with menu planning and development at all locations.

* Meet with food purveyors and management staff on new products and ideas for menu development and implementation.

* Maintain a variety of records and files and prepare assigned reports on operations and activities; prepare Food Production Report Sheet to record amount of food prepared, amount of food left over, time and temperature checks, menu changes, and correct portion size to be followed by servers.

* Control inventory; estimate, order, and maintain adequate food and supplies; receive, inspect, and maintain records of food ordered.

* Perform catering services for a variety of banquets; plan menus, order food and oversee preparation and serving functions.

Supplemental Information

SALARY SCHEDULE:CSEA - Classified Bargaining Unit

PHYSICAL DEMANDS AND WORKING ENVIRONMENT

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.