Job Details

Dining Catering Chef

  2022-05-17     University of California Santa Cruz     Santa Cruz  

Dining Catering Chef

Location: Santa Cruz

Job ID: 34364



UC Vaccination Policy: With limited exceptions, for Covered Individuals under the Policy. Covered Individuals include all employees, students, or trainees who physically access a University facility or program in connection with their employment, appointment, or education/training.

Covered Individuals do NOT include employees who work 100% remotely with NO expectation that they will physically access any University location or program at ANY time. If 100% remote work ends, the employee is subject to policy.


UC Santa Cruz staff jobs are posted until filled. Application materials submitted by 11:59 pm on the IRD will be routed to the hiring unit for consideration. NOTE: Materials submitted after the IRD will be forwarded only at the request of the hiring unit. Submit your materials before the IRD to ensure consideration by the hiring unit.

The IRD for this job is: 05-03-2022


UC Santa Cruz is a public university like no other in California, combining the experience of a small, liberal arts college with the depth and rigor of a major research university. It's known as an unconventional place where innovation and experimentation is part of the campus's DNA. That playful, bold spirit still thrives today, all on a campus renowned as among the most beautiful in the world.


Colleges, Housing, and Educational Services (CHES) is a multi-funded organization within the Business and Administrative Services (BAS) division at the University of California (UC) Santa Cruz. CHES provides leadership in the areas of college student life and residential services, housing services, facilities, employee housing and capital planning, dining services, conference services, early education services, the Bay Tree Bookstore, ID card services, and business and financial analysis for these areas.

CHES provides on-campus housing and dining services to approximately 9,500 undergraduate and graduate students in ten residential colleges and six multi-college affiliated residential communities, which support single students and students with families.

UC Santa Cruz Dining is instrumental in the success of our students as well as providing services to staff, faculty and guests of the campus. Our mission is to be committed to creating a diverse, safe, fun and trusting environment for our guests and team; building an innovative dining program providing high quality service and food while embracing social, nutritional and financial responsibilities.

More information can be found here:


Under the general supervision of the Unit Manager, the Dining Catering Chef is responsible for the operational management of the assigned Catering operations and retail locations, and will act as the Person in Charge (PIC) in the absence of the Unit Manager. The Dining Catering Chef administers a system of quality food production and service for student staff and faculty customers, visitors, and summer conference guests. The Dining Catering Chef utilizes the principles of food production, merchandising, customer service, operations, and human resource management.


Salary Information: $55,000 / annually.

No. of Positions: 1

Benefits Level Eligibility: Full benefits

Schedule Information:

• Full-time, Fixed

• Percentage of Time: 100%, 40 Hours per Week

• Days of the Week: To be determined

• Shift Includes: Day, Evenings, Nights, Swing Shifts and Weekends - to be determined

Employee Classification: This is a Career appointment

Job End Date: None

Work Location: UC Santa Cruz Main Campus

Union Representation: Non-Represented

Job Code Classification: 005235 - FOOD SVC SUPV 2

Travel: Never or Rarely


60% - Food Service Operations

• The Dining Catering Chef oversees preparation of all menu items for Catering events.

• Maintains consistently excellent customer service and food quality by training and directing assigned staff in recipe preparation, food service and food quality. Will train and direct staff in recipe preparation, food production, merchandising, and event set-up and management, service, safety and sanitation standards. Will actively reinforce these standards and maintain cost effective management of daily operations. The incumbent will maintain effective communication with staff as well as customers and other managers as appropriate.

• The Dining Catering Chef plans and prepares the entire menu on or off site. For larger events, may be the overall event manager and provides culinary leadership as the kitchen production supervisor, assigning all responsibilities. The Dining Catering may manage multiple events.

• Coordinates off site event kitchens and works with the Front of house Service Manager to determine equipment rental needs and floor plan. Oversees transportation of food and staff to and from event. Organizes set up and cleanup of kitchen area

• The Dining Catering Chef is responsible for the coordination and collaboration of new recipe development requiring advanced culinary skills, artistic creativity and inventive methodology.

• Develops, tests and refines recipes for all Hospitality including Catering, UCEN restaurant and commissary menus focusing on high quality and speed of service.

• Coordinates the ongoing development and correction of current and future Catering recipes utilizing the department's food service management software (FoodPro) and all systems.

• The Dining Catering Chef as assigned to production management, plans innovated Catering menus and reviews and adjusts menu offerings and production quantities in order to serve customers and control food costs. The incumbent ensures portion control and quality control with discernment of portions, presentation, and flavor and food safety through product evaluation, recipe testing, taste testing and temperature monitoring.

• Follows all HACCP requirements regarding safety and sanitation procedures.

• The Dining Catering Chef ensures timely production and service and controls labor costs by efficiently scheduling service and/or production personnel and planning workload distribution.

• The Dining Catering Chef shares responsibility for ensuring proper maintenance and safe operation of the facilities and all food production and service equipment.

• Provides culinary leadership to the UCEN Chef and ensures quality food production for both the University Center (UCEN) restaurant and UCEN catered events

25% - Human Resources Management

• Assists and supports the Unit Manager in all facets of Human Resources Management. This includes schedule management, revising job descriptions, labor contract adherence and performance.

• The Dining Catering Chef motivates staff to strive for the highest quality food production and service through training, coaching, recognition, and career development.

• Facilitates training programs for employees to include

• HACCP (Hazardous Analysis Critical Control Point)

• Training in safe chemical handling

• Ongoing training in food safety and sanitation

• Educating staff on customer service skills

• Career development and training for staff

• University Principles of Community and Respect

• Ensures that the collective bargaining agreements and University of California policies are followed.

• Motivates staff to strive for the highest quality food production in keeping with current trends throughout the industry.

• Maintains and instills in staff strict guidelines for professionalism with regard to all Catering events.

• Maintains cost effective work schedules for all staff and student employees.

• Maintains appropriate confidentiality of all records and information.

• Participates or may serve as the Committee Chair on departmental staff recruitments.

10% - Budget and Fiscal Analysis, Cash Management

• Responsible for achieving the desired fiscal goals by use of effective controls to meet budget requirements for service and production of the Hospitality department. This includes participating in the development and management of complex budgets and effectively applying cost control procedures for labor, food and supplies. Will provide weekly detailed analysis of physical inventory to maintain accurate budget information and precise accounting of food and non-food items.

• Directs staff in methods of cost control, ensuring security of assets, portion control and efficient staffing for optimal productivity.

• Tracks food costs and assists the Unit Manager to determine appropriate times to make menu price changes. Utilizes University bid system and complies with all purchasing guidelines. Examines invoices to ensure that prices and all other information are accurate. Maintains accurate inventories of all food items and kitchen supplies. 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.

5% - Other Duties As Assigned

• As a Dining manager, the incumbent will work with staff, students and faculty of the University community, and must ensure that all operations support the University's mission, programs and events.

• Interfaces with Colleges Housing & Educational Services (CHES) and Dining Services staff, as well as students, to provide dining and management support for college and residential programs.

• Participates in weekly management staff meetings, to review and discuss future activities and events.

• Participates on campus wide and departmental committees as needed.

• Will drive campus owned vehicles and/or a personal vehicle to perform various duties including, but not limited to, catered events, training, quality control within locations, cashier deposits, and other driving related duties as assigned.

• Other duties as assigned by the Unit Manager.


• Strong experience and exhibited ability in management, especially related to food services in hotel, restaurant, retail, or catering services.

• Experience in financial and labor management, employee relations and training, menu development, customer service, food production, handling and storage, quality control, health and safety.

• Strong demonstrated culinary production skills.

• Demonstrated supervisory, leadership, and personnel management skills to effectively administer and manage through others.

• Skill and temperament to provide an open climate and create opportunities for employee communication and position departmental interaction.

• Skill and knowledge to create performance standards that increase morale, productivity and attendance.

• Ability to recruit, interview, hire, manage, lead, motivate and supervise effectively a diverse workforce including setting and meeting performance goals, conducting performance appraisals and providing training for dining service staff.

• Strong and demonstrated culinary production, service, event planning, and management skills in a table dining, Retail and Catering environment.

• Ability to taste and discern product quality, to read and understand recipes and menus, accurately estimate ingredient requirements, check production and keep records in order to accurately plan production requirements and accurately requisition supplies and equipment.

• Excellent interpersonal skills to maintain good working relations with a diverse group of people. Ability to resolve issues related to students, staff, faculty, and dining services, and exercise diplomacy in stressful situations.

• Strong demonstrated ability to exercise good judgement in making informed management decisions.

• Strong time management and organizational skills.

• Skill to work independently and ability to be inventive and creative, including but not limited to initiating new programs, conceptualizing, organizing, and directing projects, unit growth, development and change.

• Skill and knowledge to collaborate with colleagues to design and implement innovative customer service programs.

• Experience and effectiveness in providing customer service and working with the public.

• Ability to read, write and communicate effectively in English; to write accurate and grammatically correct reports, unit goals, evaluations, and communicate with staff, customers, vendors and other departments.

• Ability to apply mathematical and accounting skills to interpret and analyze financial data and inventory.

• Demonstrated computer skills in word processing and spreadsheet programs and general knowledge of on-line processes to administer and manager food service computer systems.


• BA/BS in dining services or hospitality related field.

• Bilingual Spanish/English or willingness to learn.

• Previous or present involvement in the National Association of Colleges & University Food Services (NACUFS) or other food service/hospitality related professional affiliation.


• Selected candidate will be required to pass a pre-employment criminal history background check.

• Must possess and maintain a valid license to drive in the state of California and be able to participate in the Department of Motor Vehicles (DMV) pull notice program.

• The ability to move materials weighing up to 50 lbs. with or without accommodation.

• Ability to work a variable schedule including evening and weekends.

• All employees must be able to pass the UCSC Dining Food Handler Card test within 90 days of employment, or already be in possession of a California Food Handler Card or ServSafe certification upon hire.

• The University of California has implemented a covering all employees. To be compliant with the policy, covered employees must submit proof of vaccination or have an approved exception or deferral, eight (8) weeks from date of hire.

• Per the Child Abuse and Neglect Reporting Act (CANRA), this position has been identified as a Mandated Reporter. The selected candidate will be required to report known or suspected child abuse or neglect as defined by CANRA and will be required to sign a Statement Acknowledging Requirement to Report Child Abuse prior to commencing employment. CANRA Penal Codes, and related definitions, requirements, and responsibilities may be obtained


All UCSC employees must understand and follow job safety procedures, attend required health and safety training, proactively promote safety at work, and promptly report actual and potential accidents and injuries.


Attach your resume and cover letter when applying for this job opening. Do not attach any documents to 'My Activities'. Visit our tutorial for detailed instructions on our applicant process.


The University of California is an Equal Employment 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. UC Santa Cruz is committed to excellence through diversity and strives to establish a climate that welcomes, celebrates, and promotes respect for the contributions of all students and employees.


View full job description and access on-line application:

To ensure review of application materials by the hiring unit, they must be submitted on or before the initial review date (IRD) via the Staff Employment Opportunities web site; A computer is available at the UC Santa Cruz Staff Human Resources Office located at Scotts Valley Center. The Scotts Valley Center is located at 100 Enterprise Way, Suite E100, Scotts Valley, CA 95066. To learn more or to request disability accommodations, call 831-459-2009. Hearing impaired are encouraged to use the California Relay Service at 800-735-2922. UC Santa Cruz is an Equal Opportunity Employer.

The University of California 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. UC Santa Cruz is committed to excellence through diversity and strives to establish a climate that welcomes, celebrates, and promotes respect for the contributions of all students and employees.

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