Senior Cook - 141782

UC San Diego; San Diego (CA); On-site; USD 56,000 - 74,000; Full time

Benefits offered by this job

Meal perquisite

Uniform provided

Job summary

UC San Diego’s Residential, Retail and Supply Chain Services (RRSS) team is seeking a dining services cook to prepare quality meals in a dining or catering setting. The role emphasizes safe food handling, equipment operation, and coordination of production with staff training.

Two shift options are listed; a 70% variable position with potential furlough applies. Working within HDH and RRSS, you will support a large campus operation with strong benefits and growth opportunities.

Qualifications

• Experience in institutional food production.
• Experience with standardized recipes and production sheets.
• Knowledge of safety, sanitation, and equipment maintenance.
• Understanding inventory weights, measures, and buying guides.
• Ability to supervise deliveries and coordinate staff.
• Strong math for production data and invoicing.
• Effective communication with customers, students, staff.
• Ability to follow detailed instructions and lift 25–50 pounds.

Responsibilities

• Prepare quality food in a dining food service environment or catering operation.
• Ensure efficient operation and maintenance of kitchen equipment.
• Coordinate production and food product presentation; assist training of others.
• Supervise opening, closing and security of unit; manage daily schedules.
• Train staff and student employees; ensure safety and sanitation standards.
• Interact with customers, students, staff and guests to ensure satisfaction.
• Handle inventory, orders, and deliveries; maintain accurate production records.

Skills

Institutional food production

Standardized recipes

Safety and sanitation

Production control data

Inventory management

Customer interaction

Training staff

Time management

Lifting 25-50 pounds

Job description

70% Variable Career position, employees may be subject to furlough and/or curtailment (i.e., winter holiday break).

DEPARTMENT OVERVIEW

Join the Residential, Retail and Supply Chain Services (RRSS) team at UC San Diego, a dynamic and innovative campus department dedicated to delivering exceptional service to the university community. As a valued RRSS team member, you will be contributing to a broad and complex organization consisting of five key units: Housing, Dining and Hospitality (HDH), Integrated Procure-to-Pay Solutions (IPPS), the UC San Diego Bookstore, Triton Print & Digital Media, and the Early Childhood Education Center (ECEC). With a focus on innovation and customer satisfaction, RRSS aims to inclusively meet the diverse needs of the UC San Diego community while fostering a sense of belonging for our students and staff.

As a member of the HDH team, you will be part of a self-funded unit with over 1,200 staff employees, over 2,000 student employees, and an annual operating budget of $371 million, providing housing and dining services to over 20,000 students, faculty, staff, and their families. At UC San Diego, we believe a job is more than just employment - it's a chance to be part of something meaningful. Along with competitive pay, we offer outstanding benefits, retirement plans, and a supportive environment that encourages both professional development and personal growth. Benefits begin on your first day! For Dining positions, we also provide a daily meal allowance.

POSITION OVERVIEW

Responsible for the preparation of quality food in a dining food service environment or catering operation. Responsibilities include the efficient operation and maintenance of all kitchen equipment, the execution of all department standards concerning food handling, cleanliness, safety and personal appearance. Duties also include coordination of production and food product presentation, quality control, and assisting the training of others in complex recipe preparation.

Work Schedules for two open positions:

1. Tuesday - Saturday, 2:00 pm - 10:30 pm (Sunday & Monday: OFF)

2. Friday - Saturday, 12:00 pm - 8:30 pm; Sunday/ Wednesday/ Thursday, 3:30 pm - 12:00 am. (Monday & Tuesday: OFF)

QUALIFICATIONS

• Experience in institutional food production.

• Experience working with standardized recipes and production sheets.

• Skills in and knowledge of related food service functions such as safety and sanitation, production methods, and equipment maintenance.

• Knowledge of efficient methods of ordering, requisitioning, storing and receiving supplies, and of developing quantity and quality production controls.

• Understanding of food specifications including meat buyer's guide, USDA produce, poultry and frozen specifications as well as weights and measures to accurately account for inventory items.

• Skills in and knowledge of warehousing large quantities of merchandise, accounting and distributing via departmental recharge and delivery protocol, including ability to schedule, supervise and account for multiple daily deliveries to other units.

• Mathematical abilities to interpret and record production data, to use proper weights and measures in recipes as well as to provide statistical data, to store data and to reconcile invoices.

• Ability to interact and communicate effectively with customers, students, staff, faculty and guests.

• Writing and reading skills to understand recipes as well as to write vendor reports.

• Knowledge of methods of ensuring customer satisfaction including product analysis and problem-solving assessing user/client opinion)

• Ability to organize work and materials for maximum productivity and to delegate tasks to support staff.

• Problem solving skills to handle situations such as staff shortages, product failures or utility equipment failures.

• Ability to safely operate and maintain food service equipment.

• Ability to conduct training programs for staff and student employees.

• Skills in and knowledge of general operational management to supervise opening, closing and security of unit.

• Skills in time management and in prioritizing workload to meet daily production schedule and deadlines.

• Ability to follow detailed verbal and written instructions with little supervision.

• Ability to lift 25 to 50 pounds.

SPECIAL CONDITIONS

• 70% Variable position, employees may be subject to furlough and/or curtailment (i.e., winter holiday break).

• Background Check Required.

• Operating needs of the department require varied work schedules, (i.e., a.m., p.m., and/or weekend shifts and/or 10-hour workday).

• Health codes require prescribed uniform, hair covering, and good personal hygiene.

• Meal schedules require extreme attention to promptness and excellent attendance. Meal perquisite is required for all Dining Services employees.

• Employees may be required to change work location on a daily basis as needed or for an indefinite time period.

CANRA Mandated Reporter: This position has been identified as a Mandated Reporter pursuant to the California Child Abuse and Neglect Reporting Act and requires immediate reporting of physical abuse, sexual abuse, emotional abuse, or neglect of anyone under the age of 18.

Pay Transparency Act

Annual Full Pay Range: $56,105 - $74,040 (will be prorated if the appointment percentage is less than 100%)

Hourly Equivalent: $26.87 - $35.46

Factors in determining the appropriate compensation for a role include experience, skills, knowledge, abilities, education, licensure and certifications, and other business and organizational needs. The Hiring Pay Scale referenced in the job posting is the budgeted salary or hourly range that the University reasonably expects to pay for this position. The Annual Full Pay Range may be broader than what the University anticipates to pay for this position, based on internal equity, budget, and collective bargaining agreements (when applicable).