Cook - TP125237
#TP125237 CookFiling Deadline: Tue 10/3/2023
UC San Diego values equity, diversity, and inclusion. If you are interested in being part of our team, possess the needed licensure and certifications, and feel that you have most of the qualifications and/or transferable skills for a job opening, we strongly encourage you to apply.
For the safety and well-being of the entire university community, the University of California requires, with few exceptions, that all students, faculty and staff be vaccinated against the COVID-19 virus and influenza before they will be allowed on campus or in a facility or office. For more information visit: Flu Vaccine Mandate / COVID Vaccine Policy
Position available through UCSD Temporary Employment Services (TES). Employment through TES is an excellent way to gain valuable UCSD experience and get your foot in the door for career positions. TES employment includes medical coverage, paid vacation & sick time, paid holidays, as well as training and development opportunities!
Responsible for the preparation of quality food in a dining food service environment or catering operation. Responsibilities include the efficient operation and maintenance of all kitchen equipment, the execution of all department standards concerning food handling, cleanliness, safety and personal appearance. Duties also include coordination of production and food product presentation, quality control, and assisting the training of others in complex recipe preparation.
*Skills in and knowledge of institutional food production.
*Proven knowledge of and experience working with standardized recipes and production sheets.
*Ability to interact and communicate effectively with customers, students, staff, faculty and guests.
*Mathematical abilities to interpret and record production data, to use proper weights and measures in recipes as well as to provide statistical data, to store data and to reconcile invoices.
*Skills in and knowledge of related food service functions such as safety and sanitation, production methods, and equipment maintenance.
*Knowledge of efficient methods of ordering, requisitioning, storing and receiving supplies, and of developing quantity and quality production controls.
*Writing and reading skills to understand recipes as well as to write vendor reports.
*Knowledge of methods of ensuring customer satisfaction including product analysis and problem solving assessing user/client opinion)
*Ability to organize work and materials for maximum productivity and to delegate tasks to support staff.
*Problem solving skills to handle situations such as staff shortages, product failures or utility equipment failures.
*Ability to safely operate and maintain food service equipment.
*Ability to conduct training programs for staff and student employees.
*Understanding of food specifications including meat buyer’s guide, USDA produce, poultry and frozen specifications as well as weights and measures to accurately account for inventory items.
*Skills in and knowledge of warehousing large quantities of merchandise, accounting and distributing via departmental recharge and delivery protocol, including ability to schedule, supervise and account for multiple daily deliveries to other units.
*Skills in and knowledge of general operational management to supervise opening, closing and security of unit.
*Skills in time management and in prioritizing workload to meet daily production schedule and deadlines.
*Ability to follow detailed verbal and written instructions with little supervision.
*Ability to lift 25 to 50 pounds.
Background Check Required. Operating needs of the department require varied work schedules, (i.e., a.m., p.m., and/or weekend shifts and/or 10 hour workday). Employees may be required to take off (vacation or temporary layoff) during scheduled operational shutdown periods, such as Christmas, Spring & Summer breaks. Health codes require prescribed uniform, hair covering, and good personal hygiene. Meal schedules require extreme attention to promptness and excellent attendance. Meal perquisite is required for all Dining Services employees. Employees may be required to change work location on a daily basis as needed or for an indefinite time period. Must have a valid California Driver’s License, good driving record and participate in the DMV pull program if driving a University vehicle.
Pay Transparency Act
Annual Full Pay Range: $41,301 - $54,559 (will be prorated if the appointment percentage is less than 100%)
Hourly Equivalent: $19.78 - $26.13
Factors in determining the appropriate compensation for a role include experience, skills, knowledge, abilities, education, licensure and certifications, and other business and organizational needs. The Hiring Pay Scale referenced in the job posting is the budgeted salary or hourly range that the University reasonably expects to pay for this position. The Annual Full Pay Range may be broader than what the University anticipates to pay for this position, based on internal equity, budget, and collective bargaining agreements (when applicable).
Job offer is contingent on successful engagement in the UC COVID-19 Vaccination program (fully vaccinated with documented proof or approved exception/deferral).
To foster the best possible working and learning environment, UC San Diego strives to cultivate a rich and diverse environment, inclusive and supportive of all students, faculty, staff and visitors. For more information, please visit UC San Diego Principles of Community.
The University of California is an Equal Opportunity/Affirmative Action Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability, age, protected veteran status, gender identity or sexual orientation. For the complete University of California nondiscrimination and affirmative action policy see: http://www-hr.ucsd.edu/saa/nondiscr.html
UC San Diego is a smoke and tobacco free environment. Please visit smokefree.ucsd.edu for more information.