Cook - East Campus - 141562

We need to output HTML fragment with sections: headings

for sections like About the role, Responsibilities, Requirements, Qualifications, Skills, Benefits, Pay, Schedule. Only include sections if posting has real specific content. We need to parse the job posting. Let's extract relevant info: - Title: MED CTR COOK (but we don't repeat as heading) - Department: East Campus Dietary - Hiring Pay Scale $26.87 - $33.39 / Hour - Worksite: East Campus Medical Center (Alvarado Road) - Appointment Type: Career Appointment - Appointment Percent: 50% - Union: SX Contract - Total Openings: 1 - Work Schedule: Variable, 8-Hour Shifts, Sunday-Saturday - Filing Deadline: Thu 10/8/2026 (but we drop application instructions and metadata) - Description: Under supervision, perform a variety of duties related to hot and cold production and service to customers, according to established procedures and quality standards. Prepare menu items in advance of serving and to order for cafeteria, tray-line and special functions, according to department standardized recipes. Prepare food items to the highest standards with respect to appearance, taste, temperature, and portion control. The Cook will also perform meat fabrication, fish cutting, sauce making. Assumes 100% responsibility for quality of products served. Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures. Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment. Prepares item for grilling, sautéing or other cooking methods. Follows proper plate presentation and garnish set up for all dishes. Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen. Attends all scheduled employee meetings and brings suggestions for improvement. Performs other related duties as assigned by the Executive Chef, Sous Chef or manager-on-duty. - Benefits: Our employees enjoy competitive total compensation packages in a diverse, stimulating workforce. This position is eligible for full benefits (Heath/Vision/Dental) first day of hire: Meal vouchers and complimentary coffee/tea/drinks. Vacation/holidays (15 vacation days & 14 paid holidays a year). Work/Life Balance. Work shoes provided by department. - Minimum Qualifications: list of bullet points (one year experience as a cook in a large restaurant, hotel, or complex healthcare facility; ability to prepare and coordinate food orders; demonstrated knowledge of food and food products; ability to perform other duties in areas of food and final plate preparation including plating and garnishing; proven skill in all areas of quality food production; ability to maintain kitchen area clean and organized; knowledge of health department codes; must possess superb customer service skills.) - Preferred Qualifications: Food Handler’s Card/Certification; ability to efficiently scratch cook with meats, fish, vegetables, soups and sauces; experience in all stations, proficient knife skills, ability to take directions and work as part of a team. - Special Conditions: Must be able to work various hours and locations based on business needs; must be able to bend, squat, stand, and walk for long periods of time; employment subject to criminal background check and pre-employment physical. - Pay Transparency Act Annual Full Pay Range: $56,105 - $69,718 (will be prorated if appointment percentage less than 100%) Hourly Equivalent: $26.87 - $33.39. This is pay info. We need sections: About the role (maybe description), Responsibilities (duties), Requirements (minimum qualifications), Qualifications (maybe preferred?), Skills (maybe combine?), Benefits, Pay, Schedule. We must not repeat job title as heading. Also not include Job ID etc. We need to decide which sections to include based on content. We have description (About the role). Responsibilities: we can extract duties from description. Requirements: Minimum Qualifications. Qualifications: Preferred Qualifications. Skills: maybe combine some skill statements? Could also include "Skills" from qualifications. But we need to avoid thin sections. Perhaps we can combine Requirements and Qualifications into one? But rules: Use headings for those specific names if we have content. We can include multiple sections if they have substantive content. We have Pay info: yes, we have hourly range and annual range. So we can include Pay section. Schedule: we have Work Schedule: Variable, 8-Hour Shifts, Sunday-Saturday. So include Schedule. Benefits: we have benefits description. So include Benefits. Now we need to format content: Use

for each section heading. Then under each, use

for prose,

• for lists. We need to preserve all substantive information, not invent or summarize away detail. So we need to include all details from the posting, but we can reorganize into sections. We must not include boilerplate like EEO, etc. Remove those. We need to drop application instructions, filing deadline, etc. We need to keep the description text exactly? We can keep as prose, maybe break into paragraphs but preserve content. We need to include the duties as list under Responsibilities. The description includes many duties; we can extract them into list items. Similarly, Minimum Qualifications list. Preferred Qualifications list. Special Conditions maybe could be part of Requirements or separate? Could be under Requirements as additional notes. But we have a section for Requirements; we could include special conditions there as list items. But we need to avoid creating sections with filler like "not specified". All sections we add have content. Let's plan sections: - About the role: maybe a brief paragraph summarizing role? But we have description that includes duties; maybe we put description as About the role (prose). Then Responsibilities as list of duties. But we might duplicate content if we put description both as prose and list. Better: Use About the role for a brief overview (first sentence(s) of description) and Responsibilities for detailed duty list. But we must preserve all substantive information; we can split description into overview and list but ensure we don't lose any detail. Let's extract overview: "Under supervision, perform a variety of duties related to hot and cold production and service to customers, according to established procedures and quality standards." That's first sentence. Then we can list duties. But we need to include all duties: prepare menu items in advance, prepare food items to highest standards, meat fabrication, fish cutting, sauce making, assumes 100% responsibility for quality, knows and complies with portion sizes etc., maintains clean and sanitary work station area (list equipment), prepares item for grilling etc., follows proper plate presentation and garnish set up, closes kitchen properly and follows closing checklist, assists others in closing kitchen, attends meetings and brings suggestions, performs other related duties as assigned. We can make list items for each. Now Minimum Qualifications list: each bullet. Preferred Qualifications list. Special Conditions list. Benefits: we have paragraph: "Our employees enjoy competitive total compensation packages in a diverse, stimulating workforce. This position is eligible for full benefits (Heath/Vision/Dental) first day of hire: Meal vouchers and complimentary coffee/tea/drinks. Vacation/holidays (15 vacation days & 14 paid holidays a year). Work/Life Balance. Work shoes provided by department." We can keep as prose or break into list. Pay: we have Pay Scale $26.87 - $33.39 / Hour, also Annual Full Pay Range $56,105 - $69,718 (prorated). We can include both. Schedule: Work Schedule Variable, 8-Hour Shifts, Sunday-Saturday. Now we need to output only HTML fragment, no /, no markdown. Let's craft. We'll start with

  About the role

  then

  Under supervision, perform a variety of duties related to hot and cold production and service to customers, according to established procedures and quality standards.

  Then

  Responsibilities

  • Prepare menu items in advance of serving and to order for cafeteria, tray-line and special functions, according to department standardized recipes.
  ... etc. We need to ensure we include all duties. Let's list duties from description: - Prepare menu items in advance of serving and to order for cafeteria, tray-line and special functions, according to department standardized recipes. - Prepare food items to the highest standards with respect to appearance, taste, temperature, and portion control. - The Cook will also perform meat fabrication, fish cutting, sauce making. - Assumes 100% responsibility for quality of products served. - Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures. - Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment. - Prepares item for grilling, sautéing or other cooking methods. - Follows proper plate presentation and garnish set up for all dishes. - Closes the kitchen properly and follows the closing checklist for kitchen stations. - Assists others in closing the kitchen. - Attends all scheduled employee meetings and brings suggestions for improvement. - Performs other related duties as assigned by the Executive Chef, Sous Chef or manager-on-duty. That's all. Now Minimum Qualifications list: - One (1) year experience as a cook in a large restaurant, hotel, or complex healthcare facility. - Ability to prepare and coordinate food orders to support timely and efficient delivery to patients and special functions, according to department standardized recipes. - Demonstrated knowledge of food and food products. - Ability to perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates. - Proven skill in all areas of quality food production to include tray-line, cafeteria, grill and/or catering. - Ability to maintain kitchen area in a clean and organized fashion at all times, with floor dry and equipment property cleaned and sanitized. - Knowledge of health department codes and ability to adhere to policies regarding sanitation at all times. - Must possess superb customer service skills. Now Preferred Qualifications list: - Food Handler’s Card/Certification. - Ability to efficiently scratch cook with meats, fish, vegetables, soups and sauces. - Experience in all stations, proficient knife skills, ability to take directions and work as part of a team. Now Special Conditions list: - Must be able to work various hours and locations based on business needs. - Must be able to bend, squat, stand, and walk for long periods of time. - Employment is subject to a criminal background check and pre-employment physical. Now Benefits paragraph: We'll keep as

  ... maybe break into sentences but keep as one

  . Our employees enjoy competitive total compensation packages in a diverse, stimulating workforce. This position is eligible for full benefits (Heath/Vision/Dental) first day of hire: Meal vouchers and complimentary coffee/tea/drinks. Vacation/holidays (15 vacation days & 14 paid holidays a year). Work/Life Balance. Work shoes provided by department. Note there is a typo "Heath" but we preserve as is. Now Pay section: We'll include both hourly and annual.

  Pay Scale: $26.87 - $33.39 per hour.

  Annual Full Pay Range: $56,105 - $69,718 (will be prorated if the appointment percentage is less than 100%).

  Now Schedule section:

  Work Schedule: Variable, 8-Hour Shifts, Sunday-Saturday.

  Now we need to ensure we don't include any boilerplate like