Executive Sous Chef (On-site)

About the role

The Quality Assurance Chef 3 independently identifies, analyzes, and resolves a wide range of quality, safety, and compliance issues. They inspect and audit dining unit meal services for menu consistency, recipe adherence, food safety, production practices, and food cost accuracy. They also directly supervise assigned culinary staff, providing day-to-day work direction, coaching, and performance feedback.

Responsibilities

• 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.
• Oversee, mentor, and develop staff, setting team goals and performance standards. Provide guidance on complex and sensitive issues, assign work, and monitor team progress.
• 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.
• 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.
• Conduct training in food production, storage, presentation, portion control, sanitation, safety, and service standards.
• Audit recipes in computerized food systems and sustainable operational practices.
• Audits dining facilities to ensure safety, sanitation, handling and storage of food and food equipment use.
• Develop, implement, and support exceptional customer service standards. Interact and coordinate with external celebrity or consulting chefs during training or special initiatives.

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.

Qualifications

• 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.
• 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.
• Experience working independently to initiate and execute new programs, menu development, and operational change.
• 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.
• Knowledge of financial management to successfully administer a budget.
• 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.
• Knowledge of University systems, policies and procedures, and familiarity with the UC Merced campus community, its goals and philosophies.
• Knowledge of related Federal, State, Local, and UC regulations.
• Knowledge of nutrition education programs and nutrient data of foods.
• Spanish / English bilingual.

Policies

• Background Check
• Policy Statement
• How to Apply