Cook (On-site)

University of California - Merced; Merced (CA); On-site; USD 28,413 - 40,467; Part time

Job summary

The University of California - Merced is looking for a skilled Cook responsible for preparing food in various campus dining settings. This role involves leading food preparation, ensuring quality and safety, and training junior kitchen staff.

Applicants should have three years of kitchen experience, culinary skills in various cuisines, and excellent customer service skills. This position offers a competitive hourly wage ranging from $22.07 to $28.00.

Qualifications

• Three years of experience in food preparation and kitchen operations.
• Ability to guide and train kitchen support staff.
• Knowledge of various cuisines.

Responsibilities

• Prepare food for various meals and ensure quality standards.
• Guide and train assistant cooks and support staff.
• Maintain cleanliness and safety standards in the kitchen.

Skills

Customer service skills

Communication skills

Culinary techniques

Problem-solving skills

Education

High school diploma or equivalent

Food Handler Certification (Preferred)

Job description

About the Job

Under supervision, incumbents perform journeyman level food preparation duties in a campus hospital, residence hall, restaurant or cafeteria kitchen. Cooks may lead and train one or more Assistant Cooks and Food Service Workers on food preparation, sanitation and safety standards. The position is one of several cook roles responsible for preparing, cooking and serving meals in a production, platform or demonstration setting across the dining room.

Key Responsibilities

• Cook all food assigned to standards of excellent taste, quality & appearance.
• With guidance prepare 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, 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‑ and post‑production responsibilities.
• Prepare menus for catered events or special meals.
• Guide food preparation & service duties to kitchen support staff and provide training and support to less experienced staff, including training and/or leading one or more Assistant Cooks and Food Service Workers in the performance of food preparation duties and the maintenance of sanitation and safety standards in a campus kitchen.
• Guide, delegate and assign a wide range of tasks to student assistants.
• Interact with internal & external customers by demonstrating professionalism, enthusiasm and integrity.
• Convey a welcoming attitude.
• Greet customers.
• Interact pleasantly.
• Anticipate customer needs.
• Display a positive demeanor.
• Participate in production and unit/departmental meetings, workshops and conferences regularly.
• Ensure positive guest experience by accommodating special requests and making suggestions.
• Listen carefully to customer concerns/questions and answer appropriately.
• Act professionally; ensure that message, tone, body language and attentiveness exhibit a high level of helpfulness, commitment and customer service. Encourage collaboration and problem solving with co‑workers.
• Use appropriate Personal Protective Equipment (PPE).
• Keep work area clean and debris free.
• Identify and correct hazards.
• Set up/clean equipment, work tables, sinks and drains in kitchen areas at the beginning and end of shift.
• Ensure compliance with State and Federal Sanitation Guidelines.
• Use appropriate cleaning agents to perform general kitchen maintenance.
• Notify management of maintenance problems.
• Independently safely use, assemble, disassemble and 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 and wash equipment and dishes.
• Sweep and mop stains/spillage.
• Sort waste for recycling and pre/post‑consumer composting.
• Share sustainability knowledge.
• Maintain security of Unit equipment and supplies.
• Empty trash and recycling receptacles.
• Maintain adequate supply closets.

Qualifications

• High school diploma and/or equivalent certification/experience/training.
• Three years of experience in food preparation and general kitchen operations, or an equivalent combination of education and experience.
• Previous Food Handler Certification (Preferred).
• Excellent customer service skills to cooperate with public and other staff members and convey a helpful, positive attitude, and 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 and 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.

Employment Considerations

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.

E‑Verify: For positions funded by federal contracts or subcontracts, the candidate must pass an E‑Verify check to confirm employment eligibility.

Compensation

Hourly range: $22.07 – $28.00. The minimum pay for this position will be $25.00/hr.

Job Closing Date

This posting will remain open until filled, with initial applicant review expected to be on or around June 30, 2026.