Brief Summary of Job Duties
Under the general supervision of the Club Chef, the Club Catering Sous Chef is responsible for planning, prepping, and executing catering events at The Club in conjunction with full-time kitchen employees and part-time student staff. Must be able to perform advanced culinary tasks, including all aspects of food preparation, with particular attention to quality control and presentation. Assists the Club Chef with menu item creation, purchasing, inventory, and student supervision as needed. Must be able to work a flexible schedule including mornings, nights, weekends, overtime, and reassignment to other campus catering departments as needed.
Required Qualifications
Culinary degree or equivalent combination of education and/or experience.
1-3 years previous catering experience with a strong command of fundamentals.
1-3 years demonstrated ability to organize and manage a high volume kitchen as well as produce specially requested menu items.
1-3 years experience in plated service, baking, appetizers, and hot/cold food buffets.
Detail oriented, specialized in utilizing the freshest of ingredients and producing items from scratch with an artistic and innovative presentation.
Knowledge of state and federal safety and sanitation regulations regarding proper handling, storing, cooking and holding temperatures and proper use and cleaning of kitchen equipment. Ability to train others in these areas.
Preferred Qualifications
Working knowledge in food service and sanitation regulations.
Working verbal and written communication skills, including active listening, dynamic flexibility, critical thinking, and ability to multi-task and ensure productive time management.
Working knowledge to make decisions and solve problems.
Working skills to provide effective interpersonal and work supervision guidance to other personnel and work effectively in a team.
Intermediate computer application skills.
Special Conditions of Employment
Satisfactory conviction history background check.
Valid driver’s license and clean driving record.
Work days and hours will vary, evenings and weekends included.
Must be able to lift up to 50 lbs. and stand for up to 8 hours a day.
UCSB is a Tobacco-Free environment.
Job Functions and Percentages of Time:
Menu Development/Production/Catering – 55%
Responsible for executing the catering menu. Pays close attention to presentation and portion control.
Follows set standards on food presentation and ensures staff is consistent in the preparation and presentation of all catered foods. This includes plate, platter or chafing-dish presentation of all menu items.
In coordination with the Club Chef, assists in creation of custom menus. Must be innovative and knowledgeable on many cuisines.
Assists in creating, testing, and writing CBORD recipes for all menu items.
Assists the Club Chef in overseeing the planning and preparation of catering.
In absence of Club Chef, delegates catering tasks to other cooks and tests dishes for quality.
Responsible for timeline of pre-event production, ensures that foods are transported to the event location on-time, and manages the onsite plating.
Staff Training & Supervision – 25%
Supervises catering production staff (2-6 part time students) in the preparation of catering foods. Ensures that staff follows the Serv Safe guidelines for food production to include holding temperatures, cooking techniques, and food transport.
Ensures that all food items are prepared accordingly to CBORD recipes.
Assists with scheduling weekly staff based on events. Trains catering production staff in the areas of food production. Ensures staff understands the service and food quality expectations of the high-profile events.
Must perform under time and budgetary constraints. May be required to work late nights, early mornings, weekends, and more than five consecutive days.
Ensures security of the building, locks all doors and storage areas.
Assists with annual performance evaluations on part time production staff. Reviews evaluations with the Catering Chef.
Ordering, Purchasing, and Inventory – 15%
Orders perishable and non-perishable foods for catering based on CBORD forecasts for production.
Utilizes Residential Dining bid system for purchases when possible and complies with Residential Dining purchasing guidelines. Examines invoices for accuracy. Tracks invoices and helps the Catering Chef determine appropriate times to make menu price changes.
Maintains accurate inventories of all food items in catering.
Ensures that catering storage areas are kept clean, refrigerators and freezers are at the proper temperatures, and that stock is rotated.
Other Duties – 5%
Helps to coordinate assistance and support for other kitchen departments, including cross training as needed.
Cleans large and small equipment within a given area during building closure periods and throughout the year.
Notifies the managers of broken, unsafe and/or unmet equipment needs on a timely basis.
Displays a sense of teamwork. Interacts effectively as a team member with sensitivity towards a multi-cultural work and living environment.
Participates in production and other unit and/or departmental meetings, workshops and conferences on a regular basis.
May be required to oversee or work at a campus field kitchen in remote locations to provide food for the adjacent community in times of disaster.
Application review begins: 8/7/2024
For full consideration, the candidate must submit an official UCSB Jobs Website application | https://jobs.ucsb.edu
Job #: 71083