Sous Chef (5230U), Berkeley Dining - #88178

Sous Chef

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, who are among the most talented and accomplished anywhere, including Nobel laureates, Pulitzer Prize winners, and MacArthur Fellows. Since our founding in 1868, we have been an engine for innovation - driving intellectual, economic, and social progress that benefits California, the U.S., and beyond. Together, we change the world. At Berkeley, the best careers are built on a foundation of continuous learning and growth. We actively support professional development by providing all full-time staff employees with at least 80 hours of paid time per year and provide space for supportive colleague communities via numerous employee resource groups. We invite applicants who are inspired by our Principles of Community and who are eager to be part of our exciting Strategic Plan, which charts Berkeley's next era of excellence. Learn more about some of our accomplishments at Points of Pride.

Departmental Overview: 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 across 14 facilities, combining 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.

Position Summary

The Sous Chef manages all aspects of food service in a restaurant, catering, or retail food operation, including the 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 master level position assumes a leadership role in the kitchen in organizing and directing the production staff for residence hall meal service. The Sous Chef reports to the General Manager or Executive Chef and ensures that health and safety guidelines are practiced.

Responsibilities

• Food Production - 50% Assist unit executive chef and managers in activities of staff whom operation and maintain kitchens for in-house service of customers. Performs 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. Manager 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 - 10% Follows Hazard Analysis and Critical Control Points principles of food preparation, safety and sanitation at all times. Ensures quality control and 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 - 15% 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 - 15% 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 - 5% With Chef Manager or Executive Chef, plans work schedules to meet production demands. Executes 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, pick-up and/or drop-off items such as marketing materials, tabling and events materials, food goods and supplies, kitchen equipment, uniform, and/or shoes, operational materials, or other operational needs that can be transferred amongst the larger team. Depending on schedule, location, and operational needs incumbent may be the Vehicle key, or gas card custodian which may result in direct responsibility in refueling and/or maintaining the vehicle. Regardless of Dining location, the incumbent may be responsible for supporting Drivers with the maintenance of university-owned vehicles due to employees' time constraints and/or unit and departmental operational needs. Professional development and other duties as assigned.

Required Qualifications

Verbal and written communication in the English language, active listening, dynamic flexibility, critical thinking, multi-task and time management. 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. Intermediate to advanced knowledge of food and production. Experience in food preparation and general maintenance in a kitchen. Strong knowledge of food safety and sanitation. Ability to follow recipes. Experience directing other staff. Computer applications skills.

Preferred Qualifications

Experience in large-volume production. Experience leading a production staff.

Education / Training

High school diploma or equivalent experience. Culinary Degree (Preferred)

Licenses / Certifications

Servesafe Certification (Preferred)

Salary & Benefits

For information on the comprehensive benefits package offered by the University, please visit the University of California's Compensation & Benefits website. Under California law, the University of California, Berkeley is required to provide a reasonable estimate of the compensation range for this role and should not offer a salary outside of the range posted in this job announcement. This range takes into account the wide range of factors that are considered in making compensation decisions, including but not limited to experience, skills, knowledge, abilities, education, licensure and certifications, analysis of internal equity, and other business and organizational needs. It is not typical for an individual to be offered a salary at or near the top of the range for a position. Salary offers are determined based on final candidate qualifications and experience. The budgeted hourly range that the University reasonably expects to pay for this position is $30.00 - $33.91/hr. The full pay scale for this classification is $26.25 - $43.58. This is a non-exempt, bi-weekly paid position. This is a full-time (40 hours/week) Career position eligible for UC benefits.

How to Apply

To apply, please submit your resume and cover letter.

Driving Required: Required to hold a valid driver's license, have a driving record that is in accordance with local policies/procedures, and/or enroll in the California Employer Pull Notice Program.

Other Information: This is not a visa opportunity. This position does not include sponsorship of a new consular H-1B visa petition that would require payment of the $100,000 supplemental fee. 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. Mandated Reporter: This position has been identified as a Mandated Reporter required to report the observed or suspected abuse or neglect of children, dependent adults, or elders to designated law enforcement or social service agencies. We reserve the right to make employment contingent upon completion of signed statements acknowledging the responsibilities of a Mandated Reporter. Misconduct: 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 that they committed any misconduct; received notice of any allegations or are currently the subject of any administrative or disciplinary proceedings involving misconduct; have left a position after receiving notice of allegations or while under investigation in an administrative or disciplinary proceeding involving misconduct; or have filed an appeal of a finding of misconduct with a previous employer. "Misconduct" means any violation of the policies or laws governing conduct at the applicant's previous place of employment, including, but not limited to, violations of policies or laws prohibiting sexual harassment, sexual assault, or other forms of harassment, discrimination, dishonesty, or unethical conduct, as defined by the employer. For reference, below are UC's policies addressing some forms of misconduct: UC Sexual Violence and Sexual Harassment Policy UC Anti-Discrimination Policy Abusive Conduct in the Workplace Equal Employment Opportunity The University of California is an Equal Opportunity Employer. All qualified applicants will