Sous Chef
$76,981–$79,997 year
On-siteBerkeley, California, United States
Job Summary
Oversee dining unit operations, menus, and food service at International House, managing daily production, inventory, and vendor relationships while ensuring strict adherence to food safety and cost controls. Direct kitchen staff by assigning tasks, mentoring employees, and addressing performance issues through coaching and corrective action. Plan and execute diverse menus reflecting global culinary traditions, including seasonal themes and special events, while collaborating with the Events team for catering services. Ensure all meals meet high standards for presentation, recipe adherence, and nutritional balance in a fast-paced environment. Work evenings, weekends, and holidays in a unionized setting, lifting up to 30 pounds regularly.
Required Qualifications
- A culinary degree or equivalent professional training
- Minimum of 3–5 years of progressive culinary experience
- Strong verbal and written communication in the English language
- demonstrates active listening
- flexibility
- critical thinking
- the ability to multi-task
- ensure effective time management
- Demonstrated experience in preparing international cuisines
- accommodating diverse dietary needs (vegetarian, vegan, halal, kosher, gluten-free, etc.)
- Strong knowledge of food safety standards
- kitchen management
- inventory control
- Intermediate computer skills
- Experience managing and motivating a diverse kitchen staff
- Excellent organizational, communication, and leadership skills
- Commitment to the values of diversity, equity, inclusion, and intercultural understanding
- Ability to lead and direct in a unionized environment
- Must be able to work on some evenings, weekends, and holidays
- Ability to lift 25-30 pounds on a regular basis
- Must be able to work in person in Berkeley, CA
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