Cook 1

University of San Diego; San Diego (CA); On-site; USD 25,389 - 30,513; Full time

Benefits offered by this job

Tuition opportunities

Complimentary tasting meals

Uniform reimbursement

Discounts

Job summary

The University of San Diego seeks a Cook 1 for Pavilion Dining on campus in San Diego, CA. The role involves supervising and preparing all menu items, ensuring quality, safety, and timely service in a busy dining facility.

Applicants should have a high school diploma or GED and at least three years of kitchen experience; supervisory experience preferred. USD offers comprehensive benefits and opportunities for professional development.

Qualifications

• High school diploma or GED is required.
• At least 3 years of related kitchen experience.
• Supervisory experience is preferred.

Responsibilities

• Supervises and participates in the preparation of all menu items.
• Coordinates daily production and ensures timely delivery of meals.
• Maintains quality, portion control, and sanitation standards.

Skills

Attention to detail

Communication

Team leadership

Education

High school diploma or GED

Tools

Kitchen equipment

Job description

Cook 1

Position Title & Department: Cook 1; Pavilion Dining

Posting # 5642

Department Description: The Hahn University Center and Student Life Pavilion (UCSLP) together serve as the hub for student life activities with full‑service dining areas, a sustainable market as well as office space for student affairs, campus publications and student organizations. In addition, we offer one‑stop hospitality and event services for the community and off‑campus needs.

University Description: The University of San Diego is an engaged and contemporary Catholic institution founded in 1949. It remains committed to a liberal arts education grounded in the Catholic intellectual tradition and the pursuit of truth, goodness and beauty. The university welcomes people of all faith traditions and any or no religious background. USD supports the development of engaged global citizens and confronts humanity's urgent challenges.

Detailed Description: The Cook is responsible for providing skilled assistance in the supervision and preparation of all food production, maintaining quality or portion control, and maintaining sanitation and safety standards.

Responsibilities

Production

• Supervises and participates in the quality and quantity preparation of all menu items.
• In the absence of the direct supervisor, has complete responsibility for the preparation of specified meals.
• Reviews menu with supervisor and coordinates daily production; organizes work areas to ensure ease of operation.
• Checks production sheet against inventory to assure necessary items are on hand; assists in planning for backup items as needed.
• Inspects work area for any problems or discrepancies and reports findings to supervisor.
• Assists in forecasting proper quantity preparation for each item served.
• Follows correct methods of preparation.
• Makes products to specification and reviews recipes with supervisor for variances in the finished product, including yield, appearance, taste, texture.
• Ensures proper product portioning.
• Follows sequential production time frames as established by the supervisor for maximum quality control.
• Responsible for the timely delivery, setup, and dispensing of menued items as specified.
• Assists in completion of production/event records.
• Verifies quantity and quality of all incoming products.
• Ensures proper rotation and storage of all products.
• Operates all kitchen equipment properly.
• May assist in the determination and ordering of products and supplies.
• Assists in research, development, and testing of new recipes and menus.
• Attends weekly production meetings.

Customer Satisfaction

• Maintains good customer relations through attitude, appearance, and attention to detail in daily work.
• Maintains consistent high-quality standards; quality‑tests every finished product for taste, texture, appearance, and temperature.
• Assures that all foods are attractively garnished and appropriately displayed.
• Ensures that products are not held longer than establishing holding time frames.
• Services customer/guest needs with the appropriate sense of business urgency to provide quality service.
• Reports feedback from the customer to supervisor and/or area manager.
• Provides input on menu, and special meals in weekly production meetings.

Personnel

• Sets leadership example by willingness to work all job tasks.
• Provides consistent feedback to employees regarding performance.
• Responsible for smooth workflow, communication and ideas through a congenial, caring and supportive attitude.
• Ensures that employees understand and adhere to all Dining Services policies and procedures.
• Delegates assignments as appropriate and follows up to ensure work is accurate and complete.
• Orients all new part‑time employees to the location of products and equipment.
• Trains all part‑time employees in proper cooking procedures, cooking times and temperatures.
• Trains part‑time employees in the proper use of all equipment.

Safety and Sanitation

• Implements and maintains proper safety and sanitation standards in the workplace.
• Utilizes proper food handling methods and techniques.
• Assists in all scheduled cleanup operations.
• Operates equipment in an energy‑efficient manner.
• Uses efficient startup/shutdown schedule for equipment.
• Maintains excellent personal hygiene, including care of uniforms, shoes, and head covering.
• In absence of a supervisor, responsible for the security of the unit.
• Maintains kitchen cleanliness/sanitation during operation.
• Does not participate in unsafe acts and sets a good example for other workers.
• Reports all accidents and/or injuries to supervisor immediately.
• Reports all equipment maintenance problems to supervisor.
• Knows location of fire extinguishers and Ansul System pull stations and how to use them.

Miscellaneous

• Knows and follows all University and Dining Services policies and procedures.
• Cooks working in Retail areas will need to know how to use the POS system.
• Cooks may have to work as a cashier as needed and therefore know how to handle cash in all retail areas.
• Assist in monthly inventory.
• Other duties as assigned.

Certificates, Licenses, Registrations

• Must complete a 3‑hour sanitation class as required by the San Diego Health Department.
• Must complete the University's Hazmat Communication Program.
• Must complete an 8‑hour Serv Safe as required by the San Diego Health Department.

Special Conditions of Employment

• Must be able to work a varied hourly work schedule including evenings, weekends, and holidays.
• Must be able to work a flexible schedule during intersession and summer conference periods.
• Must have excellent personal hygiene because of contact with food and food products.

Background check: Successful completion of a pre‑employment background check.

Degree Verification Requirement: Persons offered employment in this position will be required to provide official education transcripts for degree verification purposes.

Job Requirements

Minimum Qualifications

• High school or GED equivalent required.
• At least 3 years of related experience.

Preferred Qualifications

• Supervisory experience preferred.

Performance Expectations – Knowledge, Skills, and Abilities

• Ability to work with minimal supervision.
• Knowledge of proper cook times, temperatures, and food preparation procedures and techniques.
• Understanding of basic sanitation and safety requirements.
• Strong communication skills and problem‑solving abilities.
• Ability to organize personnel, work, and materials for maximum productivity.
• Proven ability to supervise and motivate staff.
• Excellent skills in the use of specific equipment and tools as identified below, as well as their preventive maintenance and calibration requirements.

Posting Salary and Benefits

$18.43 - $22.15 per hour; Excellent Benefits. Education tuition opportunities, professional development, Culinary Institute of America accredited trainings. Job Tools: Advancement opportunities, complimentary tasting meals, uniform including slip‑resistant shoes reimbursement. Attractive shifts: minimal late night hours, ten paid holidays, no Christmas Day or New Year’s Day shifts. Discounts: USD Torero Store, Bartell Hotels, local event tickets, free tickets to most USD sporting events. The University of San Diego offers a competitive benefits package including medical, dental, vision, retirement contribution, and on‑campus fitness center access.

Salary range provided reflects expected pay for this position. Actual compensation offered is dependent on experience and education and other factors including departmental budget.

Details

Hours per week: 37.5

Closing date: Open until filled