Senior Cook & Kitchen Leader - Menu Innovation

University of California, Berkeley; Berkeley (CA); On-site; USD 37,000 - 44,000; Full time

Benefits offered by this job

UC benefits

Career position

Job summary

The University of California, Berkeley is seeking a Senior Cook to join its dining services team. The role focuses on developing nutritious menus, promoting sustainability, and delivering appealing dishes in a fast-paced dining hall.

Key responsibilities include supervising kitchen staff, training on safety, managing inventory, and coordinating with front-of-house for timely service. Four years of kitchen experience and ServSafe certification are preferred.

Qualifications

• Ability to read, write, and perform basic arithmetic.
• Culinary skills: proficient in cooking methods, knife skills, baking and pastry.
• Leadership and management: lead and motivate kitchen staff.
• Time management: prioritize tasks in fast-paced environment.
• Problem-solving: address issues in kitchen, staff shortages, or equipment.
• Communication: clear and effective with kitchen, front-of-house, and management.
• Creativity: develop new recipes and present dishes attractively.
• Adaptability: adjust to changing circumstances, dietary requests, and demands.

Responsibilities

• Collaborating with management to create and update menus.
• Experimenting with new recipes and dishes; ensure cost-effectiveness.
• Overseeing preparation and cooking to established standards.
• Leading kitchen staff; training on procedures and safety.
• Monitoring stock levels; ordering supplies; minimizing waste.
• Ensuring compliance with health and safety regulations.
• Coordinating timing with front-of-house for service.

Skills

Read and write

Culinary skills

Leadership

Time management

Problem solving

Communication

Creativity

Adaptability

Education

Four years of experience in food preparation and kitchen maintenance

Job description

The University of California, Berkeley is seeking a Senior Cook to join its dining services team. The role focuses on developing nutritious menus, promoting sustainability, and delivering appealing dishes in a fast-paced dining hall.

Key responsibilities include supervising kitchen staff, training on safety, managing inventory, and coordinating with front-of-house for timely service. Four years of kitchen experience and ServSafe certification are preferred.