Cook (Limited Pool)

University of California, Merced; Merced (CA); On-site; USD 30,403 - 38,572; Full time

Job summary

University of California, Merced is seeking a journeyman Cook to prepare and serve meals in a campus dining setting. Under supervision, duties include following recipes, maintaining sanitation, training and leading assistants, and ensuring timely, high quality production across breakfast, lunch and dinner services.

Candidate should have a high school diploma or equivalent, at least three years in food preparation, and a Food Handler Certification (preferred).

Qualifications

• High school diploma or equivalent certification/experience/training.
• Three years of experience in food preparation and kitchen operations.
• Previous Food Handler Certification preferred.

Responsibilities

• Cook all food to standards of taste, quality and appearance.
• Prepare entrees, sides, soups, sauces, and breakfast items following recipes and menus.
• Lead and train Assistant Cooks and Food Service Workers in sanitation and safety.
• Ensure meals are prepared and served on time with proper presentation.
• Maintain HACCP records and uphold kitchen cleanliness and safety.

Skills

Customer service

Interpersonal skills

Culinary techniques

Communication

High-volume cooking

Education

High school diploma or equivalent

Job description

Salary Range

The University of California, Merced is required to provide a reasonable estimate of the compensation range for this role. 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, and other business and organizational needs. The salary or hourly range for this position is $22.07/hr – $28.00/hr. The realized minimum pay for this position will be $25/hr; steps less than $25/hr will include an additional amount elevating to $25/hr.

Job Closing Date

The position will close on 12/31/2026.

Remote/Hybrid Eligibility

Dependent on openings.

About The Job

Under supervision, incumbents perform journeyman level food preparation duties. Cooks perform or lead food preparation duties in a kitchen of a campus hospital, residence hall, restaurant or cafeteria; and perform other related duties as required. Typically train and/or lead one or more Assistant Cooks and Food Service Workers in the performance of food preparation duties and in the maintenance of sanitation and safety standards in a campus kitchen. The position is one of multiple Cook positions responsible for preparing, cooking and serving meals in a production, platform or demonstration setting throughout the dining room. This position functions at the journeyman level, interacting and attending to their requests as needed.

Key Responsibilities

• Cook all food assigned to standards of excellent taste, quality & appearance.
• With guidance prepares entrees & following recipes, menu cycles and/or batch cooking guidelines.
• Prepare food from scratch including entrees, starches, vegetables, gravies & sauces, soups, breads, desserts & other dishes. Typically prepare eggs, ham, bacon, sausage, waffles, hot cakes, French toast, English muffins, and hot cereals for breakfast menus.
• Prepare hamburgers, grilled frankfurters, cold plate entrees, hot and cold sandwiches and soups for lunch menus.
• Prepare meat, fish, and poultry by roasting, broiling steaming, baking, stewing or deep pot frying for dinner, menus.
• May prepare dressings, salads, and desserts.
• May cut, trim, and bone meat, fish, and poultry.
• Ensure all items are prepared & served on time with designated presentation & flavor standards.
• Multi-task and perform pre & post-production responsibilities.
• Prepare menus for catered events or special meals.
• Guide food preparation & service duties to kitchen support staff & provide training & support to less experienced staff. Including; training and/or lead one or more Assistant Cooks and Food Service Workers in the performance of food preparation duties and in the maintenance of sanitation and safety standards in a campus kitchen.
• Guide, delegate & assign a wide range of tasks to student assistants.

Customer Services and Professional Communication

• Interact with internal & external customers by demonstrating professionalism, enthusiasm & integrity.
• Convey a welcoming attitude and greet customers.
• Interact pleasantly.
• Anticipate Customer needs.
• Display a positive demeanor.
• Participate in production & unit/departmental meetings, workshops & conferences regularly.
• Ensure a positive guest experience by accommodating special requests & making suggestions.
• Listen carefully to customers' concerns/questions & answer appropriately.
• Act professionally; ensure that message, tone, body language & attentiveness exhibit a high level of helpfulness, commitment & customer service. Encourage collaboration & problem-solving with co-workers.

Safety & Sanitation

• Use appropriate Personal Protective Equipment (PPE).
• Keep work area clean & debris-free.
• Identify & correct hazards.
• Set up/clean equipment, work tables, sinks & drains in kitchen areas at beginning & end of shift.
• Ensure compliance with State & Federal Sanitation Guidelines.
• Use appropriate cleaning agents to perform general kitchen maintenance.
• Notify management of maintenance problems.
• Independently safely use, assemble, disassemble & train others to use kitchen equipment following University Dining Services standards.
• Ensures that food quality and safety guidelines are maintained to achieve the highest public health standards and reduce the risk of foodborne illness.
• Records daily HACCP time and temperature logs.
• Adheres to HACCP guidelines to ensure practices are in continued compliance with State and Federal Sanitation Guidelines.
• In conjunction with Unit Management, monitors kitchen facilities, property, and staff for safety and security.
• Oversees staff in utilizing appropriate cleaning agents for assigned job.
• Scrape out containers, use byproducts (leftovers/scraps) for soup, print double-sided, follow production flow plans.
• Wash pots, pans, food preparation bowls, and dishes.
• Perform full range of kitchen cleaning.
• Use hand tools, polish silverware & wash equipment and dishes.
• Sweep & mop stains/spillage.

Sustainability

• Sort waste for recycling & pre/post-consumer composting.
• Share sustainability knowledge.
• Maintain security of Unit equipment and supplies.
• Empty trash & recycling receptacles.
• Maintain adequate supply closets.

Qualifications

Education and Experience

• High school diploma and/or equivalent certification/experience/training.

Additional Requirements

• Three years of experience in food preparation and general experience of a kitchen area, or an equivalent combination of education and experience.
• Previous Food Handler Certification. (Preferred)

Critical Knowledge and Skills

• Excellent customer service skills to cooperate with public and other staff members and convey a helpful, positive attitude.
• Interpersonal skills to work effectively with and provide excellent customer service to a diverse campus Community.
• Communication skills to establish and maintain cooperative working relationships.
• Culinary experience and/or equivalent training in a high-volume, industrial culinary environment.
• Experience with culinary techniques, including but not limited to: sautéing, grilling, frying, steaming, and preparing sauces and stocks.
• Skill to taste and discern product quality, read and interpret recipes and menus, estimate ingredient requirements, check production and keep records to accurately plan production requirements and request supplies and equipment.
• Skill to prepare complex recipes and perform multiple tasks simultaneously.
• Knowledge of cuisines from varying customer bases, including Regional American, Asian, Italian, Mexican, Vegetarian, and Vegan.
• Ability to work with Nutrition Services and execute culinary and nutritional requirements for special diets (vegan, gluten-free, kosher, etc.).
• Skill to check recipes, recognize problems, and make corrections as needed.
• Skill to guide a wide range of tasks to student assistants and kitchen support staff. (Lead food service workers)
• Skill to differentiate products' composition, biodegradability, nutrition, etc.
• Problem‑solving skills to troubleshoot problems as they arise, find alternate solutions, and implement.
• Knowledge of proper procedures for lifting, and handling broken glass and skill to use wet floor signs when mopping floors or cleaning up spills.
• Skill to verify proper concentration of sanitized solution using test strips.
• Successful completion of Sanitation/Food-borne illness prevention (HACCP) within 90 days of start, annual renewal.
• Ability to read, write, and perform basic arithmetic calculations.

Background Check

Background check required.

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 categories covered by the UC Anti-Discrimination Policy.

Pay, Benefits & Work Schedule

For information on the comprehensive benefits package offered by the University of California visit California Compensation and Benefits.