Senior Cook (COOK SR)

About the Role

Under the supervision of the Unit Chef and Sous Chefs, serve as a lead to a diverse group of employees to meet customer service, food quality, sanitation, and safety standards. Guide, delegate, and assign a wide range of tasks to Career and Student employees.

Responsibilities

• Cook all food assigned to standards of excellent taste, quality, and appearance. Prepare food from scratch including entrees, starches, vegetables, gravies and sauces, soups, breads, desserts, etc.
• Work independently preparing entrees and following recipes, menus, and batch cooking guidelines without direction. Ensure all items are prepared on time with designated presentation.
• Monitor cost control by using professional techniques regarding food production, portion control, utilizing leftover food items, recognizing safety, budget, and quality factors, and tracking food usage using daily reports.
• Maintain unit standards for product quality, service, cleanliness, communication, training, and work order flow.
• Prepare menus for special events and provide training to staff.
• Continuously monitor and receive customer orders, read tickets, monitor ticket times, and communicate when assistance is needed.
• Review on-hand levels and communicate facility needs. Receive and review incoming shipments, confirm quality and safety of product, and verify accurate product delivery and invoicing.
• Complete assigned inventory for the facility in an accurate and timely fashion.
• Provide guidance and support to other cooks through training, delegation of duties, and decision-making.
• Act as a solution-oriented leader to direct or fill vacancies/absences in various areas/tasks normally filled by alternate staff.
• Model culinary and customer service department-wide expectations. Interact with internal and external customers by demonstrating professionalism, enthusiasm, and integrity.
• Convey a welcoming attitude, ensure positive guest experiences by accommodating special requests, and making suggestions.
• Maintain a clean and debris-free work area, identify and correct hazards, and set up/clean equipment, worktables, sinks, and drains at the beginning and end of shifts.
• Ensure compliance with State and Federal Sanitation Guidelines. Wash pots, pans, food preparation bowls, and dishes. Perform a full range of kitchen cleaning.

Key Responsibility Breakdown:

• 40% - Cooking, Culinary Planning, and Quality Control
• 30% - Shift Lead
• 15% - Safety and Sanitation
• 15% - Customer Service and Communication

Requirements

• Four years of experience in food preparation and general maintenance of a kitchen area; or an equivalent combination of education and experience.
• Experience providing excellent customer service in a fast-paced food environment.
• Culinary and cooking experience in a fast-paced food production environment to prepare complex recipes using varying culinary techniques, including but not limited to sautéing, grilling, frying, steaming, and preparing sauces and stocks.
• Experience training, leading, and monitoring support staff in a cooking and service environment.
• Experience maintaining a sanitary, safe, and organized personal work area, checking food temperatures following food and physical safety guidelines.
• Ability to taste and discern product quality, read and interpret recipes and menus, estimate ingredient requirements, monitor production, and keep records.
• Skills to communicate in English, both orally and in written form, to understand and carry out oral and written instructions and interact effectively with co-workers, supervisors, and guests.

Preferred Qualifications

• Culinary experience in a commercial food environment to cook regional cuisines and accommodate dietary needs.
• Experience reading, interpreting, and delivering food products based on customer needs.
• 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.
• Knowledge of UC policies and procedures.
• Problem-solving skills to troubleshoot problems as they arise, find alternate solutions, and implement solutions in a professional and efficient manner.

Department Overview

Student Housing and Dining Services (SHDS) is a self-supporting auxiliary that provides housing and dining services to approximately 15,000 undergraduate, graduate, and students with families who live in on-campus residential facilities (university owned/managed and Public-Private-Partnerships). SHDS also provides residential, retail, and catering dining services for the campus community and student support and conference housing services to the campus and general community.

Pay

$23.50/hr. - $30.42/hr., bi-weekly.

Benefits

• High-quality and low-cost medical plans to choose from to fit your family's needs.
• UC pays for Dental and Vision insurance premiums for you and your family.
• Extensive leave benefits including Pregnancy and Parental Leave, Family & Medical Leave.
• Paid Holidays annually as stipulated in the UC Davis Health Policies or Collective Bargaining Agreement.
• Paid Time Off/Vacation/Sick Time as stipulated in the UC Davis Health Policies or Collective Bargaining Agreement.
• Continuing Education (CE) allowance and Education Reimbursement Program.
• Access to free professional development courses and learning opportunities for personal and professional growth.
• WorkLife and Wellness programs and resources.
• On-site Employee Assistance Program including access to free mental health services.
• Supplemental insurance offered including additional life, short/long-term disability, pet insurance, and legal coverage.
• Public Service Loan Forgiveness (PSLF) Qualified Employer & Student Loan Repayment Assistance Program for qualified roles.
• Retirement benefit options for eligible roles including Pension and other Retirement Saving Plans.

Physical Demands

• Standing - Continuous 6 to 8+ Hours
• Walking - Continuous 6 to 8+ Hours
• Sitting - Continuous 6 to 8+ Hours
• Lifting/Carrying 0-25 Lbs - Continuous 6 to 8+ Hours
• Lifting/Carrying 26-50 lbs - Frequent 3 to 6 Hours
• Lifting/Carrying over 50 lbs - Occasional Up to 3 Hours
• Pushing/Pulling 0-25 Lbs - Continuous 6 to 8+ Hours
• Pushing/Pulling 26-50 lbs - Frequent 3 to 6 Hours
• Pushing/Pulling over 50 lbs - Occasional Up to 3 Hours
• Bending/Stooping - Continuous 6 to 8+ Hours
• Squatting/Kneeling - Continuous 6 to 8+ Hours
• Twisting - Continuous 6 to 8+ Hours
• Climbing (e.g., stairs or ladders) - Frequent 3 to 6 Hours
• Reaching overhead - Frequent 3 to 6 Hours
• Keyboard use/repetitive motion - Frequent 3 to 6 Hours

Environmental Demands

• Chemicals, dust, gases, or fumes - Frequent 3 to 6 Hours
• Loud noise levels - Frequent 3 to 6 Hours
• Marked changes in humidity or temperature - Frequent 3 to 6 Hours
• Microwave/Radiation - Occasional Up to 3 Hours
• Operating motor vehicles and/or equipment - Frequent 3 to 6 Hours
• Extreme Temperatures - Occasional Up to 3 Hours
• Uneven Surfaces or Elevations - Frequent 3 to 6 Hours

Mental Demands

• Sustained attention and concentration - Frequent 3 to 6 Hours
• Complex problem solving/reasoning - Frequent 3 to 6 Hours
• Ability to organize & prioritize - Frequent 3 to 6 Hours
• Communication skills - Continuous 6 to 8+ Hours
• Numerical skills - Continuous 6 to 8+ Hours
• Constant Interaction - Continuous 6 to 8+ Hours
• Customer/Patient Contact - Occasional Up to 3 Hours
• Multiple Concurrent Tasks - Continuous 6 to 8+ Hours

Schedule

Variable shift schedule, including occasional overtime, evenings/nights, weekends, and holidays, sometimes on short notice to meet operational needs. Vacation may be limited during peak operational times. This position is expected to work relocation support duties during periods of Dining Services facility closure.