Senior Executive Chef , Berkeley Dining

Senior Executive Chef (5232U), Berkeley Dining - 83396 About Berkeley

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.

Since our founding in 1868, we have driven innovation, creating global intellectual, economic and social value. We are looking for applicants who reflect California's diversity and want to be part of an inclusive, equity‑focused community that views education as a matter of social justice. Please consider whether your values align with our Guiding Values and Principles, Principles of Community, and Strategic Plan.

At UC Berkeley, we believe that learning is a fundamental part of working, and provide space for supportive colleague communities via numerous employee resource groups (staff organizations). Our goal is for everyone on the Berkeley campus to feel supported and equipped to realize their full potential. We actively support this by providing all of our full‑time staff employees with at least 80 hours (10 days) of paid time per year to engage in professional development activities.

Find out more about how you can grow your career at UC Berkeley.

In the Division of Student Affairs and 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 with a combination of residential “all you care to eat” dining, retail “a la carte” dining, training table, early childhood education meal production and catering.

Berkeley Dining services the campus seven days per week, seventeen hours per day employing 450 full and part‑time staff and approximately 400 student workers across multiple locations.

As the Senior Executive Chef for Campus Restaurants, this position oversees and coordinates culinary activities across multiple locations to ensure consistently high food quality, exceptional guest experiences, and operational excellence. This role includes developing and executing diverse menus, managing procurement and inventory, maintaining strict compliance with food safety and allergen guidelines, and driving cost control measures to optimize food costs and ensure fiscal sustainability.

Additionally, this position leads and mentors a large culinary team, offering training and guidance to maintain high culinary standards and improve team skills.

The First Review Date for this job is: 01/19/2026. The application review will continue until 01/29/2026. Please ensure your application is submitted by that date for full consideration.

• Lead the 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, including sanitation, allergen guidelines, and safety regulations across all locations.
• Oversee catering production and ensure high standards for special events, as needed.
• Adjust production levels as needed to meet demand, ensuring a seamless dining experience.
• Lead recipe standardization across units to maintain consistency and elevate the dining experience in each location.
• Regularly taste and evaluate food quality to ensure high culinary standards are met across all campus restaurant locations.
• May be the vehicle or gas card custodian for a University vehicle which may result in direct responsibility in refueling and maintaining the vehicle per University guidelines and policies.
• Support operations by driving a…