Executive Chef

Executive Chef

BERKELEY SCHOOLS

Berkeley, CA Job Details Full-time $9,286.38 - $11,264.76 a month 8 hours ago Qualifications Nutrition Menu design Computer operation Recycling Food safety management Quality assurance within food and beverage industry Operations management Overseeing educational regulatory compliance Procedural guides ServSafe Culinary arts instruction Writing skills Basic math Safety standards in production Cooking Production inventory management Composting Compliance management implementation Sanitation procedures Assembly Cash register Hiring Culinary Arts Driver's License Supervising experience Policy & process development Kitchen cost control Driving Packaging Financial record maintenance Hospitality Management Kitchen staff training Accounting Press coverage Quality control operations Personnel management in education Cleaning Developing new training programs Interviewing Materials management in food and beverage Computer skills Packaging (food) Technical skills instruction Food ordering Budget management in education Practicing budget management in an educational setting Kitchen staff scheduling Supplier selection Senior level 4 years Associate's degree Communication skills Stock rotation Kitchen organization Educational program management Staff development Performance evaluation Full Job Description

BASIC FUNCTION

Plan, organize and manage the District's food service activities including the daily production, distribution and service; assist the Director and manage the Department compliance with the California Department of Education and USDA laws, rules and regulations related to food service; develop, plan and create menus and recipes; oversee procurement protocols, and recycling and compost management; supervise and evaluate the performance of assigned personnel.

REPRESENTATIVE DUTIES

ESSENTIAL DUTIES:

Plan, organize and manage the District food service activities including the daily production, distribution and service; plan menus and develop recipes; plan, organize and implement effective procurement, recycling and compost management programs for the Department Coordinate and participate in food service inventory, cashier and sanitation functions; monitor and inspect activities to assure smooth and efficient kitchen operations, and quality, quantity, sanitation practices and safety conditions meet established standards and requirements Coordinate inventory, personnel and quality and portion control functions to assure smooth and efficient activities and compliance with established California Department of Education and USDA nutritional standards; assure prepared food complies with quality, freshness, appearance and portion control standards; direct kitchen activities to meet scheduled menu requirements, operating time lines and standardized recipes Supervise the cooking, assembly, packaging, preparation, heating, transport, distribution and serving of entrees, side dishes, beverages, desserts, fruits, vegetables and other breakfast and lunch items; plan, organize and direct the set-up and stocking of food service areas Train and evaluate the performance of assigned personnel; interview and select employees and recommend transfers, reassignment, termination and disciplinary actions; coordinate work assignments and review work to assure compliance with established guidelines and procedures; conduct ServSafe and other food handling trainings for other departments as necessary Develop and implement established standards for quality control functions; coordinate and direct personnel, resources, and information to assure smooth and efficient food service activities and compliance with established California Department of Education and USDA laws, rules and regulations related to food service and culinary standards; oversee the development and implementation of food service goals, objectives, standards, menu specifications, policies and procedures Provide technical training and assistance to personnel concerning food service operations, activities and related functions; develop training programs and curriculum for training sessions and subjects; respond to inquiries and provide detailed and technical information concerning related menus, laws, standards, requirements, practices, rules, regulations, policies and procedures Coordinate and direct quality and portion control programs and kitchen and food service activities of school sites and central kitchen operations; develop and maintain of procedural manuals, recipes and other materials Assure adequate food supplies to meet student nutrition needs; estimate and order appropriate amounts of food service supplies; direct and participate in the receipt, storage and rotation of food items and supplies; organize and direct regular and periodic inventories; coordinate related purchasing activities with Sous Chef- Purchasing and the Director and select vendors and commodity offerings according to price effectiveness Organize and supervise the cleaning activities to assure kitchen facilities, equipment, dishes and utensils are maintained in a clean and sanitary condition; inspect and review food preparation areas to assure appropriate health and safety standards are maintained Assist with budget development and preparation for the Department; review and evaluate budgetary and financial data; assist in controlling expenditures in compliance with established limitations Provide technical information and assistance to the Director regarding the activities, needs and issues of school sites and central kitchen operations; assist in the formulation and development of policies, procedures and standards; keep staff current regarding policies, procedures and special promotional events; keep staff current regarding policies, procedures and special promotions Plan, organize and direct activities and personnel to assure the facilities, equipment and utensils school sites are maintained in a clean and sanitary condition; inspect and review food preparation and serving areas to assure appropriate health and safety standards are maintained Oversee the development of special department programs, including catering, taste tests and other programs to promote nutrition and maintain interest in the food service program; maintain current knowledge of and assure culinary offerings are aligned with current industry trends Direct the preparation and maintenance of a variety of narrative and statistical reports, records and files related to personnel and assigned activities Analyze and review budgetary and financial data; control and authorize expenditures in accordance with established limitations Operate a computer and other office equipment as assigned; drive a vehicle to conduct work as assigned Attend and conduct a variety of meetings as assigned; participate in the promotion of the Nutrition Services program; speak about the Program through various media outlets, including blogs, radio, newspaper journalists and film

OTHER DUTIES

Perform related duties as assigned

KNOWLEDGE OF

Management of District food service operations and activities including the preparation, serving, distribution and selling of food items Methods, practices and procedures of quantity food preparation, serving and storage functions Methods of creating, adjusting and extending recipes and proper substitutions within established nutritional and fiscal guidelines Sanitation and safety practices related to preparing, handling and serving food General principles, theories and practices of child nutrition, food values, food combinations, economical substitutions and menu planning Inventory practices and procedures including storage and rotation of perishable food Food service and commodity purchasing and procurement principles, practices and procedures Quality and portion control techniques Applicable local, State and federal laws, codes, regulations, policies and procedures Principles and practices of supervision and training Oral and written communication skills Interpersonal skills using tact, patience and courtesy Operation of a computer and assigned software Mathematic calculations

ABILITY TO

Plan, organize and direct District food service operations and activities including the preparation, serving, distribution and selling of food items Break down raw ingredients of a recipe to show how ingredients in final product meet nutrient standards for "meal pattern" as defined by the California Department of Education Develop recipes within established nutritional and budgetary guidelines Coordinate, oversee and participate in related inventory, cashier and sanitation functions Train and evaluate the performance of assigned personnel Assure adequate food supplies to meet student nutrition needs Develop and implement menus and related standards for quantity and quality of foods Coordinate inventory functions and estimate and order appropriate amounts of food service items and supplies to meet District needs Adapt to changes in market or product availability Organize, direct and assure accuracy of food service cashiering and accounting functions Coordinate activities and personnel to assure food service facilities, equipment and utensils are maintained in a clean and sanitary condition Communicate effectively both orally and in writing Interpret, apply and explain laws, codes rules, regulations, policies and procedures Establish and maintain cooperative and effective working relationships with others Operate a computer and assigned office equipment Analyze situations accurately and adopt an effective course of action Meet schedules and time lines Work independently with little direction Plan and organize work Prepare comprehensive narrative and statistical reports Direct the maintenance of a variety of reports, records and files related to assigned activities

EDUCATION AND EXPERIENCE

Any combination equivalent to: associate's degree in culinary arts, hospitality or related field and four years increasingly responsible experience cooking and baking from scratch, menu planning, food procurement or similar experience and at least five years in a supervisory role

LICENSES AND OTHER REQUIREMENTS

Valid ServSafe Certification Valid California driver's license

WORKING CONDITIONS

ENVIRONMENT:

Office and kitchen environment Subject to extreme heat from ovens and extreme cold from freezers Driving a vehicle to conduct work

PHYSICAL DEMANDS

Standing for extended periods of time Hearing and speaking to exchange information Lifting, carrying, pushing or pulling objects up to 50 pounds Dexterity of hands and fingers to operate food service equipment Reaching overhead, above shoulders and horizontally Bending at the waist, kneeling or crouching Seeing to monitor food quality and quantity

HAZARDS:

Heat from ovens Exposure to very hot foods, equipment, and metal objects Working around knives, slicers or other sharp objects Working with industrial grade machines with sharp objects Exposure to cleaning chemicals and fumes Exposure to slippery floors

EXAMINATION INFORMATION

The first step in the examination process is the application screening and whether or not the candidate meets the minimum qualifications listed. The testing process may consist of a written exam; an oral exam; a performance exam; a structured interview (SI); a qualification appraisal interview (QAI); an evaluation of training & experience/education (T&E) and/or any combination thereof. ONLY the No Child Left Behind (NCLB) test requires and is mandated to have a passing score of 70 on each of the three parts of the test. All other tests will have a passing score set between 50 and 99 depending of a variety of factors affecting that specific recruitment. All candidates must pass the first examination process to be invited to the next step/test in the process. As the testing process consists of a minimum of two examination processes; the weight of each those processes may be determined at any step in the processes. Qualified candidates will be notified of the date, time, and place of the examination(s)/test(s). Candidates will be notified of the minimum pass points/test score for each examination and/or test in the examination process.

OTHER:

Proof of identification for completion of Form I-9, Employment Eligibility Verification, must be submitted at the time of processing for employment.

SALARIES

All salaries as stated are based on present information and are subject to change. Appointments are made at the minimum salary shown in the posting and increases are granted at intervals based on anniversary date. Notification of Non-Discrimination Policy The Berkeley Unified School District is committed to fostering a positive working environment for its employees. Accordingly, BUSD practices shall be free from discrimination, harassment, intimidation and bullying of any employee based on an employee's actual race, color, ancestry, national origin, ethnic group identification, age, religion, marital status, physical or mental disability, sex, sexual orientation, gender, gender identity, or gender expression; the perception of one or more of such characteristics; or association with a person or group with one or more of these actual or perceived characteristics. The Board also prohibits retaliation against any district employee or job applicant who complains, testi?es or in any way participates in the district's complaint procedures instituted pursuant to this policy. The following employee has been designated to handle questions and complaints of alleged discrimination regarding Board Policy 4030: Compliance Officer and Title IX Coordinator 2020 Bonar Street, Room 116 Berkeley, CA 94702

Phone:

510-486-9338

Email:

Closing Date/Time:

Fri, 22 May 2026 ABOUT

THE COMPANY

Berkeley Unified School District 5106448975 About the District Since the founding of the University of California, Berkeley in 1868 and the establishment of Berkeley's first high school in 1879, Berkeley's community has been proud to be a leader in public education. In 1968, the Berkeley Unified School District was the nation's first school district to desegregate without a court order. What you should know about our

District:

Students are our priority. We take pride in our diversity. We hold high expectations for ourselves and our students. We treat each other with respect and act with integrity. Berkeley Unified is responsible for educating more than 9,400 individual students in 11 public elementary schools, 3 middle schools, one comprehensive high school, and an alternative high school. In addition, the district has 3 preschool facilities and an Adult School serving several thousand students each year. With a tradition of excellence rooted in a vibrant community, Berkeley Unified alumni have become national and international leaders in business, civic society, politics, academia, sports and the arts. Students and staff in Berkeley Unified come from a wide variety of ethnic and socioeconomic backgrounds, surrounded by one of the most intellectually and culturally rich regions in the United States. The Mission, Vision, Values, and Goals of Berkeley Unified are encapsulated in the four

E's:

Excellence Equity Engagement Enrichment Excellence in Learning, in Teaching, and in Service to our Students and Families Equity in Access, in Resource Allocation, and Educational Outcomes Engagement with Parents, Guardians, Families, and Community Enrichment in Curriculum with Music & the Arts, Libraries, Gardens & Nutrition, Science & Health, Physical Education & Sports Parent and Community Involvement The Vision for BUSD is one in which parents, family, and community are an integral part of each school. When parents and families get personally involved in education, their children do better in school and grow up to be more successful in life. This is why Berkeley has dedicated resources and specialized staff to support the home-school partnership and to give all parents/guardians access to understanding opportunities and services available for their children. Public Support Over the past 25 years, the Berkeley Unified School District's ability to provide well-rounded educational resources and opportunities to all students has been significantly boosted by the generous financial support of local taxes that augment the General Fund for specific purposes. Berkeley voters have overwhelmingly supported the Berkeley Schools Excellence Program (BSEP) , a special local tax first adopted in 1986 and renewed consistently since then, most recently as Measure A in 2006. (1986 to present) Berkeley voters are as committed to the safety and modernization of school and district facilities as to the students and educational programs they house, most recently evidenced in the renewal of a maintenance special tax and a new facilities bond in 2010. Facilities Bonds (1992, Measure BB of 2002, Measure I of 2010) Maintenance Parcel Tax (Measure H of 2010) Very Low Class Size Berkeley Public schools have among the lowest class sizes in the state. While many school districts have exceeded 20 students in kindergarten through third grade, thanks to the BSEP tax measure Berkeley has maintained 20:1 since 1984. Grades 4 and 5 classrooms have average student-teacher ratios of 26-1, again much lower than the state average. All Berkeley elementary schools have fewer students than the state average of 525 students — in fact, the Berkeley average is 375. The average student-teacher ratio in academic classrooms in middle school is less than 28:1, and many math classes are 20:1. The average student-teacher ratio in academic classrooms in high schools is 28:1. Because the Berkeley community recognizes that public education is the cornerstone of a productive, creative, and healthy society, all of our schools benefit from the generosity of monetary and in-kind donations. Visit our "Public Support" page to find out more about the generosity and commitment of our supporters and how the many different funding and volunteer organizations enhance each child's education in the Berkeley Public Schools.