University of California - Merced
Sous Chef (On-site)
University of California - Merced, Merced, California, United States, 95343
Job Details
Job ID:
80808 Location:
Merced Full/Part Time:
Full Time Hiring Range:
The University of California, Merced is required to provide a reasonable estimate of the compensation range for this role. 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, 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 salary or hourly range the University reasonably expects to pay for this position is
$27.76/hr. - $28.91/hr. Job Closing Date:
Initial applicant review will begin on or around September 17, 2025. Posting will remain open until filled. Remote/Hybrid eligibility: This position is fully on-site. About UC Merced:
UC Merced is the newest of the University of California system's 10 campuses and one of the youngest universities to be designated an R1 research university. With approximately 9,100 undergraduate and graduate students, UC Merced provides world class educational opportunities and is engaged in cutting edge research and partnerships. The campus emphasizes sustainability and community in the San Joaquin Valley. 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. Assumes a leadership role in the kitchen in organizing and direction of production staff. Demonstrates good judgment in selecting quality assurance methods and techniques for obtaining solutions. The Chef 2 assists the Executive Chef in daily management and supervision of the Dining Services team, manages personnel to execute recipes, menus, production standards, and processes, and assists in menu and recipe development. Responsible for financial accountability, including ordering, inventory management, product selection, and vendor relationships. Implement planned menu cycles or programs and conduct performance appraisals for staff. KEY RESPONSIBILITIES Provide quality dining experience by establishing high standards for delivery of food and guest service. Execute menu cycles and food programs; assist in menu development, test and refine recipes. Prepare items per department recipes and policies. Ensure proper handling and storage for inventories. Develop menus with variety while ensuring efficient production. Plan and execute operations; ensure attractive presentation and adherence to health and safety guidelines. Assist the Executive Chef in implementing departmental vision and goals. Participate in unit management meetings and cross-functional collaboration. Communicate improvements and solutions. Attend conferences and training to elevate operations. Supervise Sr. Cooks, Food Service Workers, and Student Cooks. Direct production for all operations and ensure adherence to culinary standards. Coordinate with Production Manager to stock and supply items. Assign and delegate tasks for efficient production. Follow HACCP principles in food preparation, safety, and sanitation. Supervise productions, monitor and document time and temperatures; archive time-temperature logs; implement corrective actions. Maintain cleanliness and readiness of workstations and equipment. Develop cleaning procedures and standards. Identify and resolve quality assurance issues. Conduct periodic inspections; establish performance goals. Train service staff and manage performance. Implement personnel policies and procedures. Input for annual performance appraisals. Coordinate staffing needs and schedules. Train and supervise production personnel in food preparation, equipment use, and recipe testing. Qualifications Education and Requirements Bachelor's degree in related area. 1 year of related experience or 5 years equivalent if no degree. Serve Safe Certification or equivalent (or to be obtained within 6 months). CCC certification with the American Culinary Federation or equivalent (Preferred). Critical Knowledge and Skills Knowledge of food production; verbal and written English communication; active listening; flexibility; critical thinking; multi-tasking; time management. Decision-making, reasoning, problem solving, operations analysis, quality control analysis. Basic computer skills; leadership and guidance for staff. Advanced knowledge in food preparation, culinary trends, nutrition, dietary needs, and sanitation regulations. Experience in restaurant or dining service/hospitality sector; menu development, catering, production, handling and storage, quality control, health and safety. Ability to initiate and implement new programs, menu development, and operational change; experience with food service systems (production, purchasing, forecasting, menus, scheduling, and financial reporting). Spanish/English bilingual; budget management; ServSafe certification or equivalent. Ability to work with diverse communities and effectively communicate with staff and students. Strong report writing and documentation skills; knowledge of University systems and policies. Knowledge of related regulations and nutrition data. Background Check:
Background check required. Policy Statement:
How to Apply: An online application is required for each position. UC Merced provides accommodations for applicants with disabilities. The final candidate will disclose any misconduct-related administrative or judicial decisions in the last seven years if applicable. UC Merced is an Equal Opportunity Employer. All qualified applicants will be considered without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, age, protected veteran status, or other protected categories. UC Merced is smoke and tobacco free. E-Verify may be required for positions funded by federal contracts. For benefits information, visit the UC compensation and benefits site.
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Job ID:
80808 Location:
Merced Full/Part Time:
Full Time Hiring Range:
The University of California, Merced is required to provide a reasonable estimate of the compensation range for this role. 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, 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 salary or hourly range the University reasonably expects to pay for this position is
$27.76/hr. - $28.91/hr. Job Closing Date:
Initial applicant review will begin on or around September 17, 2025. Posting will remain open until filled. Remote/Hybrid eligibility: This position is fully on-site. About UC Merced:
UC Merced is the newest of the University of California system's 10 campuses and one of the youngest universities to be designated an R1 research university. With approximately 9,100 undergraduate and graduate students, UC Merced provides world class educational opportunities and is engaged in cutting edge research and partnerships. The campus emphasizes sustainability and community in the San Joaquin Valley. 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. Assumes a leadership role in the kitchen in organizing and direction of production staff. Demonstrates good judgment in selecting quality assurance methods and techniques for obtaining solutions. The Chef 2 assists the Executive Chef in daily management and supervision of the Dining Services team, manages personnel to execute recipes, menus, production standards, and processes, and assists in menu and recipe development. Responsible for financial accountability, including ordering, inventory management, product selection, and vendor relationships. Implement planned menu cycles or programs and conduct performance appraisals for staff. KEY RESPONSIBILITIES Provide quality dining experience by establishing high standards for delivery of food and guest service. Execute menu cycles and food programs; assist in menu development, test and refine recipes. Prepare items per department recipes and policies. Ensure proper handling and storage for inventories. Develop menus with variety while ensuring efficient production. Plan and execute operations; ensure attractive presentation and adherence to health and safety guidelines. Assist the Executive Chef in implementing departmental vision and goals. Participate in unit management meetings and cross-functional collaboration. Communicate improvements and solutions. Attend conferences and training to elevate operations. Supervise Sr. Cooks, Food Service Workers, and Student Cooks. Direct production for all operations and ensure adherence to culinary standards. Coordinate with Production Manager to stock and supply items. Assign and delegate tasks for efficient production. Follow HACCP principles in food preparation, safety, and sanitation. Supervise productions, monitor and document time and temperatures; archive time-temperature logs; implement corrective actions. Maintain cleanliness and readiness of workstations and equipment. Develop cleaning procedures and standards. Identify and resolve quality assurance issues. Conduct periodic inspections; establish performance goals. Train service staff and manage performance. Implement personnel policies and procedures. Input for annual performance appraisals. Coordinate staffing needs and schedules. Train and supervise production personnel in food preparation, equipment use, and recipe testing. Qualifications Education and Requirements Bachelor's degree in related area. 1 year of related experience or 5 years equivalent if no degree. Serve Safe Certification or equivalent (or to be obtained within 6 months). CCC certification with the American Culinary Federation or equivalent (Preferred). Critical Knowledge and Skills Knowledge of food production; verbal and written English communication; active listening; flexibility; critical thinking; multi-tasking; time management. Decision-making, reasoning, problem solving, operations analysis, quality control analysis. Basic computer skills; leadership and guidance for staff. Advanced knowledge in food preparation, culinary trends, nutrition, dietary needs, and sanitation regulations. Experience in restaurant or dining service/hospitality sector; menu development, catering, production, handling and storage, quality control, health and safety. Ability to initiate and implement new programs, menu development, and operational change; experience with food service systems (production, purchasing, forecasting, menus, scheduling, and financial reporting). Spanish/English bilingual; budget management; ServSafe certification or equivalent. Ability to work with diverse communities and effectively communicate with staff and students. Strong report writing and documentation skills; knowledge of University systems and policies. Knowledge of related regulations and nutrition data. Background Check:
Background check required. Policy Statement:
How to Apply: An online application is required for each position. UC Merced provides accommodations for applicants with disabilities. The final candidate will disclose any misconduct-related administrative or judicial decisions in the last seven years if applicable. UC Merced is an Equal Opportunity Employer. All qualified applicants will be considered without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, age, protected veteran status, or other protected categories. UC Merced is smoke and tobacco free. E-Verify may be required for positions funded by federal contracts. For benefits information, visit the UC compensation and benefits site.
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