Sous Chef (5230U), Cal Dining - 44859 About Berkeley

At the University of California, Berkeley, we are committed to creating a community that fosters equity of experience and opportunity, and ensures that students, faculty, and staff of all backgrounds feel safe, welcome and included. Our culture of openness, freedom and belonging make it a special place for students, faculty and staff.

The University of California, Berkeley, is one of the world's leading institutions of higher education, distinguished by its combination of internationally recognized academic and research excellence; the transformative opportunity it provides to a large and diverse student body; its public mission and commitment to equity and social justice; and its roots in the California experience, animated by such values as innovation, questioning the status quo, and respect for the environment and nature. Since its founding in 1868, Berkeley has fueled a perpetual renaissance, generating unparalleled intellectual, economic and social value in California, the United States and the world.

We are looking for equity-minded applicants who represent the full diversity of California and who demonstrate a sensitivity to and understanding of the diverse academic, socioeconomic, cultural, disability, gender identity, sexual orientation, and ethnic backgrounds present in our community. When you join the team at Berkeley, you can expect to be part of an inclusive, innovative and equity-focused community that approaches higher education as a matter of social justice that requires broad collaboration among faculty, staff, students and community partners. In deciding whether to apply for a position at Berkeley, you are strongly encouraged to consider whether your values align with our Guiding Values and Principles, our Principles of Community, and our Strategic Plan.

At UC Berkeley, we believe that learning is a fundamental part of working, and 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 staff employees with at least 80 hours (10 days) of paid time per year to engage in professional development activities. To find out more about how you can grow your career at UC Berkeley, visit grow.berkeley.edu.

Departmental Overview

In the Division of Student Affairs and under the Residential Student Services Programs portfolio, Cal Dining is a self-operated dining program focusing on culinary excellence, social responsibility and supporting the living/learning environment of our customers. With more than 12,000 meal plan holders, Cal 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, stadium concession, training table, early childhood education meal production and catering. Cal 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.

Application Review Date

The First Review Date for this job is: November 10, 2022

Responsibilities

FOOD PRODUCTION

Assist unit executive chef and managers in activities of staff who operate and maintain kitchens for in-house service of customers. Performs audits to ensure compliance with food prep, and 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. Prepares assigned menu items following department recipes in accordance with departmental policies and procedures. Adjust production levels to meet service needs.

QUALITY ASSURANCE

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

DIRECTING AND TRAINING

Oversees kitchen staff and ensures 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 recommends 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. Ensures the cleanliness, safety, and sanitation of designated storage and work areas; large and small equipment, and utensils used in food production.

OTHER DUTIES

With the Chef Manager, plans work schedules to meet production demands. Executes ordering standards and timelines assigned by the unit executive chef.

IIPP

Provides health and safety training, and guidance on safe work practices, provides proper equipment, observes work practices and correct methods, and investigates accidents. Works in a safe and responsible manner while not putting self or others at risk. This includes complying with applicable policies and regulations, using personal safety gear, observing warning signs, learning about potential hazards, and reporting unsafe conditions.

Required Qualifications

Intermediate to advanced knowledge of food and production. Requires verbal and written communication in the English language, active listening, dynamic flexibility, critical thinking, multi-task, and time management. Requires decision-making, reasoning, ability to develop original ideas to solve problems, operations analysis, quality control analysis, and effective interpersonal and work leadership skills to provide guidance to all levels of personnel. Computer applications skills.

Education/Training:

High school diploma or equivalent experience.

Preferred Qualifications

Licenses/Certifications:

Culinary Degree is preferred. ServSafe Certification is preferred.

Salary & Benefits

• This is a full-time (40 hours per week), career position that is eligible for full UC benefits.
This position is non-exempt and paid bi-weekly. The hourly pay for this role is commensurate with experience within the range of $22.89 - $37.93. For information on the comprehensive benefits package offered by the University visit: https://ucnet.universityofcalifornia.edu/compensation-and-benefits/index.html

How to Apply

Please submit your cover letter and resume as a single attachment in the Resume section of your application.

Conviction History Background

This is a designated position requiring fingerprinting and a background check due to the nature of the job responsibilities. Berkeley does hire people with conviction histories and reviews information received in the context of the job responsibilities. The University reserves the right to make employment contingent upon successful completion of the background check.

Equal Employment Opportunity

The University of California is an Equal Opportunity/Affirmative Action Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or protected veteran status. For more information about your rights as an applicant see:

https://www.eeoc.gov/sites/default/files/migrated_files/employers/poster_screen_reader_optimized.pdf
For the complete University of California nondiscrimination and affirmative action policy see:
http://policy.ucop.edu/doc/4000376/NondiscrimAffirmAct



To apply, visit https://careerspub.universityofcalifornia.edu/psp/ucb/EMPLOYEE/HRMS/c/HRS_HRAM.HRS_APP_SCHJOB.GBL?Page=HRS_APP_JBPST&Action=U&FOCUS=Applicant&SiteId=21&JobOpeningId=44859&PostingSeq=1









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