QA CHEF 3 (WHNRC Kitchen Worker)

The Metabolic Kitchen and Human Feeding Laboratory (MK&HFL) plans, designs, produces, delivers, monitors, and documents nutrient-controlled meals for human feeding studies with accuracy and precision. Several features of the MK&HFL make it similar to yet distinguished from typical food service operations. A feature that makes it unique from traditional food service operations is the strict measurement, control, and documentation of food composition and intake by research study participants.
The meals for controlled feeding studies must be produced, stored, and delivered while remaining safe for human consumption; they must be designed to minimize burden on the study participants; they must address the research questions as defined by the principal investigators; their design must take into consideration the wide range of sensory, cultural, and psychological preferences that affect food intake in order to maximize adherence; they must be produced within budgetary constraints; they must be produced and stored in ways to preserve nutritional composition and safety (e.g., applying food-grade nitrogen gas to expel ambient air when packaging polyphenol-rich food specimens); and their design, procurement, production, storage, intake, and residuals must be documented at all stages of development and production.
The workflow is dependent primarily on participant enrollment in active studies with limited budgets; no revenue from sales is generated to offset costs. Given the assortment of skills, knowledge, and abilities (SKAs) that are needed to staff the MK&HFL, qualified staff must have a diverse academic and/or employment history background-foodservice worker.

Under general supervision of the Registered Dietitian (NTRTN AND DIETARY SUPV 2) at the Western Human Nutrition Research Center in the Metabolic Kitchen and Human Feeding Lab, the QA CHEF 3 provides a wide range of services:
- Assists the RDN in the planning, designing, producing, delivering, monitoring, and documenting controlled meals in human research studies.
- Assists the RDN with solving problems related to food service in the research setting (e.g., preparation, distribution, quality control, documentation, inventory, etc.)
- Assists the RDN with improving overall production methods to improve efficiency of producing, delivering, and documenting diet intake.
- Serve as a lead worker over other employees, volunteers, and interns.

Position Information

PHYSICAL DEMANDS

• Ability to safely withstand prolonged standing and walking in refrigerator (up to 1.5 hours at a time at 4C, with 10-minute warm-up breaks) and freezing conditions (up to 30 minutes at a time at 20C with 10-minutes warmup breaks) while consistently using approved Personal Protective Equipment (PPE).

• Ability to safely complete work with eye, hand, and foot coordination and manual dexterity necessary for performing tasks in a safe and rapid fashion according to established procedures.

• Ability to safely reach, stoop, bend, kneel, and crouch for setting up, maintaining, and/or cleaning equipment and surfaces according to established procedures.

• Ability to lift and carry objects regularly weighing 25 pounds, frequently weighing up to 50 pounds, and occasionally weighing up to 100 pounds (with assistance).

• Demonstrate consistent ability to safely push/pull objects weighing up to 150 pounds on wheels, and over 150 pounds with assistance.

• Demonstrate consistent ability to safely use a step-ladder to reach items above shoulder height.

WORK ENVIRONMENT

• UC Davis is a smoke and tobacco free campus effective January 1, 2014. Smoking, the use of smokeless tobacco products, and the use of unregulated nicotine products (e-cigarettes) will be strictly prohibited on any UC Davis owned or leased property, indoors and outdoors, including parking lots and residential space.

https://ucdavispolicy.ellucid.com/documents/view/271

• Ability to work occasional overtime and/or weekends.

• Work flexible schedule, including irregular shifts; occasional varied lunch hours; overtime, occasional weekends on short notice; restricted vacation during peak workload periods.

QUALIFICATIONS

Required:

Additional Minimum License/Certification

• CCC certification with the American Culinary Federation or equivalent.

Minimum Education/Experience

• Bachelor’s degree in Nutrition, Dietetics, Culinary Science and /or equivalent experience/training.

• Prior experience in culinary food service operations required.

Preferred:

Additional Preferred License/Certification

• Current ServSafe® certification.

Preferred Knowledge, Skills, and Abilities (KSA)

• Ability to understand documents written using both plain and technical language.

• Ability to work efficiently under pressure when presented with a large amount of work and to prioritize tasks.

• Demonstrate attentiveness to key details.

SPECIAL REQUIREMENTS

Background Check

This position is a critical position and subject to a background check. Employment is contingent upon successful completion of background investigation including criminal history and identity checks. 

Diversity, Equity, Inclusion and Belonging

At UC Davis, we’re solving life’s most urgent challenges to bring a fuller, healthier, and more resilient world within reach. We grow from every challenge we take on and we don’t just maintain - we improve. We recognize that creating an inclusive and intellectually vibrant organization means understanding and valuing both our individual differences and our common ground. The most comprehensive solutions come from the most diverse minds, and you belong here. As you consider joining UC Davis, please explore our Principles of Community , our Clinical Strategic Plan and strategic vision for research and education, and our latest efforts to outgrow the expected . The University of California, Davis is an Equal Opportunity/Affirmative Action Employer.  All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, age or protected veteran status. 

For the University of California’s Affirmative Action Policy please visit:  https://policy.ucop.edu/doc/4010393/PPSM-20 .  

For the University of California’s Anti-Discrimination Policy, please visit: https://policy.ucop.edu/doc/1001004/Anti-Discrimination .