Senior Executive Chef (5232U), Berkeley Dining - #83396

University of California, Berkeley; Berkeley (CA); On-site; USD 93,500 - 115,000; Full time

Job summary

A leading academic institution is seeking a Senior Executive Chef to oversee culinary activities across multiple campus locations, ensuring high food quality and exceptional guest experiences. Responsibilities include menu development, procurement, and mentorship of a diverse culinary team. The ideal candidate will have over 3 years of experience in a senior culinary leadership role, strong communication skills, and a culinary degree or equivalent. This full-time position offers a competitive salary range of $93,500–$115,000, plus benefits.

Qualifications

• 3+ years of experience in a senior culinary leadership role such as Executive Chef or Kitchen Manager.
• Strong verbal and written communication in English.
• Advanced decision-making and problem-solving skills.
• Intermediate computer skills with menu-management systems.
• Effective interpersonal and leadership skills.
• Advanced culinary expertise in menu development and large kitchen operation.
• Proven ability to lead culinary teams across multiple locations.
• Culinary degree or equivalent experience/training.
• ServSafe certification within six months of hire.

Responsibilities

• Oversee culinary activities across multiple campus locations.
• Ensure high food quality and guest experience.
• Manage procurement and inventory processes.
• Provide leadership and training to a diverse culinary team.
• Ensure compliance with food safety and quality standards.

Job description

Senior Executive Chef (5232U), Berkeley Dining – #83396

Apply for the Senior Executive Chef (5232U), Berkeley Dining – #83396 role at University of California, Berkeley.

About Berkeley

At the University of California, Berkeley, we are dedicated to fostering a community where everyone feels welcome and can thrive. Our culture of openness, freedom and belonging makes it a special place for students, faculty and staff. As a world‑leading institution, Berkeley is known for its academic and research excellence, public mission, diverse student body, and commitment to equity and social justice. We actively support equity‑focused communities and believe learning is a fundamental part of working. We provide paid time for professional development and encourage growth on campus.

Division Overview

In the Division of Student Affairs under the Residential Student Services Programs portfolio, Berkeley Dining is a self‑operated dining program focused on culinary excellence, social responsibility, and supporting the living/learning environment of our customers. With more than 12,000 meal‑plan holders, Berkeley Dining serves over 5 million meals per year in 14 facilities, employing 450 full‑time and part‑time staff and approximately 400 student workers.

Position Summary

The Senior Executive Chef oversees culinary activities across multiple campus locations, ensuring consistent high food quality, exceptional guest experiences, and operational excellence. Responsibilities include menu development, procurement, inventory control, food safety compliance, cost control, and mentorship of a large culinary team.

Application Review Date

The first review date for this job is 01/19/2026. Applications will be reviewed until 01/29/2026; please submit by that date for full consideration.

Responsibilities

• Lead culinary operations across multiple locations, ensuring consistency in food quality and service.


• Develop and execute menus across different venues, including daily and seasonal menus, while considering guest preferences and operational needs.


• Audit and ensure compliance with food preparation standards, sanitation, allergen guidelines, and safety regulations across all locations.


• Oversee catering production and ensure high standards for special events.


• Adjust production levels to meet demand, ensuring a seamless dining experience.


• Standardize recipes across units to maintain consistency and elevate the dining experience.


• Regularly taste and evaluate food quality to ensure high culinary standards.


• Manage vehicle responsibilities, including refueling and maintenance, in accordance with university policies.


• Drive university vehicles to transport, pick‑up, or drop‑off items necessary to campus dining operations.

Cost Control & Inventory Management

• Manage procurement and inventory processes, minimizing waste and controlling food costs.


• Implement cost control measures to meet fiscal goals for each unit.


• Collaborate with the finance team to align with budget requirements and ensure financial sustainability.

Team Leadership & Training

• Provide leadership to a large, diverse culinary team, offering guidance across multiple units.


• Train and mentor staff to meet food safety, allergen compliance, and quality control standards.


• Develop training programs to enhance skills in menu execution, equipment handling, and systems management.

Guest Experience & Quality Assurance

• Ensure every dining location delivers a memorable and high‑quality experience, exceeding guest expectations.


• Meet with students and stakeholders to address allergen and dietary requests.


• Conduct quality‑control analysis to optimize overall guest experience.

New Culinary Programs

• Collaborate with marketing and culinary teams to roll out new programs that engage the campus community.


• Innovate menu offerings with seasonal ingredients, trending flavors, and sustainability initiatives.

Continuous Improvement

• Drive improvement initiatives across all culinary operations using feedback, team input, and market trends.


• Perform other duties as assigned and pursue professional development.

Required Qualifications

• 3+ years of experience in a senior culinary leadership role such as Executive Chef or Kitchen Manager.


• Strong verbal and written communication in English, with active listening, flexibility, and critical thinking.


• Advanced decision‑making and problem‑solving skills, including sanitation protocols and quality‑control analysis.


• Intermediate computer skills and experience with menu‑management systems and business software.


• Effective interpersonal and leadership skills to guide personnel at all levels.


• Advanced culinary expertise, including menu development, purchasing, costing, production, and presentation, with experience operating large kitchen equipment.


• Proven ability to lead and develop culinary teams, including sous chefs, across multiple locations.


• Experience developing quality‑control programs.


• Culinary degree or equivalent experience/training.


• ServSafe certification, or ability to obtain within six months of hire.

Preferred Qualifications

• CCC certification with the American Culinary Federation or equivalent.


• Knowledge of nutritional and allergen issues, and experience addressing them.

Salary & Benefits

The full payscale for this classification is $74,700–$132,900. The budgeted annual salary range for this position is $93,500–$115,000. This is a full‑time (40 hr/week), career position eligible for UC benefits and exempt monthly‑paid.

How to Apply

• Submit your résumé and cover letter.

Driving Required

• Hold a valid driver's license, maintain a compliant driving record, and/or enroll in the California Employer Pull Notice Program.

Other Information

• This position is not a visa opportunity; it does not include sponsorship of a new H‑1B visa petition.

Conviction History Background

This designated position requires fingerprinting and a background check. Berkeley hires people with conviction histories and reviews information in the context of job responsibilities. Employment is contingent upon successful completion of the background check.

Mandated Reporter

This position requires reporting observed or suspected abuse or neglect of children, dependent adults, or elders. Employment is contingent upon completion of a signed statement acknowledging these responsibilities.

Misconduct

Final candidates must disclose any final administrative or judicial decisions within the last seven years related to misconduct, allegations, or disciplinary proceedings. Misconduct includes violations of policies or laws governing conduct, including sexual harassment, assault, discrimination, dishonesty, or unethical conduct.

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 status under state or federal law.