Job Details

Berkeley Dining Journeyman

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 make it a special place for students, faculty, and staff. As a world-leading institution, Berkeley is known for its academic and research excellence, public mission, diverse student body, and commitment to equity and social justice. Since our founding in 1868, we have driven innovation, creating global intellectual, economic, and social value. We are looking for applicants whoreflect California's diversity and want to be part of an inclusive, equity-focused community that views education as a matter of social justice. At UC Berkeley, we believe that learning is a fundamental part of working, and provide space for supportive colleague communities via numerous employee resource groups. Our goal is for everyone on the Berkeley campus to feel supported and equipped to realize their full potential. We actively support this by providing all of our full-time staff employees with at least 80 hours (10 days) of paid time per year to engage in professional development activities.

Position Summary

This position is a journeyman level and requires experience and competency in food preparation. Reports to Executive Chef. May assume a leadership role in the kitchen in organizing and directing the production staff for residence hall meal service. Under the direction of the Manager, Executive Chef, Sous Chef, or Senior Cook, prepares main entrees, more complex starch recipes, and special sauces. Follows policies, rules, and regulations of the University and the department. Ensures that health and safety guidelines are practiced. Performs other related duties as assigned.

Job Scope

• Food Production (55%): Prepare assigned menu items following department recipes and production sheets for breakfast, lunch, brunch and/or dinner, including entrees, side dishes, accompaniments, soups, breads, desserts, etc., following the standard HACCP principles of food preparation, safety, and sanitation in food production and service. Follow rules and policies for organic certification. Merchandise food including garnishing for serving line presentation. Participate in ongoing customer service programs which includes "just in time" cooking, demonstration cooking and interaction with customers. Prepare food from scratch independently for multiple cycle menus. Make recommendations to Manager, Sous Chef or Senior Cook on problem recipes. Complete service records at end of meal period. Track and record food waste and donations. May be asked to assist in other areas of the operation working down in classification. May need to support location's operational needs; locations may include but are not limited to Catering, Training Table and Early Childcare services by driving university vehicle to transport, pick-up and/or drop-off items such as marketing materials, tabling and events materials, food goods and supplies, kitchen equipment, uniform, and/or shoes, operational materials, or other operational needs that can be transferred amongst the larger department. Driving duties may require timely arrival and departure of Dining location(s) to meet service deadlines and/or needs.
• Quality Assurance (15%): Determine re-use values for food following HACCP guidelines. Distribute prepared food at correct temperatures prior to service for specified meals to designated serving areas. Batch cook food items as appropriate for organic and standard menu requirements. Frequently check service line to ensure quality control and HACCP standards are met. Store products to maximize quality and properly store leftover food. Prepare and date food samples taken from service. Establish and maintain positive relations with customers. Resolve customer needs when possible and communicate concerns to management. Interact professionally and positively with customers and co-workers. Practice good stewardship with university and customer resources. Prevent cross-contamination and maintain allergen awareness in all food preparation and service activities. Follow recipes and approved ingredients to ensure food safety compliance.
• Safety and Sanitation (15%): Safely operate and maintain equipment used in food production and service including mixers, food processors, ovens, steamers, fryers, grills, warmers, skillets, kettles, knives, utensils, woks, and broilers. Identify problems with equipment and communicate issues appropriately. Ensure cleanliness, safety, and sanitation of designated storage and work areas, equipment, and utensils used in food production.
• Direction / Training (10%): Plan production schedules with Executive Chef, Manager, Sous Chef or Senior Cook. May instruct and direct kitchen staff to meet specified meal hour requirements. Direct service staff during meal service including presentation, plating, portion control, and quality control. Train production staff, including demonstration cooking, in absence of Senior Cook or Sous Chef. Provide oversight and mentoring of food service workers and student staff.
• Professional Development and Other Duties (5%): Participate in professional development and training opportunities. Perform other duties as assigned.

Required Qualifications

Ability to read, write, and perform basic arithmetic calculations. Experience in food preparation and general maintenance in a kitchen. Ability to work independently and prepare multiple menu items for a meal. Ability to successfully perform demonstration cooking and prepare quality baked products. Ability to direct other staff. Ability to follow recipes. Demonstrated knowledge of food safety and sanitation. Proven organizational skills. Ability to complete service records accurately at the conclusion of a meal. Ability to lift and carry up to 50 lbs. Works in a safe and responsible manner while not putting others at risk, including complying with applicable policies and regulations, using personal safety gear, observing warning signs, learning about potential hazards, and reporting unsafe conditions.

Preferred Qualifications

Experience in large volume production. 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. 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. The budgeted hourly range that the University reasonably expects to pay for this position is $25.71, Step 9.0. This is a non-exempt, bi-weekly paid position. This is a full-time (40 hours/week) Partial-Year Career position eligible for UC benefits. Partial-year appointments are career appointments established with regularly scheduled periods during which the incumbents remain employees but are not at work. These scheduled periods during which employees are not at work are designated as furloughs and are unpaid. Such scheduled periods need not be consecutive in time. Furloughs are not to exceed a total of three months in each calendar year.

How to Apply

To apply, please submit your resume.