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Cook (5523C) #22114

The University of California, Berkeley, is one of the world's most iconic teaching and research institutions. Since 1868, Berkeley has fueled a perpetual renaissance, generating unparalleled intellectual, economic and social value in California, the United States and the world. Berkeley's culture of openness, freedom and acceptance‚€”academic and artistic, political and cultural‚€”make it a very special place for students, faculty and staff.
Berkeley is committed to hiring and developing staff who want to work in a high performing culture that supports the outstanding work of our faculty and students. In deciding whether to apply for a staff position at Berkeley, candidates are strongly encouraged to consider the alignment of the Berkeley Workplace Culture with their potential for success at http://jobs.berkeley.edu/why-berkeley.html.
Application Review Date
The First Review Date for this job is: September 13, 2016
Departmental Overview
Cal Dining is looking for a Partial Year Career Cook to join the team. This position is a partial year career appointment with a furlough.
At Cal Dining, we believe that "breaking bread together" is a unique aspect of dining on-campus with friends, faculty or staff. Our focus is on nourishing the Cal community, both for physical and social well-being, through customer-driven programs, culinary excellence and campus social responsibility.
Responsibilities
Food Production
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
Merchandise 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
Quality Assurance
Can 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 cook food items as appropriate
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
Responsible for practicing good stewardship with university and customer resources
Safety and Sanitation
Safely operate and maintain all following equipment used in food production and service, including: mixer, food processer, 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
Direction/Training
Plan own production schedule with Manager, Sous Chef or Senior Cook; may 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
Required Qualifications
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 read, write, perform basic arithmetic, and follow oral and written instructions
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.
Preferred Qualifications
Experience in large volume production
ServSafe or Food Service Handler Certification
Salary & Benefits
For information on the comprehensive benefits package offered by the University visit:
Salary: $16.68 p/hour
http://ucnet.universityofcalifornia.edu/compensation-and-benefits/index.html
How to Apply
Please submit your cover letter and resume as a single attachment when applying.
Driving Required
A valid driver's license and DMV check for driving record is preferred.
Equal Employment Opportunity
The University of California is an Equal Opportunity/Affirmative Action Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or protected veteran status. For more information about your rights as an applicant see: http://www.eeoc.gov/employers/upload/poster_screen_reader_optimized.pdf
For the complete University of California nondiscrimination and affirmative action policy see:
http://policy.ucop.edu/doc/4000376/NondiscrimAffirmAct

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