University of California, Merced
Sous Chef (On-site)
University of California, Merced, Merced, California, United States, 95343
Overview
Join to apply for the
Sous Chef (On-site)
role at
University of California, Merced . 1 week ago Be among the first 25 applicants. Posting will remain open until filled. Initial applicant review will begin on or around September 17, 2025. This position is fully on-site. About UC Merced
The University of California, Merced is the newest of the University of California system\'s 10 campuses and is designated a Research I university. UC Merced is a growing campus with strong partnerships, located in the San Joaquin Valley. UC Merced is an Equal Opportunity Employer and smoke and tobacco free workplace. E-Verify is used for employment eligibility where applicable. About The Job
Participates in coordinating production activities, assigning work and training of employees on proper food preparation technique. Exhibits expertise in all phases of food preparation and use of all kitchen equipment. Leads the kitchen operations in organizing and directing production staff. Demonstrates good judgment in selecting quality assurance methods. The Chef 2 is responsible for assisting the Executive Chef in daily management and supervision of the Dining Services team, managing personnel to execute recipes, menus, production standards, cooking processes, and procedures. Assists with menu and recipe development and with financial accountability including ordering, inventory management, and vendor relationships. Implements planned menu cycles or programs and conducts performance appraisals for career and student staff supervised or directly supervised. Key Responsibilities
Provide quality dining experience by establishing high standards for food delivery and guest service. Execute menu cycles and food programs. Assist in menu development, test and refine recipes. Prepare items following department recipes and procedures. Ensure proper handling and storage of all food inventories. Develop menus with realistic variety while maintaining cost-effective production. Plan and execute operations with consistent, attractive presentation. Oversee kitchen staff and ensure compliance with health, safety, nutritional, and policy guidelines. Assist the Executive Chef in implementing departmental vision and goals. Collaborate with the Department management team and participate in unit management meetings. Communicate improvements, problems, and solutions effectively. Coordinate with dining management to ensure strategic planning and initiatives are understood and applied. Attend conferences and training to elevate operations. Supervise Senior Cooks, Food Service Workers, and Student Cooks and direct production for all operations. Ensure adherence to culinary standards and coordinate supply stocking with the Production Manager. Delegate tasks to ensure efficient production. Follow Hazard Analysis and Critical Control Points (HACCP) principles in food preparation, safety, and sanitation. Supervise production, monitor time and temperatures, and archive time-temp logs. Implement corrective actions to ensure compliance. Maintain clean, sanitized, stocked workstations and equipment for each shift. Develop cleaning standards and resolve quality assurance issues creatively. Conduct periodic inspections, establish performance goals, and provide training and performance management for service staff. Implement personnel policies and participate in annual performance appraisals. Coordinate staffing needs and schedules. Train and supervise unit production personnel in food preparation, equipment usage, and recipe testing. Provide clear assignments to cooks. Qualifications
Education and Requirements Bachelor\'s degree in a related area. 1 year of related experience or 5 years equivalent experience if no degree. Serve Safe Certification or equivalent (or to be obtained within 6 months of employment). CCC certification with the American Culinary Federation or equivalent (Preferred). Critical Knowledge And Skills Intermediate to advanced knowledge of food and production. Strong verbal and written English communication, active listening, flexibility, critical thinking, multi-tasking, and time management. Decision-making, problem solving, operations analysis, and quality control. Basic computer skills and familiarity with food service management software. Effective interpersonal and leadership abilities for diverse teams. Advanced knowledge in food preparation, culinary trends, dietary needs, and sanitation regulations. Experience in menu development, catering, production, handling, storage, and safety. Ability to work independently on program development and operational changes. Experience with computer-based systems for production, purchasing, forecasting, scheduling, and reporting. Spanish/English bilingual is a plus. Knowledge of budgeting and ServSafe certification is advantageous. Strong collaboration with university staff and students and ability to write concise operational reports and documentation. Knowledge of University systems, policies, and UC Merced campus community. Other Information
Background check required. Equal Employment Opportunity policies apply. The campus policies include Smoke and Tobacco Free policy and E-Verify where applicable. How To Apply
An online application is required. The university provides accommodations for applicants with disabilities. If assistance is needed during the interview or search process, contact ucmjobs@ucmerced.edu. Pay, Benefits & Work Schedule: For information on the benefits package, visit http://ucnet.universityofcalifornia.edu/compensation-and-benefits/.
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Join to apply for the
Sous Chef (On-site)
role at
University of California, Merced . 1 week ago Be among the first 25 applicants. Posting will remain open until filled. Initial applicant review will begin on or around September 17, 2025. This position is fully on-site. About UC Merced
The University of California, Merced is the newest of the University of California system\'s 10 campuses and is designated a Research I university. UC Merced is a growing campus with strong partnerships, located in the San Joaquin Valley. UC Merced is an Equal Opportunity Employer and smoke and tobacco free workplace. E-Verify is used for employment eligibility where applicable. About The Job
Participates in coordinating production activities, assigning work and training of employees on proper food preparation technique. Exhibits expertise in all phases of food preparation and use of all kitchen equipment. Leads the kitchen operations in organizing and directing production staff. Demonstrates good judgment in selecting quality assurance methods. The Chef 2 is responsible for assisting the Executive Chef in daily management and supervision of the Dining Services team, managing personnel to execute recipes, menus, production standards, cooking processes, and procedures. Assists with menu and recipe development and with financial accountability including ordering, inventory management, and vendor relationships. Implements planned menu cycles or programs and conducts performance appraisals for career and student staff supervised or directly supervised. Key Responsibilities
Provide quality dining experience by establishing high standards for food delivery and guest service. Execute menu cycles and food programs. Assist in menu development, test and refine recipes. Prepare items following department recipes and procedures. Ensure proper handling and storage of all food inventories. Develop menus with realistic variety while maintaining cost-effective production. Plan and execute operations with consistent, attractive presentation. Oversee kitchen staff and ensure compliance with health, safety, nutritional, and policy guidelines. Assist the Executive Chef in implementing departmental vision and goals. Collaborate with the Department management team and participate in unit management meetings. Communicate improvements, problems, and solutions effectively. Coordinate with dining management to ensure strategic planning and initiatives are understood and applied. Attend conferences and training to elevate operations. Supervise Senior Cooks, Food Service Workers, and Student Cooks and direct production for all operations. Ensure adherence to culinary standards and coordinate supply stocking with the Production Manager. Delegate tasks to ensure efficient production. Follow Hazard Analysis and Critical Control Points (HACCP) principles in food preparation, safety, and sanitation. Supervise production, monitor time and temperatures, and archive time-temp logs. Implement corrective actions to ensure compliance. Maintain clean, sanitized, stocked workstations and equipment for each shift. Develop cleaning standards and resolve quality assurance issues creatively. Conduct periodic inspections, establish performance goals, and provide training and performance management for service staff. Implement personnel policies and participate in annual performance appraisals. Coordinate staffing needs and schedules. Train and supervise unit production personnel in food preparation, equipment usage, and recipe testing. Provide clear assignments to cooks. Qualifications
Education and Requirements Bachelor\'s degree in a related area. 1 year of related experience or 5 years equivalent experience if no degree. Serve Safe Certification or equivalent (or to be obtained within 6 months of employment). CCC certification with the American Culinary Federation or equivalent (Preferred). Critical Knowledge And Skills Intermediate to advanced knowledge of food and production. Strong verbal and written English communication, active listening, flexibility, critical thinking, multi-tasking, and time management. Decision-making, problem solving, operations analysis, and quality control. Basic computer skills and familiarity with food service management software. Effective interpersonal and leadership abilities for diverse teams. Advanced knowledge in food preparation, culinary trends, dietary needs, and sanitation regulations. Experience in menu development, catering, production, handling, storage, and safety. Ability to work independently on program development and operational changes. Experience with computer-based systems for production, purchasing, forecasting, scheduling, and reporting. Spanish/English bilingual is a plus. Knowledge of budgeting and ServSafe certification is advantageous. Strong collaboration with university staff and students and ability to write concise operational reports and documentation. Knowledge of University systems, policies, and UC Merced campus community. Other Information
Background check required. Equal Employment Opportunity policies apply. The campus policies include Smoke and Tobacco Free policy and E-Verify where applicable. How To Apply
An online application is required. The university provides accommodations for applicants with disabilities. If assistance is needed during the interview or search process, contact ucmjobs@ucmerced.edu. Pay, Benefits & Work Schedule: For information on the benefits package, visit http://ucnet.universityofcalifornia.edu/compensation-and-benefits/.
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