Executive Chef (5235U), Berkeley Dining - 70545

Executive Chef (5235U), Berkeley Dining - 70545About BerkeleyAt 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.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.Departmental OverviewIn 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.Position SummaryThe Executive Chef Manager/Kitchen Manager is responsible for the seven-day operation of the production area of the dining facility. The Executive Chef Manager/Kitchen Manager is responsible for providing leadership, purchasing and inventory control, training and development in food production, presentation and service. Ensures quality customer service, food production and presentation for dining facility and or catering.ResponsibilitiesPRODUCTION MANAGEMENTOversee activities of culinary staff who operate and maintain kitchens, cafeterias, luncheon counters, and restaurants for in-house serving of customers.Audits and ensures compliance of food prep to QA standards and safety/security related to handling and preparation of food.Manage catering production in unit for catered events, as needed.Ensure sanitation and allergen guidelines during production.Adjust production levels to meet service needs.Achieve the desired fiscal goals by use of effective management.HUMAN RESOURCE MANAGEMENTOversee assignment of tasks, checks work areas at frequent intervals and maintains schedules.Train staff in recipe production.Take appropriate personnel actions in accordance with all U.C. and department HR policies and union contracts.CUSTOMER SERVICEDevelop and maintain exceptional customer service standards.Ensure quality customer service standards at the beginning, middle and end of meal service.Meet with students on any allergen requests.PURCHASING MANAGEMENTOversee inventory management and control to ensure timely procurement of supplies to meet production timelines.Manage food cost and maintain financial guidelines.Required QualificationsStrong knowledge in food service, allergies and sanitation regulations.Strong verbal and written communication in the English language.Strong decision-making and reasoning skills.Effective interpersonal and work supervision skills to provide guidance to other personnel.Intermediate computer applications skills.Culinary Expertise.Experience developing quality control programs for optimal product quality.Advanced skills in menu development, food purchasing, costing, production and presentation.Advanced level of knowledge and skills utilizing large kitchen equipment.Experience with computerized menu management systems.Education/Training:High school diploma and/or equivalent experience/training.Preferred QualificationsExperience directing, developing and managing staff.Lead/supervisory experience in food service industry.Culinary Degree and/or equivalent experience/training.Nutritional and Allergen knowledge and experience.ServSafe Certification.Salary & BenefitsThe budgeted salary or hourly range that the University reasonably expects to pay for this position is $68,000.00 - $78,000.00.This is a 100%, full-time (40 hours per week), career position that is eligible for full UC benefits.How to ApplyTo apply, please submit your resume and cover letter.Conviction History BackgroundThis is a designated position requiring fingerprinting and a background check due to the nature of the job responsibilities.Driving RequiredA valid driver's license and DMV check for driving record is required.Diversity StatementPlease include, as part of your application a brief statement on your contributions to diversity, equity, inclusion, and belonging in your professional experience.Equal Employment OpportunityThe 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.

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