Catering Cook (On-site)

University of California, Merced; Merced (CA); On-site; USD 28,413 - 40,467; Full time

Job summary

University of California, Merced is seeking a journeyman-level cook for its campus dining operations. Under supervision, you will prepare and cook meals in a campus kitchen setting, including hospital, residence hall, restaurant or cafeteria environments.

You will train and lead one or more Assistant Cooks and Food Service Workers, ensuring sanitation, safety, and timely service while following recipes and menu cycles.

Qualifications

• High school diploma or equivalent.
• Three years of experience in food preparation and general kitchen work.
• Sanitation and HACCP knowledge expected; Food Handler certification preferred.
• Background check required.

Responsibilities

• Prepare, cook and serve meals according to recipes and standards.
• Lead one or more Assistant Cooks and Food Service Workers; train staff on sanitation and safety.
• Ensure all items are prepared and served on time with presentation standards.
• Maintain HACCP records and follow sanitation guidelines across shifts.

Skills

Culinary skills

Food safety

Customer service

Sanitation knowledge

Team leadership

Education

High school diploma

Job description

Hiring Range

The University of California, Merced is required to provide a reasonable estimate of the compensation range for this role. This range takes into account the wide range of factors that are considered in making compensation decisions including but not limited to experience, skills, knowledge, abilities, education, licensure and certifications, and other business and organizational needs. It is not typical for an individual to be offered a salary at or near the top of the range for a position. The salary or hourly range for this position is $22.07/hr - $28.00/hr. Please note the realized minimum pay for this position will be $25/hr; steps less than $25/hr will include an additional amount elevating to $25/hr.

Job Closing Date

This posting will remain open until filled with initial applicant review expected to be on or around July 28, 2026.

Remote/Hybrid Eligibility

This position is fully on-site.

About UC Merced

The University of California, Merced, is the newest of the University of California system's 10 campuses and one of the youngest universities to be designated an R1 research university. With approximately 9,100 undergraduate and graduate students, UC Merced is a smaller, more intimate campus compared to its sister campuses, while equipped and staffed as a cutting edge, 21st century research institution. With bachelor's, master's and doctoral degree programs, strong research and academic partnerships and a growing community in the heart of the San Joaquin Valley, the UC Merced campus is continually evolving and requires talented, knowledgeable and dynamic educators, researchers, management and staff. Ranked in the top 30 among the best public universities in the nation by U.S. News and World Report and #1 for social mobility by the Wall Street Journal, UC Merced is uniquely equipped to provide world class educational opportunities to dynamic and enterprising students in the Valley and throughout the state. In partnership with UC San Francisco, UC Merced has launched a rigorous medical education program that will supply the Valley with culturally competent providers dedicated to improving local access to quality care. The campus enjoys a special connection with nearby Yosemite National Park, is on the cutting edge of sustainability in construction and design and is accelerating the continued economic development of the region.

About The Job

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.

Key Responsibilities

Food Preparation

• 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.

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)

Critical Knowledge and Skills

• 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.

Background Check

Background check required.

Equal Employment Opportunity

The University of California is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, age, protected veteran status, or other protected categories covered by the UC Anti-Discrimination Policy.