Lead Food Service Worker (5452C), Berkeley Dining - 85677

About Berkeley

At the University of California, Berkeley, we are dedicated to fostering a community where everyone feels welcome and can thrive. Our culture of openness, freedom and belonging make it a special place for students, faculty and staff.

As a world-leading institution, Berkeley is known for its academic and research excellence, public mission, diverse student body, and commitment to equity and social justice. Since our founding in 1868, we have driven innovation, creating global intellectual, economic and social value.

We are looking for applicants who reflect California's diversity and want to be part of an inclusive, equity-focused community that views education as a matter of social justice. Please consider whether your values align with our Guiding Values and Principles, Principles of Community, and Strategic Plan.

At UC Berkeley, we believe that learning is a fundamental part of working, and provide space for supportive colleague communities via numerous employee resource groups (staff organizations). Our goal is for everyone on the Berkeley campus to feel supported and equipped to realize their full potential. We actively support this by providing all of our full-time staff employees with at least 80 hours (10 days) of paid time per year to engage in professional development activities. Find out more about how you can grow your career at UC Berkeley.

Departmental Overview

In the Division of Student Affairs and under the Residential Student Services Programs portfolio, Berkeley Dining is a self-operated dining program focused on culinary excellence, social responsibility and supporting the living/learning environment of our customers. With more than 12,000 meal plan holders, Berkeley Dining serves over 5 million meals per year in 14 facilities with a combination of residential "all you care to eat" dining, retail "a la carte" dining, training table, early childhood meal production and catering. Berkeley Dining services the campus seven days per week, seventeen hours per day employing 450 full and part time staff and approximately 400 Cal student workers across multiple locations.

Position Summary

The incumbent reports to the Food Service Manager and takes direction from Cook, Senior Cook, and Sous Chef. This position is entry level and is often a prep cook; expected to learn skills by assisting in the preparation of entrees. Follows policies, rules and regulations of the University and the department. Ensures that health and safety guidelines are practiced. Performs other related duties as assigned.

Application Review Date

The First Review Date for this job is: 2026-05-01. For full consideration, please apply on or before the first review date.

Responsibilities

Food Preparation and Service (55%)

• Assists in preparation of assigned menu items following department recipes and production sheets for breakfast, lunch, brunch and/or dinner.
• Under oversight of a cook, prepare entrees, side dishes, accompaniments, soups, breads, desserts, salad bar items, various types of salads, condiments, fruit and veggie trays, cold accompaniments to entrees, salad dressings, etc. following the standard HACCP principles of food preparation, safety, and sanitation in food production and service.
• Follow rules and policies for organic certification.
• Merchandises food including garnishing for serving line presentation.
• Participates in ongoing customer service programs which includes "just in time" production, demonstration cooking and or salad preparation and interaction with customers.
• Can reconstitute convenience, value-added products and food independently.
• Completes service records at end of meal period.
• Performs other duties as assigned.

Follow HACCP Principles, including: 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. 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.

Food Distribution and Customer Service (15%)

• Distributes 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 checks service line to ensure quality control and HACCP standards are met.
• Stores products to maximize quality.
• Stores leftover food properly and with Chef or Manager and/or plans usage.
• Prepares and dates food samples taken from service.
• Establish and maintain positive relations with our customers.
• Listen, and if possible, resolves customers' needs and reports 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.
• If driving, will need to pass DMV check.
• When/if driving, will be asked to move/deliver products and other items around campus / to other Dining locations.

Equipment Operation and Sanitation (15%)

• Safely operates and maintains all following equipment used in food production and service, including mixer, food processer, ovens, steamers, fryers, grills, warmers, skillets, kettles, knives and utensils, wok, broiler, etc.
• Demonstrates ability to use different kitchen equipment.
• Should be able to disassemble and assemble equipment.
• Ensures the cleanliness, safety, and sanitation of designated storage and work areas.
• Large and small equipment and utensils used in food production.
• Instructs and directs kitchen staff as needed.

Leadership and Support (10%)

• Occasionally interacts with customers, explaining menu variety and cooking questions.
• Occasionally coordinates production operation and directs food service staff to meet operation deadlines.
• Provide oversight and mentoring of food service workers and student staff.

Other (5%)

• Professional development and other duties as assigned.

Required Qualifications

• 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 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.

Preferred Qualifications

• Experience in large volume production.
• ServSafe or Food Service Handler Certification.

Salary & Benefits

For information on the comprehensive benefits package offered by the University, please visit the University of California's Compensation & Benefits website.

Under California law, the University of California, Berkeley is required to provide a reasonable estimate of the compensation range for this role and should not offer a salary outside of the range posted in this job announcement. 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, analysis of internal equity, 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.

• This is a non-exempt, bi-weekly paid position.
• This is a full-time, Partial-Year Career position that is eligible for UC benefits.
• Partial-year appointments are career appointments established with regularly scheduled periods during which the incumbents remain employees but are not at work. These scheduled periods during which employees are not at work are designated as furloughs and are unpaid. Such scheduled periods need not be consecutive in time. Furloughs are not to exceed a total of three months in each calendar year.

How to Apply

To apply, please submit your resume and cover letter.

Driving Required

Some positions filled under this posting may be required to hold a valid driver's license, have a driving record that is in accordance with local policies/procedures, and/or enroll in the California Employer Pull Notice Program.

Other Information

• This position has 2 openings.
• 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: http://ucnet.universityofcalifornia.edu/labor/bargaining-units/sx/index.html
• This is not a visa opportunity. This position does not include sponsorship of a new consular H-1B visa petition that would require payment of the $100,000 supplemental fee.
• This is an on-site position at the University of California, Berkeley.