Sous Chef (On-site)

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 full salary range for this position is $21.64 - $35.91. The budgeted hourly range that the University reasonably expects to pay for this position is $26.89 - $28.90/hr.

Initial applicant review will begin on or around November 27, 2024. Posting will remain open until filled.

Remote/Hybrid eligibility: This position is fully on-site.

The University of California, Merced, is the newest of the University of California system's 10 campuses and the first American research university built in the 21st century. With more than 9,000 undergraduate and graduate students, UC Merced offers an environment that combines a commitment to diversity, inclusion, collaboration and professional development. With bachelor's, master's and doctoral degree programs, strong research and academic partnerships, and community involvement, the UC Merced campus is continually evolving and requires talented, knowledgeable and dynamic educators, researchers, management and staff.

Ranked among the best public universities in the nation by U.S. News and World Report, UC Merced is uniquely equipped to provide educational opportunities for highly qualified students from the San Joaquin Valley and throughout California. The campus enjoys a special connection with nearby Yosemite National Park, is on the cutting edge of sustainability in construction and design and supports the economic development of Merced and the region.

The Merced 2020 Project, a $1.3 billion public-private partnership unprecedented in higher education and completed in 2020, nearly doubled the physical capacity of the campus, enhancing academic distinction, student success and research excellence. UC Merced also operates the Downtown Campus Center, a $33 million, three-story administrative building located in the heart of Merced.

The university's mission of educational excellence and rigorous inquiry is powered by three schools and numerous research institutes and centers that seek scientific and social solutions for the Valley, California and the world. In partnership with UC San Francisco, UC Merced is preparing the way for a rigorous medical education program.

The course of UC Merced's evolution is piloted by a long-range strategic plan. Enacted in 2021, the 10-year blueprint is guiding how the values of equity and justice influence our pathway to earning Carnegie R1 research status, growing enrollment, upholding our identity as a minority-serving institution, and operationalizing how commitments to equity, diversity and inclusion are enacted in each campus unit.

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. Normally receives minimal instruction on daily work assignments. The Chef 2 is responsible for assisting the Executive Chef in daily management and supervision of the Dining Services team. The Chef 2 is responsible for managing personnel to execute recipes, menus, production standards, cooking processes, methods and procedures. of day to day operations. This position will also assist the Executive Chef in menu and recipe development. Responsible for financial accountability to systems and processes including accurate ordering and inventory management, appropriate product selection, and vendor relationships. Implement planned menu cycles or programs. Implement established performance goals and conduct performance appraisals for career and student staff both directly and indirectly supervised.

KEY RESPONSIBILITIES

• Provide quality dining experience by establishing high standards for delivery of food & excellent guest service. Execute menu cycles and food programs for operations. Assist in the menu development process, test, & refine recipes. Prepares assigned menu items following department recipes in accordance with departmental policies and procedures. Ensure that proper handling & storage procedures are in place for all inventories of food supplies & equipment. Develop menus that offer realistic variety while ensuring efficient and cost-effective production. Participate in the planning and execution of operations. Ensure consistent and attractive presentation of food items for all operations. Oversees kitchen staff and ensures all food service health, safety, nutritional, recipe, policies, and guidelines are adhered to at all times.
• Assist the Executive Chef in implementing the departmental vision and goals. Work as a collaborative team member on the Department management team & regularly participate in unit management meetings. Communicate effectively with colleagues in discussing improvements, solving problems & following through with implementing solutions. Collaborate with dining management team to ensure that strategic planning & annual initiatives are understood & uniformly administered. Attend conferences, training, workshops, or off-site business meetings in support of elevating department operations. Daily culinary supervision of Sr. Cooks, Food Service Workers, and Student Cooks. Assists with directing production of food items for all Operations. Ensures FSW and Student Cooks/production adhere to culinary standards. Liaises with Production Manager to ensure stocking and supply of necessary food and items for food service operations. Assigns and delegates responsibilities to team members to ensure efficient production for operations.
• Follows Hazard Analysis and Critical Control Points principles of food preparation, safety, and sanitation at all times. Assist chef with supervising productions, monitoring and documenting time and temperatures. Assist with the supervision of productions archiving time temp logs. Assist with corrective actions to ensure time-temp compliance. Act as primary to ensure all workstations, areas, and equipment are fully cleaned, sanitized, stocked, and ready for the next shift. Develop cleaning procedures and standards. Identifies and resolves a wide range of quality assurance issues in creative and imaginative ways.
• Responsible for conducting periodic inspections. Establish performance goals. Develop and provide training for service staff including discipline, and performance manage team members. Responsible for the implementation of personnel policies & procedures in accordance with University and Department Services guidelines. Provide input for annual performance appraisals for exempt & nonexempt team members within Department operations. Participates in coordination of staffing needs and schedules. Train and supervise unit production personnel in food preparation, equipment usage, proper food handling, recipe testing, & menu execution. Provides assignments to cooks.

EDUCATION and REQUIREMENTS

• High school diploma and/or equivalent certification/experience/training; High School Diploma, General Equivalency Degree (GED), or High School Equivalency Diploma (HSED) or equivalent.
• Bachelor's degree in Culinary Arts or a related area. (Preferred)
• 1 year of related experience or 5 years equivalent related experience/education/training.
• Serve Safe Certification or equivalent or superior certification or to be obtained within 6 months of employment.
• CCC certification with the American Culinary Federation or equivalent. (Preferred)
• California Drivers License.

CRITICAL KNOWLEDGE AND SKILLS

• Intermediate to advanced knowledge of food and production.
• Verbal and written communication in the English language, active listening, dynamic flexibility, critical thinking, multi-task and time management.
• Decision-making, reasoning, ability to develop original ideas to solve problems, operations analysis, and quality control analysis.
• Basic computer application skills.
• Effective interpersonal and work leadership skills to provide guidance to all operational and technical personnel or new employees at this level.
• Advanced knowledge in food preparation, culinary trends, vegetarian, vegan and raw cuisine, nutrition, special dietary needs, allergy awareness and sanitation regulations.
• Culinary experience in restaurant or dining service/hospitality field, including but not limited to menu development, catering, food production, handling and storage, quality control, health and safety.
• Experience working independently to initiate and execute new programs, menu development, and operational change.
• Experience with computer-based systems to administer and manage food service, including but not limited to production, purchasing, forecasting, menus, labor scheduling and management, financial reports and meal plan control.
• Spanish / English bilingual. Knowledge of financial management to successfully administer a budget. ServSafe certification or equivalent.
• Experience and skill to work cooperatively in individual, group, and formal settings, and to interact effectively with diverse communities, university staff, and students.
• Interpersonal communication skills to clearly and effectively interact with individuals of varying backgrounds and perspectives to research and secure information to resolve problems.
• Skill to write concise, logical, and grammatically correct operational / administrative related reports or correspondence, including but not limited to recipes, schedules, procedures, employee performance evaluations, and reports.
• Knowledge of University systems, policies and procedures, and familiarity with the UC Merced campus community, its goals and philosophies.
• Knowledge of related Federal, State, Local, and UC regulations. Knowledge of nutrition education programs and nutrient data of foods.

Background check required.

How to Apply:
An online application is required for each position to apply.The University of California, Merced is aware that some web-based application processes may be cumbersome for differently abled applicants. Where appropriate, alternative accommodations will be provided. For applicants with disabilities who need additional assistance using TAM, or reasonable accommodations during the interview or search process, please contact ucmjobs@ucmerced.edu.

Equal Employment Opportunity:
The University of California, Merced is an Equal Opportunity/Affirmative Action employer advancing inclusive excellence. All qualified applicants will receive consideration for employment without regard to race, color, creed, religion, national origin, citizenship, sex, age, marital status, sexual orientation, gender identity or expression, disability, pregnancy, or status as a disabled veteran or Vietnam-era veteran, or other protected categories covered by the UC Nondiscrimination and Affirmative Action Policy. UC Merced intentionally promotes and maintains a discrimination- and harassment-free workplace by demonstrating it neither condones nor tolerates employment practices that discriminate against or harass any person or specific group of persons on the basis listed above. We seek candidates who will support our vision to cultivate a vibrant, equity-minded, inclusive excellence university community. When applying to UC Merced, we strongly encourage you to reflect on our Principles of Community and our 2021 strategic plan.

Vaccination Program Policy:

As a condition of employment, you will be required to comply with the University of California SARS-CoV-2 (COVID-19) Vaccination Program Policy. All Covered Individuals under the policy must provide proof of Full Vaccination or, if applicable, submit a request for Exception (based on Medical Exemption, Disability, and/or Religious Objection) or Deferral (based on pregnancy) no later than the applicable deadline. For new University of California employees, the applicable deadline is 14 days after their first date of employment.

Smoke and Tobacco Free Policy:
The University of California, Merced is a smoke and tobacco free workplace. Information and the Smoke and Tobacco Free policy is available at http://smokefree.ucmerced.edu.

E-Verify:
All employers who receive Federal contracts and grants are required to comply with E-Verify, an Internet-based system operated by the Department of Homeland Security (DHS) in partnership with the Social Security Administration (SSA). E-Verify electronically verifies employment eligibility by comparing information provided on the I-9 form to records in the DHS and SSA databases. Certain positions funded by federal contracts/subcontracts requires UC Merced to notify job applicants that an E-Verify check will be conducted and the successful candidate must pass the E-Verify check.

Pay, Benefits & Work Schedule:
For information on the comprehensive benefits package offered by the University of California visit: http://ucnet.universityofcalifornia.edu/compensation-and-benefits/

This position is eligible for the UC Merced Employee Referral Program (ERP). If you were referred by a UC Merced employee, please identify that employee by name in your application as follows:

Step 5 of 7 Referrals

How did you hear about the job? (select) "other"

Additional information? (select) "other"

Specific Referral Source? (write in) first and last name of referring employee

Referring employee MUST be named on application for eligibility.