Job Requisition Number: 26980. Year-round, Events & Conferences is responsible for selling various catering and event coordination services to the campus and external clients. This department is also responsible for selling venue spaces at Clark Kerr Conference Center, California Memorial Stadium, as well as coordinating event logistics such as audio-visual, parking, rentals, etc.
Food Production: • Prepare assigned menu items following complex department recipes and production sheets for meal periods, including entrees, side dishes, accompaniments, soups, breads, desserts, etc., following the standard HACCP principles of food preparation, safety, and sanitation in food production and service. • Follow rules and policies for organic certification. • Merchandise food including garnishing for serving line presentation. • Participate in ongoing customer service programs which includes “just in time” cooking, demonstration cooking and interaction with customers. • Responsible for majority of entrees. • Prepare custom orders and assists with catering and catered events as needed. • Prepare food from scratch independently for multiple cycle menus. • Make recommendations to Manager or Sous Chef on problem recipes. • Complete service records at end of meal period. • Track and record food waste and donations. • Performs other duties as assigned
Quality Assurance: • Decide re-use values for food, following HACCP guidelines. • Distribute prepared food at correct temperatures prior to service for specified meals to designated serving areas. • Batch cooks food items as appropriate for organic and standard menu. • Frequently check service line to ensure quality control and HACCP standards are met. • Store products to maximize quality. • Store leftover food properly and with Manager and/or Sous Chef plan usage. • Prepare and date food samples taken from service. • Establish and maintain positive relations with our customers. • Listen, and if possible, resolve customers’ needs and report them to the manager and/or supervisor. • Interact enthusiastically and pleasantly with customers and co-workers to ensure a positive interaction and outcome in every interaction. • Responsible for practicing good stewardship with university and customer resources. • Prevents cross-contamination – the transfer of pathogens (any agent that can cause disease) from one surface or food to another. • Be aware of potential allergens – any substance that induces an allergy such as dairy, wheat, eggs, soy, fish and shellfish, and nuts. • Be ready to answer questions about a dish that may contain an allergen. • Make sure allergen is not transferred from one surface or food to another surface or food not containing the allergen – follow recipes and no secret ingredients.
Safety and Sanitation: • Safely operate and maintain all following equipment used in food production and service, including: mixer, food processor, ovens, steamers, fryers, grills, warmers, skillets, kettles, knives and utensils, wok, broiler, etc. • Identifies problems with equipment. • Ensure the cleanliness, safety, and sanitation of designated storage and work areas, large and small equipment and utensils used in food production.
Direction and Training: • Assume a leadership role in the kitchen, instructing and directing kitchen staff. • Train other staff on how to safely operate and maintain equipment. • Promote position customer relations by acting in a professional manner at all times. • Occasionally interact with customers, explain menu variety and cooking questions. • Oversee and coordinate production operation and production staff to meet operation deadlines. • Train, instruct, and direct staff on: how to safely operate and maintain equipment, service (i.e. presentation, plating, portion control), quality control, and demonstration cooking. • With Sous Cook and/or Executive Chef, plan own production schedule. • Provide oversight and mentoring of food service workers and student staff. • May open or close the operation in manager’s absence utilizing opening/closing check list.• Experience in food preparation and general maintenance in a kitchen. • Ability to work independently and to prepare multiple menu items for a meal. • Ability to successfully perform demonstration cooking and to prepare quality baked products. • Experience directing other staff. • Ability to read, write, perform basic arithmetic, and follow oral and written instructions. • Ability to follow recipes. • Demonstrated knowledge of food safety and sanitation. • Proven organizational skills. • Ability to complete service records accurately at the conclusion of a meal. • Ability to lift and carry up to 50 lb.
Education/Training: • 5 years’ experience in large volume production or similar experience/training. This is a partial-year career position with a furlough.
This position is governed by the terms and conditions in the agreement for the Service Unit (SX) between the University of California and the American Federation of State, County and Municipal Employees (AFSCME). The current bargaining agreement manual can be found at: http://ucnet.universityofcalifornia.edu/labor/bargaining-units/sx/index.html
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.