Cook (5523C), Berkeley Dining - #86371

University of California, Berkeley; Berkeley (CA); On-site; USD 29,219 - 41,616; Full time

Benefits offered by this job

UC benefits

Professional development opportunities

Job summary

The University of California, Berkeley is seeking a journeyman-level cook for residence hall meal service. The role involves preparing a variety of menu items while ensuring high standards of food safety and quality. Candidates should have experience in food preparation and the ability to lead kitchen staff.

This full-time position offers an hourly rate of $25.71 and eligibility for UC benefits, with an expected start in August 2026. An independent work ethic and effective team leadership are essential.

Qualifications

• Experience in food preparation and general kitchen maintenance.
• Ability to perform demonstration cooking and prepare quality baked products.
• Demonstrated knowledge of food safety and sanitation.
• Proven organizational skills with accurate service record keeping.
• Ability to lift and carry up to 50 lbs.

Responsibilities

• Prepare menu items following department recipes for meal service.
• Follow food safety protocols and maintain cleanliness in the kitchen.
• Train and direct kitchen staff for meal preparation.
• Track food waste and assist in managing food supplies.
• Participate in professional development opportunities.

Skills

Food preparation

Customer service

Food safety knowledge

Team leadership

Job description

Position Summary

This journeyman‑level kitchen position reports to the Executive Chef and may lead kitchen production staff for residence hall meal service. The cook prepares main entrees, complex starches, and sauces, follows university policies, ensures health and safety, and performs related duties as assigned.

Responsibilities

Food Production (55%)

• Prepare assigned menu items following department recipes and production sheets for breakfast, lunch, brunch and/or dinner, including entrees, side dishes, soups, breads, desserts, and more.
• Follow HACCP principles of food preparation, safety, and sanitation.
• Follow rules and policies for organic certification.
• Merchandise food, including garnishing, for serving line presentation.
• Participate in customer service programs such as just‑in‑time cooking and demonstration cooking.
• Prepare food from scratch independently for multiple‑cycle menus.
• Make recipe recommendations to Manager, Sous Chef, or Senior Cook.
• Complete service records at the end of meal periods.
• Track and record food waste and donations.
• Assist in other areas of the operation as needed, including driving university vehicle for transport of food, supplies, and equipment.
• Perform other duties as assigned.
• HACCP Responsibilities:
  • Identify potential health hazards.
  • Identify control points where hazards may occur.
  • Establish critical limits and safety measures.
  • Establish monitoring routines.
  • Respond appropriately when monitoring indicates a problem.
  • Maintain accurate record‑keeping.
  • Verify that safety steps are followed.

Quality Assurance (15%)

• Determine re‑use values for food following HACCP guidelines.
• Distribute prepared food at correct temperatures before service.
• Batch‑cook food items as appropriate for organic and standard menu requirements.
• Check service line frequently to ensure quality control and HACCP standards.
• Store products to maximize quality and properly store leftovers.
• Prepare and date food samples taken from service.
• Establish and maintain positive relations with customers.
• Resolve customer needs and communicate concerns to management.
• Interact professionally and positively with customers and co‑workers.
• Practice good stewardship with university and customer resources.
• Prevent cross‑contamination and maintain allergen awareness.
• Follow recipes and approved ingredients to ensure compliance.

Safety and Sanitation (15%)

• Operate and maintain equipment used in food production and service.
• Identify and report equipment problems.
• Ensure cleanliness, safety, and sanitation of storage and work areas.

Direction / Training (10%)

• Plan production schedules with Executive Chef, Manager, Sous Chef, or Senior Cook.
• Instruct and direct kitchen staff to meet meal hour requirements.
• Direct service staff during meal service, including plating and portion control.
• Train production staff, including demonstration cooking, when Senior Cook or Sous Chef is absent.
• Oversight and mentoring of food service workers and student staff.

Professional Development and Other Duties (5%)

• Participate in professional development and training opportunities.
• Perform other duties as assigned.

Required Qualifications

• Read, write, and perform basic arithmetic.
• Experience in food preparation and general kitchen maintenance.
• Work independently and prepare multiple menu items for a meal.
• Perform demonstration cooking and prepare quality baked products.
• Direct other staff.
• Follow recipes.
• Demonstrated knowledge of food safety and sanitation.
• Proven organizational skills.
• Complete service records accurately at meal conclusion.
• Lift and carry up to 50 lbs.
• Maintain safe work practices and report unsafe conditions.

Preferred Qualifications

• Experience in large‑volume production.
• ServSafe or Food Service Handler Certification.

Salary & Benefits

Hourly range: $25.71 (Step 9.0). Non‑exempt, bi‑weekly paid, 40‑hour full‑time, eligible for UC benefits. This is a partial‑year career appointment with unpaid furloughs not to exceed three months per calendar year.

How to Apply

• Submit a resume.

Driving Required

• May be required to hold a valid driver's license and maintain a clean driving record in accordance with local policies.

Other Information

• Recruitment has 17 openings; earliest start date is August 2026.
• Work primarily on‑site, potentially supporting multiple dining locations.
• Position governed by the Service Unit (SX) agreement with the UC and AFSCME.
• This is not a visa opportunity; no sponsorship will be provided.

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.