Executive Chef, Contract (5235U), Berkeley Dining - #81078

San Francisco, CA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $88,100.00 - $121,400.00

Work Schedule

Standard Hours

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Professional Development

Employee Resource Groups

Tuition Assistance

Job Description

The University of California, Berkeley, is a prestigious public research university renowned globally for its commitment to academic excellence, innovative research, and social justice. Founded in 1868, UC Berkeley has established itself as a dynamic institution where diversity, equity, and inclusion are fundamental to its identity. The campus cultivates an environment of openness and belonging, nurturing students, faculty, and staff in a supportive and vibrant community. With a diverse student body and a rich history of contributing to intellectual, economic, and social advancements, UC Berkeley continues to lead in education and public service in California and beyond.

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Job Requirements

High school diploma or equivalent
Culinary degree or equivalent experience or training
Lead or supervisory experience preferably in food service
Strong knowledge of food service, allergies, and sanitation regulations
Strong verbal and written communication skills
Ability to multitask and manage time effectively
Strong decision-making and problem-solving skills
Experience with computerized menu management systems
Valid driver’s license and clean driving record
Ability to operate university-owned vehicles and comply with vehicle maintenance policies

Job Qualifications

High school diploma and/or equivalent experience/training
Culinary degree and/or equivalent experience/training
Strong knowledge in food service, allergies, and sanitation regulations
Strong verbal and written communication skills including active listening, flexibility, critical thinking, multitasking, and time management
Strong decision-making and reasoning skills
Experience developing quality control programs for optimal product quality
Advanced skills in menu development, food purchasing, costing, production, and presentation
Advanced knowledge and skills using large kitchen equipment
Experience with computerized menu management systems
Lead/supervisory experience preferably in the food service industry
Culinary expertise
Effective interpersonal and work supervision skills to guide personnel
Intermediate computer application skills

Job Duties

Oversee activities of culinary staff who operate and maintain kitchens, cafeterias, luncheon counters, and restaurants for in-house serving of customers
Audit and ensure compliance of food prep to quality assurance 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 desired fiscal goals by using effective controls to meet budget requirements for the production function
Drive, transport, and transfer goods as needed
Support maintenance, cleaning, fueling, and use of university-owned vehicles per guidelines
Oversee assignment of tasks, check work areas frequently, and maintain schedules
Train staff in recipe production
Take appropriate personnel actions per department policies and union contracts
Develop and maintain exceptional customer service standards
Ensure quality customer service standards at all points of meal service
Meet with students on allergen requests
Manage inventory control to ensure timely procurement of supplies
Manage food cost and maintain financial guidelines
Perform other duties as assigned and pursue professional development

Job Qualifications

Experience

Mid Level (3-7 years)

Job Location

We didn't receive the exact location for this job posting,

please contact the employer.

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