Senior Executive Chef , Berkeley Dining

Senior Executive Chef (5232U), Berkeley Dining – #83396

Apply for the Senior Executive Chef (5232U), Berkeley Dining – #83396 role at University of California, Berkeley
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At the University of California, Berkeley, we are dedicated to fostering a community where everyone feels welcome and can thrive. Our culture of openness, freedom and belonging makes it a special place for students, faculty and staff. As a world‑leading institution, Berkeley is known for its academic and research excellence, public mission, diverse student body, and commitment to equity and social justice.

We actively support equity‑focused communities and believe learning is a fundamental part of working. We provide paid time for professional development and encourage growth on campus.

In the Division of Student Affairs under the Residential Student Services Programs portfolio, Berkeley Dining is a self‑operated dining program focused on culinary excellence, social responsibility, and supporting the living/learning environment of our customers. With more than 12,000 meal‑plan holders, Berkeley Dining serves over 5 million meals per year in 14 facilities, employing 450 full‑time and part‑time staff and approximately 400 student workers.

The Senior Executive Chef oversees culinary activities across multiple campus locations, ensuring consistent high food quality, exceptional guest experiences, and operational excellence. Responsibilities include menu development, procurement, inventory control, food safety compliance, cost control, and mentorship of a large culinary team.

The first review date for this job is 01/19/2026. Applications will be reviewed until 01/29/2026; please submit by that date for full consideration.

• Lead culinary operations across multiple locations, ensuring consistency in food quality and service.
• Develop and execute menus across different venues, including daily and seasonal menus, while considering guest preferences and operational needs.
• Audit and ensure compliance with food preparation standards, sanitation, allergen guidelines, and safety regulations across all locations.
• Oversee catering production and ensure high standards for special events.
• Adjust production levels to meet demand, ensuring a seamless dining experience.
• Standardize recipes across units to maintain consistency and elevate the dining experience.
• Regularly taste and evaluate food quality to ensure high culinary standards.
• Manage vehicle responsibilities, including refueling and maintenance, in accordance with university policies.
• Drive university vehicles to transport, pick‑up, or drop‑off items necessary to campus dining operations.

• Manage procurement and inventory processes, minimizing waste and controlling food costs.
• Implement cost control measures to meet fiscal goals for each unit.
• Collaborate with the finance team to align with budget requirements and ensure financial sustainability.

• Provide leadership to a large, diverse culinary team, offering guidance across multiple units.
• Train and mentor staff to meet food safety, allergen compliance, and quality control standards.
• Develop training programs to enhance skills in menu execution, equipment handling, and systems management.

• Ensure every dining location delivers a memorable and high‑quality experience, exceeding guest expectations.
• Meet with students and stakeholders to address allergen and dietary requests.
• Conduct quality‑control analysis to optimize overall guest experience.

• Collaborate with marketing and culinary teams to roll out new programs that engage the campus community.
• Innovate menu offerings with seasonal ingredients, trending flavors, and sustainability initiatives.

• Drive improvement initiatives across all culinary operations using feedback, team input, and market trends.
• Perform other duties as assigned and pursue professional development.

• 3+ years of experience in a senior culinary leadership role such as Executive Chef or Kitchen Manager.
• S…