Job Requisition Number: 26812. 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.
Food Production: •Prepare assigned menu items following department recipes and production sheets for breakfast, lunch, brunch and/or dinner, 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. •Prepare food from scratch independently for multiple cycle menus. •Make recommendations to Manager, Sous Chef or Senior Cook on problem recipes. •Complete service records at end of meal period. •Track and record food waste and donations. •Performs other duties as assigned
HACCP Principles: •Identify the potential consumer health hazards, •Identify the control points where the identified hazards may occur, •Establish critical limits for the potential hazards and safety measures, •Establish monitoring routines to ensure safety measures are working, •Establish appropriate responses if monitoring indicates a problem, •Establish accurate and detailed record keeping system that documents problems and the remedial steps to be taken, and •Establish a verification system that ensures the above steps are being followed. •May be asked to assist in other areas of the operation working down in classification.
Quality Assurance: •Can 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 plans 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. •Identify 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/Training: •Plan own production schedule with Manager, Sous Chef or Senior Cook; may instruct and direct the work of the kitchen staff to meet specified meal hour requirements. •Direct service staff during meal service, i.e. presentation, plating, portion control, quality control. •Train other production staff, including demonstration cooking, in absence of Senior Cook or Sous Chef. •Provide oversight and mentoring of food service workers and student staff
IIPP Requirements: •Works in a safe and responsible manner while not putting others at risk. •Complies with applicable policies and regulations, using personal safety gear; observing warning signs; learning about potential hazards; and reporting unsafe conditions.•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. •Ability to direct 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 lbs. 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:
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.