Sous Chef

CHEF 2 (005230)

UCPath Position ID: MI-DPT318700-JC005230-PD168492

Position Description History/Status

For Reference ONLY - PeopleAdmin JA Number:

1134905

Approved Date:

4/28/2026 10:53:13 AM

Date Last Edited:

4/28/2026 10:53:10 AM

Last Action Effective Date:

12/8/2023

Organization Details

Business Unit (Location):

LACMP

Organization Code:

5000O

Organization:

ADMINISTRATIVE VICE CHANCELLOR

Division Code:

5901D

Division:

ADMINISTRATION

Department:

318700 - LAKE ARROWHEAD CONFERENCE CENTER

Position Details

UCPath Position Number:

MI-DPT318700-JC005230-PD168492

Position Description ID

168492

UC Payroll Title:

CHEF 2 (005230)

Personnel Program

Professional and Support Staff (PSS)

Salary Grade:

Grade 17

Job Code FLSA:

Non-Exempt

Union Code (Collective Bargaining Unit):

99: Non-Represented (PPSM)

Employee Relations Code:

C: Supervisor - Not Confidential

Employee Class (Appt Type):

2 - Staff: Career

Full-Time Equivalent (FTE)

1

SUPERVISION

UCPath Reports to Position Number:

40061156

Reports to Payroll Title:

EXEC CHEF 4

UCPath Department Head Position Number:

40875003

Department Head Payroll Title:

FOOD SVC MGR 1

SUPERVISION - Indicates that the incumbent performs a variety of routine duties within established policies and procedures or by referral to the supervisor’s guidelines.

005523

Cook

5

005524

Asst Cook

5

005652

Food Service Worker

2.5

POSITION SUMMARY

Under the direction of the Executive Chef, this position provides leadership and oversight of kitchen operations, including food production, service execution, and team coordination in a high-volume environment. The role ensures quality, consistency, and compliance with food safety standards while supporting efficient operations across multiple meal periods. Additional responsibilities include supporting menu development and inventory management. Manages staff schedules, including creating and maintaining schedules and reviewing staff attendance to ensure proper coverage and operational efficiency.

UCLA Lake Arrowhead Lodge is a unique Southern California meeting and retreat venue. Located high in the pine-studded San Bernardino Mountains on the tranquil shores of Lake Arrowhead, our 50-acre lodge provides meeting space and accommodations for groups from September through mid-June. During the summer, Bruins Woods Family Camp program runs for ten consecutive weeks, with up to 80 families attending each week.  

Food Handling (Preparation/Distribution/Presentation)

 • Oversee daily food production and support kitchen operations across multiple workstations. 

 • Prepare and coordinate a variety of menu items in accordance with established recipes, portion standards, and quality expectations. 

 • Direct and support team members in food production to ensure timely execution of service. 

 • Maintain proper food handling, storage, labeling, and temperature control in compliance with safety and sanitation standards. 

 • Monitor product quality, consistency, and waste to ensure operational efficiency. 

 • Ensure proper use and care of kitchen equipment, emphasizing safety and sanitation. 

 • Complete required production and service records accurately and consistently.

 • Uphold food quality and presentation standards through active participation in quality control practices, including tasting and plate presentation.

25%

Administrative

 • Supervise and support kitchen staff to maintain a professional work environment and achieve service, quality, and budgetary goals. 

 • Assist with inventory management, ordering, product rotation, and adherence to organizational purchasing guidelines. 

 • Coordinate production and service needs with internal teams to ensure efficient operations. 

 • Support performance management processes, including evaluations, coaching, and disciplinary actions as needed. 

 • Contribute to budgeting efforts and monitoring food and labor costs, identifying and addressing variances. 

 • Assist with staff scheduling to ensure operational efficiency while minimizing overtime. 

 • Maintain awareness of operational needs, including event requirements and inventory planning.

25%

Supervision

 • Ensure the completion of food production for each area of service at the scheduled time according to the daily production schedule. 

 • Ensure food items are maintained at proper temperatures at all times. This includes the time of removal from the refrigeration unit or oven, after transport to the event site, and at the time of service to the client.

 • Ensure that all specified menu items prepared for service are properly garnished. 

 • Supervises areas of production and service to ensure all products meet quality standards as set forth by the Department of Health and as outlined by the department.

 • Ensure proper use of all food service equipment by assigned team members with an emphasis on safety and sanitation.

25%

Sanitation and Organization of Work Area

 • Ensure culinary staff maintain cleanliness and sanitation of work areas, equipment, and surfaces in accordance with established food safety standards throughout the shift. Serves as backup. 

 • Oversee culinary staff on all production, storage, and service areas are properly cleaned and organized throughout service; at the beginning and end of shift. 

 • Set up and maintain appropriate service equipment and supplies to support efficient meal service in accordance with health and safety standards. 

 • Monitor and remove waste regularly to ensure a clean, safe, and organized work environment.

10%

Training and Development

 • Assist with recipe development and testing for menus

 • Assist Executive Chef and Food & Beverage Management in the implementation of culinary training programs 

 • Assist and mentor culinary staff 

10%

Customer Service

 • Deliver professional and attentive guest service by anticipating needs and responding appropriately within departmental guidelines. 

 • Maintain a polished appearance and professional demeanor that reflects positively on the organization. 

 • Demonstrate strong interpersonal and communication skills with guests and team members, ensuring efficient and respectful service. 

 • Collaborate with team members to support production flow, quality standards, sanitation, and overall organization during shifts. 

5%

•

Performs other duties as assigned.

•

Complies with all policies and standards.

•

Complies with the University of California, Los Angeles (UCLA) Principles of Community.

•

This position description is not intended to be a complete list of all responsibilities, duties or skills required for the job and is subject to review and change at any time, with or without notice, in accordance with the needs of the organization.

QUALIFICATIONS

Other Type of Degree

 Culinary Arts

Preferred

2+ years

Professional kitchen experience in a comparable position within the hotel dining or restaurant sector.

Required

Driver License

•

Must possess, upon hire, and maintain a valid CA noncommercial Class C License in accordance with the California (CA) Department of Motor Vehicles.

Required

ServSafe certification

Required

Must possess, upon hire, and maintain a valid CA noncommercial Class C License in accordance with the California (CA) Department of Motor Vehicles.

Required

Ability to read, write, and communicate effectively in English to perform job duties.

Required

Strong interpersonal and communication skills to interact professionally with guests, team members, and management.

Required

Ability to work collaboratively in a team-oriented, high-volume environment.

Required

Ability to perform effectively under changing priorities and fluctuating workloads.

Required

Basic math skills to support recipe execution, portioning, and production requirements.

Required

Strong culinary knowledge, skills, and understanding of culinary terminology.

Required

Ability to prepare, produce, and present food in a high-volume kitchen environment.

Required

Leadership ability to supervise, assign, and monitor team members to ensure operational success.

Required

Knowledge of food safety, sanitation, and safe food handling practices.

Required

Ability to operate standard commercial kitchen equipment safely and effectively.

Required

Strong organizational and time management skills to support daily production and workflow.

Required

Physical ability to perform job duties, including standing for extended periods and lifting up to 50 pounds.

Required

SPECIAL REQUIREMENTS AND/OR CONDITIONS OF EMPLOYMENT

Background 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.

Must be available to work varying schedules, including evenings, weekends, holidays, and overtime based on departmental needs.

Required

Drive University vehicles

Required

LOCATION AND PHYSICAL, ENVIRONMENTAL, MENTAL (PEM) REQUIREMENTS

Environment and Work Location Information

Environment Type:

Non-Clinical Setting

Location Setting:

Other University Setting(s)

Location:

Lake Arrowhead Lodge

•

Kitchen equipment such as mixers, food processors, food cutters, meat slicers, blenders, impingers, gas ranges, hoods, flat top grills, charbroilers, hot wells, deep fat fryers, hydraulic lifts, trash compactors, combination ovens, steamers, rotisserie equipment, and wash ware equipment

•

General office equipment

•

Two-way radios

•

University vehicles

Standing/Walking

X

X

Sitting

X

X

Bending/Stooping

X

X

Squatting/Kneeling

X

X

Climbing

X

X

Lifting/Carrying/Push/Pull 0-25 lbs

X

X

Lifting/Carrying/Push/Pull 26-50 lbs

X

X

Lifting/Carrying/Push/Pull over 50 lbs

X

X

Physical requirements other

X

Chemicals, dust, gases, or fumes

X

X

Loud noise levels

X

X

Marked changes in humidity or temperature

X

X

Microwave/Radiation

X

Operating motor vehicles and/or equipment

X

X

Exposures other

X

Sustained attention and concentration

X

X

Complex problem solving/reasoning

X

X

Ability to organize & prioritize

X

X

Communication skills

X

X

Numerical skills

X

X

Mental demands other

X

X

Classification 3:  Position in which exposure to blood, body fluids or tissues is not part of the position description. The normal routine task involves no exposure to blood, body fluids or tissues and the employee can decline to perform tasks which involve a perceived risk without retribution.