Campus Cook — High-Volume Dining & Training

University of California - Santa Barbara; Santa Barbara (CA); On-site; USD 37,000 - 38,000; Full time

Job summary

University of California, Santa Barbara is seeking a Cook SX to join Campus Dining. The role involves preparing soups, casseroles, grilling and sautéing, and assembling made-to-order entrees, serving up to 1,500 meals per shift.

With 1–3 years of culinary experience in high-volume settings and knowledge of cooking techniques, you will support food production, sanitation, and student training while adhering to safety standards and campus policies.

Qualifications

• High School Or Equivalent combination of education and experience.
• 1-3 Years Culinary experience in a high-volume culinary environment.
• 1-3 Years Knowledge of and experience with culinary techniques, including but not inclusive of sauteing, grilling, frying, steaming, preparing sauces and stocks.
• Equivalent combination of education and experience.

Responsibilities

• The Cook performs culinary duties such as preparing soups and casseroles, grilling, roasting or barbecuing foods, working a saute station, and preparing and assembling made-to-order entrees serving up to 1,500 meals per shift.
• Ensures that assigned responsibilities are accomplished and that high standards of food quality, service, sanitation and safety are met at all times.
• Assists with student training, food production and sanitation.
• Prepares food items for catered events or special meals.
• Maintains food quality and safety guidelines to achieve the highest public health standards and reduce the risk of food borne illness.
• Provides assistance and support for other kitchen departments as time permits.

Skills

Culinary experience

High-volume environment

Culinary techniques

Education

High School or equivalent

Job description

University of California, Santa Barbara is seeking a Cook SX to join Campus Dining. The role involves preparing soups, casseroles, grilling and sautéing, and assembling made-to-order entrees, serving up to 1,500 meals per shift.

With 1–3 years of culinary experience in high-volume settings and knowledge of cooking techniques, you will support food production, sanitation, and student training while adhering to safety standards and campus policies.