Kitchen Lead Lawrence Hall of Science

Kitchen Lead (5651C) Lawrence Hall of Science, #88686

In this position, the Kitchen Lead supports the 'ammatka Kitchen, which provides culinary experiences at The Lawrence and across the UC Berkeley campus designed to foster understanding of and respect for Ohlone people and culture. Under the direction of 'ottoy Initiative leaders and the 'ottoy Culinary Manager, the Kitchen Lead prepares, cooks, and serves a combination of made‑to‑order and grab‑and‑go food for sale in the onsite cafe and other culinary offerings served in other campus venues.

This position requires knowledge of all aspects of food service in a restaurant, catering or retail food operation, including 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.

The First Review Date for this job is: 9/17/2026. For full consideration, please apply on or before the first review date.

Food Preparation, Production and Service - 35%

• Set‑up, prepare, replenish, distribute food products, beverages, and supplies in designated areas to ensure availability in a timely manner to meet customer demand, Under general supervision, performs semi‑skilled food preparation, to include but not limited to grilling, frying and use of pizza ovens.
• Assemble and basic preparation of food products and beverages to support service and menu production, in adherence to 'ammatka service and production standards. As cooks' helpers, assist with preparing and panning menu items, wash and cut raw vegetables, slice luncheon meats and cheeses; open and pan convenience food items in preparation for service; replenish dry storage bins; and clean equipment, cutlery, utensils, work tables, shelves, storage racks, cutting boards and sinks in the main food production areas.

Food Production and Service - 25%

• Knowledgeable about food being served, including allergens, ingredients, etc Establish and maintain positive relations with our customers. Listen, and if possible, resolve customers needs and report them to the manager and/or supervisor. Interact enthusiastically and pleasantly with customers and co‑workers to ensure a positive interaction and outcome in every interaction.
• Responsible for practicing good stewardship with university and customer resources. Serve, plate, and package food using portion control techniques, resulting in an appealing final product. Follow basic principles of safety and sanitation in food service. Transport, deliver and serve prepared food to multiple campus locations.

Sanitation and Safety - 30%

• Maintain cleanliness of all work areas, including sweeping, mopping, wiping surfaces. Remove and properly dispose of trash, compost, and recyclable materials. Immediately resolve or report spills, damages, defects, and other issues to maintain safety and sanitation of the facility. Ensure all operational areas are clean and organized in a timely manner to meet customer demand. Clean and wash soiled dishware and equipment using correct procedures of safety and sanitation.
  
  Organize and store clean dishware into proper transporting equipment.
• As general utility workers, dish machine attendants, pot and pan machine attendants, perform a wide variety of duties for the maintenance of the equipment used. As general maintenance workers, clean and maintain production equipment and areas to include but not limited to pots, steamers, ovens, grills, deep wells, fryers and mixers; clean work tables, shelves, sinks, drinking fountains, storage cabinets, ice machines, refrigerators and food storage bins;
  
  clean walls, doors, and air‑vents; collect, empty wash and redistribute…