Cook, Dining Services

University of California, Riverside; California (MO); On-site; USD 37,000 - 47,000; Full time

Job summary

University of California, Riverside Dining Services is hiring a Cook for a partial-year, 10-month schedule. The position pays $26.85–$34.01 per hour and requires a Culinary School Certificate or degree.

Experience leading kitchen teams, strong food safety knowledge, and customer service skills are essential. The Cook will lead and train staff, follow standardized recipes and production timelines, and maintain high-quality service in a high-volume dining environment.

Qualifications

• Leadership experience in a kitchen setting.
• Understanding of food safety and sanitation guidelines.
• Ability to work under high volume service conditions.

Responsibilities

• Provide team leadership and training for production and service of menu items.
• Adhere to food handling and sanitation guidelines and timelines.
• Operate within a high volume dining setting and assist in supervising junior staff.
• Coordinate with station teams to ensure consistent quality and service.

Skills

Team leadership

Food safety

Customer service

Education

Culinary School Certificate or degree

Job description

Position Information

UC Riverside's Dining Services is recruiting for a partial-year career Cook. The full salary range for the Cook is $26.85- $34.01 per hour. We base salary offers on a variety of considerations, such as education, licensure and certifications, experience, and other business and organizational needs. This Cook position is scheduled 10 months of the year (September through June), which means the employee will be scheduled off from July through August as leave without pay days. The Cook is responsible for providing team leadership, training and support in production and/or service of one or more food products for a specific station or multiple stations or units from a specified menu. Adheres to all food handling and sanitation guidelines. Follows established timelines for food production as required by customer flow. Interacts with team members and guests in a high volume dining setting. Incumbents typically train and or lead one or more Assistant Cooks, Sr. Food Service Workers or Students in proper food preparation, service and sanitation. Applicants must have current work authorization when accepting a UCR staff position. Currently, we are unable to sponsor or take over sponsorship of an employment Visa for staff. As a University employee, you will be required to comply with all applicable University policies and/or collective bargaining agreements, as may be amended from time to time. Federal, state, or local government directives may impose additional requirements.

Educational Requirements

Culinary School Certificate or degree.

Experience Requirements

• 3 years recent experience in food preparation and general maintenance of a kitchen area; or an equivalent combination of Culinary Arts Coursework and experience.
• Recent experience working in a high volume restaurant or food service operation and proven ability to perform effectively under conditions of fluctuating workload.
• Experience in operating equipment commonly found in a large production kitchen or retail kitchen and experience in performing the basic principles of food preparation and handling, including standardized recipes, batch cooking, and proper temperatures for storage and service.
• Recent demonstrated experience in leading the process of team based meal production.
• Demonstrated recent experience within a customer service oriented environment responding to and meeting/exceeding the needs of the customer.
• Recent demonstrated experience in large volume food preparation, customer service and food safety.
• Experience working in dining services within the college and university environment.

Minimum Requirements

• Knowledge and experience in performing various standard cooking methods including but not limited to braising, broiling, grilling, stir-frying, blanching, steaming, sauteing, frying, baking, proofing and glazing.
• Demonstrated skill in cutting, slicing and measuring dry and liquid food ingredients in units of measurement, such as cup, pint, ounce, quart and pound and demonstrated skill in reading instructions and understanding common food preparation measurements and terms.
• Knowledge of general rules of and procedures for sanitation and safety as it applies to food preparation areas, kitchens and storage areas.
• Demonstrated skill in performing basic arithmetic calculations, such as adding and subtracting whole numbers, decimals and fractions, as is necessary to perform the job responsibilities.
• Demonstrated skill in communicating effectively and professionally using tact and diplomacy, skill to write legibly and record information as necessary to perform job responsibilities.
• Proven ability to read, speak and understand English sufficient to determine and carry out job duties and communicate effectively with supervisors, co-workers, and customers.
• Injury Illness Prevention Program Guidelines: Work in a safe and responsible manner while not putting self or others at risk. Comply with applicable policies and procedures and regulations, using personal safety gear, observing warning signs, learning about potential hazards, and reporting unsafe conditions. Must be able to exert well-paced mobility of up to four hours in length and stand continuously throughout an eight hour shift on uncarpeted surfaces. Must be able to move 20 pounds frequently and 50 pounds occasionally following proper safety guidelines. Must be able to stand, walk, climb, stoop, push, pull, reach, and crouch for extended periods of time, as required to complete job assignments. Ability to work in temperature extremes, continuous noise, and physical risks found in food service environments.

Preferred Qualifications

• Demonstrated commitment to providing excellent customer service.
• Computer skills sufficient to use Excel, Word, Access, and web-based programs to prepare or input data into reports.

Additional Information

In the Heart of Inland Southern California, UC Riverside is located on nearly 1,200 acres near Box Springs Mountain in Southern California; the park‑like campus provides convenient access to the vibrant and growing Inland region. The campus is a living laboratory for the exploration of issues critical to growing communities' air, water, energy, transportation, politics, the arts, history, and culture. UCR gives every student, faculty and staff member the resources to explore, engage, imagine and excel.

Company Culture and Achievements

• UC Riverside is proud to be ranked No. 12 among all U.S. universities, according to Money Magazine's 2020 rankings, and among the top 1 percent of universities worldwide, according to the 2019-20 Center for World University rankings.
• UC Riverside is the top university in the United States for social mobility. - U.S. News 2020
• UCR is a member of the University Innovation Alliance, the leading national coalition of public research universities committed to improving student success for low‑income, first‑generation, and students of color.
• Among top‑tier universities, UC Riverside ranks No. 2 in financial aid. - Business Insider 2019
• Ranked No. 2 in the world for research, UCR's Department of Entomology maintains one of the largest collections of insect specimens the nation. - Center for World University Rankings
• UCR's distinguished faculty boasts 2 Nobel Laureates, and 13 members of the National Academies of Science and Medicine.

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 categories under state or federal law. It is the policy of the University of California to undertake affirmative action and anti‑discrimination efforts, consistent with its obligations as a Federal and State contractor.

For information about our generous employee benefits package, visit: Employee Benefits Overview

Job Description Details

The Cook is responsible for providing team leadership, training and support in production and/or service of one or more food products for a specific station or multiple stations or units from a specified menu. Adheres to all food handling and sanitation guidelines. Follows established timelines for food production as required by customer flow. Interacts with team members and guests in a high volume dining setting. Incumbents typically train and or lead one or more Assistant Cooks, Sr. Food Service Workers or Students in proper food preparation, service and sanitation.