Executive Sous Chef (On-site)

Executive Sous Chef (On-site)

Hiring Range
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 salary range the University reasonably expects to pay for this position is $64,200 - $75,300.

Job Closing Date
This posting will remain open until filled with initial applicant review expected to be on or around April 24, 2026.

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

About UC Merced
The University of California, Merced, is the newest of the University of California system's 10 campuses and one of the youngest universities to be designated an R1 research university. With approximately 9,100 undergraduate and graduate students, UC Merced is a smaller, more intimate campus compared to its sister campuses, while equipped and staffed as a cutting edge, 21st century research institution. With bachelor's, master's and doctoral degree programs, strong research and academic partnerships and a growing community in the heart of the San Joaquin Valley, the UC Merced campus is continually evolving and requires talented, knowledgeable and dynamic educators, researchers, management and staff.

Ranked in the top 30 among the best public universities in the nation by U.S. News and World Report and #1 for social mobility by the Wall Street Journal, UC Merced is uniquely equipped to provide world class educational opportunities to dynamic and enterprising students in the Valley and throughout the state. In partnership with UC San Francisco, UC Merced has launched a rigorous medical education program that will supply the Valley with culturally competent providers dedicated to improving local access to quality care. The campus enjoys a special connection with nearby Yosemite National Park, is on the cutting edge of sustainability in construction and design and is accelerating the continued economic development of the region.

About the Job
Uses skills as a seasoned, experienced food service and quality assurance expertise to independently identify, analyze, and resolve a wide range of quality, safety, and compliance issues. Inspects and audits dining unit meal services for menu consistency, recipe adherence, food safety, production practices, and food cost accuracy. Uses sound judgment in the application of quality assurance methods and corrective actions.

The Quality Assurance Chef 3 directly supervises assigned culinary staff, providing day-to-day work direction, coaching, and performance feedback to ensure compliance with quality, safety, and service standards. Provides functional guidance and training support to student employees and front of the house staff to promote consistent execution of service and presentation standards. Is understanding of the flow of the business to help allocate the correct labor forecast. This position requires responsibility for supervising, directing, and evaluating the work of subordinate employees, and exercising independent judgment in the administration of department policies and procedures.

Implements and monitors quality assurance standards across dining facilities, conducts training in food production, sanitation, safety, and service. Supports Chef Managers with computerized menu management systems and recipe audits. Operates independently within established policies and procedures, collaborating with dining leadership to support continuous improvement.

KEY RESPONSIBILITIES

Quality Assurance, Menu & Cost Controls

• Ensure quality and creativity in menu planning and presentation and verify adherence to approved menus, recipes, and food specifications.
• Audit food cost accuracy, portion control, correct ordering levels, and recipe compliance within established financial guidelines.
• Inspect and audit dining unit meal services to ensure consistency, quality, and compliance with service standards for all guests.

Direct Supervision & Staff Leadership

• Oversees, mentors, and develops staff, setting team goals and performance standards. Provides guidance on complex and sensitive issues, assigns work, and monitors team progress. Manages staffing needs, including recruitment, hiring, performance evaluations, and professional development to ensure operational efficiency. Recommends actions related to compensation, promotions, reclassifications, discipline, and grievance resolutions.
• Directly supervises assigned culinary staff, including work assignments, coaching, performance feedback, and evaluation.
• Ensure culinary staff comply with quality assurance, food safety, sanitation, and production standards.
• Provide guidance, training reinforcement, and operational support to student employees and front of the house staff to ensure consistent service execution.
• Support onboarding, skills development, and corrective guidance in coordination with Chef Managers and culinary leadership.

Food Safety, Sanitation & Regulatory Compliance

• Ensure compliance with the Injury and Illness Prevention Program (IIPP) and all applicable local, state, and federal safety, health, and sanitation regulations.
• Audit food handling, storage, equipment use, and correct Personal Protective Equipment to ensure compliance with health and safety standards.
• Reinforce sanitation and safety procedures through observation, coaching, training, and collaboration with the Environmental Health and Safety department.
• Partners with the Culinary Wellness & Food Safety Manager and Dietitian to align food safety, allergen controls, and nutrition standards across all operations.

Training & Staff Development

• Conduct training in food production, storage, presentation, portion control, sanitation, safety, and service standards.
• Reinforce quality assurance expectations through hands-on instruction and operational observation.

Systems, Audits & Continuous Improvement

• Monitor quality assurance systems in cooperation with dining management.
• Audit recipes in computerized food systems and sustainable operational practices.
• Assist Chef Managers with computerized menu management systems and operational tools.
• Audits dining facilities to ensure safety, sanitation, handling and storage of food and food equipment use.

Customer Service & External Coordination

• Develop, implement, and support exceptional customer service standards.
• Interact and coordinate with external celebrity or consulting chefs during training or special initiatives.

Qualifications
EDUCATION and REQUIREMENTS

• High school diploma and/or equivalent certification/experience/training.
• Bachelor's degree in a related area or equivalent experience/training.
• 3 years of related experience or 7 years of related equivalent education/experience/training in lieu of degree.
• CCC certification with the American Culinary Federation or equivalent.
• ServSafe certification or equivalent. (Preferred)

CRITICAL KNOWLEDGE AND SKILLS

• Thorough knowledge of food and production.
• Thorough verbal and written communication in the English language, active listening, dynamic flexibility, critical thinking, and ability to multi-task and ensure effective time management.
• Thorough decision making and reasoning skills, and ability to develop original ideas to solve problems including operations analysis and quality control analysis.
• Intermediate computer application skills.
• Thorough and effective interpersonal and work leadership skills to provide guidance to all levels of personnel.
• 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.
• Advanced knowledge in food preparation, culinary trends, vegetarian, vegan and raw cuisine, nutrition, special dietary needs, allergy awareness and sanitation regulations. Preferred
• 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. Preferred
• Experience working independently to initiate and execute new programs, menu development, and operational change. Preferred
• 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. Preferred
• Knowledge of financial management to successfully administer a budget. Preferred
• 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. Preferred
• Knowledge of University systems, policies and procedures, and familiarity with the UC Merced campus community, its goals and philosophies. Preferred
• Knowledge of related Federal, State, Local, and UC regulations. Preferred
• Knowledge of nutrition education programs and nutrient data of foods. Preferred
• Spanish / English bilingual. Preferred