About Berkeley 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 acceptanceacademic and artistic, political and culturalmake 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.
Departmental Overview In the Division of Student Affairs and under the Residential Student Services Programs portfolio, Cal Dining is a self-operated dining program focusing on culinary excellence, social responsibility and supporting the living/learning environment of our customers. With more than 12,000 meal plan holders, Cal Dining serves over 5 million meals per year in 124 facilities locations with a combination of residential all you care to eat dining, retail a la carte dining, stadium concession, training table, early childhood education meal production and catering. Cal Dining services the campus seven days per week, seventeen hours per day employing 450 full and part time staff and approximately 540 Cal student workers across multiple locations.
Involves all aspects of food service operations, including preparation, serving and presentation of food and beverages; dining and serving area set up; cleaning of the facilities, equipment and tableware; greeting customers, checking meal cards and executing transactions. Facilitates over $15 Million in food purchases annually in coordination with the Assistant Director for Commodities and Purchasing.
The primary emphasis for this position focuses on leading Cal Dining's culinary program teams with special focus on, cycle menus, food presentation, portion control, waste management, production guides, recipes and nutritional analysis, vendor relationships and contract compliance, new product evaluation, research and development. This position is responsible for providing leadership and direction to dining's culinary team to include the Sr. Executive Chef, Executive Chefs/Kitchen Managers and culinary staff. Responsible for creativity in menu planning and presentation incorporating current trends and best practices as part of menu planning process. Responsible for planning, and facilitating training and development in food production, presentation and service to all staff.
Responsible for assisting in developing and implementing accountability controls for culinary staff, menu development, and quality control. Conducts audits of dining facilities to monitor compliance with health and safety, recipe and menu adherence and third party certification requirements. Reports back to Directors, Assistant Directors, General Managers, and Executive Chefs with documentation in order for these individuals to hold staff accountable.
Serve as the campus subject matter food expert.
Consult and advise senior level management, campus clientele, and external stakeholders on all aspects of menus related to food operations and events.
Create and develop innovative food programs for campus wide food operations including major and/or high level catering events.
Provides leadership and direction to unit chefs, culinary and service staff as needed.
Provides input on annual performance reviews for chefs and culinary staff.
Review new products for dining with Directors and unit managers.
Develop recipes, testing and evaluation guidelines and ensures that current trends and best practices are considered.
Lead the menu committee, provide final approval for campus wide major food operations, including restaurants, athletic, and concert venues, and conference centers.
Provide menu review and analysis to ensure overall food cost targets are met.
Work in support of the Campus Operational Excellence goals and objectives around procurement to deliver procurement processes that operate and support on the same excellent level as UC Berkeley's renowned contributions in research, education, and public service.
Manage staff to ensure timely, accurate, data and maintenance for centralized menu management system; vendor relationships, contract compliance, negotiations, appointments and cuttings; online nutrition information, student contact regarding allergies and special dietary needs, etc.
Manage budgetary responsibility within the cost per meal and cost guidelines.
Make key decisions regarding food purchases in support of Real Food and Sustainable practices without compromising food cost.
Responsible for practicing good stewardship with University and customer resources.
Represent Cal Dining, RSSP, and various committees on campus.
Meet with vendors and serve on advisory boards, councils promoting dining, and recipe development ideas.
Build relationships with campus and vendor partners.
Oversee and ensure compliance of food prep to QA standards and safety/security related to handling and preparation of food, third party certification, and recipe and product adherence.
In collaboration with Directors develop and ensure compliance for sanitation standards to meet all health codes.
Facilitate quality control programs for optimal product quality.
Develop and implement exceptional customer service standards.
Establish culinary goals and vision for all operations.
Create and provide continuous training to all food production staff and managers in food preparation, presentation, customer service, sanitation and safety.
Maintain a high quality food production system.
Responsible for Cal Dining's culinary enrichment program and participates in regional and national interface with NACUFS and the American Culinary Federation.
Provide training and advocacy for individual and team culinary challenges, catering operations and special events.
Provide excellent communication and interpersonal skills when interacting with culinary staff, management and external stakeholders.
Work with staff in blind tastings for new products and evaluates, with input from unit Executive Chefs.
Host vendors in product testing and sampling.
Oversee implementation of new product roll out, education and training for unit operations.
In collaboration with Cal Dining Directors, facilitate training and development of all food production staff and managers in food preparation, allergy awareness, vegan and vegetarian cuisine, new culinary trends, presentation, customer service, sanitation and safety.
Leads and directs Chefs and culinary staff.
Mentors and coaches Chefs for improved performance and menu executions and cost management.
Lead and participate in the planning and execution of high profile special events on and off campus, using innovative techniques and methods.
Assist in new concept development, equipment analysis and purchasing, kitchen design and work flow management.
Provide excellent communication and interpersonal skills when interacting with culinary staff and management.
Handle extremely sensitive events; provides expert level public relations expertise, and utilizes tact, sensitivity, discretion and political acumen skills.
Expert knowledge in food preparation, nutrition, special needs and sanitation regulations
Advanced verbal and written communication, and active listening, dynamic flexibility, critical thinking, and ability to multi-task and ensure effective time management.
Advanced decision-making and reasoning skills, and ability to develop original ideas to solve problems, and perform operations analysis and quality control analysis.
Advanced skill in effective interpersonal and work leadership skills to provide guidance to all levels of personnel.
Ability to lead and advise chefs in food purchasing contracts, experience in building and maintaining quality vendor relationships.
Ability to work effectively as a member of an Executive Team as well as inter-departmentally
Demonstrated skill in leading work groups, managing and supervising complex projects, leading and supervising students.
Advanced nutritional and allergen knowledge
Intermediate computer applications skills.
Bachelor's degree in related area and/or equivalent experience/training. Prior experience in culinary food service operations required. Culinary Degree or equivalent required.
Allergen training and experience required.
Preferred Qualifications Licenses or certifications, if any:
How to Apply 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.