Cook (On-site)(Multiple Positions)
for section headings like About the role, Responsibilities, Requirements, Qualifications, Skills, Benefits, Pay, Schedule. We need to map content accordingly.
We must not repeat job title as heading. We must not include Job ID etc. Remove boilerplate: cookie/navigation/legal/EEO/equal-opportunity/scam-warning, duplicated lines, application instructions. Also remove "Background Check", "Policy Statement", "How To Apply", "Equal Employment Opportunity", "Smoke And Tobacco Free Policy", "E-Verify", "Pay, Benefits & Work Schedule" (but we may need to include Pay if present). The posting includes "Hiring Range" with salary range details. So we need a Pay section with that info. Also "Job Closing Date" maybe we can include as metadata in a short p. "Remote/Hybrid eligibility: These positions are fully on-site." Could be in a short p.
We need sections only when posting has real specific content. So we need:
- About the role? Could be "About The Job" content. Use heading About the role
maybe? The instruction: use for section headings (e.g. About the role, Responsibilities, Requirements, Qualifications, Skills, Benefits, Pay, Schedule). So we should use those exact headings. So we need sections: About the role, Responsibilities, Requirements, Qualifications, Skills, Benefits, Pay, Schedule. But we only include those that have real content.
We have content:
- About UC Merced (description) could go under About the role? Probably "About the role" includes description of role and maybe about UC Merced. We'll put description of role and UC Merced under About the role.
- Responsibilities: we have Key Responsibilities with subcategories FOOD PREPERATION, CUSTOMER SERVICES..., SAFETY & SANITATION, SUSTAINABILITY. We'll put those as list items under - . Could break into multiple li each containing paragraphs? Probably each bullet is a responsibility. We'll create
with - for each major responsibility area.
- Requirements: we have Qualifications EDUCATION and REQUIREMENTS: high school diploma, three years experience, etc. Also maybe "Previous Food Handler Certification (preferred)". We'll put under Requirements.
- Qualifications: maybe we separate Education and Requirements vs Qualifications? The instruction lists both Requirements and Qualifications as separate possible sections. We could put education/experience under Requirements, and skills/knowledge under Qualifications. But we also have Skills section separate. Let's decide:
We have "Critical Knowledge And Skills" list. That could go under Skills.
We have "Qualifications EDUCATION and REQUIREMENTS" which includes education and experience. That could go under Requirements.
We also have "Background Check" etc but we drop.
We have "Pay, Benefits & Work Schedule" section but we only include Pay if present. Benefits: we have a link to benefits but no detail; we should not create Benefits section unless posting actually states them. It only says "For information on the comprehensive benefits package offered by the University of California visit: ..." That's not specific benefit detail, so we should not create Benefits section.
Schedule: not specified; we should not create Schedule.
Thus sections: About the role, Responsibilities, Requirements, Skills, Pay.
Now we need to preserve all substantive information, not invent or summarize away detail. Must not include filler like "commensurate with experience". We have salary range specifics: Step 1: $26.90 - Step 13: $34.11. Also "The salary the University reasonably expects to pay for this position is Step 1: $26.90hr." We'll include that.
Job Closing Date: we can put in a short p maybe under About the role or separate? The instruction: fold minor metadata into a short
or drop it. So we can add a
with "Job closing date: open until filled; initial applicant review expected on or around October 2, 2026." Also remote/hybrid: fully on-site.
Now we need to remove duplicated lines, boilerplate.
Let's extract content:
About UC Merced paragraph: multiple sentences. We'll keep.
About The Job: description: "Under supervision, incumbents perform journeyman level food preparation duties. Cooks perform or lead food preparation duties in a kitchen of a campus hospital, residence hall, restaurant or cafeteria; and perform other related duties as required. Typically train and/or lead one or more Assistant Cooks and Food Service Workers in the performance of food preparation duties and in the maintenance of sanitation and safety standards in a campus kitchen. Position is one of multiple Cook positions responsible for preparing, cooking and serving meals in a production, platform or demonstration setting throughout the dining room. This position functions at the journeyman level, interacting and attending to their requests as needed."
We'll combine with UC Merced description maybe.
Now Responsibilities: list each bullet.
We need to capture all responsibilities text exactly? We should preserve substance but not necessarily exact wording? The instruction: Preserve ALL substantive information; do NOT invent or summarize away detail. So we need to keep the details but we can rephrase? Safer to keep the sentences as they are but maybe split into list items.
Let's list responsibilities:
From FOOD PREPERATION:
- Cook all food assigned to standards of excellent taste, quality & appearance.
- With guidance prepares entrees & following recipes, menu cycles and/or batch cooking guidelines.
- Prepare food from scratch including entrees, starches, vegetables, gravies & sauces, soups, breads, desserts & other dishes.
- Typically prepare eggs, ham, bacon, sausage, waffles, hot cakes, French toast, English muffins, and hot cereals for breakfast menus.
- Prepare hamburgers, grilled frankfurters, cold plate entrees, hot and cold sandwiches and soups for lunch menus.
- Prepare meat, fish, poultry by roasting, broiling steaming, baking, stewing or deep pot frying for dinner, menus.
- May prepare dressings, salads, desserts.
- May cut, trim and bone meat, fish, and poultry.
- Ensure all items are prepared & served on time with designated presentation & flavor standards.
- Multi task and perform pre & post-production responsibilities.
- Prepare menus for catered events or special meals.
- Guide food preparation & service duties to kitchen support staff & provide training & support to less experienced staff.
- Including; training and/or lead one or more Assistant Cooks and Food Service Workers in the performance of food preparation duties and in the maintenance of sanitation and safety standards in a campus kitchen.
- Guide, delegate & assign a wide range of tasks to student assistants.
CUSTOMER SERVICES AND PROFESSIONAL COMMUNICATION:
- Interact with internal & external customers by demonstrating professionalism, enthusiasm & integrity.
- Convey welcoming attitude.
- Greet customers.
- Interact pleasantly.
- Anticipate Customer needs.
- Display a positive demeanor.
- Participate in production & unit/departmental meetings, workshops & conferences regularly.
- Ensure positive guest experience by accommodating special requests & making suggestions.
- Listen carefully to customers concerns/questions & answer appropriately.
- Act professionally; ensure that message, tone, body language & attentiveness exhibit a high level of helpfulness, commitment & customer service.
- Encourage collaboration & problem solving with co-workers.
SAFETY & SANITATION:
- Use appropriate Personal Protective Equipment (PPE).
- Keep work area clean & debris free.
- Identify & correct hazards.
- Set-up/clean equipment, work tables, sinks & drains in kitchen areas at beginning & end of shift.
- Ensure compliance with State & Federal Sanitation Guidelines.
- Use appropriate cleaning agents to perform general kitchen maintenance.
- Notify management of maintenance problems.
- Independently safely use, assemble, disassemble & train others to use kitchen equipment following University Dining Services standards.
- Ensures that food quality and safety guidelines are maintained to achieve the highest public health standards and reduce the risk of food borne illness.
- Records daily HACCP time and temperature logs.
- Adheres to HACCP guidelines to ensure practices are in continued compliance with State and Federal Sanitation Guidelines.
- In conjunction with Unit Management, monitors kitchen facilities, property, and staff for safety and security.
- Oversees staff in utilizing appropriate cleaning agents for assigned job.
- Scrape out containers, use byproducts (leftovers/scraps) for soup, print double-sided, follow production flow plans.
- Wash pots, pans, food preparation bowls and dishes.
- Perform full range of kitchen cleaning.
- Use hand tools, polish silverware & wash equipment and dishes.
- Sweep & mop stains/spillage.
SUSTAINABILITY:
- Sort waste for recycling & pre/post-consumer composting.
- Share sustainability knowledge.
- Maintain security of Unit equipment and supplies.
- Empty trash & recycling receptacles.
- Maintain adequate supply closets.
Now Requirements: from Qualifications EDUCATION and REQUIREMENTS:
- High school diploma and/or equivalent certification/experience/training.
- Three years of experience in food preparation and general of a kitchen area, or an equivalent combination of education and experience.
- Previous Food Handler Certification (preferred)
Also maybe "Background check required." but that's not a requirement? It's a condition; we could include but it's minor metadata? Might be considered requirement. But we can include as a short p maybe. However instruction: remove boilerplate; background check maybe not boilerplate but it's a condition. Could include under Requirements as a bullet.
Now Skills: from Critical Knowledge And Skills list (long). We'll extract each bullet.
List:
- Excellent customer service skills to cooperate with public and other staff members and convey a helpful, positive attitude.
- Interpersonal skills to work effectively with and provide excellent customer service to a diverse campus community.
- Communication skills to establish and maintain cooperative working relationships.
- Culinary experience and/or equivalent training in a high-volume, industrial culinary environment.
- Experience with culinary techniques, including but not limited to: sautéing, grilling, frying, steaming, and preparing sauces and stocks.
- Skill to taste and discern; product quality, read and interpret recipes and menus, estimate ingredient requirements, check production and keep records to accurately plan production requirements and request supplies and equipment.
- Skill to prepare complex recipes and perform multiple tasks simultaneously.
- Knowledge of cuisines from varying customer bases, including Regional American, Asian, Italian and Mexican, Vegetarian, Vegan.
- Ability to work with Nutrition Services and execute culinary and nutritional requirements for special diets (vegan, gluten free, kosher, etc.)
- Skill to check recipes, recognize problems and make corrections as needed.
- Skill to guide a wide range of tasks to student assistants and kitchen support staff. (Lead food service workers)
- Skill to differentiate products' composition, biodegradability, nutrition, etc.
- Problem solving skills to troubleshoot problems as they arise, find alternate solutions, and implement solutions in a professional and efficient manner.
- Knowledge of proper procedures for lifting, handling broken glass and skill to use wet floor signs when mopping floors or cleaning up spills.
- Skill to verify proper concentration of sanitized solution using test strips.
- Successful completion of Sanitation/Food Borne Illness prevention (HACCP) within 90 days of start, annual renewal.
- Ability to read, write, perform basic arithmetic calculations.
Now Pay: from Hiring Range:
- The full salary range for this position is Step 1: $26.90 - Step 13: $34.11.
- The salary the University reasonably expects to pay for this position is Step 1: $26.90hr.
We'll include both.
Now we need to output only HTML fragment, no markdown fences.
We'll structure:
About the role
... (UC Merced description + job description)
Job closing date: open until filled;
- . Could break into multiple li each containing paragraphs? Probably each bullet is a responsibility. We'll create
- with
- for each major responsibility area.
- Requirements: we have Qualifications EDUCATION and REQUIREMENTS: high school diploma, three years experience, etc. Also maybe "Previous Food Handler Certification (preferred)". We'll put under Requirements.
- Qualifications: maybe we separate Education and Requirements vs Qualifications? The instruction lists both Requirements and Qualifications as separate possible sections. We could put education/experience under Requirements, and skills/knowledge under Qualifications. But we also have Skills section separate. Let's decide:
We have "Critical Knowledge And Skills" list. That could go under Skills.
We have "Qualifications EDUCATION and REQUIREMENTS" which includes education and experience. That could go under Requirements.
We also have "Background Check" etc but we drop.
We have "Pay, Benefits & Work Schedule" section but we only include Pay if present. Benefits: we have a link to benefits but no detail; we should not create Benefits section unless posting actually states them. It only says "For information on the comprehensive benefits package offered by the University of California visit: ..." That's not specific benefit detail, so we should not create Benefits section.
Schedule: not specified; we should not create Schedule.
Thus sections: About the role, Responsibilities, Requirements, Skills, Pay.
Now we need to preserve all substantive information, not invent or summarize away detail. Must not include filler like "commensurate with experience". We have salary range specifics: Step 1: $26.90 - Step 13: $34.11. Also "The salary the University reasonably expects to pay for this position is Step 1: $26.90hr." We'll include that.
Job Closing Date: we can put in a short p maybe under About the role or separate? The instruction: fold minor metadata into a short
or drop it. So we can add a
with "Job closing date: open until filled; initial applicant review expected on or around October 2, 2026." Also remote/hybrid: fully on-site. Now we need to remove duplicated lines, boilerplate. Let's extract content: About UC Merced paragraph: multiple sentences. We'll keep. About The Job: description: "Under supervision, incumbents perform journeyman level food preparation duties. Cooks perform or lead food preparation duties in a kitchen of a campus hospital, residence hall, restaurant or cafeteria; and perform other related duties as required. Typically train and/or lead one or more Assistant Cooks and Food Service Workers in the performance of food preparation duties and in the maintenance of sanitation and safety standards in a campus kitchen. Position is one of multiple Cook positions responsible for preparing, cooking and serving meals in a production, platform or demonstration setting throughout the dining room. This position functions at the journeyman level, interacting and attending to their requests as needed." We'll combine with UC Merced description maybe. Now Responsibilities: list each bullet. We need to capture all responsibilities text exactly? We should preserve substance but not necessarily exact wording? The instruction: Preserve ALL substantive information; do NOT invent or summarize away detail. So we need to keep the details but we can rephrase? Safer to keep the sentences as they are but maybe split into list items. Let's list responsibilities: From FOOD PREPERATION: - Cook all food assigned to standards of excellent taste, quality & appearance. - With guidance prepares entrees & following recipes, menu cycles and/or batch cooking guidelines. - Prepare food from scratch including entrees, starches, vegetables, gravies & sauces, soups, breads, desserts & other dishes. - Typically prepare eggs, ham, bacon, sausage, waffles, hot cakes, French toast, English muffins, and hot cereals for breakfast menus. - Prepare hamburgers, grilled frankfurters, cold plate entrees, hot and cold sandwiches and soups for lunch menus. - Prepare meat, fish, poultry by roasting, broiling steaming, baking, stewing or deep pot frying for dinner, menus. - May prepare dressings, salads, desserts. - May cut, trim and bone meat, fish, and poultry. - Ensure all items are prepared & served on time with designated presentation & flavor standards. - Multi task and perform pre & post-production responsibilities. - Prepare menus for catered events or special meals. - Guide food preparation & service duties to kitchen support staff & provide training & support to less experienced staff. - Including; training and/or lead one or more Assistant Cooks and Food Service Workers in the performance of food preparation duties and in the maintenance of sanitation and safety standards in a campus kitchen. - Guide, delegate & assign a wide range of tasks to student assistants. CUSTOMER SERVICES AND PROFESSIONAL COMMUNICATION: - Interact with internal & external customers by demonstrating professionalism, enthusiasm & integrity. - Convey welcoming attitude. - Greet customers. - Interact pleasantly. - Anticipate Customer needs. - Display a positive demeanor. - Participate in production & unit/departmental meetings, workshops & conferences regularly. - Ensure positive guest experience by accommodating special requests & making suggestions. - Listen carefully to customers concerns/questions & answer appropriately. - Act professionally; ensure that message, tone, body language & attentiveness exhibit a high level of helpfulness, commitment & customer service. - Encourage collaboration & problem solving with co-workers. SAFETY & SANITATION: - Use appropriate Personal Protective Equipment (PPE). - Keep work area clean & debris free. - Identify & correct hazards. - Set-up/clean equipment, work tables, sinks & drains in kitchen areas at beginning & end of shift. - Ensure compliance with State & Federal Sanitation Guidelines. - Use appropriate cleaning agents to perform general kitchen maintenance. - Notify management of maintenance problems. - Independently safely use, assemble, disassemble & train others to use kitchen equipment following University Dining Services standards. - Ensures that food quality and safety guidelines are maintained to achieve the highest public health standards and reduce the risk of food borne illness. - Records daily HACCP time and temperature logs. - Adheres to HACCP guidelines to ensure practices are in continued compliance with State and Federal Sanitation Guidelines. - In conjunction with Unit Management, monitors kitchen facilities, property, and staff for safety and security. - Oversees staff in utilizing appropriate cleaning agents for assigned job. - Scrape out containers, use byproducts (leftovers/scraps) for soup, print double-sided, follow production flow plans. - Wash pots, pans, food preparation bowls and dishes. - Perform full range of kitchen cleaning. - Use hand tools, polish silverware & wash equipment and dishes. - Sweep & mop stains/spillage. SUSTAINABILITY: - Sort waste for recycling & pre/post-consumer composting. - Share sustainability knowledge. - Maintain security of Unit equipment and supplies. - Empty trash & recycling receptacles. - Maintain adequate supply closets. Now Requirements: from Qualifications EDUCATION and REQUIREMENTS: - High school diploma and/or equivalent certification/experience/training. - Three years of experience in food preparation and general of a kitchen area, or an equivalent combination of education and experience. - Previous Food Handler Certification (preferred) Also maybe "Background check required." but that's not a requirement? It's a condition; we could include but it's minor metadata? Might be considered requirement. But we can include as a short p maybe. However instruction: remove boilerplate; background check maybe not boilerplate but it's a condition. Could include under Requirements as a bullet. Now Skills: from Critical Knowledge And Skills list (long). We'll extract each bullet. List: - Excellent customer service skills to cooperate with public and other staff members and convey a helpful, positive attitude. - Interpersonal skills to work effectively with and provide excellent customer service to a diverse campus community. - Communication skills to establish and maintain cooperative working relationships. - Culinary experience and/or equivalent training in a high-volume, industrial culinary environment. - Experience with culinary techniques, including but not limited to: sautéing, grilling, frying, steaming, and preparing sauces and stocks. - Skill to taste and discern; product quality, read and interpret recipes and menus, estimate ingredient requirements, check production and keep records to accurately plan production requirements and request supplies and equipment. - Skill to prepare complex recipes and perform multiple tasks simultaneously. - Knowledge of cuisines from varying customer bases, including Regional American, Asian, Italian and Mexican, Vegetarian, Vegan. - Ability to work with Nutrition Services and execute culinary and nutritional requirements for special diets (vegan, gluten free, kosher, etc.) - Skill to check recipes, recognize problems and make corrections as needed. - Skill to guide a wide range of tasks to student assistants and kitchen support staff. (Lead food service workers) - Skill to differentiate products' composition, biodegradability, nutrition, etc. - Problem solving skills to troubleshoot problems as they arise, find alternate solutions, and implement solutions in a professional and efficient manner. - Knowledge of proper procedures for lifting, handling broken glass and skill to use wet floor signs when mopping floors or cleaning up spills. - Skill to verify proper concentration of sanitized solution using test strips. - Successful completion of Sanitation/Food Borne Illness prevention (HACCP) within 90 days of start, annual renewal. - Ability to read, write, perform basic arithmetic calculations. Now Pay: from Hiring Range: - The full salary range for this position is Step 1: $26.90 - Step 13: $34.11. - The salary the University reasonably expects to pay for this position is Step 1: $26.90hr. We'll include both. Now we need to output only HTML fragment, no markdown fences. We'll structure:
About the role
... (UC Merced description + job description)
Job closing date: open until filled;
- for each major responsibility area.
- Requirements: we have Qualifications EDUCATION and REQUIREMENTS: high school diploma, three years experience, etc. Also maybe "Previous Food Handler Certification (preferred)". We'll put under Requirements.
- Qualifications: maybe we separate Education and Requirements vs Qualifications? The instruction lists both Requirements and Qualifications as separate possible sections. We could put education/experience under Requirements, and skills/knowledge under Qualifications. But we also have Skills section separate. Let's decide:
We have "Critical Knowledge And Skills" list. That could go under Skills.
We have "Qualifications EDUCATION and REQUIREMENTS" which includes education and experience. That could go under Requirements.
We also have "Background Check" etc but we drop.
We have "Pay, Benefits & Work Schedule" section but we only include Pay if present. Benefits: we have a link to benefits but no detail; we should not create Benefits section unless posting actually states them. It only says "For information on the comprehensive benefits package offered by the University of California visit: ..." That's not specific benefit detail, so we should not create Benefits section.
Schedule: not specified; we should not create Schedule.
Thus sections: About the role, Responsibilities, Requirements, Skills, Pay.
Now we need to preserve all substantive information, not invent or summarize away detail. Must not include filler like "commensurate with experience". We have salary range specifics: Step 1: $26.90 - Step 13: $34.11. Also "The salary the University reasonably expects to pay for this position is Step 1: $26.90hr." We'll include that.
Job Closing Date: we can put in a short p maybe under About the role or separate? The instruction: fold minor metadata into a short