Catering Chef
Campus Dining
Summary of Job Details
Under the general direction of the Executive Catering and Concessions Chef, the Campus Catering Chef manages the culinary operation of Campus Catering, Conference Catering and Departmental Catering areas ($2 million annually), assisting with establishing production standards, cooking processes and procedures for day to day operations. The Campus Catering Chef is responsible for training production personnel in food preparation, display design, equipment usage, proper food handling, recipe testing, and creative menu planning and innovations. Implements budget plans and cost control techniques during the academic year and the Summer conference season. Supervises service and staff for special high profile campus related events requiring knowledge of the academic and political climate on campus. Ensures high quality food and presentation for all catering events on campus and off campus, ranging from groups of 10 to 2000. Helps create and maintain an effective team that takes pride in their product and services and inspires them through modeling catering as an art form and platform for using creativity and new skills. Ensures that food quality and safety guidelines are established and consistently maintained to achieve the highest public health standards and reduce the risk of food borne illness. Responsibilities include direct supervision of 2 Senior Cooks and on-site supervision of up to 20 full-time cooks, and up to 30 student cooks throughout the year, as well as kitchen management and production during the summer conference season.
Required Qualifications
Extensive previous catering experience with a strong command of fundamentals. Demonstrated ability to organize and manage a high volume kitchen as well as produce specially requested menu items. Ability to take on last minute events and prioritize workload.
Extremely organized and detail oriented, specialized in utilizing the freshest of ingredients and producing items from scratch with an artistic and innovative presentation.
Experience in plated service, baking, appetizers, and hot/cold food buffets. Demonstrated ability to develop and implement a wide variety of menus incorporating varied ethnic cuisines and current trends.
Working knowledge of excel and word programs.
Knowledge of state and federal safety and sanitation regulations regarding proper handling, storing, cooking and holding temperatures and proper use and cleaning of kitchen equipment. Ability to train others in these areas
Or equivalent combination of education and experience
Special Conditions of Employment
Satisfactory criminal history background check
UCSB is a Tobacco-Free environment
Must maintain valid CA DL, a satisfactory DMV record and enrollment in DMV Pull-Notice Program.
Able to work a flexible schedule including evenings and weekends
Ability to pass the Serve Safe Certification exam
Days/Hours: M-F 6am-2:30pm, varies including evenings and weekends
UC Santa Barbara is an Equal Opportunity/Affirmative Action Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, age or protected veteran status.
For the University of California's Affirmative Action Policy, please visit: https://policy.ucop.edu/doc/4010393/PPSM-20.
For the University of California's Anti-Discrimination Policy, please visit: https://policy.ucop.edu/doc/1001004/Anti-Discrimination.
Application review begins 1/28/2025
Apply online at https://jobs.ucsb.edu
Job #75495
