Cook
The University of California, San Diego
About this position
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
One (1) to 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.