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 or hourly range the University reasonably expects to pay for this position is $27.76/hr. - $28.91/hr.
Job Closing Date

Initial applicant review will begin on or around September 17, 2025. Posting will remain open until filled.

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

Participates in coordinating production activities, assigning work and training of employees on proper food preparation technique. Exhibits expertise in all phases of food preparation and use of all kitchen equipment. Assumes a leadership role in the kitchen in organizing and direction of production staff. Demonstrates good judgment in selecting quality assurance methods and techniques for obtaining solutions. Normally receives minimal instruction on daily work assignments. The Chef 2 is responsible for assisting the Executive Chef in daily management and supervision of the Dining Services team. The Chef 2 is responsible for managing personnel to execute recipes, menus, production standards, cooking processes, methods and procedures of day to day operations. This position will also assist the Executive Chef in menu and recipe development. Responsible for financial accountability to systems and processes, including accurate ordering and inventory management, appropriate product selection, and vendor relationships. Implement planned menu cycles or programs. Implement established performance goals and conduct performance appraisals for career and student staff both directly and indirectly supervised.

KEY RESPONSIBILITIES

• Provide quality dining experience by establishing high standards for delivery of food & excellent guest service. Execute menu cycles and food programs for operations. Assist in the menu development process, test, & refine recipes. Prepares assigned menu items following department recipes in accordance with departmental policies and procedures. Ensure that proper handling & storage procedures are in place for all inventories of food supplies & equipment. Develop menus that offer realistic variety while ensuring efficient and cost-effective production. Participate in the planning and execution of operations. Ensure consistent and attractive presentation of food items for all operations. Oversees kitchen staff and ensures all food service health, safety, nutritional, recipe, policies, and guidelines are adhered to at all times.
• Assist the Executive Chef in implementing the departmental vision and goals. Work as a collaborative team member on the Department management team & regularly participate in unit management meetings. Communicate effectively with colleagues in discussing improvements, solving problems & following through with implementing solutions. Collaborate with dining management team to ensure that strategic planning & annual initiatives are understood & uniformly administered. Attend conferences, training, workshops, or off-site business meetings in support of elevating department operations. Daily culinary supervision of Sr. Cooks, Food Service Workers, and Student Cooks. Assists with directing production of food items for all Operations. Ensures FSW and Student Cooks/production adhere to culinary standards. Liaises with Production Manager to ensure stocking and supply of necessary food and items for food service operations. Assigns and delegates responsibilities to team members to ensure efficient production for operations.
• Follows Hazard Analysis and Critical Control Points principles of food preparation, safety, and sanitation at all times. Assist chef with supervising productions, monitoring and documenting time and temperatures. Assist with the supervision of productions archiving time temp logs. Assist with corrective actions to ensure time-temp compliance. Act as primary to ensure all workstations, areas, and equipment are fully cleaned, sanitized, stocked, and ready for the next shift. Develop cleaning procedures and standards. Identifies and resolves a wide range of quality assurance issues in creative and imaginative ways.
• Responsible for conducting periodic inspections. Establish performance goals. Develop and provide training for service staff including discipline, and performance manage team members. Responsible for the implementation of personnel policies & procedures in accordance with University and Department Services guidelines. Provide input for annual performance appraisals for exempt & nonexempt team members within Department operations. Participates in coordination of staffing needs and schedules. Train and supervise unit production personnel in food preparation, equipment usage, proper food handling, recipe testing, & menu execution. Provides assignments to cooks.

Qualifications

EDUCATION and REQUIREMENTS

• Bachelor's degree in related area.
• 1 year of related experience or 5 years equivalent related experience if no degree.
• Serve Safe Certification or equivalent or superior certification or to be obtained within 6 months of employment.
• CCC certification with the American Culinary Federation or equivalent. (Preferred)

CRITICAL KNOWLEDGE AND SKILLS

• Intermediate to advanced knowledge of food and production.
• Verbal and written communication in the English language, active listening, dynamic flexibility, critical thinking, multi-task and time management.
• Decision-making, reasoning, ability to develop original ideas to solve problems, operations analysis, and quality control analysis.
• Basic computer application skills.
• Effective interpersonal and work leadership skills to provide guidance to all operational and technical personnel or new employees at this level.
• 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.
• Spanish / English bilingual. Knowledge of financial management to successfully administer a budget. ServSafe certification or equivalent.
• 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.
• 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.

Background Check

Background check required.
Policy Statement

How to Apply:
An online application is required for each position to apply.The University of California, Merced is aware that some web-based application processes may be cumbersome for differently abled applicants. Where appropriate, alternative accommodations will be provided. For applicants with disabilities who need additional assistance using TAM, or reasonable accommodations during the interview or search process, please contact ucmjobs@ucmerced.edu.

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 allegations 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.

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 categories covered by the UC Anti-Discrimination Policy.



Smoke and Tobacco Free Policy:
The University of California, Merced is a smoke and tobacco free workplace. Information and the Smoke and Tobacco Free policy is available at http://smokefree.ucmerced.edu.

E-Verify:
All employers who receive Federal contracts and grants are required to comply with E-Verify, an Internet-based system operated by the Department of Homeland Security (DHS) in partnership with the Social Security Administration (SSA). E-Verify electronically verifies employment eligibility by comparing information provided on the I-9 form to records in the DHS and SSA databases. Certain positions funded by federal contracts/subcontracts requires UC Merced to notify job applicants that an E-Verify check will be conducted and the successful candidate must pass the E-Verify check.

Pay, Benefits & Work Schedule:
For information on the comprehensive benefits package offered by the University of California visit: http://ucnet.universityofcalifornia.edu/compensation-and-benefits/


To apply, visit https://careerspub.universityofcalifornia.edu/psc/ucm/EMPLOYEE/HRMS/c/HRS_HRAM_FL.HRS_CG_SEARCH_FL.GBL?Page=HRS_APP_JBPST_FL&JobOpeningId=80808&PostingSeq=1&SiteId=25&languageCd=ENG&FOCUS=Applicant







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