Join the University of San Diego culinary team as a Restaurant Chef at La Gran Terraza. Be an integral part of our award-winning, nationally recognized culinary program, providing 2.5 million meals each year for our campus community of over 8,000 students, faculty, staff, and visitors.

La Gran Terraza is USD's premiere dining experience, featuring fresh, local, and sustainable food with a farm-to-table concept. The Grand Dining Room and terrace offer fantastic views of Tecolote Canyon and Mission Bay.

The Restaurant Chef is responsible for overseeing the organization, coordination, and preparation of hot/cold food production, ensuring adherence to quality and sanitation standards. This role involves supervising culinary personnel, developing complex seasonal menus, and collaborating with management on departmental goals.

Key Responsibilities:

• Supervise, direct, and participate in meal preparation.
• Develop and review daily menus, assigning tasks to staff.
• Ensure compliance with allergen containment procedures.
• Maintain high customer satisfaction through quality service.
• Oversee safety and sanitation standards in the kitchen.
• Manage cost of goods and labor targets effectively.

To be successful in this role, candidates must possess a degree in Culinary Arts or a related field, have at least four years of supervisory experience, and be Serve Safe Certified. Strong communication skills and the ability to work in a fast-paced environment are essential.

The position requires a varied work schedule, including evenings, early mornings, weekends, and holidays. The University of San Diego offers a competitive benefits package, including medical, dental, vision, and access to on-campus fitness centers.

For more information on how to apply, please visit the University of San Diego's employment page.

• Medical, Dental, and Vision Insurance.
• Retirement contribution from the University.
• Access to on-campus Fitness Centers.

• Degree in Culinary Arts or related field required.
• Four years of progressive culinary supervisory experience.
• Serve Safe Certified.
• Working knowledge of restaurant financial reporting.
• Comprehensive knowledge of food and catering trends.
• Strong communication and problem-solving skills.
• Ability to manage staff workloads and productivity.
• Experience with food preparation methods and techniques.