Lead Sous Chef - Global Cuisine & Team Leader

International House at UC Berkeley; Berkeley (CA); On-site; USD 106,088,000 - 110,204,000; Full time

Benefits offered by this job

Medical coverage

Dental coverage

Vision coverage

403(b) match

Paid time off

Professional development

Job summary

International House at UC Berkeley seeks a Sous Chef to lead the dining unit operations, develop menus and ensure food safety and cost control in a fast-paced, multicultural kitchen. This full-time, on-site role reports to the Chef de Cuisine and emphasizes team leadership and quality service.

The position requires supervising cooks, planning daily menus, and collaborating on catering for events, while maintaining SERVE-Safe standards.

Qualifications

• Culinary degree or equivalent professional training.
• 3–5 years of progressive culinary experience.
• Strong verbal and written English communication.
• Experience preparing international cuisines and accommodating diverse dietary needs.
• Knowledge of food safety standards and kitchen management.
• Experience leading diverse kitchen staff.

Responsibilities

• Supervise, mentor, and train kitchen staff to foster a positive environment.
• Direct daily work of cooks to ensure timely and efficient production.
• Plan and execute daily menus and special events reflecting diverse community needs.
• Oversee production, preparation, and sanitation, ensuring quality presentation.
• Manage inventory, purchasing, and cost controls to meet budget targets.
• Ensure compliance with SERVE-Safe and safety standards.

Skills

Kitchen leadership

Team supervision

Menu planning

Quality control

Food safety

English communication

Education

Culinary degree or equivalent training

Job description

International House at UC Berkeley seeks a Sous Chef to lead the dining unit operations, develop menus and ensure food safety and cost control in a fast-paced, multicultural kitchen. This full-time, on-site role reports to the Chef de Cuisine and emphasizes team leadership and quality service.

The position requires supervising cooks, planning daily menus, and collaborating on catering for events, while maintaining SERVE-Safe standards.