Cook (5523C), Lawrence Hall of Science #88597

University of California; Berkeley (CA); On-site; USD 38,000 - 52,000; Full time

Job summary

The Lawrence Hall of Science at University of California, Berkeley, is hiring a Cook to support the new 'ammatka Kitchen, preparing made-to-order and grab-and-go items for the onsite cafe and campus venues. The role emphasizes HACCP safety, sanitation, and high-quality food service.

Under the direction of the 'ottoy Initiative leaders, you will manage production, dining service, and setup, greet customers, and help lead kitchen staff during meals, ensuring adherence to university policies and

Qualifications

• Knowledge of HACCP principles and food safety requirements.
• May assume leadership in kitchen operations.
• Customer greeting, service and transactions are part of duties.

Responsibilities

• Prepare assigned menu items following recipes and production sheets with HACCP principles.
• Merchandise food and garnish for serving line presentation.
• Interact with customers and participate in service programs.
• Prepare from-scratch items for multiple menus and duties as assigned.
• Follow university policies and maintain sanitation standards.

Skills

Food service operations

Leadership

Food safety HACCP

Customer service

Job description

Cook (5523C), Lawrence Hall of Science #88597

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.

Located in the hills above the UC Berkeley campus, The Lawrence Hall of Science, UC Berkeley's public science center, inspires and engages millions each year through science discovery and learning in ways that advance equity and opportunity. Located in the hills above the UC Berkeley campus, The Lawrence welcomes over 100,000 visitors per year to programs and events onsite and hundreds of thousands more in schools and community settings across Northern California. Our programs, products, and research impact youth, communities, educators, leaders and partners locally, nationally and globally. The Lawrence Hall of Science is the home of UC Berkeley's 'ottoy Initiative. The 'ottoy Initiative aims to foster understanding of and respect for Ohlone people and culture and to repair and improve UC Berkeley's relationship with the Ohlone community.

Position Summary

As the home of UC Berkeley's 'ottoy Initiative, The Lawrence Hall of Science offers multiple culinary experiences at The Lawrence and across the UC Berkeley campus designed to foster understanding of and respect for Ohlone people and culture. These experiences are all serviced by 'ammatka Kitchen which will be located in The Lawrence's existing kitchen and cafe space which has been closed since 2020.

Under the direction of 'ottoy Initiative leaders (Cafe Ohlone co-founders Vincent Medina and Louis Trevino), the 'ammatka kitchen will prepare, cook, and serve a combination of made-to-order and grab-and-go food for sale in the onsite cafe and other culinary offerings that will be served in other campus venues. The 'ammatka Cook position requires knowledge of all aspects of food service operations, including preparation, serving and presentation of food and beverages; dining and serving area set up; cleaning of the facilities, equipment and tableware; greeting customers, and executing transactions. This position has experience and competency in food preparation, may assume a leadership role in the kitchen in organizing and directing the production staff for residence hall meal service, prepares main entrees, more complex starch recipes, and special sauces and follows policies, rules and regulations of the University and the department. The position is required to maintain sanitation and safety standards in a campus kitchen and ensures that health and safety guidelines are practiced by others and performs other related duties as assigned.

We welcome candidates who have demonstrated capacity to create inclusive work environments, work effectively on diverse teams, and serve the diverse communities with whom we currently work and want to attract. We are committed to hiring and retaining racially and gender diverse, culturally competent leaders at all levels of the organization who reflect the demographics of our community and continually deepen their skills and competencies. Given the particular goals of the 'ottoy culinary experiences, we seek applicants who are interested in advancing the goals of the 'ottoy initiative and/or a passion for connecting food and culture.

Application Review Date

The First Review Date for this job is September 17, 2026 For full consideration, please apply on or before the first review date.

Responsibilities

Food Production - 70%

• 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 'ottoy Culinary Manager on problem recipes.
• Complete service records at end of meal period.
• Track and record food waste and donations.
• Generate daily production schedules based on service needs.
• Prepare, package, and deliver Discovery Store items daily; manage all store items, restock, setting pars, and ensure quality is within standards.
• Lead Cold Production food items and desserts for regular cafe service prior to scheduled store opening to ensure adequate coverage throughout day.

Quality Assurance - 10%

• 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 - 10%

• 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.

Performs other duties as assigned - 5%

• Identify the potential consumer health hazards, Identify the control points where the identified hazards may occur.
• Establish critical limits for the potential hazards and safety measures.
• Establish monitoring routines to ensure safety measures are working.
• Establish appropriate responses if monitoring indicates a problem.
• Establish an accurate and detailed recordkeeping system that documents problems and the remedial steps to be taken.
• 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.
• As safety champion, AM cook is responsible for organizing monthly safety meetings, developing training for kitchen staff, and ensuring safe policies and procedures are followed throughout the unit.

Direction/Training - 5%

• Plan own production schedule with 'ottoy Initiative Leaders, Manager, and others; may instruct and direct the work of the kitchen staff to meet specified meal hour requirements.
• Direct service staff during meal service, i