University of California - Santa Cruz
Overview
Job ID: 81425
Location: Santa Cruz
Full/Part Time: Full Time
Job Summary Under the general supervision of Sous Chefs or Managers, the Senior Cook prepares food that is complex and of the highest quality, appropriate to the skill level of a Senior Cook. It involves preparing assigned recipes for residence hall meals and other events, providing high-quality service to customers. The incumbent will fill a leadership role in the kitchen by organizing and directing all assigned production staff for meal service. Follows all University policies, rules and regulations and health and safety guidelines. This is a leadership kitchen position with the appropriate level of experience and competency in food preparation, productions and kitchen management.
Job Details
Budgeted Salary:
$26.45/hourly
Benefits Level Eligibility:
Full benefits
Schedule Information:
Full-time, Fixed
Percentage of Time: 100%, 40 Hours per Week
Days of the Week: To be determined and details to be discussed at the interview
Shift Includes: Day, Evenings, Nights, Weekends; to be determined and discussed at the interview
Employee Classification:
Partial Year Career, Furlough to be determined and details to be discussed at the interview
Work Location:
UC Santa Cruz Main Campus
Union Representation:
Service Employees (SX)
Job Code Classification:
COOK SR (005522)
Travel:
Never or Rarely
Job End Date:
None
DEPARTMENT & ORGANIZATION CONTEXT Colleges, Housing, and Educational Services (CHES) is a multi-funded organization within the Division of Student Affairs and Success (DSAS) at UC Santa Cruz. CHES provides leadership in college student life and residential services, housing services, facilities, capital planning, dining services, conference services, early education services, and related business and financial analysis.
UC Santa Cruz Dining supports students, staff, faculty and guests with a mission to create a diverse, safe, fun and trusting environment while delivering high-quality service and food.
Key Responsibilities (JOB DUTIES) 50% - Food Production
Prepares assigned menu items following recipes and production sheets for all meals, adhering to HACCP principles.
Merchandises food for serving presentation and participates in customer service programs, including on-site cooking demonstrations and interactions with customers. Maintains production service records.
Prepares majority of entrees and complex “from scratch” recipes with guidance from managers.
Trains assigned personnel to meet high quality production, service and safety standards; makes recipe recommendations and updates as needed.
25% - Quality Assurance
Ensures high quality and proper presentation; trains others in proper techniques; adheres to recipes and HACCP standards.
Maintains proper temperatures, conducts batch cooking as appropriate, and monitors service lines for quality control.
Communicates with managers and addresses any quality issues.
Stores products properly, prepares food samples, and evaluates reuse of leftovers per HACCP guidelines.
15% - Safety and Sanitation
Maintains cleanliness and sanitation of storage, work areas, equipment and utensils.
Performs cleaning tasks and ensures safe operation of kitchen equipment; follows safety procedures and PPE requirements.
Trains others on safe operation and reports unsafe conditions; supports safe practices in the kitchen.
10% - Other Duties as Assigned
Coordinates schedules with manager; may supervise other kitchen staff and provide training on equipment operation and safety.
Oversees production operation to meet deadlines and communicates with customers as needed.
REQUIRED QUALIFICATIONS
Strong knowledge of cooking techniques and recipes for large dining service environments.
Knowledge of sauces, soups, vegetables, baked products and entrees.
Experience leading or directing kitchen staff; ability to train others.
Ability to follow oral and written instructions; work independently and in a team; interact with diverse groups.
Knowledge of safe food handling, temperature controls, and kitchen equipment operation; HACCP familiarity.
PREFERRED QUALIFICATIONS
Bilingual Spanish/English or willingness to learn.
Culinary education or equivalent combination of education and experience.
SPECIAL CONDITIONS OF EMPLOYMENT
Pre-employment background check and employment misconduct disclosure process.
Ability to work a variable schedule including evenings and weekends.
Ability to move equipment up to 50 pounds; ServSafe certification required within 90 days of employment (or already possessed).
Completion of UC compliance training and adherence to campus vaccination policy.
CANRA-mandated reporting obligations for child abuse and neglect; signing a statement acknowledging CANRA requirements prior to employment.
EEO/AA 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 categories. The university conducts affirmative action and anti-discrimination efforts in line with federal and state requirements.
Notice Benefits to working at UC Santa Cruz include: Medical, Dental & Vision Insurance, UC Retirement Plans, Life Insurance, Legal Insurance, Pet Insurance, Paid Holidays, vacation and sick leave, Meal Allowance.
How to Apply For full consideration, attach your resume and cover letter when applying. For guidance related to the application process, review Applicant Resources on our website. Resources include: How to Apply, Troubleshooting, Tips for Applicants, FAQ's.
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Location: Santa Cruz
Full/Part Time: Full Time
Job Summary Under the general supervision of Sous Chefs or Managers, the Senior Cook prepares food that is complex and of the highest quality, appropriate to the skill level of a Senior Cook. It involves preparing assigned recipes for residence hall meals and other events, providing high-quality service to customers. The incumbent will fill a leadership role in the kitchen by organizing and directing all assigned production staff for meal service. Follows all University policies, rules and regulations and health and safety guidelines. This is a leadership kitchen position with the appropriate level of experience and competency in food preparation, productions and kitchen management.
Job Details
Budgeted Salary:
$26.45/hourly
Benefits Level Eligibility:
Full benefits
Schedule Information:
Full-time, Fixed
Percentage of Time: 100%, 40 Hours per Week
Days of the Week: To be determined and details to be discussed at the interview
Shift Includes: Day, Evenings, Nights, Weekends; to be determined and discussed at the interview
Employee Classification:
Partial Year Career, Furlough to be determined and details to be discussed at the interview
Work Location:
UC Santa Cruz Main Campus
Union Representation:
Service Employees (SX)
Job Code Classification:
COOK SR (005522)
Travel:
Never or Rarely
Job End Date:
None
DEPARTMENT & ORGANIZATION CONTEXT Colleges, Housing, and Educational Services (CHES) is a multi-funded organization within the Division of Student Affairs and Success (DSAS) at UC Santa Cruz. CHES provides leadership in college student life and residential services, housing services, facilities, capital planning, dining services, conference services, early education services, and related business and financial analysis.
UC Santa Cruz Dining supports students, staff, faculty and guests with a mission to create a diverse, safe, fun and trusting environment while delivering high-quality service and food.
Key Responsibilities (JOB DUTIES) 50% - Food Production
Prepares assigned menu items following recipes and production sheets for all meals, adhering to HACCP principles.
Merchandises food for serving presentation and participates in customer service programs, including on-site cooking demonstrations and interactions with customers. Maintains production service records.
Prepares majority of entrees and complex “from scratch” recipes with guidance from managers.
Trains assigned personnel to meet high quality production, service and safety standards; makes recipe recommendations and updates as needed.
25% - Quality Assurance
Ensures high quality and proper presentation; trains others in proper techniques; adheres to recipes and HACCP standards.
Maintains proper temperatures, conducts batch cooking as appropriate, and monitors service lines for quality control.
Communicates with managers and addresses any quality issues.
Stores products properly, prepares food samples, and evaluates reuse of leftovers per HACCP guidelines.
15% - Safety and Sanitation
Maintains cleanliness and sanitation of storage, work areas, equipment and utensils.
Performs cleaning tasks and ensures safe operation of kitchen equipment; follows safety procedures and PPE requirements.
Trains others on safe operation and reports unsafe conditions; supports safe practices in the kitchen.
10% - Other Duties as Assigned
Coordinates schedules with manager; may supervise other kitchen staff and provide training on equipment operation and safety.
Oversees production operation to meet deadlines and communicates with customers as needed.
REQUIRED QUALIFICATIONS
Strong knowledge of cooking techniques and recipes for large dining service environments.
Knowledge of sauces, soups, vegetables, baked products and entrees.
Experience leading or directing kitchen staff; ability to train others.
Ability to follow oral and written instructions; work independently and in a team; interact with diverse groups.
Knowledge of safe food handling, temperature controls, and kitchen equipment operation; HACCP familiarity.
PREFERRED QUALIFICATIONS
Bilingual Spanish/English or willingness to learn.
Culinary education or equivalent combination of education and experience.
SPECIAL CONDITIONS OF EMPLOYMENT
Pre-employment background check and employment misconduct disclosure process.
Ability to work a variable schedule including evenings and weekends.
Ability to move equipment up to 50 pounds; ServSafe certification required within 90 days of employment (or already possessed).
Completion of UC compliance training and adherence to campus vaccination policy.
CANRA-mandated reporting obligations for child abuse and neglect; signing a statement acknowledging CANRA requirements prior to employment.
EEO/AA 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 categories. The university conducts affirmative action and anti-discrimination efforts in line with federal and state requirements.
Notice Benefits to working at UC Santa Cruz include: Medical, Dental & Vision Insurance, UC Retirement Plans, Life Insurance, Legal Insurance, Pet Insurance, Paid Holidays, vacation and sick leave, Meal Allowance.
How to Apply For full consideration, attach your resume and cover letter when applying. For guidance related to the application process, review Applicant Resources on our website. Resources include: How to Apply, Troubleshooting, Tips for Applicants, FAQ's.
#J-18808-Ljbffr