Sous Chef , Berkeley Dining

About UC 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 make 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, 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 Cal student workers across multiple locations.

Involves all aspects of food service in a restaurant, catering or retail food operation, including preparation, serving and presentation of food and beverages; dining and serving area set up; cleaning of the facilities, equipment and tableware; customer service, and executing transactions.

This is a master level position. Assumes a leadership role in the kitchen in organizing and directing the production staff for residence hall meal service. Reports to General Manager or Executive Chef. Follows policies, rules, and regulations of the University and the department. Ensures that health and safety guidelines are practiced. Performs other related duties as assigned.

FOOD PRODUCTION

• Assist unit executive chef and managers in activities of staff operations and maintain kitchens for in-house service of customers.
• Perform audits to ensure compliance with food prep, quality control standards as well as safety/security standards related to handling and preparation of food.
• Manage special menu requests as needed based on specific dietary needs.
• Manage menu production for catering and other special events as needed.
• Prepare assigned menu items following department recipes in accordance with departmental policies and procedures.
• Adjust production levels to meet service needs.

QUALITY ASSURANCE

• Follow Hazard Analysis and Critical Control Points principles of food preparation, safety and sanitation at all times.
• Ensure quality control and Hazard Analysis and Critical Control Points are met and adhered to during food production and service.
• Ensure allergen guidelines are followed during production and service.

DIRECTING AND TRAINING

• Oversee kitchen staff and ensure all food service health, safety, nutritional, recipe, policies and guidelines are adhered to at all times.
• May be responsible for shift supervision, leading and directing all scheduled staff and services for a specific meal period.
• Provide assignments to production and service staff as needed and recommend performance ratings for production staff to management.

SAFETY AND SANITATION

• Able to identify and resolve a wide range of quality assurance issues in creative and imaginative ways.
• Safely operates and maintains the following equipment used in food production and service: mixer, food chopper, ovens, steamers, fryers, grills, thermotainers, can opener, steam jacketed kettles, knives and utensils.
• Ensure the cleanliness, safety, and sanitation of designated storage and work areas; large and small equipment and utensils used in food production.

OTHER DUTIES

• With Chef Manager or Executive Chef, plan work schedules to meet production demands.
• Execute ordering standards and timelines assigned by unit executive chef.
• Support the maintenance, cleaning, fueling and use of university-owned vehicles per University guidelines and policies.
• Drive vehicle to transport,…