Senior Cook & Culinary Leader – Menu Innovation

University of California; Berkeley (CA); Sur place; USD 37 000 - 44 000; Plein temps

Résumé du poste

University of California, Berkeley’s International House seeks a Senior Cook to design nutritious menus, prepare diverse dishes, and mentor kitchen staff. The role emphasizes sustainability, local produce, and collaboration with dining services to elevate the dining experience.

The Senior Cook will oversee inventory, assist in events, ensure food quality and sanitation, and work with front-of-house teams for smooth service. Requires strong culinary skills and leadership in a high-volume setting.

Qualifications

• Ability to read, write, and perform basic arithmetic calculations.
• Culinary skills including cooking methods, knife skills, baking, and pastry preparation.
• Leadership to guide kitchen staff and delegate tasks.
• Strong time management in a fast-paced kitchen.
• Problem-solving for staffing or equipment issues.
• Clear communication with staff and management.
• Creative recipe development and attractive plating.
• Adaptability to changing menus and dietary requests.

Responsabilités

• Menu planning and development in collaboration with management.
• Oversee food preparation and cooking to meet standards.
• Supervise and train kitchen staff; conduct evaluations.
• Manage inventory and order supplies; control waste and costs.
• Uphold kitchen safety and sanitation regulations.
• Coordinate with front-of-house staff for service timing.

Connaissances

Reading/Writing/Math

Culinary skills

Leadership

Time management

Problem solving

Communication

Creativity

Adaptability

Formation

Four years of experience in food preparation

Description du poste

University of California, Berkeley’s International House seeks a Senior Cook to design nutritious menus, prepare diverse dishes, and mentor kitchen staff. The role emphasizes sustainability, local produce, and collaboration with dining services to elevate the dining experience.

The Senior Cook will oversee inventory, assist in events, ensure food quality and sanitation, and work with front-of-house teams for smooth service. Requires strong culinary skills and leadership in a high-volume setting.