Sous Chef

Reporting to the Chef de Cuisine, the Sous Chef is a kitchen leadership role responsible for overseeing the dining unit operations and menus served at International House. This position uses leadership and judgment skills as an experienced food service professional who is able to identify and resolve quality assurance issues effectively. This role also creates, inspects, and audits dining unit meal services for menu quality, consistency, adherence to food safety guidelines, production safety, and food cost accuracy. This role is ideal for a team player who can act as a player-coach in a fast-paced and multicultural cuisine kitchen.

The Sous Chef position will also prepare, cook, and serve meals in accordance with daily and weekly menu and special item production requirements. This role assigns and oversees production, preparation, and sanitation tasks to subordinates. Assures that all foods are delivered and presented in an eye-appealing manner while meeting all SERVE-Safe and safety standards.

• Supervise, mentor, and train kitchen staff, fostering a positive, collaborative, and inclusive work environment.
• Monitors employee performance, communicates performance concerns to the Food Service Supervisor, UC Berkeley Administrative leadership, and Human Resources, and supports efforts to address performance issues through coaching, corrective action, and progressive discipline, as appropriate.
• Directs the daily work of Cooks by assigning tasks and coordinating workflow in collaboration with the Food Service Supervisor to ensure timely and efficient food production and service.
• Support staff development through training in culinary techniques, safety practices, and customer service.
• Participates in employment interviews and makes hiring recommendations. As needed, recommends position changes for dining staff.

• Oversee kitchen operations, including food preparation, production, and service.
• Manage food inventory, purchasing, vendor relationships, and cost controls to maintain budget targets.
• Ensure compliance with health, safety, sanitation, handling and storage of food and food equipment use and standards.
• Responsible for the direct supervision of subordinates in food preparation, cleaning and cutting of raw foods, spice mixing, seasoning, frying and roasting, using specified temperatures, methods and equipment.
• Responsible for food orders in conjunction with the Head Chef.

• Train staff and ensure high standards for menu execution, food preparation, recipe adherence and presentation, and kitchen operations.
• Plan and execute daily menus, special events, and culturally diverse meals that reflect the diverse community at I-House.
• Develop seasonal and themed menus with an emphasis on freshness, nutritional balance and global culinary traditions.

• Prepare and assist in designing and executing  catering menus to meet the needs of a diverse clientele.
• Collaborate with the Events and Catering team to perform catering services for all I-House events

• Other duties as assigned.

• A culinary degree or equivalent professional training is required.
• Minimum of 3–5 years of progressive culinary experience is required.

• Strong verbal and written communication in the English language, demonstrates active listening, flexibility, critical thinking, and the ability to multi-task and ensure effective time management.
• Demonstrated experience in preparing international cuisines and accommodating diverse dietary needs (vegetarian, vegan, halal, kosher, gluten-free, etc.).
• Strong knowledge of food safety standards, kitchen management, and inventory control.
• Intermediate computer skills.
• Experience managing and motivating a diverse kitchen staff.
• Excellent organizational, communication, and leadership skills.
• Commitment to the values of diversity, equity, inclusion, and intercultural understanding.

• Ability to lead and direct in a unionized environment.

• This role requires work on some evenings, weekends, and holidays.

• This is a fast-paced kitchen and dining environment with extended periods of standing, up to 6 to 8 hours.
• Ability to lift 25-30 pounds on a regular basis when cooking.