‘ammatka Cafe Kitchen Lead

In this position, the Kitchen Lead supports the ‘ammatka Kitchen, which provides culinary experiences at The Lawrence and across the UC Berkeley campus designed to foster understanding of and respect for Ohlone people and culture. Under the direction of ‘ottoy Initiative leaders and the ‘ottoy Culinary Manager, the Kitchen Lead prepares, cooks, and serves a combination of made-to-order and grab-and-go food for sale in the onsite cafe and other culinary offerings served in other campus venues. This position requires knowledge of all aspects of food service in a restaurant, catering or retail food operation, including preparation, serving and presentation of food and beverages; dining and serving area set up; cleaning of the facilities, equipment and tableware; customer service, and executing transactions.

Food Preparation, Production and Service – 35%

• Set-up, prepare, replenish, distribute food products, beverages, and supplies in designated areas to ensure availability in a timely manner to meet customer demand, Under general supervision, performs semi-skilled food preparation, to include but not limited to grilling, frying and use of pizza ovens.
• Assemble and basic preparation of food products and beverages to support service and menu production, in adherence to ‘ammatka service and production standards. As cooks’ helpers, assist with preparing and panning menu items, wash and cut raw vegetables, slice luncheon meats and cheeses; open and pan convenience food items in preparation for service; replenish dry storage bins; and clean equipment, cutlery, utensils, work tables, shelves, storage racks, cutting boards and sinks in the main food production areas.

Food Production and Service – 25%

• Knowledgeable about food being served, including allergens, ingredients, etc 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. Serve, plate, and package food using portion control techniques, resulting in an appealing final product. Follow basic principles of safety and sanitation in food service. Transport, deliver and serve prepared food to multiple campus locations.

Sanitation and Safety – 30%

• Maintain cleanliness of all work areas, including sweeping, mopping, wiping surfaces. Remove and properly dispose of trash, compost, and recyclable materials. Immediately resolve or report spills, damages, defects, and other issues to maintain safety and sanitation of the facility. Ensure all operational areas are clean and organized in a timely manner to meet customer demand. Clean and wash soiled dishware and equipment using correct procedures of safety and sanitation. Organize and store clean dishware into proper transporting equipment.
• As general utility workers, dish machine attendants, pot and pan machine attendants, perform a wide variety of duties for the maintenance of the equipment used. As general maintenance workers, clean and maintain production equipment and areas to include but not limited to pots, steamers, ovens, grills, deep wells, fryers and mixers; clean work tables, shelves, sinks, drinking fountains, storage cabinets, ice machines, refrigerators and food storage bins; clean walls, doors, and air-vents; collect, empty wash and redistribute garbage cans; and sweep and mop floors in kitchen or dining area.
• As pot and pan machine attendants, assemble, scrape, soak and wash pots, pans and utensils in the pot machine or three compartment sink; and clean pot machine, work tables, soak sinks and portable storage pot racks. Put away all items when clean and dry.

Other Duties as Assigned and Professional Development – 10%

• 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.

• 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
• ServSafe or Food Service Handler Certification (Preferred)
• TIPS Training (Preferred)

• 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 $26.51 – $29.27 (steps 1.0 – 6.0).
• This is a non-exempt, bi-weekly paid position.
• This is a full-time (40 hours/week) Career position eligible for UC benefits.
  

To apply, please submit your resume and cover letter.