Job Requisition Number: 27498. At Cal Dining, we believe that “breaking bread together” is a unique aspect of dining on-campus with friends, faculty or staff. Our focus is on nourishing the Cal community, both for physical and social well-being, through customer-driven programs, culinary excellence and campus social responsibility.
Our service philosophy is centered around three key principles:
Flavor & Variety – We are committed to providing great tasting food for every palate. Our award winning program features a wide-variety of seasonal menus and ethnic specialties. We’ve partnered with top chefs and restaurateurs to bring quality offerings to our locations.
Health & Wellness – As leaders in providing “healthier-for-you” foods, we transitioned to natural, organic and trans-fat free food products and are 99.9% free of partially hydrogenated oils (PHO) in over 4,000 products.
Social Responsibility – We continually strive to do everything possible to minimize our environmental footprint. As a responsible neighbor, we are dedicated to supporting the Cal community, expanding our ecological efforts and encouraging our customers to do the same.
The Cal Dining team aims to be responsive by listening to our customers and responding to each and every customer comment. We demonstrate our commitment to responsibility by being the best possible stewards of our customer’s financial resources. We strive to provide best-in-class service, all while upholding the values of the UC Berkeley community.
PREPARATION, SET-UP AND CUSTOMER SERVICE: •Assist in the preparation of assigned menu items following department recipes and production sheets, including: salad bar items, various types of salads, condiments, fruit and veggie trays, cold accompaniments to entrees, salad dressings, etc. following the standard HACCP principles of food preparation, safety, and sanitation in food production and service, as well as rules and policies for organic certification. •Follow rules and policies for organic certification. •May prepare convenience, value-added products and food independently. •Merchandise food including garnishing for serving line presentation. •Participate in ongoing customer service programs which includes “just in time” salad preparation, demonstration salad preparation and interaction with customers. •Set-up, prepare, replenish, distribute food products and supplies in designated areas to ensure availability in a timely manner to meet customer demand. •Oversee front of the house set ups. •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.
SANITATION AND SAFETY: •Distribute prepared food at correct temperatures prior to service for specified meals to designated serving areas. •Frequently check service line to ensure quality control and HACCP standards are met. Store products to maximize organic and standard quality. •Store leftover organic food properly and away from non-organic product and plan usage of leftovers with Chef. •Safely operate and maintain all food service equipment used in food production and service of organic product and standard product. •Prepare and date food samples taken from service. •Ensure the cleanliness, safety, and sanitation of designated storage and work areas, large and small equipment and utensils used in food production. •Keep work areas and organic product organized, clean, and separate. •Safely use cleaning supplies and chemicals.
OTHER RESPONSIBILITIES: •Train and direct food service employees in food preparation and customer service. •Demonstrate effective merchandising techniques in presentation of food items. •Ensure all operational areas are clean and organized in a timely manner to meet customer demand. •Immediately resolve or report spills, damages, defects, and other issues to maintain safety and sanitation of the facility. •May be asked to assist in other areas of the operation working down in classification. •Provide oversight and mentoring of food service workers and student staff •Performs other duties as assigned
IIPP Requirements: •Works in a safe and responsible manner while not putting others at risk. This includes complying with applicable policies and regulations, using personal safety gear; observing warning signs; learning about potential hazards; and reporting unsafe conditions.•Food preparation experience. •Customer service experience. •Demonstrated ability to direct the work of others. •Ability to read, write, speak and understand English and follow oral/written instructions. •Demonstrated knowledge of food safety and sanitation. •Ability to complete service records accurately at the conclusion of a meal. •Ability to lift and carry up to 50 lbs. •Ability to operate and maintain restaurant food service equipment.
Education/Training: •2 years’ experience in large volume production •ServSafe Certification 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.