Executive Chef (5232U), International House, 24053
University of California Berkeley
November 3, 2017
Job Title: Executive Chef (5232U), International House, #24053
Job ID: 24053
Location: Main Campus-Berkeley
Full/Part Time: Full-Time
Department International House
The University of California, Berkeley, is one of the world's most iconic teaching and research institutions. Since 1868, Berkeley has fueled a perpetual renaissance, generating unparalleled intellectual, economic and social value in California, the United States and the world. Berkeley's culture of openness, freedom and acceptance—academic and artistic, political and cultural—make it a very special place for students, faculty and staff.
Berkeley is committed to hiring and developing staff who want to work in a high performing culture that supports the outstanding work of our faculty and students. In deciding whether to apply for a staff position at Berkeley, candidates are strongly encouraged to consider the alignment of the Berkeley Workplace Culture with their potential for success at http://jobs.berkeley.edu/why-berkeley.html.
Application Review Date
The First Review Date for this job is: November 16, 2017.
International House (I-House) is a multicultural residential 'living and Learning' center of nearly 600 students and scholars from over 70 Countries attending the University of California, Berkeley. Its mission is to foster intercultural respect, understanding, lifelong friendships, and leadership skills to promote a more tolerant and peaceful world. In non-employment respects, the institution functions as a not-for-profit 501C3 educational corporation.
We are in search of an experienced and talented Executive Chef to join our dynamic catering/dining team. The incumbent will be considered a leader in the culinary field. He/she will experience working in a newly renovated, state of the art dining facility. This is a key position within our leadership team, and will provide inspiration and oversight for the Dining staff. He/she will also be responsible for developing and maintaining an excellent rapport with I-House residents, accommodating those with special needs, as well as maintaining a high quality food experience.
Under the direction of the Director of Dining and Catering, the incumbent is responsible for collaborating closely with the department's Unit Managers along with the Dining Services culinary team in each operational area (catering and dining). The Executive Chef is responsible for providing leadership, developing and implementing creative menu solutions to maintain affordability of these vital services and improve their financial viability. He/she is also responsible for monitoring food cost budgets, reviewing/recommending purchasing for existing and new products within purchasing agreements, planning and presentation, and exemplary customer service to I-House residents and external customers.
Responsible for compliance with city and state requirements, collective bargaining agreements, facility cleanliness, inventory and cost management, as well as, team growth and training of subordinate staff in food preparation, equipment usages, proper food handling, recipe testing, and Serve Safe compliance. Provides high quality food, maintains high standards and excellent customer service to the University community through innovation and creative menus.
Maintains a positive, high performance culture in the kitchen and optimizes the use of and production in a state of the art dining facility. Oversees complex food preparation, understands and incorporates nutritional requirements, prioritizes improvement and maintenance of sanitation standards, and manages cost within budget. Exercises independent judgment in methods, techniques and evaluation criteria for ensuring effective results in food services, and ensuring sanitation (HACCP, Serve-Safe, EHS) compliance measures are met.
KNOWLEDGE AND SKILLS (typically required of the position)
Advanced knowledge of food preparation for Vegan, Vegetarian, and all proteins, as well as experience in varied food styles (international, local, etc.). Focus on food quality, nutrition, safety, and knowledgeable of allergens, and in compliance with all sanitation regulations. Advanced level of knowledge and skill utilizing commercial kitchen equipment. Excellent verbal and written communication skills in the English language. Active listening skills and critical thinking required. Ability to multi-task and ensure effective time management in a dynamic, flexible environment. Excellent decision making and reasoning skills. Ability to develop original, collaborative solutions to problems, and to perform operations and quality control analysis. Excellent and effective interpersonal and leadership skills to provide guidance to all levels of the staff. Demonstrative experience directing, developing and managing a diverse staff. Knowledge of Performance Management theories and concepts and experience working within a highly unionized environment is a plus. Intermediate computer applications skills. Strong demonstrative culinary experience, especially related to dining services and/or hospitality field, including but not limited to menu development, catering, food production, food handling and storage, quality control and health and safety regulations. Must be able to work independently and under general direction, initiating and innovating new programs, menu innovation, development and change. Demonstrated leadership and performance management skills to effectively administer and manage through others, including knowledge of staff organizational development; skill and temperament to provide an open climate and create opportunities for employee communication and positive departmental interaction; skill and knowledge to create performance standards and incentive programs that increase morale, productivity and attendance. Ability to manage, lead, motivate and effectively direct the work of a diverse workforce including setting and meeting performance goals, conducting performance appraisals and to provide training for student dining services staff.
Must possess a BA/BS in culinary arts, dining services, or hospitability related field or an acceptable Chef Certification program and/or equivalent experience and training. Minimum of five (5) years recent work experience in a similar culinary service operations environment. Must possess a Serve Safe Certification.
Experience working in a multicultural environment is highly desirable. Experience working in a unionized environment is a plus. Ability to speak Spanish is a plus.
Salary & Benefits
SALARY AND BENEFITS: NEGOTIABLE, DOE
For information on the comprehensive benefits package offered by the University visit:
Please submit your cover letter and resume as a single attachment when applying.
Conviction History Background
This is a designated position requiring fingerprinting and a background check due to the nature of the job responsibilities. Berkeley does hire people with conviction histories and reviews information received in the context of the job responsibilities. The University reserves the right to make employment contingent upon successful completion of the background check.
The University of California was chartered in 1868 and its flagship campus - envisioned as a "City of Learning" - was established at Berkeley, on San Francisco Bay. Today the world's premier public university and a wellspring of innovation, UC Berkeley occupies a 1,232 acre campus with a sylvan 178-acre central core. From this home its academic community makes key contributions to the economic and social well-being of the Bay Area, California, and the nation.