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 the ‘ammatka Kitchen, located at The Lawrence Hall of Science. 

The Chef supports all aspects of food service operations for the ‘ammatka Kitchen at the Lawrence Hall of Science, which is the home of UC Berkeley’s ‘ottoy Initiative. This position prepares, cooks, and serves both made-to-order and grab-and-go food for the onsite cafe and other culinary offerings across the UC Berkeley campus. The Chef assists with food preparation, presentation, customer service, catering, point-of-sale transactions, and the cleaning and maintenance of facilities, equipment, and tableware.

This role is dedicated to fostering understanding of and respect for Ohlone people and culture through culinary experiences and is committed to creating inclusive work environments for diverse communities.

Food Preparation, Production & Service

• Prepare, cook, and present menu items using a variety of cooking methods, including grilling, frying, baking, and oven production, in accordance with ‘ammatka Kitchen recipes and quality standards.
• Assist with menu production, food preparation, portioning, plating, and packaging to ensure consistent quality and presentation.
• Monitor food quality, freshness, and inventory levels; replenish products and supplies to meet customer demand.
• Support cafe, catering, and special event operations by preparing food for onsite and campus-wide service.

Sanitation, Food Safety & Kitchen Maintenance

• Maintain compliance with all food safety, sanitation, and health regulations.
• Clean and sanitize kitchen equipment, food preparation areas, workstations, utensils, and service areas.
• Operate and maintain kitchen equipment, including ovens, grills, fryers, mixers, and steamers.
• Ensure proper handling, storage, labeling, and rotation of food products using FIFO and HACCP principles.
• Maintain a clean, organized, and safe work environment and promptly report maintenance or safety concerns.

Customer Service & Culinary Operations

• Provide exceptional customer service and maintain a welcoming dining experience for guests and colleagues.
• Maintain knowledge of menu offerings, ingredients, allergens, and food preparation methods.
• Serve and present food using established portion-control and food-safety standards.
• Assist with transporting, delivering, and serving food at multiple campus locations and events.
• Be a public-facing voice for the kitchen; event presentations showcasing technique and ingredients used from traditional Ohlone recipes.

Kitchen Oversight & Staffing

• Oversee kitchen staff and ensure all food service health, safety, nutritional, recipe, policies, and guidelines are adhered to at all times.
• Advise on and coordinate staffing needs and schedules; provide assignments to cooks.

Team Support & Professional Development

• Collaborate effectively with kitchen, cafe, and catering staff to support daily operations and special events.
• Participate in training and professional development opportunities.
• Perform other duties as assigned in support of The Lawrence Hall of Science, the ‘ottoy Initiative, and ‘ammatka Kitchen operations.

• Intermediate to advanced knowledge of food and production.
• Verbal and written communication in the English language, active listening, dynamic flexibility, critical thinking, multi-task and time management.
• Decision-making, reasoning, ability to develop original ideas to solve problems, operations analysis, and quality control analysis.
• Basic computer application skills.
• Effective interpersonal and work leadership skills to provide guidance to all operational and technical personnel or new employees at this level.
• Ability to operate and maintain restaurant food service equipment.
• High school diploma or equivalent experience.
• Required to hold a valid driver’s license, have a driving record that is in accordance with local policies/procedures, and/or enroll in the California Employer Pull Notice Program.

• Experience in a foodservice operation in a public-facing, cultural organization.
• Knowledge and/or experience related to using indigenous ingredients in food preparation.
• Experience in large volume production.
• ServSafe or Good Service Handler Certification.
• TIPS 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 $32.75 – $34.91.
• This is a non-exempt, bi-weekly paid position.
• This is a 1-year, full-time (40 hours/week) contract position eligible for UC benefits.
  

To apply, please submit your resume and cover letter.