Executive Sous Chef (On-site)

Overview About the Job: Uses skills as a seasoned, experienced food service and quality assurance expertise to identify, analyze, and resolve quality, safety, and compliance issues. Inspects and audits dining unit meal services for menu consistency, recipe adherence, food safety, production practices, and food cost accuracy. Uses sound judgment in the application of quality assurance methods and corrective actions. The Quality Assurance Chef 3 directly supervises assigned culinary staff, providing day-to-day work direction, coaching, and performance feedback to ensure compliance with quality, safety, and service standards. Provides functional guidance and training support to student employees and front of the house staff to promote consistent execution of service and presentation standards. Monitors labor forecast and understands the flow of the business. This position requires responsibility for supervising, directing, and evaluating the work of subordinate employees, and exercising independent judgment in the administration of department policies and procedures. Implements and monitors quality assurance standards across dining facilities, conducts training in food production, sanitation, safety, and service. Supports Chef Managers with computerized menu management systems and recipe audits. Operates independently within established policies and procedures, collaborating with dining leadership to support continuous improvement. Key Responsibilities Quality Assurance, Menu & Cost Controls Ensure quality and creativity in menu planning and presentation and verify adherence to approved menus, recipes, and food specifications. Audit food cost accuracy, portion control, correct ordering levels, and recipe compliance within established financial guidelines. Inspect and audit dining unit meal services to ensure consistency, quality, and compliance with service standards for all guests. Direct Supervision & Staff Leadership Oversees, mentors, and develops staff, setting team goals and performance standards. Provides guidance on complex and sensitive issues, assigns work, and monitors team progress. Manages staffing needs, including recruitment, hiring, performance evaluations, and professional development to ensure operational efficiency. Recommends actions related to compensation, promotions, reclassifications, discipline, and grievance resolutions. Directly supervises assigned culinary staff, including work assignments, coaching, performance feedback, and evaluation. Ensure culinary staff comply with quality assurance, food safety, sanitation, and production standards. Provide guidance, training reinforcement, and operational support to student employees and front of the house staff to ensure consistent service execution. Support onboarding, skills development, and corrective guidance in coordination with Chef Managers and culinary leadership. Food Safety, Sanitation & Regulatory Compliance Ensure compliance with the Injury and Illness Prevention Program (IIPP) and all applicable local, state, and federal safety, health, and sanitation regulations. Audit food handling, storage, equipment use, and correct Personal Protective Equipment to ensure compliance with health and safety standards. Reinforce sanitation and safety procedures through observation, coaching, training, and collaboration with the Environmental Health and Safety department. Partner with the Culinary Wellness & Food Safety Manager and Dietitian to align food safety, allergen controls, and nutrition standards across all operations. Training & Staff Development Conduct training in food production, storage, presentation, portion control, sanitation, safety, and service standards. Reinforce quality assurance expectations through hands-on instruction and operational observation. Systems, Audits & Continuous Improvement Monitor quality assurance systems in cooperation with dining management. Audit recipes in computerized food systems and sustainable operational practices. Assist Chef Managers with computerized menu management systems and operational tools. Audit dining facilities to ensure safety, sanitation, handling and storage of food and food equipment use. Customer Service & External Coordination Develop, implement, and support exceptional customer service standards. Interact and coordinate with external celebrity or consulting chefs during training or special initiatives. Qualifications Education and Requirements High school diploma and/or equivalent certification/experience/training. Bachelor's degree in a related area or equivalent experience/training. 3 years of related experience or 7 years of related equivalent education/experience/training in lieu of degree. CCC certification with the American Culinary Federation or equivalent. ServSafe certification or equivalent. (Preferred) Critical Knowledge and Skills Thorough knowledge of food and production. Thorough verbal and written communication in English, active listening, flexibility, critical thinking, and ability to multi-task and manage time effectively. Decision making and problem solving, including operations analysis and quality control analysis. Intermediate computer application skills. Interpersonal and leadership skills to guide personnel at all levels. Ability to work with diverse communities, university staff, and students. Knowledge of nutrition, allergen awareness, sanitation regulations (Preferred). Culinary experience in restaurant or dining service/hospitality with menu development, catering, and food production (Preferred). Experience with computer-based systems to manage food service (production, purchasing, forecasting, menus, labor scheduling, financial reports, meal plan control) (Preferred). Knowledge of budgeting and financial management (Preferred). Ability to write concise, grammatical operational/administrative reports (Preferred). Knowledge of University systems and policies (Preferred). Knowledge of related Federal, State, Local, and UC regulations (Preferred). Spanish / English bilingual (Preferred). Other Information Background Check Background check required. Policy Statement How to Apply: An online application is required for each position to apply. The University of California, Merced is aware that some web-based application processes may be cumbersome for differently abled applicants. Where appropriate, alternative accommodations will be provided. For applicants with disabilities who need additional assistance using TAM, or reasonable accommodations during the interview or search process, please contact View email address on click.appcast.io. As a condition of employment, the final candidate who accepts a conditional offer of employment will be required to disclose if they have been subject to any final administrative or judicial decisions within the last seven years determining misconduct; have allegations or are currently the subject of disciplinary proceedings involving misconduct; have left a position after receiving notice of allegations or while under investigation; or have filed an appeal of a finding of misconduct with a previous employer. Equal Employment Opportunity: The University of California is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, age, protected veteran status, or other protected categories covered by the UC Anti-Discrimination Policy. Smoke and Tobacco Free Policy: The University of California, Merced is a smoke and tobacco free workplace. Information and the Smoke and Tobacco Free policy is available at E-Verify: All employers who receive Federal contracts and grants are required to comply with E-Verify. Certain positions funded by federal contracts/subcontracts require UC Merced to notify job applicants that an E-Verify check will be conducted and the successful candidate must pass the E-Verify check. Pay, Benefits & Work Schedule: For information on the comprehensive benefits package offered by the University of California visit: #J-18808-Ljbffr