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Join the University of San Diego culinary team! Be an integral part of our award-winning, nationally recognized culinary program. We are proud to provide 2.5 million meals each year for our campus community of over 8,000 students, in addition to faculty, staff and visitors. Our diverse portfolio of dining locations and services includes; a full service restaurant and pub, retail outlets (four cafes and a coffeehouse), a market and deli, a food court featuring an array of global cuisine, outstanding catering services, athletic concessions at multiple locations, and food service for the child development center.

Pavilion Dining is home to an array of unique dining concepts that fuse distinct ingredients and flavors to create delicious menus in an inviting environment. Menus were developed in partnership with the Culinary Institute of America at Greystone. Recipient of a Silver Loyal E. Horton Award presented by NACUFS for excellence in dining.

The University of San Diego, a contemporary and engaged Contemporary Catholic institution, was founded by the Diocese of San Diego and the Society of the Sacred Heart in 1949. Governed by an independent board of trustees since 1972, USD remains committed to a liberal arts education grounded in the Catholic intellectual tradition and the pursuit of truth, goodness and beauty. Inspired by this centuries old tradition of Catholic higher education, the University welcomes people of all faith traditions and any, or no, religious background. The future success of USD relies on the contributions of those who seek to foster the development of engaged global citizens and an earnest confrontation of humanity’s urgent challenges.

This is a part-time, temporary, non-benefit based position with an anticipated end date of July 31, 2025.

The Assistant Baker is responsible for assisting in the preparation of bakery products, maintenance of quality and/or portion control of bakery products, and the maintenance of sanitation and safety standards. General supervision from the Pastry Chef, Lead Baker and/or Area Managers. Close supervision of part time bakers.

Duties and Responsibilities:

Production

• Assists in all phases of bakery preparation including production for Pavilion Dining room, Campus Restaurants, special functions and catering.
• Assists in the quality and quantity preparation of all bakery production.
• Reviews menu with supervisor and coordinates daily production; organizes work areas to ensure ease of operation.
• Checks production sheet against inventory to assure necessary items are on hand; informs supervisor of shortages
• Inspects work area for any problems or discrepancies and reports findings to supervisor.
• Prepares products to specification and reviews recipes with supervisor for variances in finished product, including yield, appearance, taste, texture; notifies supervisor of any discrepancies.
• Follows sequential production time frames as established by supervisor for maximum quality control.
• Assists in proper storage, dating, rotation of product and utilization of leftovers.
• Responsible for cleaning equipment and work area at end of production.
• Attends weekly production meetings.

Personnel

• Sets leadership example by willingness to work all job tasks.
• Able to operate kitchen equipment and train others on its proper use.
• Responsible for smooth workflow, communication and ideas through a congenial, caring and supportive attitude.
• Responsible for assisting the work direction of part-time bakery staff.
• Provides consistent feedback to employees regarding performance.

Customer Satisfaction

• Maintains good customer relations through attitude, appearance and attention to detail in daily work.
• Maintains consistent high-quality standards; quality-tests every finished product for taste, texture, appearance and temperature.
• Assures that all foods are attractively garnished and appropriately displayed.
• Services customer/guest needs with the appropriate sense of business urgency to provide quality service.
• Reports feedback from customer to supervisor and/or area manager.
• Provides input on menu and special meals in weekly production meetings

Safety and Sanitation

• Implements and maintains proper safety and sanitation standards in the workplace.
• Utilizes proper food handling methods and techniques.
• Assists in shutdown/cleanup operations.
• Operates equipment in an energy efficient manner, using efficient startup/shutdown schedule for equipment.
• Maintains excellent personal hygiene, including care of uniforms, shoes and head covering.
• Maintains bakery cleanliness/sanitation during operation.
• Does not participate in unsafe acts and sets a good example for other workers.
• Reports all accidents and/or injuries to supervisor immediately.
• Reports all equipment maintenance problems to supervisor.

Miscellaneous

• Knows and follows all University and Dining Services policies and procedures. 

Special Conditions of Employment:

Effective June 1, 2023, based on CDC guidance, the University strongly encourages all campus members to stay up to date with Influenza and COVID-19 vaccination recommendations.  For more regarding information USD's COVID-19 protocols, please visit sandiego.edu/onward.

• Must be able to work a varied hourly work schedule including evenings, weekends and holidays.

• Must have excellent personal hygiene because of contact with food and food products.

• Must complete a 3-hour sanitation class as required by the San Diego Health Department
• Must complete the University's Hazmat Communication Program

Background check:  Successful completion of a pre-employment background check.

Degree Verification Requirement: Persons offered employment in this position will be required to provide official education transcripts for degree verification purposes. 

Minimum Qualifications:

• Graduation from high school or GED equivalent
• A minimum of 2 years of related experience

Preferred Qualifications:

• Culinary school experience in baking a plus

Performance Expectations - Knowledge, Skills and Abilities:

• Ability to work with minimal supervision.
• Knowledge of proper cooking/baking times, temperatures and food preparation procedures and techniques.
• Understanding of basic sanitation and safety requirements.
• Strong communication skills and problem solving abilities.
• Ability to organize personnel, work and materials for maximum productivity.
• Excellent skills in the use of specific equipment and tools as identified below.

$20.00-$22.00 per hour

The salary range provided in this posting reflects what we reasonably expect to pay for this position.  Actual compensation offered or earned is dependent on experience, education and other factors including departmental budget.

Hours: 20 hours per week

Closing date: Open until filled 

Note: External job postings will be up for at least five days. After that time, applications will be reviewed by the hiring manager/committee throughout the posting period. A candidate may be selected at any time which could then close this posting on a date earlier than listed.

The University of San Diego is an equal opportunity employer committed to diversity and inclusion and is especially interested in candidates who can contribute to the diversity and excellence of the campus community.

The University of San Diego is a smoking and tobacco-free campus. For more information, visit www.sandiego.edu/smokefree.