Sous Chef

FOOD SVC SUPV 1 (005234)

UCPath Position ID: 40131272

Position Description History/Status

For Reference ONLY - PeopleAdmin JA Number:

1123156

Approved Date:

8/1/2025 2:58:56 PM

Date Last Edited:

8/1/2025 2:58:53 PM

Last Action Effective Date:

12/7/2023

Organization Details

Business Unit (Location):

LACMP

Organization Code:

5000O

Organization:

ADMINISTRATIVE VICE CHANCELLOR

Division Code:

5901D

Division:

ADMINISTRATION

Department:

317000 - ON CAMPUS HOUSING

Position Details

UCPath Position Number:

40131272

Position Description ID

166492

UC Payroll Title:

FOOD SVC SUPV 1 (005234)

Personnel Program

Professional and Support Staff (PSS)

Salary Grade:

Grade 18

Job Code FLSA:

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:

40052599

Reports to Payroll Title:

FOOD SVC MGR 2

UCPath Department Head Position Number:

40047618

Department Head Payroll Title:

FOOD SVC MGR 3

GENERAL SUPERVISION - Indicates that the incumbent develops procedures for performance of variety of duties; or performs complex duties within established policy guidelines.

5523

Cook

8

5524

Assistant Cook

14

5651

Senior Food Service Worker

14

5652

Food Service Worker

50

POSITION SUMMARY

This Sous Chef position, assigned to The 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.  The 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.

UCLA 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.

)

Food Service Operation (Preparation/Presentation/Oversight)

1. Provide sound team leadership and direction to the food service team which includes 10-12 production team members in various classifications; Including Assistant Cooks, and Food Service Workers. (E) 2. Assign, motivate and monitor the work of others in the production of multiple food products from a specified menu, ensuring recipes are followed, including correct ingredients, garnishments, preparation methods, portion guidelines, production requirements and quality standards. (E) 3. Assist in menu planning of vegan, vegetarian, healthy recipes tailored to customer feedback and prepare the recipes according to culinary, production and quality standards; Participate in taste panels to ensure the highest quality standards. (E) 4. Ensure meal service is executed appropriately, including all stations are properly staffed and stocked throughout meal service. (E) 5. Ensure proper use of all food service equipment by assigned team members with emphasis on safety and sanitation. (E) 6. Manage food inventory according to department procedures, ensuring that product is stored, labeled and secured appropriately; monitor and manage cost controls for food, labor and supplies. (E ) 7. Consistently complete assigned production flow/ service records accurately. (E) 8. Comply with all food handler procedures required by federal and state laws and department requirements. (E) 9. Assign, monitor, and lead the food production needs to team members and ensure the completion of food production for service at scheduled meal hours. (E) 10. Ensure food items are maintained at proper temperatures at all times. (E) 11. Monitor areas to ensure all products meet quality standards, to ensure recipe compliance, and to minimize waste. (E) 12. Conduct floor coverage during meal hours to ensure guests receive quality food products and gracious service. (E) 13. Provide training for new team members and ongoing training for current team members. (E) 14. Ensure that building, equipment, furnishings, and physical resources are maintained at a clean, safe and acceptable. Submit work orders as needed and monitor completion. Monitor pest control and initiate appropriate actions. (E) 15. Evaluate emergency situations and initiate appropriate action. (E) 16. Drive University Vehicles, including trucks and electric carts, to make deliveries on sites located throughout campus. (E)

50%

Supervision and Administration

1. Recruit, interview, and select qualified team members, in accordance with University Policies and Procedures. (E) 2. Conduct applicant interviews and select qualified candidates for open positions. Ensure proper hiring practices are followed. (E)  3. Ensure that staff are trained and knowledgeable of University rules and regulations, departmental goals, and the technical requirements of their job. (E) 4. Provide feedback and annual written personnel evaluations and reviews for the career team members. (E) 5. Coach, counsel, and take corrective action with employees when necessary, including disciplinary procedures. (E) 6, Assist in the establishment of staffing needs according to budget and varying workloads. (E) 7. Prepare restaurant schedules and assign team members to shifts to ensure smooth operations. (E)

20%

Financial Management & Control

1. Ensures adherence to departmental budget by reviewing and controlling  expenditures in order to maintain effective cost controls. (E) 2. Direct staff in methods of cost control, ensuring security of assets, portion  control, efficient staffing and increasing productivity. (E) 3. Establishes and monitors means to efficiently procure supplies. Ensures  that proper purchasing guidelines are incorporated into daily routines, that  proper receiving, storage and inventory of items occurs, and that effective  methods of inventory control are applied. (E)

20%

Customer Service

1. Provide gracious service to guests by anticipating their needs and taking the initiative to create service solutions accommodating their requests within the parameters of the departments targeted budget and program. (E) 2. Develop and maintain positive working relationships with all guest, staff and management. (E) 3. Ensure that personal grooming and uniform projects the professional image necessary to gain guests' confidence. (E) 4. Maintain attentive, outgoing, friendly and responsive demeanor in communication to guests (E) 5. Utilize clear communication skills, including active listening and verbal communication with guests and team members that ensure a balance in speed of service with respect and hospitality. (E) 6. Communicate effectively with team members regarding customer traffic flow, production requirements, portion guidelines, quality standards, sanitation and organization of work station and assigned break schedule throughout shift. (E)

10%

•

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

High School Diploma

or equivalent certification

Required

Bachelor's Degree

in Business, Hospitality Management or related field

Preferred

3-5 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

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

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

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.

CANRA: The position is designated as a mandatory reporter under CANRA. The employee must sign the "Statement Acknowledging Requirement to Report Child Abuse".

LOCATION AND PHYSICAL, ENVIRONMENTAL, MENTAL (PEM) REQUIREMENTS

Environment and Work Location Information

Environment Type:

Non-Clinical Setting

Location Setting:

Campus

Location:

Housing & Hospitality-Dining

Standing/Walking

X

X

Sitting

X

X

Bending/Stooping

X

X

Squatting/Kneeling

X

X

Climbing

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

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

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.