Cook (5523C), Berkeley Dining - #88071

University of California; Berkeley (CA); On-site; USD 37,000 - 40,000; Full time

Benefits offered by this job

UC benefits

Bi-weekly pay

Job summary

University of California, Berkeley seeks a journeyman-level Cook to support residence hall meal service under the direction of the Executive Chef. The role involves preparing entrees, starches, and sauces, ensuring health and safety guidelines are followed, and directing production staff as needed.

The position is full-time with UC benefits and requires occasional driving. The Cook will work under the Manager, Executive Chef, Sous Chef, or Senior Cook to deliver quality meals for Berkeley

Qualifications

• Ability to read, write and perform basic arithmetic.
• Experience in food preparation in a kitchen.
• Ability to work independently and prepare multiple menu items.
• Demonstrated knowledge of food safety and sanitation.
• Ability to lift and carry up to 50 lbs.

Responsibilities

• Prepare assigned menu items following recipes and production sheets, including entrees, sides, soups, breads and desserts.
• Follow HACCP principles to ensure safety and sanitation in food production and service.
• Prepare food from scratch for multiple menus and assist in other areas as needed.
• Plan production schedules and direct kitchen staff to meet meal hour requirements.
• Maintain records and monitor food waste and leftovers.

Skills

Food preparation

HACCP compliance

Food safety

Team leadership

Cleaning & sanitation

Education

ServSafe Certification

Job description

At the University of California, Berkeley , we are dedicated to fostering a community where everyone feels welcome and can thrive. Our culture of openness, freedom, and belonging makes it a special place for students, faculty, and staff, who are among the most talented and accomplished anywhere, including Nobel laureates, Pulitzer Prize winners, and MacArthur Fellows. Since our founding in 1868, we have been an engine for innovation - driving intellectual, economic, and social progress that benefits California, the U.S., and beyond. Together, we change the world.

At Berkeley, the best careers are built on a foundation of continuous learning and growth . We actively support professional development by providing all full-time staff employees with at least 80 hours of paid time per year and provide space for supportive colleague communities via numerous employee resource groups.

In the Division of Student Affairs and under the Residential Student Services Programs portfolio, Berkeley Dining is a self-operated dining program focused on culinary excellence, social responsibility, and supporting the living/learning environment of our customers.

With more than 12,000 meal plan holders, Berkeley Dining serves over 5 million meals per year in 14 facilities with a combination of residential "all you care to eat" dining, retail "a la carte" dining, training table, early childhood meal production, and catering. Berkeley Dining services the campus seven days per week, seventeen hours per day, employing 450 full and part‑time staff and approximately 400 Cal student workers across multiple locations.

Position Summary

This position is a journeyman level and requires experience and competency in food preparation. Reporting to the Executive Chef, the Cook may assume a leadership role in the kitchen by organizing and directing the production staff for residence hall meal service. Under the direction of the Manager, Executive Chef, Sous Chef or Senior Cook, the Cook prepares main entrees, more complex starch recipes, and special sauces. This position ensures that health and safety guidelines are practiced, follows all policies, rules and regulations of the University and the department, and performs other related duties as assigned.

Application Review Date

The First Review Date for this job is: August 24, 2026. For full consideration, please apply on or before the first review date.

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, 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.
• Performs other duties as assigned HACCP Principles: (1) Identify the potential consumer health hazards, (2) Identify the control points where the identified hazards may occur, (3) Establish critical limits for the potential hazards and safety measures, (4) Establish monitoring routines to ensure safety measures are working, (5) Establish appropriate responses if monitoring indicates a problem, (6) Establish accurate and detailed record‑keeping system that documents problems and the remedial steps to be taken, and (7) Establish a verification system that ensures the above steps are being followed.
• May be asked to assist in other areas of the operation working down in classification.
• May need to support locations operational needs’; locations may include but are not limited to Catering, Training Table and Early Childcare services by driving university vehicle to transport, pick‑up and/or drop‑off items such as marketing materials, tabling and events materials, food goods and supplies, kitchen equipment, uniform, and/or shoes, operational materials, or other operational needs that can be transferred amongst the larger department. Driving duties may require timely arrival and departure of Dining location(s) to meet service deadlines and/or needs.

Quality Assurance – 15%

• Can 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 plans usage. Prepare and date food samples taken from service.
• Establish and maintain positive relations with our 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. Responsible for practicing good stewardship with university and customer resources.
• Prevents cross‑contamination –the transfer of pathogens (any agent that can cause disease) from one surface or food to another.
• Be aware of potential allergens –any substance that induces an allergy such as dairy, wheat, eggs, soy, fish and shellfish, and nuts. Be ready to answer questions about a dish that may contain an allergen. Make sure allergen is not transferred from one surface or food to another surface or food not containing the allergen. –follow recipes and no secret ingredients.

Safety and Sanitation – 15%

• Safely operate and maintain all following equipment used in food production and service, including: mixer, food processer, ovens, steamers, fryers, grills, warmers, skillets, kettles, knives and utensils, wok, broiler, etc. Identify problems with equipment.
• Ensure the cleanliness, safety and sanitation of designated storage and work areas, large and small equipment and utensils used in food production.

Direction/Training – 10%

• Plan own production schedule with Executive Chef, Manager, Sous Chef or Senior Cook; may 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.

Professional development and other duties as assigned – 5%

• Professional development and other duties as assigned.

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.
• IIPP Requirements - Works in a safe and responsible manner while not putting others at risk. This includes complying with applicable policies and regulations, using personal safety gear; observing warning signs; learning about potential hazards; and reporting unsafe conditions.

Preferred Qualifications

Licenses / Certifications

• ServSafe or Food Service Handler Certification (Preferred)

Under California law, the University of California, Berkeley is required to provide a reasonable estimate of the compensation range for this role and should not offer a salary outside of the range posted in this job announcement. 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, analysis of internal equity 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. Salary offers are determined based on final candidate qualifications and experience.

The budgeted hourly range that the University reasonably expects to pay for this position is $27.27, Step 2.

• This is a non-exempt, bi-weekly paid position.
• This is a full-time (40 hours/week) Partial‑Year Career position eligible for UC benefits.

Driving Required

Some positions filled under this posting may be required to hold a valid driver's license, have a driving record that is in accordance with local policies/procedures and/or enroll in the California Employer Pull Notice Program.

Other Information

• This recruitment has 12 openings.
• This is not a visa opportunity. This position does not include sponsorship of a new consular H‑1B visa petition that would require payment of the $100,000 supplemental fee.
• Partial‑year appointments are career appointments established with regularly scheduled periods during which the incumbents remain employees but are not at work. These scheduled periods during which employees are not at work are designated as furloughs and are unpaid. Such scheduled periods need not be consecutive in time. Furloughs are not to exceed a total of three months in each calendar year.

Conviction History Background

This is a designated position requiring fingerprinting and a background check due to the nature of the job responsibilities. Berkeley does hire people with conviction histories and reviews information received in the context of the job responsibilities. The University reserves the right to make employment contingent upon successful completion of the background check.

Mandated Reporter

This position has been identified as a Mandated Reporter required to report the observed or suspected abuse or neglect of children, dependent adults or elders to designated law enforcement or social service agencies. We reserve the right to make employment contingent upon completion of signed statements acknowledging the responsibilities of a Mandated Reporter.

Misconduct

As a condition of employment, the final candidate who accepts a conditional 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; received notice of any allegations or are currently the subject of any administrative or disciplinary proceedings involving misconduct; have left a position after receiving notice of allegations or while under investigation in an administrative or disciplinary proceeding involving misconduct; or have filed an appeal of a finding of misconduct with a previous employer.

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

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.