University of California-Berkeley
Sous Chef - Temporary (5230U), Berkeley Dining - #72162
University of California-Berkeley, Berkeley, California, United States, 94709
Job ID:
72162Location:
Main Campus-BerkeleyFull/Part Time:
Full TimeAbout 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.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.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.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.Responsibilities:FOOD PRODUCTIONAssist unit executive chef and managers in activities of staff whom operation 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 ASSURANCEFollow 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 TRAININGOversee 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 SANITATIONAble to identify and resolve a wide range of quality assurance issues in creative and imaginative ways.Safely operate and maintain 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 DUTIESWith Chef Manager or Executive Chef, plan work schedules to meet production demands.Execute ordering standards and timelines assigned by unit executive chef.Engage in professional development and other duties as assigned.Required Qualifications: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.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.Valid driver's license and clean driving record.Education/Training:High school diploma or equivalent experience.Preferred Qualifications:Experience in large-volume production.Experience leading a production staff.ServSafe or Food Service Handler Certification.Salary & Benefits:For information on the comprehensive benefits package offered by the University, please visit the University of California's Compensation & Benefits website.The full pay scale for this classification is $24.76 - $41.04. The budgeted salary or hourly range that the University reasonably expects to pay for this position is $25.50 - $32.90.How to Apply:To apply, please submit your resume and cover letter.Conviction History Background:This is a designated position requiring fingerprinting and a background check due to the nature of the job responsibilities.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.Driving Required:A valid driver's license and DMV check for driving record is required.Other Information:This position is not eligible for visa sponsorship.Equal Employment Opportunity:The University of California is an Equal Opportunity/Affirmative Action Employer.
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72162Location:
Main Campus-BerkeleyFull/Part Time:
Full TimeAbout 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.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.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.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.Responsibilities:FOOD PRODUCTIONAssist unit executive chef and managers in activities of staff whom operation 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 ASSURANCEFollow 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 TRAININGOversee 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 SANITATIONAble to identify and resolve a wide range of quality assurance issues in creative and imaginative ways.Safely operate and maintain 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 DUTIESWith Chef Manager or Executive Chef, plan work schedules to meet production demands.Execute ordering standards and timelines assigned by unit executive chef.Engage in professional development and other duties as assigned.Required Qualifications: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.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.Valid driver's license and clean driving record.Education/Training:High school diploma or equivalent experience.Preferred Qualifications:Experience in large-volume production.Experience leading a production staff.ServSafe or Food Service Handler Certification.Salary & Benefits:For information on the comprehensive benefits package offered by the University, please visit the University of California's Compensation & Benefits website.The full pay scale for this classification is $24.76 - $41.04. The budgeted salary or hourly range that the University reasonably expects to pay for this position is $25.50 - $32.90.How to Apply:To apply, please submit your resume and cover letter.Conviction History Background:This is a designated position requiring fingerprinting and a background check due to the nature of the job responsibilities.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.Driving Required:A valid driver's license and DMV check for driving record is required.Other Information:This position is not eligible for visa sponsorship.Equal Employment Opportunity:The University of California is an Equal Opportunity/Affirmative Action Employer.
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