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Job ID: 169953

COOK (005523) 21301
University of California, Berkeley


Date Posted Oct. 20, 2021
Title COOK (005523) 21301
University University of California, Berkeley
Berkeley, CA, United States
Department
Application Deadline Open until filled
Position Start Date Available immediately
 
 
  • Classified Staff
  • Dining Services
 
 


COOK (005523) 21301

About Berkeley

At the University of California, Berkeley, we are committed to creating a community that fosters equity of experience and opportunity, and ensures that students, faculty, and staff of all backgrounds feel safe, welcome and included. Our culture of openness, freedom and belonging make it a special place for students, faculty and staff.

The University of California, Berkeley, is one of the world's leading institutions of higher education, distinguished by its combination of internationally recognized academic and research excellence; the transformative opportunity it provides to a large and diverse student body; its public mission and commitment to equity and social justice; and its roots in the California experience, animated by such values as innovation, questioning the status quo, and respect for the environment and nature. Since its founding in 1868, Berkeley has fueled a perpetual renaissance, generating unparalleled intellectual, economic and social value in California, the United States and the world.

We are looking for equity-minded applicants who represent the full diversity of California and who demonstrate a sensitivity to and understanding of the diverse academic, socioeconomic, cultural, disability, gender identity, sexual orientation, and ethnic backgrounds present in our community. When you join the team at Berkeley, you can expect to be part of an inclusive, innovative and equity-focused community that approaches higher education as a matter of social justice that requires broad collaboration among faculty, staff, students and community partners. In deciding whether to apply for a position at Berkeley, you are strongly encouraged to consider whether your values align with our Guiding Values and Principles, our Principles of Community, and our Strategic Plan.

Departmental Overview

About International House:

Founded in 1930 through a gift from John D. Rockefeller, Jr., International House is a 501 (c) 3 non-profit, self-supporting residential and community-oriented facility located in the southeast foothills of the Berkeley Campus. The historic complex is adjacent to the California Memorial Stadium along Piedmont Avenue. The building has six floors of 470 single and double residential rooms, including a conference center featuring the Chevron Auditorium with a capacity of 350, several other smaller meeting rooms, plus a library, and a dining commons with a capacity of 325. Since its founding, it has housed more than 95,000 residents including two Governors of California and eight Nobel Prize laureates. Its mission is to foster intercultural respect and understanding among people throughout the world across cultural, economic, and ethnic lines.

Each year I-House provides some 1,100 students and scholars from 75+ nationalities (including the USA) with an opportunity to live and learn together over the course of a typical 12-month cycle. With a renewed emphasis on the acquisition of intercultural leadership skills, I-House strives to augment and expand the impact of the residential life experience by encouraging lifetime personal and professional connections that transform lives and offer skills that enrich and enhance career opportunities. I-House's rich array of programs serves the residents, the campus and local community.

Application Review Date

The First Review Date for this job is: August 4, 2021

Responsibilities

This position is journeyman level: has experience and competency in food preparation. Reports to Chef Manager. May assume a leadership role in the kitchen in organizing and directing the production staff for scheduled meal service in the Dining Hall. Under direction of Chef, or Senior Cook, the Cook prepares main entrees, and more complex recipes. Follows policies, rules and regulations of the University and the department. Ensures that health and safety guidelines are practiced. Performs other related duties as assigned.

FOOD PRODUCTION - (60%)

Prepares assigned menu items following department recipes and production sheets for breakfast, lunch, brunch and/or dinner, including entrees, side dishes, salads, starches, vegetables, gravies and sauces, soups, desserts, gelatins, and puddings, following the standard HACCP principles of food preparation, safety, and sanitation in food production and service. Merchandises food including garnishing for station presentation. Participates in ongoing customer service programs which includes just in time cooking, demonstration cooking, station cooking, collaboration with food service workers, and interaction with customers.

Prepares food from scratch. Responsible for preparing entrees and works independently. Responsible for food station preparation, presentation, production set-up, organization, and clean-up Makes recommendations to Chef or Culinary leadership on problem recipes, and collaborates with the cooking team to make recommendations and improve recipes and menu. Reports production and mealtime usage to Chef Managers and uses the production sheets from the inventory management system to prepare meals. Completes service records at end of meal period.

SAFETY AND SANITATION /QUALITY ASSURANCE -(30%)

Safely operates and maintains the following equipment used in food production and service: mixer, food chopper, ovens, steamers, fryers, grills, thermotainers, can opener, steam jacketed kettles, knives and utensils, wok station, pizza oven, broiler grill, and saute station, omelet station, rotisserie oven, flat-top grill, wok and cooking ovens and other equipment as necessary. Identifies problems with equipment and immediately reports them to supervisor. Is responsible for ensuring the temperature for all foods are meeting the food safety requirements and are being recorded in temperature logs. Checks temperatures for all walk-in refrigerators, reach-in coolers and hot tables.

Demonstrates ability to use different kitchen equipment, should be able to disassemble and assemble equipment for cleaning, and will clean equipment used and as assigned.

Is responsible for cleaning assigned work station throughout the shift and ensures the cleanliness, safety and sanitation of designated and assigned storage and work areas and large and small equipment and utensils used in food production. Cleans and sanitizes floor, work tables and all food preparation areas and surfaces as scheduled.

In conjunction with the Chef, can decide re-use values for food, following HACCP guidelines. Distributes prepared food at correct temperatures prior to service for specified meals to designated serving areas. Batch cooks food items as appropriate. Stores products to maximize quality. Stores leftover food properly including documenting dates and holding times. Works with Chef to develop plan for leftover usage. Is knowledgeable about food being served as to allergens, and key identifiers as required by customers (vegan, vegetarian, pork, alcohol, nuts, spices, gluten, etc). Keeps work station clean, sanitized and free of clutter at all times.

DIRECTION/TRAINING - (10%)

Works with food service workers and student employees, to ensure proper presentation, plating, portion control and quality control. Instructs Food Service Workers and student employees on proper service and plate presentation at assigned food station. Occasionally serves food to customers in a pleasant, courteous and efficient manner, responding to customer needs quickly and thoughtfully.

Required Qualifications

Required Qualifications:
  • Employee understands that he/she must be presentable, consistently wash hands, clean clothes/uniform, clean apron and name tag, upon the start of his/her shift.
  • Employee must be punctual. Skills to communicate in English, both orally and in written form to understand and carry out oral and written instructions and interact effectively with co-workers, supervisors and guests. Serve Safe Certification must be kept updated to ensure proper food handling guidelines are adhered to.


Salary & Benefits
  • This is a full-time career position with a variable shift (dependent upon business needs).
  • Will receive schedule 2 weeks in advance


Salary $19.53 (Step 2)

For information on the comprehensive benefits package offered by the University visit:

https://ucnet.universityofcalifornia.edu/compensation-and-benefits/index.html

Conviction History Background

This is a designated position requiring fingerprinting and a background check due to the nature of the job responsibilities. Berkeley does hire people with conviction histories and reviews information received in the context of the job responsibilities. The University reserves the right to make employment contingent upon successful completion of the background check.

Equal Employment Opportunity

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, sexual orientation, gender identity, national origin, disability, or protected veteran status. For more information about your rights as an applicant see:

https://www.eeoc.gov/sites/default/files/migrated_files/employers/poster_screen_reader_optimized.pdf
For the complete University of California nondiscrimination and affirmative action policy see:
http://policy.ucop.edu/doc/4000376/NondiscrimAffirmAct

To apply, visit https://careerspub.universityofcalifornia.edu/psp/ucb/EMPLOYEE/HRMS/c/HRS_HRAM.HRS_APP_SCHJOB.GBL?Page=HRS_APP_JBPST&Action=U&FOCUS=Applicant&SiteId=21&JobOpeningId=21301&PostingSeq=1

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