COOK (5523C) #87382

About the role

The Cook is a journeyman-level position responsible for food preparation, reporting to the Chef Manager. This position may assume a leadership role in the kitchen by organizing and directing the production staff for scheduled meal service in the Dining Hall. Under the direction of the Chef or Senior Cook, the Cook prepares main entrees and more complex recipes while ensuring that health and safety guidelines are practiced.

Responsibilities

• Prepare assigned menu items following department recipes and production sheets for breakfast, lunch, brunch and/or dinner, including entrees, side dishes, accompaniments, soups, breads, desserts, etc., following the standard HACCP principles of food preparation, safety, and sanitation in food production and service.
• Follow rules and policies for organic certification.
• Mercandise food including garnishing for serving line presentation.
• Participate in ongoing customer service programs which includes “just in time” cooking, demonstration cooking and interaction with customers.
• Prepare food from scratch independently for multiple cycle menus.
• Make recommendations to Manager, Sous Chef or Senior Cook on problem recipes.
• Complete service records at end of meal period.
• Track and record food waste and donations.
• Decide re-use values for food, following HACCP guidelines.
• Distribute prepared food at correct temperatures prior to service for specified meals to designated serving areas.
• Batch cooks food items as appropriate for organic and standard menu.
• Frequently check service line to ensure quality control and HACCP standards are met.
• Store products to maximize quality.
• Store leftover food properly and with Manager and/or plans usage.
• Prepare and date food samples taken from service.
• Establish and maintain positive relations with our customers.
• Listen, and if possible, resolve customers’ needs and report them to the manager and/or supervisor.
• Interact enthusiastically and pleasantly with customers and co-workers to ensure a positive interaction and outcome in every interaction.
• Prevent cross-contamination –the transfer of pathogens (any agent that can cause disease) from one surface or food to another.
• Be aware of potential allergens –any substance that induces an allergy such as dairy, wheat, eggs, soy, fish and shellfish, and nuts.
• Be ready to answer questions about a dish that may contain an allergen.
• Ensure allergen is not transferred from one surface or food to another surface or food not containing the allergen –follow recipes and no secret ingredients.
• Safely operate and maintain all following equipment used in food production and service, including: mixer, food processor, ovens, steamers, fryers, grills, warmers, skillets, kettles, knives and utensils, wok, broiler, etc.
• Identify problems with equipment.
• Ensure the cleanliness, safety, and sanitation of designated storage and work areas, large and small equipment and utensils used in food production.
• Plan own production schedule with Executive Chef, Manager, Sous Chef or Senior Cook.
• Instruct and direct the work of the kitchen staff to meet specified meal hour requirements.
• Direct service staff during meal service, i.e. presentation, plating, portion control, quality control.
• Train other production staff, including demonstration cooking, in absence of Senior Cook or Sous Chef.
• Provide oversight and mentoring of food service workers and student staff.
• Works with food service workers and student employees, to ensure proper presentation, plating, portion control and quality control.
• Instructs Food Service Workers and student employees on proper service and plate presentation at assigned food station.

Qualifications

• Ability to read, write, perform basic arithmetic calculations.
• Experience in food preparation and general maintenance in a kitchen.
• Ability to work independently and to prepare multiple menu items for a meal.
• Ability to successfully perform demonstration cooking and to prepare quality baked products.
• Ability to direct other staff.
• Ability to follow recipes.
• Demonstrated knowledge of food safety and sanitation.
• Proven organizational skills.
• Ability to complete service records accurately at the conclusion of a meal.
• Ability to lift and carry up to 50 lbs.
• IIPP Requirements - Works in a safe and responsible manner while not putting others at risk. This includes complying with applicable policies and regulations, using personal safety gear; observing warning signs; learning about potential hazards; and reporting unsafe conditions.

Education / Training

• Three years of experience in food preparation and general maintenance of a kitchen area; or an equivalent combination of education and experience.

Licenses / Certifications

• ServSafe or Food Service Handling Certification (Preferred)

Salary & Benefits

For information on the comprehensive benefits package offered by the University, please visit the University of California's Compensation & Benefits website.

This is a non-exempt, bi-weekly paid position. This is a full-time (40 hours/week) Career position eligible for UC benefits.

How to Apply

To apply, please submit your resume and cover letter.

Other Information

• There are 2 openings
• This is not a visa opportunity. This position does not include sponsorship of a new consular H-1B visa petition that would require payment of the $100,000 supplemental fee.
• This position is governed by the terms and conditions in the agreement for the Service Unit (SX) between the University of California and the American Federation of State, County and Municipal Employees (AFSCME).