Dining UCEN Chef de Cuisine

University of California; Santa Cruz (CA); On-site; USD 62,000 - 84,000; Full time

Benefits offered by this job

Medical-Dental-Vision

Retirement Plans

Life Insurance

Legal Insurance

Pet Insurance

Holidays & Leave

Job summary

University of California, Santa Cruz is seeking a Chef de Cuisine to lead UCEN's dining operations, ensuring high-quality food and safe, efficient service across on-site venues. You will supervise kitchen staff, develop menus, test recipes, and maintain HACCP standards while managing budgets and staffing.

You will collaborate with the UCEN Manager and CHES leadership to deliver exceptional dining experiences for students, staff, and guests, while upholding campus values and sustainability goals.

Qualifications

• Strong supervisory, leadership, and personnel management skills.
• Culinary production skills and knowledge of dietary needs.
• Ability to manage multiple priorities.
• Ability to organize, schedule, and supervise staff.
• Experience recruiting and mentoring staff.
• Ability to read recipes and menus and estimate ingredients.
• Excellent interpersonal communication; maintain confidentiality.
• Time management and independent work.
• Fluency in English; basic computer skills for kitchen systems.
• Familiarity with HACCP and food safety standards.

Responsibilities

• Develops, tests, and refines UCEN menus and recipes.
• Oversees kitchen staff and production for UCEN on-site operations.
• Ensures food safety, sanitation, and HACCP compliance.
• Manages budgets, labor, and inventory with the UCEN Manager.
• Coordinates with managers for service quality and guest experience.

Skills

Supervisory leadership

Culinary production

Multitasking

Staff scheduling

Recruitment & mentoring

Recipe & menu knowledge

Interpersonal skills

Confidentiality

Time management

English proficiency

Education

BA/BS in dining services or hospitality

Tools

FoodPro UCEN software

Job description

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

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.

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 Café 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.

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.

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.

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.

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.

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.

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.

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.

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
  

Job End Date: None

Union Representation: Non-Represented

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 a work request of the central maintenance department.
• Responsible for the opening and closing of the facility in the absence of the Manager. Ensures the security of the building.
• As assigned, will provide leadership and expertise to other Dining Operations.

20% - Human Resources Management

• Responsible for assisting and supporting the UCEN Manager in all facets of Human Resource Management.
• Provides daily oversight in the kitchen with full time staff and student staff to provide quality food service and food.
• Ensures kitchen employees complete a thorough orientation and training, and assists with their smooth integration into the workforce. Reports to the UCEN Manager if further training is needed.
• Personally participates in staff training and development in departmental, campus, and community service programs including disaster preparedness, CPR and first aid, and cultural and social diversity in compliance with CHES and UCSC goals.
• Hires, trains and mentors all staff in all aspects of quality UCEN food preparation. Prepares production leads to fill in for incumbent in his/her absence.
• Assists the UCEN Manager in the evaluation of all UCEN kitchen staff as needed. Meets regularly with the Assistant Unit Manager to discuss operation and give feedback. Participates in the selection process for production and student kitchen staff.
• Oversees and supervises the student kitchen staff in the scheduling of all student assistants and assists in filling shifts when necessary.
• Ensures all kitchen staff is following the proper sanitation procedures for all items, checking temperatures, sanitizing areas and abiding by the proper dress code and hygiene regulations.
• Works closely with the Service Manager to ensure that all service staff are following the service standards and preparations, proper sanitation procedures for all items, checking temperatures, sanitizing areas and abiding by the proper dress code and hygiene regulations.
• Maintains and instills in staff strict guidelines for professionalism with regard to all UCEN operations.
• Maintains appropriate confidentiality of all records and information.
• Ensures work environment adheres to the UCSC Principals of Community.
• Ensures the contract arrangements for the American Federation of State County and Municipal Employees (AFSCME) and the University of California are followed.

10% - Budget and Fiscal Analysis, Cash Management

• Evaluates menu performance, participation trends, and production outcomes to forecast production requirements and support operational and financial goals.
• 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 the type of function being provided and the budgetary goals.
• Audits UCEN culinary operation to ensure quality products in compliance with the purchasing policies of the University and Dining Services.
• Tracks food costs and assists the UCEN Manager in to determine appropriate times to make menu price changes. Utilizes University bid system and complies with all purchasing guidelines.
• Tracks, manages, checks in, and audits daily deliveries against invoices.
• Processes invoices according to University guidelines and established workflows.
• Coordinates the ordering of all approved perishable and non-perishable foods, supplies, equipment, and specialty products for operations, restaurant events, and departmental needs as requested.
• Modifies purchasing at any period of closure to prevent over-stocking. Coordinates the use, return to vendors, and distribution of all excess supplies to minimize waste.
• Works with College personnel to ensure that the dining operation supports the College's philosophy by providing a full-service restaurant experience and/or a residential dining experience and environment that provides the desired outcomes and services.
• Participates in department-wide committees and unit management and operations team projects.
• Collaborates with the UCEN Manager, Unit Chef of Hospitality, and Unit Managers to support academic programs and campus events.
• Interfaces with CHES and UC Santa Cruz Dining professional staff, as well as students, to provide dining and management support for college and residential programs.
• Participates in weekly management staff meetings to review and discuss future activities and events.
• Works as a team member with other departmental and campus managers to effectively achieve the goals and objectives of UC Santa Cruz Dining and CHES.

5% - Other Duties as Assigned

• Participates in campus-wide programs for staff development and in organizations such as the National Association of College and University Food Services, the Culinary Institute of America and the California Restaurant Association.
• Works with an ethnically diverse student body and staff and ensures understanding, respect and value of diversity in the workforce with customers and other constituents of Housing and Dining.
• Develops, promotes and adheres to safety rules, standards or techniques as an integral part of business.
• Will drive campus owned vehicles and/or a personal vehicle to perform various duties including, but not limited to, catered events, quality control within locations, cashier deposits, and other driving related duties as assigned.

REQUIRED QUALIFICATIONS

• Demonstrated supervisory, leadership, and personnel management skills to effectively administer and manage through others, including: Skill and temperament to provide an open climate and create opportunities for employee communication and positive departmental interaction.
• Strong demonstrated culinary production skills and/or knowledge in food preparation, culinary trends, vegetarian, vegan and raw cuisine, nutrition, special dietary needs, allergy awareness and sanitation regulations.
• Strong demonstrated ability to manage multiple priorities.
• Strong demonstrated ability to organize, schedule, delegate, monitor and evaluate staff; knowledge in staff organization development. Skill and knowledge to create performance standards and incentive programs that increase morale, productivity and attendance.
• Ability to recruit, interview, hire, manage, lead, motivate and supervise effectively a diverse workforce including setting and meeting performance goals, conducting performance appraisals and providing training for residential dining service staff.
• Ability to taste and discern product quality, to read and understand recipes and menus, accurately estimate ingredient requirements, check production and keep records in order to accurately plan production requirements and accurately requisition supplies and equipment.
• Excellent interpersonal skills to maintain good working relations with a diverse group of people. Ability to resolve issues related to student, staff, faculty, and dining services, and exercise diplomacy in stressful situations.
• Strong demonstrated ability to exercise good judgement and maintain appropriate confidentiality of records and information.
• Skill in management of time for successful completion of goals.
• Skill to work independently and ability to be inventive and creative, including but not limited to initiating new programs, conceptualizing, organizing, and directing projects, Unit growth, development and change.
• Skill and knowledge to collaborate with colleagues to design and implement innovative customer service programs that respond to wants and needs of our diverse clientele.
• Ability to work with and communicate effectively with colleagues discussing improvements, solving problems, and following through with implementing solutions.
• Ability to read, write, and communicate effectively in English; 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.; communicate effectively with staff, customers, vendors and other departments.
• Demonstrated computer skills with general knowledge of campus computer on-line processes to administer and manage food service computer systems including but not limited to production, purchasing, forecasting, menus, labor scheduling and management, financial reports and meal plan control.
  

PREFERRED QUALIFICATIONS

• Bilingual Spanish/English or willingness to learn.
• BA/BS in dining services, culinary or in a hospitality related field, or a culinary certificate from an accredited educational institution.
• Previous or present involvement in the National Association of Colleges & University Food Services (NACUFS) or other food service/hospitality related professional affiliation.

SPECIAL CONDITIONS OF EMPLOYMENT

• Selected candidate