Assistant Catering Chef

Position Number: 40074046

Payroll Title: FOOD SVC MGR AST

Job Code: 5445

Job Open Date: 5/14/2025

Application Review Begins: 5/30/2025

Department Code (Name): FDSE - Campus Dining

Percentage of Time: 100%

Union Code (Name): SX-Service Workers

Employee Class (Appointment Type): Staff: Career

FLSA Status: Non-exempt

Salary Grade: N/A

Pay rate/range: Hiring/Budgeted Hourly Range: The budgeted hourly range that the University reasonably expects to pay for this position is $25.27 - $29.03 /hr.

Work Location: Campus Catering

Working Days and Hours : Monday-Friday, 6:30am - 3pm, May Vary

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 supervision of the Catering Chef, the Assistant Catering Chef assists in the preparation of food for catering events. Performs advanced culinary duties and quality assurance on all menu items, with attention to detail on presentation. Assists the Catering Chef with production planning, scheduling staff, purchasing, and supervision of the part-time student culinary team.

Required Qualifications:

Work Experience

• 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.
• 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.
• 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

Special Conditions of Employment:

• Satisfactory criminal history background check
• UCSB is a Tobacco-Free environment
• Ability to lift up to 50 pounds and work standing for up to 8 hours per day.
• Required to hold a valid driver's license, have a driving record that is in accordance with local policies and procedures, and/or enroll in the California Employer Pull Notice Program.
• Work hours/days may vary.

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:

• UC Sexual Violence and Sexual Harassment Policy
• UC Anti-Discrimination Policy
• Abusive Conduct in the Workplace

Job Functions and Percentages of Time:

Menu Development/Production - 55%

• Responsible for executing the catering menu. Pays close attention to presentation and portion control.
• Follows set standards on food presentation and ensures staff is consistent in the preparation and presentation of all catered foods. This includes plate, platter or chafing-dish presentation of all menu items.
• In coordination with the Catering Chef, assists in the creation of custom menus. Must be innovative and knowledgeable on many cuisines.
• Assists in creating, testing, and writing CBORD recipes for all menu items.
• Assists the Catering Chef in overseeing the planning and preparation of catering.
• In absence of the Catering Chef, delegates tasks to other cooks and tests dishes for quality.
• Responsible for timeline of pre-event production, ensures that foods are transported to the event location on-time, and manages the onsite plating.

Staff Training and Supervision- 25%

• Supervises catering production staff (2-6 part time students) in the preparation of catering foods. Ensures that staff follows the Serv Safe guidelines for food production to include holding temperatures, cooking techniques, and food transport.
• Ensures that all food items are prepared accordingly to CBORD recipes.
• Assists with scheduling weekly staff based on events.
• Trains all catering production staff in the areas of food production.
• Ensures staff understands the service and food quality expectations of the high profile events.
• Must perform under time and budgetary constraints. May be required to work late nights, early mornings, weekends, and more than five consecutive days.
• Responsible for the opening and closing of the facility in the absence of the Catering Chef. Ensures security of building, locks all doors and storage areas.
• Assists with annual performance evaluations on part time production staff. Reviews evaluations with the Catering Chef.

Ordering, Purchasing and Inventory - 15%

• Orders perishable and non-perishable foods for catering based on CBORD forecasts for production.
• Utilizes Residential Dining bid system for purchases when possible and complies with Residential Dining purchasing guidelines. Examines invoices for accuracy. Tracks invoices and helps the Catering Chef determine appropriate times to make menu price changes.
• Maintains accurate inventories of all food items in catering.
• Ensures that catering storage areas are kept clean, refrigerators and freezers are at the proper temperatures, and that stock is rotated.

Other Duties - 5 %

• Helps to coordinate assistance and support for other kitchen departments, including cross training as needed.
• Cleans large and small equipment within a given area during building closure periods and throughout the year.
• Notifies the production staff and/or managers of broken, unsafe and/or unmet equipment needs on a timely basis.
• Displays a sense of teamwork. Interacts effectively as a team member with sensitivity towards a multi-cultural work and living environment.
• Participates in production and other unit and/or departmental meetings, workshops and conferences on a regular basis.
• May be required to oversee or work at a campus field kitchen in remote locations to provide food for the adjacent community in times of disaster.

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

**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 Employment Opportunity:

The University of California is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, age, protected veteran status, or other protected status under state or federal law.

Reasonable Accommodations:

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