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 in 14 facilities with a combination of residential "all you care to eat" dining, retail "a la carte" dining, training table, early childhood 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 Berkeley student workers across multiple locations.
Responsibilities
FOOD PRODUCTION
- Assists 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.
- Manages special menu requests as needed based on specific dietary needs.
- Manages menu production for catering and other special events as needed.
- Prepares assigned menu items following department recipes in accordance with departmental policies and procedures.
- Adjusts production levels to meet service needs.
QUALITY ASSURANCE
- 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
- 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.
- Provides assignments to production and service staff as needed and recommends performance ratings for production staff to management.
SAFETY AND SANITATION
- Identifies and resolves 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
- With Chef Manager or Executive Chef, plans work schedules to meet production demands.
- Executes ordering standards and timelines assigned by unit executive chef.
- Completes 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 skills.
- Solid decision making, reasoning, effective interpersonal, and work leadership skills
- Ability to develop original ideas to solve problems, operations analyses, and quality control analyses and 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.
- Experience in large-volume production.
- Experience leading a production staff.
- ServSafe or Food Service Handler Certification.
Preferred Qualifications
- Culinary Degree and/or equivalent experience/training.
- ServeSafe Certification.
Education/Training
- High school diploma and/or equivalent experience/training.
Schedule
Multiple schedules available. Start times as early as 5:30AM; end times as late as 9PM. Cal Dining operates 7 days a week, and scheduling is based on operational needs.
Salary and Benefits
For information on the comprehensive benefits package offered by the University, please visit the University of California's Compensation & Benefits website (http://ucnet.universityofcalifornia.edu/compensation-and-benefits/index.html).
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.
This is a 5.5 month, 100%, full-time (40 hours per week), limited (temporary) position that is eligible for UC benefits. This position is non-exempt and paid bi-weekly.
To apply, please follow this link: https://careerspub.universityofcalifornia.edu/psp/ucb/EMPLOYEE/HRMS/c/HRSHRAM.HRSAPPSCHJOB.GBL?Page=HRSAPPJBPST&Action=U&SiteId=21&FOCUS=Applicant&JobOpeningId=67438&PostingSeq=1
