Cook (On-site)

University of California, Merced; Merced (CA); On-site; USD 34,440 - 38,572; Full time

Job summary

The University of California, Merced is seeking an experienced cook to join our campus dining team. Under supervision, you will perform journeyman-level food preparation, guide a team of assistants, and ensure meals meet quality, taste, and presentation standards across breakfast, lunch, and dinner service.

You will train staff, maintain sanitation and safety standards, and collaborate with Nutrition Services to accommodate special diets, while delivering excellent customer service to campus

Qualifications

• High school diploma and/or equivalent certification/experience/training.
• Three years of experience in food preparation and general kitchen area, or an equivalent combination of education and experience.
• Previous Food Handler Certification (Preferred).

Responsibilities

• Cook all food assigned to standards of excellent taste, quality & appearance.
• Prepare entrees and follow recipes, menu cycles and/or batch cooking guidelines.
• Prepare food from scratch including entrees, starches, vegetables, gravies & sauces, soups, breads, desserts & other dishes.
• Prepare meat, fish, poultry by roasting, broiling, steaming, baking, stewing or deep pot frying for dinner menus.
• Guide food preparation & service duties to kitchen support staff and provide training & support to less experienced staff.
• Guide, delegate & assign a wide range of tasks to student assistants.

Skills

Culinary skills

Food safety

Customer service

Team leadership

Education

High school diploma or equivalent

3 years food prep experience

Job description

Hiring 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 a wide range of factors including experience, skills, knowledge, abilities, education, licensure, and certifications. The salary for this position is $22.07/hr to $28.00/hr. The minimum pay will be $25/hr; steps below $25/hr will include an additional amount elevating to $25/hr.

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.

Key Responsibilities

Food Preparation

• Cook all food assigned to standards of excellent taste, quality & appearance.
• With guidance prepares entrees and follows 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, poultry by roasting, broiling, steaming, baking, stewing or deep pot frying for dinner menus.
• May prepare dressings, salads, 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 and provide training & support to less experienced staff, including training and/or leading one or more Assistant Cooks and Food Service Workers.
• 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.
• Greet customers.
• Interact pleasantly.
• Anticipate customer needs.
• Display a positive demeanor.
• Participate in production & unit/departmental meetings, workshops & conferences regularly.
• Ensure positive guest experience by accommodating special requests & making suggestions.
• Listen carefully to customers' concerns/questions & answer appropriately.
• Act professionally and 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 the 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.
• Ensure that food quality and safety guidelines are maintained to achieve the highest public health standards and reduce the risk of food‑borne illness.
• Record daily HACCP time and temperature logs.
• Adhere to HACCP guidelines to ensure practices are in continued compliance with State and Federal Sanitation Guidelines.
• In conjunction with Unit Management, monitor kitchen facilities, property and staff for safety and security.
• Oversee 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 Requirements

• High school diploma and/or equivalent certification/experience/training.
• Three years of experience in food preparation and general 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.
• Ability 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.
• Ability to prepare complex recipes and perform multiple tasks simultaneously.
• Knowledge of cuisines from varying customer bases, including Regional American, Asian, Italian, Mexican, Vegetarian, 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 solutions in a professional and efficient manner.
• Knowledge of proper procedures for lifting, 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, 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.