Sr. Cook

UC Santa Barbara; Santa Barbara (CA); On-site; USD 37,000 - 38,000; Full time

Benefits offered by this job

Full Benefits

Job summary

UC Santa Barbara is seeking a Sr Cook to serve as a working supervisor in a high-volume kitchen, preparing diverse menus and overseeing food production, safety, and sanitation.

The role trains both full-time and student cooks, maintains quality standards, and may back up the Principal Cook. Work hours are Tue–Sat, with some variation; benefits are included. UCSB emphasizes safety and team collaboration.

Qualifications

• High School or Equivalent combination of education and experience.
• 1-3 years knowledge of advanced culinary techniques and experience with commercial kitchen equipment.
• Equivalent combination of education and experience.

Responsibilities

• Culinary planning and quality control for up to 1,500 meals per shift.
• Supervision of career and student cooks; scheduling and task assignment.
• Training cooks in culinary techniques and sanitation guidelines.
• Safety, HACCP, and sanitation compliance across kitchen operations.
• Other duties including cross-department coordination and event catering support.

Skills

Culinary techniques

Advanced culinary techniques

Education

High School or equivalent

Equivalent education/experience

Job description

Job Posting Details
Position Number: 40076283
Payroll Title: COOK SR SX
Job Code: 5522
Job Open Date: 9/14/2026
Application Review Begins: 9/29/26
Department Code (Name): Campus Dining
Percentage of Time: 100%
Union Code (Name): SX - Service Workers
Employee Class (Appointment Type): Staff: Career
FLSA Status: Non - Exempt
Classified Indicator Description (Personnel Program): PSS
Salary Grade: Steps
Hiring/Budgeted Hourly Range: The budgeted salary range that the University reasonably expects to pay for this position is $26.78/hr. - $27.29/hr.
Full Salary Range: The full salary range for this position is $26.78/hr - $27.86hr. Salary offers are determined based on final candidate qualifications and experience; the budget for the position; and the application of fair, equitable, and consistent pay practices at the University.
Work Location: Portola Dining Commons (May Vary)
Working Days and Hours: Tuesday - Saturday, 12:30p - 9:00p (Sunday & Monday Off), Days/Hours May Vary
Benefits Eligibility: Full Benefits
Type of Remote or Hybrid Work Arrangement, if applicable: N/A

Department Marketing Statement

Housing, Dining & Auxiliary Enterprises houses 10,000 students, faculty and family residents on campus, provides support services for 9,300 students residing in the communities adjacent to the campus, serves 21,000 customers daily in its retail and board dining programs, manages the UCSB Campus Store and University Center, hosts 150,000 guests annually for conferences and meetings, manages a major events center (Events Center), and oversees the administration of transportation, parking and fleet services. Additional responsibilities in the HDAE portfolio include The Club & Guest House. HDAE employs 600 full-time employees and 1,800 student employees. HDAE maintains a physical plant of more than 3 million square feet of buildings and 250 acres of grounds and landscaping.

Benefits Of Belonging

Working at UC means being part of this vibrant institution that shines a light on what is possible. People make UC great, and UC recognizes your contributions by making this a great place to work. Excellent retirement and health are just one of the rewards. Learn more about the benefits of working at UC

Brief Summary Of Job Duties

The Sr. Cook serves as a working supervisor performing skilled culinary duties and overseeing a kitchen area serving up to 1,500 meals per shift. Ensures that high standards of food quality, service, sanitation and safety are met according to Dining Services, University and Federal guidelines. Trains full time and student Cooks in new culinary techniques, food and sanitation guidelines. Maintains efficient food preparation methods. Serves as a backup in the absence of the Principal Cook.

Required Qualifications

• High School or Equivalent combination of education and experience.
• 1-3 Years Knowledge of and experience with advanced culinary techniques, including but not inclusive of sautéing, grilling, frying, steaming, preparing sauces and stocks. This includes experience working with commercial kitchen equipment and preparing large quantities.
• Equivalent combination of education and experience.

Special Conditions Of Employment

• Satisfactory criminal history background check.
• Visa sponsorship is not available for this position.
• UCSB is a Tobacco-Free environment.
• Ability to lift up to 50 pounds and work standing for up to 8 hours per day.
• Work hours/days may vary.

Misconduct Disclosure Requirement

As a condition of employment, the final candidate who accepts an offer of employment will be required to disclose if they have been subject to any final administrative or judicial decisions within the last seven years determining that they committed any misconduct; or have filed an appeal of a finding of substantiated misconduct with a previous employer.

“Misconduct” Means Any Violation Of The Policies Governing Employee Conduct At The Applicant’s Previous Place Of Employment, Including, But Not Limited To, Violations Of Policies Prohibiting Sexual Harassment, Sexual Assault, Or Other Forms Of Harassment, Or Discrimination, As Defined By The Employer. For Reference, Below Are UC’s Policies Addressing Some Forms Of Misconduct

• UC Sexual Violence and Sexual Harassment Policy
• UC Anti-Discrimination Policy
• Abusive Conduct in the Workplace

Job Functions And Percentages Of Time

Culinary Planning and Quality Control - 55 %

• Prepares assigned menued items daily.
• Supervises the food production, service, portion control, safety and sanitation assurance within a defined work area.
• Monitors cost control within a given area by employing effective and timely professional techniques with regards to the following: food production, portion control, utilizing leftover food items, recognizing safety, budget and quality factors, tracking food usage specific to an area via the daily usage report.
• Executes the testing of new recipes and recommends suggested alterations. Coordinates the revision of recipes for many different customer bases, including Regional American, Asian, Italian and Mexican, vegetarian, Vegan and special diets.
• Works with perishable products inspecting for freshness and safety during production, service and storage. Adjusts refrigeration and heating techniques to ensure products remain safe for consumption. Identifies problem areas and brings to the attention of the Principal Cook.
• Prints recipes using CBORD, a computerized Food Management System.
• Prepares menus in conjunction with the Principal Cook for catered events or special meals.

Supervision- 25 %

• Serves as a working supervisor for career and student cooks. Assists in scheduling, assigning and reviewing work.
• Serves on interview committees.
• Helps to determine food preparation methods with staff daily. Assists in assigning specific jobs to staff throughout the shift, keeping staff on task and able to meet multiple daily deadlines. Assures staff consistently uses culinary techniques current with style of service, i.- batch cooking, cooking to order, etc.
• Assists with monitoring kitchen prep labor and requests additional help if necessary.
• Assures that all clean up for the assigned area is maintained throughout meal periods and completed at the end of shifts.
• Assures that supervised staff follow all university and departmental policies. Works with the Principal Cook to consistently identify and correct inappropriate staff behavior.

Training & Development - 10 %

• Works with staff to maintain accountability on the job.
• Under the direction of the Principal Cook, trains Cooks and Student Cooks as needed in aspects of food production and sanitation.
• Assesses jobs and duties on a continuous basis to assure injuries are prevented.

Safety, Sanitation and HACCP -5 %

• Ensures that food quality and safety guidelines are maintained to achieve the highest public health standards and reduce the risk of food borne illness.
• Records daily HACCP time and temperature logs. Adheres to HACCP guidelines to ensure practices are in continued compliance with State and Federal Sanitation Guidelines.
• In conjunction with the Principal Cook, monitors kitchen facilities, property and staff for safety and security
• Oversees staff in utilizing appropriate cleaning agents for assigned jobs.

Other Duties - 5%

• Helps to coordinate assistance and support for other kitchen departments, including cross training as needed.
• Cleans large and small equipment within a given area during building closure periods and throughout the year.
• Notifies the Production Staff and/or Managers of broken, unsafe and/or unmet equipment needs on a timely basis.
• Displays a sense of teamwork. Interacts effectively as a team member with sensitivity towards a multicultural work and living environment.
• Participates in production and other unit and/or departmental meetings, workshops and conferences on a regular basis.
• May be required to oversee or work at a campus field kitchen in remote locations to provide food for the adjacent community in times of disaster.

UC Vaccination Programs Policy

As a condition of employment, you will be required to comply with the University of California Policy on Vaccinations Programs. As a condition of Physical Presence at a Location or in a University Program, all Covered Individuals** must participate in any applicable Vaccination Program by providing proof that they are Up-to-Date with any required Vaccines or submitting a request for Exception in a Mandate Program or properly declining vaccination in an Opt-Out Program no later than the Compliance Date (Capitalized terms in this paragraph are defined in the policy.). Federal, state, or local public health directives may impose additional requirements.

For more information, please visit University of California Policy on Vaccinations – https://policy.ucop.edu/doc/5000695/VaccinationProgramsPolicy

• Covered Individuals: A Covered Individual includes anyone designated as Personnel or Students under this Policy who physically access a University Facility or Program in connection with their employment, appointment, or education/training. A person accessing a Healthcare Location as a patient, or an art, athletics, entertainment, or other publicly accessible venue at a Location as a member of the public, is not a Covered Individual.

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 status under state or federal law.

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