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).

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 (Download PDF reader)

 

Duties

 

ESSENTIAL DUTIES

1. 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.
2. 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.
3. 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. 
4. 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.
5. Meet with food purveyors and management staff on new products and ideas for menu development and implementation. 
6. 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. 
7. Control inventory; estimate, order, and maintain adequate food and supplies; receive, inspect, and maintain records of food ordered. 
8. 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 (Download PDF reader)


PHYSICAL DEMANDS AND WORKING ENVIRONMENT

This is a non-telecommuting position.

Environment: 
Cafeteria environment.
Work may require variable hours.
Frequent interruptions.

Physical: 
Standing for extended periods of time.
Dexterity of hands and fingers to operate and maintain kitchen utensils, appliances, and equipment.
Reaching overhead, above the shoulders and horizontally.
Bending at the waist, kneeling or crouching.
Light to moderate lifting.
Seeing to read a variety of materials and prepare and serve food in established quantities.
Hearing and speaking to exchange information and to provide work direction.

Hazards:
Exposure to very hot foods, equipment, and metal objects used in food services.
Exposure to sharp objects including knives and slicers.

TENTATIVE TIMELINE: Any application received after the deadline is not guaranteed a review.

September 13-October 4, 2024	Position advertised; District receives applications
October 4, 2024	Initial screening deadline for guaranteed consideration.
October 14-31, 2024	Reviewing of applications.
November 4-8, 2024	Search Committee interviews candidates
December, 2024	Tentative employment start date pending Governing Board approval.

 

Application Process:

A confirmation email will be sent once your application packet has been successfully submitted.

It is the sole responsibility of the applicant to ensure that all application materials are received by the review deadline date. A separate, complete application packet is required for each position for which you are applying for. All materials included in your application packet become SWCCD property, will not be returned, will not be copied, and will be considered for this opening only.

A screening committee will evaluate applicants, taking into account the breadth and depth of relevant education, training, experience, skills, knowledge, and abilities. Selected applicants will be invited for an interview.

 

INTERVIEW TRAVEL COSTS MUST BE BORNE BY THE APPLICANT.

 

If additional positions become available in this classification, applications received in response to this posting may be considered for those additional positions for up to 90 days after final board approval.

Candidates selected for employment with SWCCD must be fingerprinted by an electronic fingerprinting service (i.e. LiveScan) within 10 days of employment; provide clearance of tuberculosis (dated within the past 4 years and renewed every four years as a condition of continued employment) within 60 days of employment; provide proof of eligibility to work in the United States.

Successful candidate selected may be assigned to any of the campus sites (Chula Vista, Crown Cove, National City, Otay Mesa, and/or San Ysidro).

 

American with Disabilities (ADA):

Reasonable accommodations will be provided to candidates with verified disabilities. Accommodation requests should be made as soon as practical by calling Human Resources at (619) 482-6395.

Equal Employment Opportunity:

As an Equal Opportunity Employer and in compliance with the Americans with Disabilities Act, SWCCD will make reasonable accommodations for individuals with disabilities.

SWCCD shall not discriminate against any person in employment or in any program affiliated with the SWCCD on the basis of age, ancestry, color, ethnic group identification, national origin, religion, race, sex, sexual orientation, physical or mental disability, veteran status, or on the basis of these perceived characteristics, or based on association with a person or group with one or more of these actual or perceived characteristics.


Notice of Availability of the Annual Security Report:

SWCCD is committed to assisting all members of the community in providing for their own safety and security. The Annual Security Report is available on the SWCPD website.

If you would like to receive a hard copy of the Annual Security Report, which contains this information, you can stop by the College Police Department or you can request that a copy be mailed to you by calling (619) 482-6390.


Drug and Alcohol Abuse Prevention Plan (DAAPP):

More information about the DAAPP, including the Biennial report and additional resources can be found in the Drug and Alcohol Abuse Prevention Program website.