Dining Senior Cook
University of California, Santa Cruz, California, Missouri, United States, 65018
Overview
Dining Senior Cook role at University of California, Santa Cruz. UC Santa Cruz jobs are posted until filled. The salary is budgeted at $26.45/hourly. This is a full-time position within the CHES (Colleges, Housing, and Educational Services) department, reporting to Sous Chefs or Managers. The role involves leadership in the kitchen, high-quality food production, and adherence to health and safety guidelines. 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. Prepares assigned recipes for residence hall meals and events, directing all assigned production staff for meal service and ensuring compliance with University policies and health and safety guidelines. Responsibilities
Prepare assigned menu items following recipes and production sheets for all meals, applying HACCP principles of food preparation, safety, and sanitation. Merchandise food including garnishing for serving presentation; participate in customer service programs such as "just in time" cooking, demonstration cooking, and customer interaction; complete production service records after each meal or shift. Lead the majority of entrees and more complex from-scratch recipes, including special sauces; train assigned personnel to meet production, service, and safety standards. Make recommendations to managers and update, correct, or modify recipes as needed. Quality Assurance (25%)
Ensure all food is of the highest quality and presented well; continually taste and observe food items during service. Train others in proper cooking techniques; adhere to recipes, HACCP standards, presentation, and cleanliness. Distribute food at correct temperatures; batch cook as appropriate; monitor service lines for quality control and HACCP compliance. Communicate with managers and take action to address quality issues; manage reuse and storage of leftovers following HACCP guidelines. Safety and Sanitation (15%)
Maintain cleanliness, safety, and sanitation of storage and work areas, equipment, and utensils. Clean equipment, work tables, sinks, drains; assist with general dining area cleanliness as needed. Adhere to safety policies, use protective gear, report hazards, and train others on safe operation of kitchen equipment. Other Duties as Assigned (10%)
Coordinate schedules with manager; supervise and train kitchen staff as needed; oversee production operations to meet deadlines. Interact with customers to explain menu variety and cooking questions. Required Qualifications
Strong knowledge of diverse cooking techniques and recipes for a large dining service environment. Proficiency in sauces, soups, vegetables, baked products, and entrees. Experience in increasingly complex cooking and kitchen leadership; ability to direct or lead kitchen staff. Effective communication to direct and train staff; ability to interact with customers and manage special events. Knowledge of safe food handling temperatures and operation of kitchen equipment; understanding of food safety and presentation techniques. Ability to taste and assess product quality, read recipes, estimate ingredients, and plan production; ability to multitask and work independently or in a team; ability to work with diverse groups. Preferred Qualifications
Bilingual Spanish/English or willingness to learn; culinary education or equivalent experience. SPECIAL CONDITIONS OF EMPLOYMENT
Pre-employment criminal history background check; employment misconduct disclosure process. Ability to work a variable schedule including evenings and weekends. Ability to move equipment up to 50 pounds with or without accommodation. Must pass ServSafe certification within 90 days of employment (or already have it) and maintain throughout employment. Complete required UC compliance training; comply with UC vaccine policy as applicable. CANRA Mandated Reporter with signing of a CANRA requirement prior to employment. EEO/AA
The University of California is an Equal Opportunity Employer. All qualified applicants will receive consideration without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, age, protected veteran status or other protected categories. It is the policy of the University of California to undertake affirmative action and anti-discrimination efforts, consistent with its obligations as a Federal and State contractor. Job Details
Seniority level: Mid-Senior level Employment type: Full-time Job function: Management and Manufacturing Industries: Higher Education Location: UC Santa Cruz Main Campus, Santa Cruz, CA
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Dining Senior Cook role at University of California, Santa Cruz. UC Santa Cruz jobs are posted until filled. The salary is budgeted at $26.45/hourly. This is a full-time position within the CHES (Colleges, Housing, and Educational Services) department, reporting to Sous Chefs or Managers. The role involves leadership in the kitchen, high-quality food production, and adherence to health and safety guidelines. 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. Prepares assigned recipes for residence hall meals and events, directing all assigned production staff for meal service and ensuring compliance with University policies and health and safety guidelines. Responsibilities
Prepare assigned menu items following recipes and production sheets for all meals, applying HACCP principles of food preparation, safety, and sanitation. Merchandise food including garnishing for serving presentation; participate in customer service programs such as "just in time" cooking, demonstration cooking, and customer interaction; complete production service records after each meal or shift. Lead the majority of entrees and more complex from-scratch recipes, including special sauces; train assigned personnel to meet production, service, and safety standards. Make recommendations to managers and update, correct, or modify recipes as needed. Quality Assurance (25%)
Ensure all food is of the highest quality and presented well; continually taste and observe food items during service. Train others in proper cooking techniques; adhere to recipes, HACCP standards, presentation, and cleanliness. Distribute food at correct temperatures; batch cook as appropriate; monitor service lines for quality control and HACCP compliance. Communicate with managers and take action to address quality issues; manage reuse and storage of leftovers following HACCP guidelines. Safety and Sanitation (15%)
Maintain cleanliness, safety, and sanitation of storage and work areas, equipment, and utensils. Clean equipment, work tables, sinks, drains; assist with general dining area cleanliness as needed. Adhere to safety policies, use protective gear, report hazards, and train others on safe operation of kitchen equipment. Other Duties as Assigned (10%)
Coordinate schedules with manager; supervise and train kitchen staff as needed; oversee production operations to meet deadlines. Interact with customers to explain menu variety and cooking questions. Required Qualifications
Strong knowledge of diverse cooking techniques and recipes for a large dining service environment. Proficiency in sauces, soups, vegetables, baked products, and entrees. Experience in increasingly complex cooking and kitchen leadership; ability to direct or lead kitchen staff. Effective communication to direct and train staff; ability to interact with customers and manage special events. Knowledge of safe food handling temperatures and operation of kitchen equipment; understanding of food safety and presentation techniques. Ability to taste and assess product quality, read recipes, estimate ingredients, and plan production; ability to multitask and work independently or in a team; ability to work with diverse groups. Preferred Qualifications
Bilingual Spanish/English or willingness to learn; culinary education or equivalent experience. SPECIAL CONDITIONS OF EMPLOYMENT
Pre-employment criminal history background check; employment misconduct disclosure process. Ability to work a variable schedule including evenings and weekends. Ability to move equipment up to 50 pounds with or without accommodation. Must pass ServSafe certification within 90 days of employment (or already have it) and maintain throughout employment. Complete required UC compliance training; comply with UC vaccine policy as applicable. CANRA Mandated Reporter with signing of a CANRA requirement prior to employment. EEO/AA
The University of California is an Equal Opportunity Employer. All qualified applicants will receive consideration without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, age, protected veteran status or other protected categories. It is the policy of the University of California to undertake affirmative action and anti-discrimination efforts, consistent with its obligations as a Federal and State contractor. Job Details
Seniority level: Mid-Senior level Employment type: Full-time Job function: Management and Manufacturing Industries: Higher Education Location: UC Santa Cruz Main Campus, Santa Cruz, CA
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