CHEF 2

Under the direction of the Executive Chef, this position provides leadership and oversight of kitchen operations, including food production, service execution, and team coordination in a high-volume environment. The role ensures quality, consistency, and compliance with food safety standards while supporting efficient operations across multiple meal periods. Additional responsibilities include supporting menu development and inventory management. Manages staff schedules, including creating and maintaining schedules and reviewing staff attendance to ensure proper coverage and operational efficiency.

• 2+ years Professional kitchen experience in a comparable position within the hotel dining or restaurant sector. (Required)
• Ability to read, write, and communicate effectively in English to perform job duties. (Required)
• Strong interpersonal and communication skills to interact professionally with guests, team members, and management. (Required)
• Ability to work collaboratively in a team-oriented, high-volume environment. (Required)
• Ability to perform effectively under changing priorities and fluctuating workloads. (Required)
• Basic math skills to support recipe execution, portioning, and production requirements. (Required)
• Strong culinary knowledge, skills, and understanding of culinary terminology. (Required)
• Ability to prepare, produce, and present food in a high-volume kitchen environment. (Required)
• Leadership ability to supervise, assign, and monitor team members to ensure operational success. (Required)
• Knowledge of food safety, sanitation, and safe food handling practices. (Required)
• Ability to operate standard commercial kitchen equipment safely and effectively. (Required)
• Strong organizational and time management skills to support daily production and workflow. (Required)
• Physical ability to perform job duties, including standing for extended periods and lifting up to 50 pounds. (Required)
• Education, Licenses, Certifications, & Professional Affiliations:
• Other Type of Degree Culinary Arts (Preferred)
• Must possess, upon hire, and maintain a valid CA noncommercial Class C License in accordance with the California (CA) Department of Motor Vehicles. (Required)
• ServSafe certification (Required)
• Must possess, upon hire, and maintain a valid CA noncommercial Class C License in accordance with the California (CA) Department of Motor Vehicles. (Required)
• Special Conditions of Employment:
• Background Check: Continued employment is contingent upon the completion of a satisfactory background investigation.
• Live Scan Background Check: A Live Scan background check must be completed prior to the start of employment.
• Age Requirement: Candidate(s) must be 18 years or older to be eligible to be hired.
• Pre-Placement Physical: Employment is contingent upon the completion of a satisfactory physical examination.
• Driving Record: The position is subject to the California DMV "Pull Notice System" and continued employment is contingent upon proof of a satisfactory driving record.
• Must be available to work varying schedules, including evenings, weekends, holidays, and overtime based on departmental needs. (Required)
• Drive University vehicles (Required)
• Complete Position Description: https://universityofcalifornia.marketpayjobs.com/ShowJob.aspx?EntityID=38&JDName=Chef%202%20(MI-DPT318700-JC005230-PD168492)