Lead Food Service Worker — Dining & Catering

University of California, Santa Cruz; California; On-site; USD 54,000 - 58,000; Full time

Benefits offered by this job

Medical, Dental & Vision Insurance Pl­

UC Retirement Plans

Group Term Life Insurance

Legal Insurance

Pet Insurance

Paid Holidays plus accrued vacation 
&

Meal Allowance

Job summary

UC Santa Cruz is seeking a Principal Food Service Worker to oversee daily operations in a Dining Hall, Retail location, or Catering unit under Dining Management. The role acts as a lead, guiding a team through food preparation, service, and cash handling while ensuring safety and sanitation standards.

Responsibilities include setting up service areas, managing inventory, training staff, and delivering quality customer service across meals, with a focus on efficiency and compliance with HACCP

Qualifications

• Experience in food preparation and general maintenance in a kitchen or dining area or an equivalent combination of education and experience.
• Knowledge of food service or custodial or store keeping practices and procedures suitable to the level of the job.
• Communication skills to interact with co-workers and customers.
• Ability to read, write, and perform basic math calculations.
• Ability to work independently and in a team.

Responsibilities

• Oversees daily dining hall, retail, or catering operations.
• Leads a team in opening/closing, food prep, serving, and cash handling.
• Ensures safety and sanitation standards, HACCP compliance, and clean workspaces.
• Assists in training staff and coordinating with Dining Management.
• Maintains customer service excellence during meals and events.

Skills

leadership

cash handling

customer service

food preparation

food safety

Education

Other

Tools

HACCP knowledge

Job description

UC Santa Cruz is seeking a Principal Food Service Worker to oversee daily operations in a Dining Hall, Retail location, or Catering unit under Dining Management. The role acts as a lead, guiding a team through food preparation, service, and cash handling while ensuring safety and sanitation standards.

Responsibilities include setting up service areas, managing inventory, training staff, and delivering quality customer service across meals, with a focus on efficiency and compliance with HACCP