Senior Cook - 124557
#124557 Senior CookFiling Deadline: Wed 10/4/2023
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
UCSD Layoff from Career Appointment: Apply by 8/8/2023 for consideration with preference for rehire. All layoff applicants should contact their Employment Advisor.
Special Selection Applicants: Apply by 8/17/23. Eligible Special Selection clients should contact their Disability Counselor for assistance.
THIS IS A PARTIAL-YEAR CAREER POSITION: Employee will be scheduled to work an average 70% annually. Employees may be required to take off (vacation or temporary layoff) during scheduled operational shutdown periods, such as Christmas, Spring & Summer breaks.
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.
Housing Dining Hospitality (HDH) is a self-funded, large and complex campus department consisting of 7 divisions, with over 700 career employees, 1000 to 1200 student employees and an annual operating budget greater than $256 million. HDH provides housing for approximately 18,000 undergraduates, grad students, faculty, staff and their families in over 400 buildings covering over 8 million sq. ft. HDH is in the midst of implementing an aggressive building plan which added 10,000 new beds in the next 10 years and will almost double our square footage by 2032.
Currently, HDH houses 42% of UCSD’s enrolled students with a goal of housing 65% by 2032. HDH provides maintenance and repair, contract meals/meal plan management, as well as retail food service, conference services and catering services to residents, students, faculty, staff, and campus visitors.
Housing/Dining/Hospitality commits to facilitating an equitable, diverse and inclusive environment, fostering a sense of belonging for our students and staff. As HDH we understand, each unique individual with their varied thoughts and experiences is what makes our department strong. Aligning with UC San Diego’s Office for Equity, Diversity, and Inclusion strategic goals, Housing/Dining/Hospitality is proud to promote and create opportunities for greater equity, diversity and inclusiveness within our division.
To visit the Housing Dining & Hospitality website, please click on the link below - https://hdhhome.ucsd.edu/.
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.
A background check is required.
Must have a valid California Driver’s License, good driving record and participate in the DMV pull program if driving a University vehicle.
Operating needs of the department require varied work schedules, (i.e., a.m., p.m., and/or weekend shifts and/or 10 hour workday). Must be able to work flexible hours to accommodate Catering schedule.
CANRA Mandated Reporter: This position has been identified as a Mandated Reporter pursuant to the California Child Abuse and Neglect Reporting Act and requires immediate reporting of physical abuse, sexual abuse, emotional abuse, or neglect of anyone under the age of 18.
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.
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.