Sanitation Supervisor - The University Of California Berkeley

Job Summary

Summary:
The Sanitation is responsible for enforcing local, state, and company health and sanitation standards across sports and entertainment venues. This role oversees sanitation procedures across main kitchens, concession stands, bars, premium dining spaces, and portable service areas to deliver a clean, safe, and hygienic environment for guests and team members. The Lead conducts regular inspections, monitors health audit compliance, oversees sanitization efforts before, during, and after major venue events, and ensures all food preparation facilities satisfy California Retail Food Code standards.  

Key Areas of Responsibilities:
Reviews health department audits and internal sanitation reports to ensure operational progress and execute prompt corrective actions.  
Conducts routine inspections of assigned venue areas—including concession stands, prep kitchens, pantries, and portable carts—to guarantee strict cleanliness and health code compliance.  
Monitors and maintains inventory levels of sanitation supplies and handwashing stations, ensuring proper availability of soap, paper towels, nail brushes, eco-friendly sanitizers, and test strips.  
Enforces adherence to company standards, the California Retail Food Code (CalCode), and local Environmental Health Department guidelines.  Trains, coaches, and mentors team members on safe food handling, proper dishwashing procedures, chemical handling (HAZCOM/SDS), and allergen cross-contamination prevention.  
Oversees the setup, mid-event maintenance, and post-event breakdown/sanitization of service areas, dish machines, and food contact surfaces.  
Supports venue waste management programs by ensuring proper sorting of organic waste, recyclables, and landfill materials in alignment with local Bay Area composting and diversion regulations.  
Fosters a positive, performance-based culture through clear communication, teamwork, open dialogue, and proactive decision-making.  
Keeps Department Managers, Executive Chefs, and venue leadership promptly informed of facility issues, equipment repairs, or health compliance concerns.  
Ensures security, safety, and liability protocols are followed to protect venue staff and guests.  
Performs other duties as assigned.  

Essential Job Duties:
1-2 years of experience in sanitation, kitchen operations, or environmental services—ideally within a high-volume hospitality, restaurant, catering, or venue environment.
Stand for long periods of time and remain physically mobile throughout multi-level venue concourses and kitchens during event shifts.  
Demonstrate physical stamina and agility required to move quickly across large facility footprints.  
Lift and move materials, supplies, and cleaning equipment weighing up to 50 pounds.  
Ability to reach with hands and arms; stand, walk, stoop, kneel, crouch, or crawl.  
Move easily and quickly from a sitting to standing position.  
React with physical and mental alertness in emergency situations.  
Work in extreme cold for up to two-thirds of the workday due to walk-in cooler, freezer, and warehouse conditions.  
Maintain flexible availability including evenings, weekends, venue event days, and holidays.  
Hold or obtain a valid California Food Handler Card or Certified Food Protection Manager (CFPM) certification where applicable.  
Travel: Ability and willingness to travel as required.