COOK (5523C) #87382

University of California, Berkeley; Berkeley (CA); On-site; USD 28,663 - 40,823; Full time

Benefits offered by this job

UC Benefits

Job summary

International House at UC Berkeley seeks a Cook to prepare entrees, sides, and desserts following HACCP standards. The role may lead production staff during scheduled meals in the Dining Hall, reporting to the Chef Manager.

Responsibilities include maintaining safety, quality, cleanliness, and timely service; collaboration with the kitchen team; and adherence to organic certification rules where applicable. This is a full-time, non-exempt position with UC benefits.

Qualifications

• Ability to read, write, and perform basic arithmetic.
• Ability to lift and carry up to 50 lbs.
• Experience in food preparation and general kitchen maintenance.
• Demonstrated knowledge of food safety and sanitation.

Responsibilities

• Prepare menu items following recipes and production sheets.
• Maintain HACCP standards and sanitation throughout production.
• Collaborate with the kitchen team to improve recipes and service.
• Direct and train production staff as needed during meals.
• Ensure accurate service records and proper portion control.

Skills

Food safety

Follow recipes

Team leadership

Quality control

Allergen awareness

Record keeping

Education

Three years of kitchen experience or equivalent

Job description

COOK (5523C) 87382

Departmental Overview

International House is committed to fostering intercultural respect and leadership skills, promoting an equitable, peaceful world. Founded in 1930, it remains a vibrant community affiliated with UC Berkeley.

Position Summary

The Cook is a journeyman-level position responsible for food preparation, reporting to the Chef Manager. This position may assume a leadership role in the kitchen by organizing and directing the production staff for scheduled meal service in the Dining Hall. Under the direction of the Chef or Senior Cook, the Cook prepares main entrees and more complex recipes while ensuring that health and safety guidelines are practiced.

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.
• Follow rules and policies for organic certification.
• 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.
• Prepare assigned menu items following department recipes and production sheets for breakfast, lunch, brunch and/or dinner, including entrees, side dishes, salads, starches, vegetables, gravies and sauces, soups, desserts, gelatins, and puddings.
• Responsible for food station preparation, presentation, production set‑up, organization and clean‑up.
• Collaborate with the cooking team to make recommendations and improve recipes and menu.
• Report production and mealtime usage to Chef Managers and use the production sheets from the inventory management system to prepare meals.

Quality Assurance

• 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 cooks food items as appropriate for organic and standard menu.
• 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 plan usage.
• Prepare and date food samples taken from service.
• Establish and maintain positive relations with 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.
• Practice good stewardship with university and customer resources.
• Prevent cross‑contamination – the transfer of pathogens from one surface or food to another.
• Be aware of potential allergens such as dairy, wheat, eggs, soy, fish, shellfish and nuts.
• Be ready to answer questions about a dish that may contain an allergen.
• Ensure allergen is not transferred from one surface or food to another surface or food not containing the allergen, following recipes and avoiding secret ingredients.

Safety and Sanitation

• Safely operate and maintain all equipment used in food production and service, including mixers, food processors, ovens, steamers, fryers, grills, warmers, skillets, kettles, knives and utensils, wok, broiler, etc.
• Identify problems with equipment.
• Ensure cleanliness, safety and sanitation of designated storage and work areas, large and small equipment and utensils used in food production.
• Safely operate and maintain the following equipment used in food production and service: mixer, food chopper, ovens, steamers, fryers, grills, thermotainers, can opener, steam jacketed kettles, knives and utensils, wok station, pizza oven, broiler grill, sauté station, omelet station, rotisserie oven, flat‑top grill, wok and cooking ovens and other equipment as necessary.

Direction / Training

• Plan own production schedule with Executive Chef, Manager, Sous Chef or Senior Cook.
• 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.
• Provide oversight and mentoring of food service workers and student staff.
• Work with food service workers and student employees to ensure proper presentation, plating, portion control and quality control.
• Instruct Food Service Workers and student employees on proper service and plate presentation at assigned food station.

Required Qualifications

• Ability to read, write, perform basic arithmetic calculations.
• 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 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.
• Works in a safe and responsible manner while not putting others at risk, complying with applicable policies and regulations, using personal safety gear, observing warning signs, learning about potential hazards and reporting unsafe conditions.

Education / Training

• Three years of experience in food preparation and general maintenance of a kitchen area; or an equivalent combination of education and experience.

Licenses / Certifications

• ServSafe or Food Service Handling Certification (Preferred)

Salary & Benefits

The budgeted hourly range that the University reasonably expects to pay for this position is $25.22 per hour.

• This is a non‑exempt, bi‑weekly paid position.
• This is a full‑time (40 hours per week) career position eligible for UC benefits.

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 any other protected status under state or federal law.