‘ammatka Cafe Temporary Chef

As the home of UC Berkeley’s ‘ottoy Initiative, The Lawrence Hall of Science offers multiple culinary experiences at The Lawrence and across the UC Berkeley campus designed to foster understanding of and respect for Ohlone people and culture. These experiences are all serviced by ‘ammatka Kitchen which will be located in The Lawrence’s existing kitchen and cafe space which has been closed since 2020.

Under the direction of ‘ottoy Initiative leaders (Cafe Ohlone co-founders Vincent Medina and Louis Trevino), The ‘ammatka kitchen will prepare, cook, and serve a combination of made-to-order and grab-and-go food for sale in the onsite cafe and other culinary offerings that will be served in other campus venues. The ‘ammatka Cook position requires knowledge of all aspects of food service operations, including preparation, serving and presentation of food and beverages; dining and serving area set up; cleaning of the facilities, equipment and tableware; greeting customers, and executing transactions. This position has experience and competency in food preparation. May assume a leadership role in the kitchen in organizing and directing the production staff for residence hall meal service. Prepares main entrees, more complex starch recipes, and special sauces. Follows policies, rules and regulations of the University and the department. The incumbent will be required to maintain sanitation and safety standards in a campus kitchen and ensures that health and safety guidelines are practiced by others. Performs other related duties as assigned.

We welcome candidates who have demonstrated the ability to create inclusive work environments, collaborate effectively across teams, and serve the communities with whom we work and seek to engage. We are committed to hiring and retaining culturally competent leaders at all levels of the organization who foster inclusive workplace practices and continually strengthen their professional skills and leadership effectiveness. Given the goals of the ‘ottoy culinary experiences initiative, we seek applicants who are interested in advancing the objectives of the ‘ottoy initiative and who have a strong interest in the connection between food and culture.

Food Production

• Prepare assigned menu items following department recipes and production sheets for breakfast, lunch, brunch and/or dinner, including entrees, side dishes, accompaniments, soups, breads, desserts, etc., following the standard HACCP principles of food preparation, safety, and sanitation in food production and service. 
• Follow rules and policies for organic certification. 
• Merchandise food, including garnishing for serving line presentation. 
• Participate in ongoing customer service programs which includes “just in time” cooking, demonstration cooking and interaction with customers. 
• Prepare food from scratch independently for multiple cycle menus. 
• Make recommendations to ‘ottoy Culinary Manager on problem recipes. 
• Complete service records at end of meal period. 
• Track and record food waste and donations. 
• Generate daily production schedules based on service needs.

Prepare, Package, and Deliver

• Discovery Store items daily; manage all store items, restock, setting pars, and ensure quality is within standards. 
• Lead Cold Production food items and desserts for regular cafe service prior to scheduled store opening to ensure adequate coverage throughout day.

Quality Assurance

• Can decide re-use values for food, following HACCP guidelines. 
• Distribute prepared food at correct temperatures prior to service for specified meals to designated serving areas. 
• Batch cooks food items as appropriate for organic and standard menu. 
• Frequently check service line to ensure quality control and HACCP standards are met. Store products to maximize quality. 
• Store leftover food properly and with Manager and/or plans usage. 
• Prepare and date food samples taken from service.
• Establish and maintain positive relations with our customers. 
• Listen, and if possible, resolve customers’ needs and report them to the manager and/or supervisor. 
• Interact enthusiastically and pleasantly with customers and co-workers to ensure a positive interaction and outcome in every interaction. 
• Responsible for practicing good stewardship with university and customer resources. 
• Prevents cross-contamination –the transfer of pathogens (any agent that can cause disease) from one surface or food to another. 
• Be aware of potential allergens –any substance that induces an allergy such as dairy, wheat, eggs, soy, fish and shellfish, and nuts. 
• Be ready to answer questions about a dish that may contain an allergen. 
• Make sure allergen is not transferred from one surface or food to another surface or food not containing the allergen. 
• Follow recipes and no secret ingredients.

Safety and Sanitation

• Safely operate and maintain all following equipment used in food production and service, including: mixer, food processer, ovens, steamers, fryers, grills, warmers, skillets, kettles, knives and utensils, wok, broiler, etc. 
• Identify problems with equipment. 
• Ensure the cleanliness, safety, and sanitation of designated storage and work areas, large and small equipment and utensils used in food production.

Performs other duties as assigned HACCP Principles

• Identify the potential consumer health hazards, Identify the control points where the identified hazards may occur. 
• Establish critical limits for the potential hazards and safety measures.
• Establish monitoring routines to ensure safety measures are working.
• Establish appropriate responses if monitoring indicates a problem.
• Establish accurate and detailed recordkeeping system that documents problems and the remedial steps to be taken.
• Establish a verification system that ensures the above steps are being followed. 
• May be asked to assist in other areas of the operation working down in classification. 
• As safety champion, AM cook is responsible for organizing monthly safety meetings, developing training for kitchen staff, and ensuring safe policies and procedures are followed throughout unit.

Direction/Training

• Plan own production schedule with ‘ottoy Initiative Leaders, Manager, and others; may instruct and direct the work of the kitchen staff to meet specified meal hour requirements. 
• Direct service staff during meal service, i.e. presentation, plating, portion control, quality control.
• Train other production staff, including demonstration cooking, in absence of Senior Cook or Sous Chef. 
• Provide oversight and mentoring of food service workers and student staff. 
• Perform additional tasks as required, participate in organizational activities that advance the well-being of The Lawrence Hall of Science and the ‘ottoy Initiative, and engage in opportunities for professional growth.

• Ability to read, write, perform basic arithmetic calculations.
• Experience in food preparation and general maintenance in a kitchen.
• Ability to work independently and to prepare multiple menu items for a meal.
• Ability to successfully perform demonstration cooking and to prepare quality baked products.
• Ability to direct and instruct other staff.
• Ability to follow recipes and to take and incorporate feedback.
• Demonstrated knowledge of food safety and sanitation.
• Proven organizational skills.
• Ability to complete service records accurately at the conclusion of a meal.
• Ability to lift and carry up to 50 lbs.
• Experience plating and packaging food in aesthetically pleasing manner.
• Three years of experience in food preparation and general maintenance of a kitchen area; or an equivalent combination of education and experience.
• ServSafe or Food Service Handler Certification.

• Experience in large volume production.
• Knowledge and/or experience related to using indigenous ingredients in food preparation.
• Knowledge and/or experience related to cultivating cultural appreciation through culinary experiences.
• Knowledge related to advancing food sustainability and security.
• Experience in a foodservice operation in public-facing, cultural organization.
• High school diploma and/or equivalent experience/training.

• For information on the comprehensive benefits package offered by the University, please visit the University of California’s Compensation & Benefits website.
• Under California law, the University of California, Berkeley is required to provide a reasonable estimate of the compensation range for this role and should not offer a salary outside of the range posted in this job announcement. This range takes into account the wide range of factors that are considered in making compensation decisions including but not limited to experience, skills, knowledge, abilities, education, licensure and certifications, analysis of internal equity, and other business and organizational needs. It is not typical for an individual to be offered a salary at or near the top of the range for a position. Salary offers are determined based on final candidate qualifications and experience. 
• The budgeted hourly range that the University reasonably expects to pay for this position is $27.87 (Step 13) – $30.17 (Step 17). 
• This is a 5-month, part-time, temporary position at (40 hours/week). 
• This is a non-exempt, biweekly-paid position.

To apply, please submit your resume and cover letter.