Job Details

Catering Chef
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Position Number: 5924408
Location: Santa Barbara, CA
Position Type: Food Services

Catering Chef

University of California Santa Barbara

Job Posting Details

Position Number: 40036265

Payroll Title: QA CHEF 3

Job Code: 5231

Job Open Date: 1/10/2025

Application Review Begins: 1/28/2025

Department Code (Name): FDSE-Campus Dining

Percentage of Time: 100%

Union Code (Name): 99 - Non Represented

Employee Class (Appointment Type): Staff: Career

FLSA Status: Exempt

Salary Grade: PSS/19

Hiring/Budgeted Salary Range: The budgeted salary range that the University reasonably expects to pay for this position is $58,600.00/yr - $73,500.00/yr

Full Salary Range: The full salary range for this position is $58,600.00/yr - $78,000.00/yr. Salary offers are determined based on final candidate qualifications and experience; the budget for the position; and the application of fair, equitable, and consistent pay practices at the University.

Work Location: Ortega Dining Commons

Working Days and Hours: M-F 6am-2:30pm, varies including evenings and weekends

Benefits Eligibility: Full Benefits

Type of remote or Hybrid Work Arrangement, if applicable: N/A

Special Instructions:

For full consideration, please include a resume and a cover letter as part of your application.

Department Marketing Statement:

Housing, Dining & Auxiliary Enterprises houses 10,000 students, faculty and family residents on campus, provides support services for 9,300 students residing in the communities adjacent to the campus, serves 21,000 customers daily in its retail and board dining programs, manages the UCSB Campus Store and University Center, hosts 150,000 guests annually for conferences and meetings, manages a major events center (Events Center), and oversees the administration of transportation, parking and fleet services. Additional responsibilities in the HDAE portfolio include Administrative & Residential Information Technology (ARIT) and The Club & Guest House. HDAE employs 600 full-time employees and 1,800 student employees. HDAE maintains a physical plant of more than 3 million square feet of buildings and 250 acres of grounds and landscaping.

Benefits of Belonging

Working at UC means being part of this vibrant institution that shines a light on what is possible. People make UC great, and UC recognizes your contributions by making this a great place to work. Excellent retirement and health are just one of the rewards. Learn more about the benefits of working at UC

Brief Summary of Job Duties:

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

Preferred Qualifications:

Culinary Degree
CCC certification with the American Culinary Federation or equivalent

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

Misconduct Disclosure Requirement:

As a condition of employment, the final candidate who accepts a conditional offer of employment will be required to disclose if they have been subject to any final administrative or judicial decisions within the last seven years determining that they committed any misconduct; received notice of any allegation or are currently the subject of any administrative or disciplinary proceedings involving misconduct; have left a position after receiving notice of allegations or while under investigation in an administrative or disciplinary proceeding involving misconduct; or have filed an appeal of a finding of misconduct with a previous employer. "Misconduct" means any violation of the policies or laws governing conduct at the applicant's previous place of employment, including, but not limited to, violations of policies or laws prohibiting sexual harassment, sexual assault, or other forms of harassment, discrimination, dishonesty, or unethical conduct, as defined by the employer. For reference, below are UC's policies addressing some forms of misconduct:

Job Functions and Percentages of Time:

60% - Food Production -

-Spearheads new recipe development requiring advanced culinary skills, artistic creativity and inventive methodology.

-Trains production staff continuously in preparing new recipes and refining techniques.

-Plans innovative menus for Executive Catering and Concessions Chef, striving to continuously improve knowledge of fine dining cuisine, ethnic cuisine, and menus to match event themes.

-Develops, tests and refines recipes for all catering menus. Utilizes a catering kitchen for ongoing staff training and recipe testing.

-Samples new food products with Executive Catering and Concessions Chef and Assistant Catering Chefs and continually evaluates present vendors for quality, efficiency, sanitation, and pricing.

-Makes recommendations to improve quality, production efficiency, and costs.

-Coordinates the ongoing development and correction of CBORD catering recipes and utilization of Event Master software. Meets HACCP requirements in printed recipes regarding safety and sanitation procedures.

-Works with Executive Catering and Concessions Chef on problematic menu issues and proposes solutions.

-Prepares all necessary timelines of food production and event execution.

-Oversees preparation of all menu items for Catering events.

-Directly supervises 2 Assistant Catering Chefs (Sr. Cooks) and oversees all kitchen production staff (up to 20 FTE, and up to 30 student part-time employees) in the preparation of catering foods. Ensures the proper utilization of all supplies, holding temperatures, and cooking techniques.

-Coordinates portion control based on established portioning standards. Tracks consumption for each event to assist in the constant refinement of portioning standards. Incumbent is certified in food service safety and sanitation.

-Coordinates off-site event kitchens and works with Catering Manager and Event Manager to determine equipment rental needs and floorplan. Oversees transportation of food and staff to and from events. Organizes set-up and clean-up of kitchen area.

-Coordinates usage of leftover items to minimize waste. Utilizes leftover food items recognizing safety, economic, and quality factors. Keeps assigned work areas orderly, stocked and clean, including all equipment. Maintains inventory of all equipment.

20% - Administrative Duties -

-Establishes and schedules kitchen labor necessary to produce and execute each event. Monitors workers' time and keeps labor costs in line with the type of function being provided.

-Audits catering culinary operation to ensure quality products in compliance with the purchasing policies of the university and dining services.

-Tracks food costs and assists Executive Catering and Concessions Chef to determine appropriate times to make menu price changes. Utilizes the University bid system, and complies with all purchasing guidelines. Examines invoices to ensure that prices and all other information is accurate. Maintains accurate inventories of all food items and kitchen supplies.

-Responsible for the opening and closing of the facility in the absence of the Executive Catering and Concessions Chef. Ensures security of the building.

-Must perform under time and budgetary constraints. Determines personal schedule based on calendar of events. May be required to work overtime, as well as work more than five consecutive days.

-Provides managers ample notice concerning problematic menu issues and assists in working out solutions.

-Provides gracious service to clients by anticipating their needs and taking the initiative to create service solutions accommodating their requests within the parameters of the department's targeted budget and program.

-Displays a sense of teamwork and participates in production and other unit/departmental meetings.

10% - Personnel Supervision -

-Daily oversight in the kitchen with full-time staff of up to 20 and part-time student staff of up to 30 to provide quality catering for groups of up to 2000.

-Ensures kitchen employees complete a thorough orientation and training, and assists with their smooth integration into the working force. Reports to the Executive Catering and Concessions Chef if further training is needed. Personally participates in staff training and development in departmental, campus, and community service programs including disaster preparedness, CPR and first aid, and cultural and social diversity in compliance with Housing & Residential Services mission and Educational Equity goals.

-Hires, trains and mentors 2 Assistant Catering Chefs (Sr. Cooks) in all aspects of quality catering food preparation. Prepares Assistant Catering Chefs to fill in for incumbent in his/her absence.

-Evaluation of all catering kitchen staff as needed. Meets regularly with Executive Catering and Concessions Chef to discuss operation and give feedback. Participates in the selection process for the Assistant Catering Chefs.

-Oversees the hiring and scheduling of all student cooks.

-Ensures all kitchen staff are following the proper sanitation procedures for all items, checking temperatures, sanitizing areas and abiding by the proper dress code and hygiene regulations. Maintains and instills in staff strict guidelines for professionalism with regard to all catering events.

5% - Purchasing -

-Coordinates the ordering of all perishable and non-perishable foods, supplies and equipment and specialty products for Campus Catering, Conference Catering and Departmental Catering.

-Modifies purchasing at any period of closure to prevent over-stocking. Coordinates the use, return to vendors, and distribution of all excess supplies to minimize waste.

-Researches kitchen equipment specifics in conjunction with the Executive Catering and Concessions Chef, keeping current on food service industry equipment and products to insure state of the art production and customer service.

-Responsible for monitoring use and condition of all catering equipment ensuring it is maintained, cleaned and properly used following safety and sanitation guidelines. Reports damaged equipment to the Executive Catering and Concessions Chef and assists in generating a work request of the central maintenance department.

5% - Other Duties -

-Works as a team member with other departmental and campus managers to effectively achieve the goals and objectives of Campus Dining.

-Collaborates with Executive Catering and Concessions Chef to develop menu items for Concessions events and to arrange for production of these items as needed.

-Serves as a key member of the UCSB Food Quality Safety and Sanitation Committee.

-Provides support to the Executive Catering and Concessions Chef to achieve the goals and mission statement of Housing, Dining & Auxiliary Enterprises.

-Participates in campus-wide programs for staff development and in organizations such as National Association of College and University Food Services, Culinary Institute of America and the California Restaurant Association.

-Works with ethnically diverse student body and staff, and ensures understanding, respect and value of diversity in the workforce, with customers and other constituents of Housing, Dining & Auxiliary Enterprises.

-Develops, promotes and adheres to safety rules, standards or techniques as an integral part of business.

-Affirms and implements the departmental "Educational Equity Plan" comprised of short and long range objectives that reflect a systematic approach to preparing both students and staff for success in a multicultural society.

UC Vaccination Programs Policy:

As a condition of employment, you will be required to comply with the University of California Policy on Vaccinations Programs.

As a condition of Physical Presence at a Location or in a University Program, all Covered Individuals** must participate in any applicable Vaccination Program by providing proof that they are Up-to-Date with any required Vaccines or submitting a request for Exception in a Mandate Program or properly declining vaccination in an Opt-Out Program no later than the Compliance Date (Capitalized terms in this paragraph are defined in the policy.). Federal, state, or local public health directives may impose additional requirements.

For more information, please visit:

UC Santa Barbara COVID-19 Information - https://www.ucsb.edu/COVID-19-information

University of California Policy on Vaccinations - With Interim Revisions - https://policy.ucop.edu/doc/5000695/VaccinationProgramsPolicy

*Note: The Policy on Vaccination Programs - With Interim Revisions was updated effective August 16, 2023. A systemwide review of this policy will take place in Fall 2023 with an expected issuance/effective date in early 2024.

**Covered Individuals: A Covered Individual includes anyone designated as Personnel or Students under this Policy who physically access a University Facility or Program in connection with their employment, appointment, or education/training. A person accessing a Healthcare Location as a patient, or an art, athletics, entertainment, or other publicly accessible venue at a Location as a member of the public, is not a Covered Individual.

Equal Opportunity/Affirmative Action Statement:

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.

Reasonable Accommodations:

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Application Status: If you would like to check the status of your application, please log into the Candidate Gateway where you applied and click on 'my activities'.

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