COOK

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

Job ID: 88153

Location: UCSB Campus

Full/Part Time: Full Time

Position Number: 40073162

Payroll Title: Cook SX

Job Code: 5523

Job Open Date: 8/11/26

Application Review Begins: 8/26/26

Department Code (Name): Campus Dining

Percentage of Time: 100%

Union Code (Name): SX - Service Workers

Employee Class (Appointment Type): Staff: Career

FLSA Status: Non-Exempt

Classified Indicator Description (Personnel Program): PSS

Salary Grade: Steps

Hiring/Budgeted Hourly Range: The budgeted salary range that the University reasonably expects to pay for this position is $26.78 - $27.29/hr.

Work Location: De La Guerra Dining Common (May Vary)

Working Days and Hours: Wednesday - Sunday, 12:30 pm - 9:00 pm (Off Monday and Tuesday), Days/Hours Vary

Benefits Eligibility: Full Benefits

Type of Remote or Hybrid Work Arrangement: N/A

Special Instructions:

For full consideration, please include a resume and a cover letter as part of your application.

Housing, Dining & Auxiliary Enterprises houses 10,000 students, faculty and family residents on campus, provides support services for 9,300 students residing in the communities adjacent to the campus, serves 21,000 customers daily in its retail and board dining programs, manages the UCSB Campus Store and University Center, hosts 150,000 guests annually for conferences and meetings, manages a major events center (Events Center), and oversees the administration of transportation, parking and fleet services. Additional responsibilities in the HDAE portfolio include The Club & Guest House. HDAE employs 600 full-time employees and 1,800 student employees. HDAE maintains a physical plant of more than 3 million square feet of buildings and 250 acres of grounds and landscaping.

Working at UC means being part of this vibrant institution that shines a light on what is possible. People make UC great, and UC recognizes your contributions by making this a great place to work. Excellent retirement and health are just one of the rewards. Learn more about the benefits of working at UC.

Brief Summary of Job Duties:

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.

Required Qualifications:

Education

• High School Or Equivalent combination of education and experience

Work 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

Special Conditions of Employment:

• Satisfactory criminal history background check
• Visa sponsorship is not available for this position
• UCSB is a Tobacco-Free environment
• Ability to lift up to 50 pounds and work standing for up to 8 hours per day.
• Work hours/days may vary.

Misconduct Disclosure Requirement:

As a condition of employment, the final candidate who accepts an offer of employment will be required to disclose if they have been subject to any final administrative or judicial decisions within the last seven years determining that they committed any misconduct; or have filed an appeal of a finding of substantiated misconduct with a previous employer.

“Misconduct” means any violation of the policies governing employee conduct at the applicant's previous place of employment, including, but not limited to, violations of policies prohibiting sexual harassment, sexual assault, or other forms of harassment, or discrimination, as defined by the employer. For reference, below are UC's policies addressing some forms of misconduct:

• UC Sexual Violence and Sexual Harassment Policy
• UC Anti-Discrimination Policy
• Abusive Conduct in the Workplace

Job Functions and Percentages of Time:

Culinary Production - 65%

• Prepares assigned menu items daily.
• Maintains service, portion control, safety and sanitation assurance within a specific area.
• Employs effective and timely professional techniques with regards to food preparation, portion control, utilizing leftover food items, recognizing safety, budget and quality factors.
• Helps to test new recipes. May be required to revise recipes as necessary for many different customer bases, including Regional American, Asian, Italian and Mexican, vegetarian, Vegan and special diets.
• Works with perishable products inspecting for freshness and safety during production, service and storage. Adjusts refrigeration and heating techniques to ensure products remain safe for consumption. Identifies problem areas and brings to the attention of the Supervisor.
• Prepares food items for catered events or special meals. Ensures that items meet the client's needs.

Supervision and Training - 25 %

• Assists with student training in food production and sanitation. Determines work assignments.
• Serves on interview committees.
• Directs staff utilizing current culinary techniques in production, presentation, and service to ensure the highest quality is maintained.
• Assures that standards for freshness and quality of product are consistently met.
• Assists in assigning specific jobs to student staff throughout the shift, keeping staff on task and able to meet multiple daily deadlines. Assures staff consistently uses culinary techniques current with style of service, example batch cooking, cooking to order, etc.
• Assures student staff are utilizing appropriate cleaning agents for assigned jobs.
• Assures that supervised student staff follow all university and departmental policies.

Safety, Sanitation, and HACCP - 5 %

• Maintains food quality and safety guidelines to achieve the highest public health standards and reduce the risk of food borne illness.
• Records HACCP time and temperature logs as needed. Maintains HACCP guidelines to ensure practices are in continued compliance with State and Federal Sanitation Guidelines.
• Satisfactoryly completes clean up during and after service.
• Utilizes appropriate cleaning agents for assigned area.

Other Duties -5 %

• Provides assistance and support for other kitchen departments as time permits.
• Cleans large and small equipment during building closure periods and throughout the year.
• Notifies the production staff and/or managers of broken, unsafe and/or unmet equipment needs on a timely basis.
• Displays a sense of teamwork. Interacts effectively as a team member with sensitivity towards a multicultural work and living environment.
• Participates in production and other unit and/or departmental meetings and workshops on a regular basis.
• Maybe required to work at a campus field kitchen in remote locations to provide food for the adjacent community in times of disaster.

UC Vaccination Programs Policy:

As a condition of employment, you will be required to comply with the University of California Policy on Vaccinations Programs. As a condition of Physical Presence at a Location or in a University Program, all Covered Individuals must participate in any applicable Vaccination Program by providing proof that they are Up-to-Date with any required Vaccines or submitting a request for Exception in a Mandate Program or properly declining vaccination in an Opt-Out Program no later than the Compliance Date (Capitalized terms in this paragraph are defined in the policy.). Federal, state, or local public health directives may impose additional requirements.

For more information, please visit University of California Policy on Vaccinations - https://policy.ucop.edu/doc/5000695/VaccinationProgramsPolicy

Covered Individuals: A Covered Individual includes anyone designated as Personnel or Students under this Policy who physically access a University Facility or Program in connection with their employment, appointment, or education/training. A person accessing a Healthcare Location as a patient, or an art, athletics, entertainment, or other publicly accessible venue at a Location as a member of the public, is not a Covered Individual.

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 status under state or federal law.

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