Department SummaryUCLA Housing-Dining is committed to delivering high-quality, nutritious, and diverse dining experiences for students, faculty, staff, and guests. The department plays a critical role in supporting the campus community by providing a variety of meal options that cater to different dietary needs and preferences, including vegetarian, vegan, halal, and gluten-free options. Our purpose is to enhance the student experience through exceptional food service while fostering community and promoting sustainability.
With multiple dining facilities across campus, including Anchor Restaurants (Residential Restaurants) we serve thousands of meals daily to a diverse population. Our team is comprised of highly skilled managerial, career, and casual staff, who are dedicated to delivering excellent customer service, ensuring food safety, and maintaining an inclusive dining environment. The department is also responsible for budgeting and fiduciary control, continuously balancing quality service with operational efficiency.
Key objectives include maintaining high standards of food quality and service, supporting the university’s sustainability initiatives through responsible sourcing and waste reduction, and providing flexible and inclusive dining options that meet the evolving needs of the campus community. Additionally, we are committed to staff development, offering training and growth opportunities to enhance team performance and ensure compliance with safety and operational guidelines.
Through strategic planning, innovation, and collaboration, UCLA Housing-Dining strives to contribute to the overall well-being of the campus, creating a welcoming environment for all.
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Position SummaryThis Sous Chef (Food Services Supervisor 1) position, assigned to UCLA Geffen Academy kitchen, is responsible for providing sound team leadership and direction to the production staff that consists of one or more Assistant Cooks and/or Food Service Workers in a high volume setting and will be the primary "go-to" for the kitchen team. The UCLA Geffen Academy kitchen provides meal service to 750 guests per day. Assign, motivate, and monitor the work of others and be knowledgeable in the production of food items that include Vegan/Vegetarian/Healthy food Alternatives. Assist in preparation of menus that are based on fresh, seasonal fruits and vegetables. Prepare the most complex menu items and recipes according to culinary, production and quality standards. Accurately and appropriately utilize all production equipment and train and monitor others in its safe usage. Ensure gracious customer service and quality food is provided. Ensure team members adhere to all food handling and sanitation guidelines. Maintain accurate paperwork, including service records, temperature logs and production records. Other responsibilities include the supervision, scheduling and training of team members, maintaining food and labor cost controls, menu and recipe development. Interact in a positive manner with team members in a high volume dining environment. Other responsibilities as assigned by management.
Salary & Compensation*UCLA provides a full pay range. Actual salary offers consider factors, including budget, prior experience, skills, knowledge, abilities, education, licensure and certifications, and other business considerations. Salary offers at the top of the range are not common. Visit
UC Benefit package to discover benefits that start on day one, and
UC Total Compensation Estimator to calculate the total compensation value with benefits.
Qualifications3-5 years demonstrated experience as a sous chef in a large-scale restaurant or hospitality environment. (Required)
5-7 years demonstrated experience as a sous chef in a large-scale restaurant or hospitality environment. (Preferred)
3+ years experience leading or managing teams in a high-volume environment (Required)
Ability to work rotating schedules, holidays, weekends and nights (Required)
Demonstrated ability as a managing Executive Sous Chef leading a culinary production team for a high-volume food service establishment specializing in Vegan/Vegetarian/ Healthy cuisine. (Required)
Culinary knowledge of food inventory, recipes, menus and production methods, including culinary terminology in general and knowledge of nutritional information in Vegan/Vegetarian/Healthy cuisine. (Required)
Ability to organize, delegate and monitor work assignments of others to ensure tasks are completed in an accurate, thorough and timely manner. (Required)
Demonstrated ability to control costs in a food service operation, including food, labor, and supply cost. Demonstrated ability to hire, train, supervise, schedule, and evaluate employees in a high-volume food service facility. (Required)
Working knowledge of safety and sanitation rules and procedures for food service facilities. Demonstrated skill to prepare and conduct group training sessions on customer service, food safety and sanitation, and other related topics. (Required)
Demonstrated ability to lead team members to provide outstanding customer service to guests. Demonstrated skill to lead group meetings effectively. (Required)
Skill in working in organizing and monitoring assignments to complete work in a time manner when there are interruptions, changing priorities, changes in workload, deadlines, and competing requirements. (Required)
Ability to analyze and define administrative and operational problems, identifying relevant factors, recognizing alternatives and formulating solutions. Skills in adding and subtracting whole numbers, decimals and fractions sufficient to properly adhere to production and guest flow parameters. (Required)
Experience in developing, testing, and perfecting healthy and nutritious recipes and menu items. Ability to read, understand, and speak English sufficient to determine and carry out job duties. (Required)
Skill in operating equipment such as mixers, food processors, food cutters, meat slicers, blenders, impingers, stone ovens, gas ranges, flat top grills, combi-ovens, hot wells, and radio communication devices. (Required)
Ability to measure dry liquids food stuffs in units of measurements such as cup, pint, quart, pound, and ounce to properly adhere to recipe and production requirements. Demonstrated skill to utilize software to prepare written reports and spreadsheets. (Required)
Must have and maintain a valid California Driver's License to drive UCLA vehicle while conducting company business such as special events, functions; transportation or transport of materials and/or products from other units. (Required)
Education, Licenses, Certifications & Personal AffiliationsHigh School Diploma or equivalent certification (Required)
Bachelor's Degree in Business, Hospitality Management or related field (Preferred) Must possess, upon hire, and maintain a valid CA noncommercial Class C License in accordance with the California (CA) Department of Motor Vehicles. (Required)
Special Conditions for EmploymentBackground Check: Continued employment is contingent upon the completion of a satisfactory background investigation.
Live Scan Background Check: A Live Scan background check must be completed prior to the start of employment.
Age Requirement: Candidate(s) must be 18 years or older to be eligible to be hired.
Pre-Placement Physical: Employment is contingent upon the completion of a satisfactory physical examination.
Driving Record: The position is subject to the
California DMV "Pull Notice System" and continued employment is contingent upon proof of a satisfactory driving record.
CANRA: The position is designated as a mandatory reporter under
CANRA. The employee must sign the "Statement Acknowledging Requirement to Report Child Abuse".
ScheduleWorking hours will vary will include nights and weekends.
Union/Policy Covered99-Policy Covered
Complete Position Descriptionhttps://universityofcalifornia.marketpayjobs.com/ShowJob.aspx?EntityID=38&JDName=Food%20Services%20Supervisor%201%20(40131272)
