Part-time Cook

University of San Diego; San Diego (CA); On-site; USD 10,000 - 60,000; Part time

Job summary

Join a vibrant culinary team at an esteemed university, where you will play a crucial role in delivering exceptional dining experiences. As a part-time Cook, you'll supervise food preparation, uphold high sanitation standards, and ensure customer satisfaction in a dynamic dining environment. This position offers the opportunity to work with a diverse menu and contribute to a nationally recognized culinary program. With a commitment to quality and service, you will help create memorable meals for a thriving campus community. If you have a passion for cooking and enjoy working in a collaborative setting, this role is perfect for you.

Qualifications

• High school diploma or GED required, with at least 3 years of related experience.
• Serv Safe certification and Hazmat Communication Program completion needed.

Responsibilities

• Supervise and assist in food production while maintaining quality and safety standards.
• Ensure customer satisfaction through high-quality food presentation and service.
• Train and orient new employees in cooking procedures and equipment use.

Skills

Food Preparation

Sanitation Standards

Customer Service

Supervisory Skills

Recipe Development

Education

High School Diploma or GED

Tools

Kitchen Equipment

POS System

Job description

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Position Title & Department:

Part-time Cook; Pavilion Dining

Posting #

5084

Department Description:

Join the University of San Diego culinary team! Be an integral part of our award-winning, nationally recognized culinary program. We are proud to provide 2.5 million meals each year for our campus community of over 8,000 students, in addition to faculty, staff and visitors. Our diverse portfolio of dining locations and services includes a full-service restaurant and pub, retail outlets (four cafes and a coffeehouse), a market and deli, a food court featuring an array of global cuisine, outstanding catering services, athletic concessions at multiple locations, and food service for the child development center.

Pavilion Dining is home to an array of unique dining concepts that fuse distinct ingredients and flavors to create delicious menus in an inviting environment. Menus were developed in partnership with the Culinary Institute of America at Greystone. Recipient of a Silver Loyal E. Horton Award presented by NACUFS for excellence in dining.

Detailed Description:

This is a part-time temporary, non-benefit-based position with an anticipated end date of June 30, 2025. The appointment is renewable at the discretion of the University and dependent upon performance and continued funding.

Duties and Responsibilities:

The Cook is responsible for providing skilled assistance in the supervision and preparation of all food production, maintenance of quality and/or portion control, and the maintenance of sanitation and safety standards. This position receives general supervision from the Unit Leader and/or Manager.

Job Duties:

1. Production
   • Supervises and participates in the quality and quantity preparation of all menu items.
   • In the absence of the direct supervisor, has complete responsibility for preparation of specified meals.
   • Reviews menu with supervisor and coordinates daily production; organizes work areas to ensure ease of operation.
   • Checks production sheet against inventory to assure necessary items are on hand; assists in planning for backup items as needed.
   • Inspects work area for any problems or discrepancies and reports findings to supervisor.
   • Assists in forecasting proper quantity preparation for each item served.
   • Follows correct methods of preparation.
   • Makes products to specification and reviews recipes with supervisor for variances in finished product, including yield, appearance, taste, texture.
   • Ensures proper product portioning.
   • Follows sequential production time frames as established by supervisor for maximum quality control.
   • Responsible for the timely delivery, setup and dispensing of production items as specified.
   • Assists in completion of production/event records.
   • Verifies quantity and quality of all incoming products.
   • Ensures proper rotation and storage of all products.
   • Operates all kitchen equipment properly.
   • May assist in determination and ordering of product and supplies.
   • Assists in research, development and testing of new recipes and menus.
   • Attends weekly production meetings.
2. Customer Satisfaction
   • Maintains good customer relations through attitude, appearance and attention to detail in daily work.
   • Maintains consistent high-quality standards; quality-tests every finished product for taste, texture, appearance and temperature.
   • Assures that all foods are attractively garnished and appropriately displayed.
   • Ensures that products are not held longer than establishing holding time frames.
   • Services customer/guest needs with the appropriate sense of business urgency to provide quality service.
   • Reports feedback from customer to supervisor and/or area manager.
   • Provides input on menu as necessary, and special meals in weekly production meetings.
3. Personnel
   • Sets leadership example by willingness to work all job tasks.
   • Provides consistent feedback to employees regarding performance.
   • Responsible for smooth workflow, communication and ideas through a congenial, caring and supportive attitude.
   • Ensures that employees understand and adhere to all Dining Services policies and procedures.
   • Delegates assignments as appropriate and follows up to ensure work is accurate and complete.
   • Orients all new part-time employees to the location of products and equipment.
   • Trains all part-time employees in proper cooking procedures, cooking times and temperatures.
   • Trains part-time employees in the proper use of all equipment.
4. Safety and Sanitation
   • Implements and maintains proper safety and sanitation standards in the workplace.
   • Utilizes proper food handling methods and techniques.
   • Assists in all scheduled cleanup operations.
   • Operates equipment in an energy-efficient manner. Uses efficient startup/shutdown schedule for equipment.
   • Maintains excellent personal hygiene, including care of uniforms, shoes and head covering.
   • In absence of supervisor, responsible for the security of the unit.
   • Maintains kitchen cleanliness/sanitation during operation.
   • Does not participate in unsafe acts and sets a good example for other workers.
   • Reports all accidents and/or injuries to supervisor immediately.
   • Reports all equipment maintenance problems to supervisor.
   • Knows location of fire extinguishers and Ansul System pull stations and how to use them.
5. Knows and follows all University and Dining Services policies and procedures
6. Cooks working in Retail areas will need to know how to use the POS system.
7. Cooks may have to work as a cashier as needed and therefore know how to handle cash in all retail areas.

Special Conditions of Employment:

• Must be able to work a varied hourly work schedule including evenings, weekends and holidays.
• May be laid off during slow periods (December/January and May).
• Must be able to work a flexible schedule during intersession and summer conference periods.
• Must have excellent personal hygiene because of contact with food and food products.

Background check:

Successful completion of a pre-employment background check.

Degree Verification Requirement

Persons offered employment in this position will be required to provide official education transcripts for degree verification purposes.

Job Requirements:

Minimum Qualifications:

• Graduation from high school or GED equivalent.
• At least 3 years of related experience.

Preferred Qualifications:

• Supervisory experience preferred.
• Culinary experience preferred.

Certificates, Licenses, Registrations:

• Must complete an 8-hour Serv Safe as required by the San Diego Health Department.
• Must complete the University’s Hazmat Communication Program.

Salary: $16.85 - $20.00 per hour

The salary range provided in this posting reflects what we reasonably expect to pay for this position. Actual compensation offered or earned is dependent on experience, education and other factors including departmental budget.

Special Application Instructions:

Resume Required

Click the 'Apply Now' button to complete our online application and, for full consideration, please upload a resume to your application profile for the hiring managers’ review. If you have any questions or difficulties please contact the Employment Services Team at [e-mail].

Note: External job postings will be up for at least three days. After that time, applications will be reviewed by the hiring manager/committee throughout the posting period. A candidate may be selected at any time which could then close this posting on a date earlier than listed.

The University of San Diego is an equal opportunity employer committed to diversity and inclusion and is especially interested in candidates who can contribute to the diversity and excellence of the campus community.

The University of San Diego is a smoking and tobacco-free campus. For more information, visit www.sandiego.edu/smokefree.

Advertised: November 18, 2024 Pacific Standard Time
Applications close: Open until filled

Notice of Availability: In compliance with the Jeanne Clery Disclosure of Campus Security Policy and Campus Crime Statistics Act (the Clery Act), the Annual Security and Fire Safety Report is available at www.sandiego.edu/safety/documents/annualreport.pdf. This report is published by October 1st of each year and includes current institutional policies and procedures concerning campus safety and security; fire safety and evacuation policies; sexual misconduct and relationship violence reporting and response stands and protocols; and crime and fire statistics for the three previous calendar years. To request a paper copy, please contact the Clery Act Compliance Manager via email at [e-mail], by calling [phone], or in-person in the Hughes Administration Center, room 150.