Description Under the direction of the Health Manager, the Chef 2 is responsible for ensuring that daily meals and snacks are prepared and provided for infants and toddlers. This role works closely with a registered nutritionist to support menu development and to identify food modifications for children with allergies. The Chef 2 prepares complex menu items and recipes in accordance with culinary, production, and quality standards. They are expected to accurately and appropriately use all production equipment, and to train and monitor others in its safe operation. The position ensures that high-quality food and gracious customer service are consistently provided to children and families. All food handling and sanitation guidelines must be strictly followed. The Chef 2 is responsible for maintaining accurate documentation, including temperature logs and production records. They also collaborate with the program team to place food orders and ensure appropriate meal counts. Additional responsibilities include other duties related to the nutrition implementation of the early education program. _This is a full-time contract position that may convert to_ _career._ Salary Range: $23.90 - $44.59 Hourly Qualifications All Required: + Ability to read, understand, and speak English sufficient to determine and carry out job duties. + Knowledge of the rules and procedures of sanitation and safety as they apply to production, storage and service within a food establishment. + Detailed culinary knowledge of food inventory, recipes, menus and production methods, including a strong understanding of culinary terminology. + Skill in interacting effectively with families and team members and managers in a high-volume public contact setting using positive body language, direct eye contact, active listening, problem solving techniques. + Ability to interact in a team-based environment. + Ability to perform effectively under conditions of fluctuating workload. + Skill in adding and subtracting whole numbers, decimals and fractions sufficient to properly adhere to production and customer flow parameters. + Ability to stand, climb, stoop, push and crouch for extended periods of time as required to complete job duties. + Ability to occasionally lift items weighing up to fifty pounds such as bags of supplies, filled stock pots, cases of food products. + Ability to stand continuously throughout an eight-hour shift on uncarpeted surfaces. + Ability to measure dry and liquid food stuffs in units of measurement such as cup, pint, quart, pound, and ounce to properly adhere to recipe and production requirements. + Skill in operating equipment such as mixers, food processors, food cutters, meat slicers, blenders, impingers, gas range, flat top grill, char broiler, hot wells, deep fat fryers, radio communication devices. + Time management and organizational skills to review daily production needs and plan daily work schedule. + Ability to exercise good judgment and provide quality customer service. + Previous experience developing, testing and perfecting recipe and menu items. UCLA Health welcomes all individuals, without regard to race, sex, sexual orientation, gender identity, religion, national origin or disabilities, and we proudly look to each person’s unique achievements and experiences to further set us apart.