Cook
The University of California, San Diego
About this position
Position Overview
Join the Residential, Retail and Supply Chain Services (RRSS) team at UC San Diego, a dynamic and innovative campus department dedicated to delivering exceptional service to the university community. As a valued RRSS team member, you will be contributing to a broad and complex organization consisting of five key units: Housing, Dining and Hospitality (HDH), Integrated Procure-to-Pay Solutions (IPPS), the UC San Diego Bookstore, Triton Print & Digital Media, and the Early Childhood Education Center (ECEC). With a focus on innovation and customer satisfaction, RRSS aims to inclusively meet the diverse needs of the UC San Diego community while fostering a sense of belonging for our students and staff. As a member of the HDH team, you will be part of a self-funded unit with over 1,200 staff employees, over 2,000 student employees, and an annual operating budget of $371 million, providing housing and dining services to over 20,000 students, faculty, staff, and their families. At UC San Diego, we believe a job is more than just employment - it's a chance to be part of something meaningful. Along with competitive pay, we offer outstanding benefits, retirement plans, and a supportive environment that encourages both professional development and personal growth. Benefits begin on your first day! For Dining positions, we also provide a daily meal allowance.
Position Description
Under supervision, responsible for performing journeyman-level food preparation techniques in a campus kitchen. Provide training to staff and student employees in entry-level cooking duties. Performs simple culinary duties, such as preparing food at a short grill, grab-and-go items, made-to-order stations, making salad dressings/sauces, and cleaning and preparing produce, serving up to 1,500 meals per shift. Ensures that high standards of food quality, service, sanitation, and safety are maintained at all times. Follow recipes and adhere to strict food safety and allergen procedures.
Qualifications
Three (3) years of experience in food preparation and general maintenance in a kitchen or dining area; or an equivalent combination of education and experience. Experience working with standardized recipes and production sheets. Skills in and knowledge of related food service functions such as safety and sanitation, production methods, and equipment maintenance. Ability to safely operate and maintain food service equipment. Skill in operating equipment such as mixers, food processors, slicers, blenders, impingers, gas range, flat top grill, char broiler, hot wells, deep fat fryers, rotisseries, Rheon machines, woks, sauté pans, steamers, and kettles. Experience in food preparation techniques. Problem solving skills to handle situations such as staff shortages, product failures or utility equipment failures. Ability to conduct training programs for staff and student employees. Ability to follow detailed verbal and written instructions with little supervision. Ability to measure dry and liquid food Items in units of measurement such as cup, pint, quart, pound, and oz to properly adhere to recipe and production requirements. Ability to read, write, perform basic arithmetic calculations, and follow oral and written instructions. Ability to lift 25 to 50 pounds. Ability to interact and communicate effectively with customers, students, staff, faculty and guests. Ability to accurately complete and maintain paperwork, including temperature logs and production records. Must be able to comply with all food handler procedures required by federal and state laws and department requirements.