Sous Chef , Berkeley Dining

About Berkeley

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 Mac Arthur 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.

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.

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.

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…