Dining UCEN Chef de Cuisine

Benefits to working at UC Santa Cruz include:

• Medical, Dental & Vision Care Insurance Plans
• UC Retirement Plans
• Group Term Life Insurance
• Legal Insurance
• Pet Insurance
• Paid Holidays plus accrued vacation and sick leave
• Meal Allowance

HOW TO APPLY

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INITIAL REVIEW DATE (IRD)

UC Santa Cruz jobs are posted until filled. All application materials submitted by 11:59 pm on the IRD will be routed to the hiring team for consideration. NOTE: Applicants who miss the IRD are still encouraged to apply; their materials will still be forwarded for consideration if requested by the hiring team. Application materials cannot be accepted outside of the jobs portal. Applications cannot be edited on an applicant's behalf. For more information about the IRD and the applicant review process, .

The IRD for this job is: 09/21/2026

ABOUT UC SANTA CRUZ

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.

DEPARTMENT OVERVIEW

The Division of Student Affairs and Success (DSAS), led by the Vice Chancellor for Student Affairs and Success, consists of nearly 800 professional staff and 2100 student staff spanning five major units. Deeply devoted to offering students a transformational educational experience, our division provides campus-wide coordination and leadership of student success programs, activities, and initiatives.

The Colleges, Housing and Educational Services (CHES) is a multi-funded organization of the Division of Student Affairs and Success (DSAS) at UC Santa Cruz. CHES provides leadership in the areas of college student life and residential services, housing services and facilities, capital planning, business and financial analysis, dining services, conference services, and early education services. Through these units educational and developmental programs and services are offered to all members of the campus community including students, faculty, staff, children and external constituents. 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 at:

JOB SUMMARY

Under the general direction of culinary leadership, the Chef de Cuisine is responsible for assisting in the daily management and supervision of the Dining Services culinary team in specific operational areas. The Chef de Cuisine is responsible for managing culinary personnel to execute recipes, menus, production standards, cooking processes, methods, and procedures, along with procurement and inventory control of day-to-day operations. Under the general supervision of the Unit Manager of Hospitality Services, the Chef de Cuisine manages the culinary operation of any UCEN, including but not limited to the Bistro Cafe and Restaurant, Catering at UCEN, etc. and as assigned, Dining Hall and/or Dining departmental needs, assisting with establishing operational needs, production standards, cooking processes, and procedures for day-to-day operations.

The Chef de Cuisine is responsible for training production personnel in food preparation, display design, equipment usage, proper food handling, recipe testing, creative menu planning, and innovations. Implements event budget plans and cost-control techniques during the academic year and Summer conference season. Supervises service and staff for the restaurant and supports special events of high campus profile requiring knowledge of the academic and political climate on campus. Ensures high-quality food and presentation for all UCEN events on campus and off-campus, ranging from groups of 10 to 2,000+. Helps create and maintain an effective team that takes pride in their product and services and inspires them through modeling UCEN as an art form and platform for using creativity and new skills. Ensures that food quality and safety guidelines are established and consistently maintained to achieve the highest public health standards and reduce the risk of food borne illness. Responsibilities include direct supervision of assigned career staff and student employees throughout the year.

APPOINTMENT INFORMATION

Budgeted Salary: $73,350/annual
Under California law, the University of California, Santa Cruz is required to post a reasonable estimate of the compensation for this role. The salary shown above is the budgeted amount the University reasonably expects to pay and the salary extended should not exceed this posted amount.

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 and details to be discussed at the interview
• Shift Includes: Day, Evenings Night, Weekends, to be determined and discussed at the interview
  

Employee Classification: Career appointment

Job End Date: None

Work Location: UC Santa Cruz Main Campus

Union Representation: Non-Represented

Job Code Classification: QA CHEF 3 (005231)

Travel: Never or Rarely

JOB DUTIES

60% - Operations

• Develops, tests, and refines recipes for all UCEN menus focusing on highest quality and speed of service.
• Utilizes UCEN kitchen for ongoing staff training and testing in partnership with the Unit Chef of Hospitality.
• Samples new food products with the UCEN Manager, Unit Chef of Hospitality, Unit Manager of Hospitality, R&D Chef, and Senior Executive Chef, and continually provides feedback on vendors for quality, efficiency, and sanitation.
• Makes recommendations to improve quality, production efficiency, and costs.
• Coordinates the ongoing development and correction of FoodPro UCEN recipes and utilization of software and all systems.
• Meets HACCP requirements in printed recipes regarding safety and sanitation procedures.
• Works with the UCEN Manager, Unit Chef of Hospitality, R&D Chef, and Unit Manager of Hospitality on problematic menu issues and proposes solutions.
• Prepares timelines of daily production.
• Determines with the Service Manager when food should be completed to ensure the utmost freshness and quality.
• Oversees preparation of all menu items for UCEN on-site operations.
• Acts as the kitchen production supervisor, assigning all tasks and responsibilities.
• Directly supervises all kitchen production staff in the preparation of UCEN foods.
• Ensures the proper utilization of all supplies, holding temperatures, and cooking techniques.
• Coordinates portion control to minimize food waste. Coordinates usage of leftover items to minimize waste, recognizing safety, economic, and quality factors.
• Enforces food service safety and sanitation certifications and practices. The incumbent is certified in food service safety and sanitation. Executes leadership responsibility focused on ensuring food safety and sanitation standards are consistently trained, maintained, and enforced. Ensures that kitchen staff is trained on food safety and sanitation.
• Keeps assigned work areas orderly and clean, including all equipment.
• Coordinates usage of leftover items to minimize waste. Utilizes leftover food items, recognizing safety, economic, and quality factors. Keeps assigned work areas orderly and clean, including all equipment.
• Provides daily communication, dialog, and guidance for all service staff.
• Coordinates staff feedback on service with the Service Manager.
• Ensures customers receive effective and responsive service and that food is served in clean, attractive and well maintained surroundings by a friendly and well informed staff.
• Provides leadership and support to service staff during meal periods by ensuring all stations are ready and stocked, lines are running smoothly, and that greeters and service staff are promoting a positive tone and are receptive to customers.
• Develops and maintains ongoing customer service programs which include; Personal interaction with customers, written replies to customer comment cards, and training staff to obtain personal feedback from customers.
• Establishes labor necessary for each event and coordinates labor needs with the Manager.
• Controls kitchen prep labor and plans for additional production with full time employees in the kitchen.
• Monitors workers' time and keeps labor costs in line with standard operations.
• Performs under time and budgetary constraints, determining personal schedule based on the operations calendar; schedule may vary to support other operational areas of Dining Services as business needs dictate.
• Provides the manager with ample notice concerning problematic menu issues and assists in working out solutions.
• Provides gracious service to clients and guests by anticipating their needs and taking the initiative to create service solutions accommodating their requests within the parameters of the department's targeted budget and program.
• Displays a sense of teamwork and participates in production and other unit/departmental meetings.
• Researches kitchen equipment specifics in conjunction with the UCEN Manager, keeping current on food service industry equipment and products to ensure state of the art production and customer service.
• Responsible for monitoring use and condition of all UCEN equipment. Ensures equipment is maintained, cleaned and properly used following preventative maintenance, safety and sanitation guidelines. Reports damaged equipment to the UCEN Manager and assists in generating