General Information
| Payroll Title | COOK | Title Code | 005523 | Grade/Step | Working Title | Cook | |
|---|---|---|---|---|---|---|---|
| Department Name | Dining Services | Supervisor | Ernesto Martinez | Department Head | David E Henry |
Payroll Title of those supervised
| Title Code | Description | FTE |
|---|---|---|
| 004922 | STDT 1 | 1 |
Special Requirements and Conditions
| Critical Position |
| Valid Driver License |
| Overtime |
| Shift Work |
| Other (provide description - max. 300 characters) |
| Other (description) |
|---|
| Must successfully complete a pre-employment, post-offer physical and background check through the DOJ and FBI prior to appointment start date. Must wear University issued uniform and ID badge. |
Level of Supervision Received
| Close Supervision |
Items Used
| Equipment and machines routinely found in a large commercial kitchen. Box truck, Lift gate, Pick up truck, Van, and Gem Cart. |
Position Purpose
| The Cook is responsible for providing team leadership, training and support in production and/or service of one or more food products for a specific station or multiple stations or units from a specified menu. Adheres to all food handling and sanitation guidelines. Follows established timelines for food production as required by customer flow. Interacts with team members and guests in a high volume dining setting. Incumbents typically train and or lead one or more Assistant Cooks, Sr. Food Service Workers or Students in proper food preparation, service and sanitation. |
Essential Functions
| Essential Function | % Time |
|---|---|
| Food Preparation and Quality Control | 45 |
| Performs a wide variety of semi-skilled techniques for preparing specialized menu items for multiple work stations or units, including but not limited to, combining and finishing ingredients, preparation of specialized or standardized menu items, prepping items or combining components for finishing menu items. Performs preparation, cooking, and baking functions following standardized recipes, portion guidelines, production guidelines, requirements, and quality standards to produce and present assigned menu items by the required deadlines. Examples include but are not limited to; preparing meats from a raw state by cutting, trimming, boning, marinating and finishing utilizing the correct cooking method. Preparing entrees, side dishes, sauces, and specialty items. Combines, cooks and finishes components utilizing, "just-in-time" procedures in a display atmosphere. Utilizes cooking methods including but not limited to; roasting, braising, broiling, sauteing, stir-frying, grilling, basting, frying, steaming, proofing, and baking. May perform scratch baking. May cook any item from scratch independently without direction. Assembles, sets-up and stocks assigned station with appropriate service equipment and supplies prior to the start of any meal period. Pulls frozen items as assigned allowing sufficient time to prepare while maintaining proper temperature. Carries food supplies, equipment and utensils to and from storage and work areas. Samples products using taste and smell, to ensure quality control and proper flavor profile. Prepares and assembles food to order. Sets up station for service at prescribed meal times. Finishes and presents all menu items in a restaurant style including proper garnish. Maintains food items at proper temperature during production, service and transport. Monitors and reports food temperatures. Logs food usage, labels and stores food in accordance with established guidelines. Completes assigned production flow/service records. Attends daily production meetings. Participates in taste panels daily to ensure the highest quality standards. Participates in menu focus groups internally and with the campus community. |
|
| Sanitation and Organization of Work Areas | 25 |
| Maintains cleanliness and proper sanitation of assigned workstation during shift. Cleans, sanitizes and maintains storage of food production equipment in accordance with established sanitation guidelines. Removes all dirty utensils, pans and equipment used in production, transportation or food displays and delivers to dish room. Follows proper procedures in cleaning production, storage and service areas of work stations. Keeps work area free of excess trash and debris throughout shift. Reports needed repairs to supervisor immediately. Complies with all food handler procedures required by the department, federal and state laws. Maintains proper rotation of food items. |
|
| Team Leadership | 15 |
| Assigns duties and monitors work team during assigned meal periods to ensure proper preparation methods, service standards and sanitation practices are followed. Trains and monitors work team in proper utilization of equipment, food production methods, food safety, customer service, and presentation. Assigns, prepares, and monitors menu items utilizing standardized recipes, production guidelines and quality standards and ensures completion of service at prescribed meal hours. Trains and monitors work team to maintain food items at proper temperatures during production and service. Trains and monitors work team to display all food on service lines in a restaurant style with proper garnish. Trains and monitors work team to maintain proper food levels for assigned area throughout meal service. Trains and monitors work team to maintain proper customer service standards. Trains and monitors work team to clean and stock assigned area during shift. Trains and monitors work team to complete production records accurately for assigned areas. Trains Assistant Cooks in various techniques in order to begin preparing specialized menu items. Trains Sr. Food Service Workers and Assistant Cooks to work with a small group of Student Workers in food preparation and set-up duties. |
|
| Customer Service | 10 |
| Provides gracious service to guests by anticipating their needs and taking the initiative to create service solutions accommodating their requests within the parameters of the departments program. Ensures personal grooming and uniform projects the professional image necessary to gain customer's confidence. Maintains a professional posture using positive body language such as eye contact, facial expressions, and gestures that reflect an outgoing, friendly, attentive and responsive communication to guests. Utilizes clear communication skills, including active listening and verbal communication with guests and team members that ensure a balance in speed of service with respect and hospitality. Communicates effectively with team members regarding customer traffic flow, production requirements, portion guidelines, quality standards, sanitation and organization of workstation and assigned break schedule throughout shift. |
|
| Other | 5 |
| Performs other duties as assigned. | |
Minimum Requirements
| Minimum Requirement | Display Ranking |
|---|---|
| No information record yet | |
Preferred Qualifications
| Preferred Qualification | Display Ranking |
|---|---|
| No information record yet | |
| Posted Position Purpose |
|---|
| The University of California, Riverside's Housing, Dining, and Hospitality Services is currently recruiting for a 10-month Cook (scheduled 10 months of the year, which means the employee will be scheduled off generally from July through August as leave without pay days). This posting may also be used to fill future Cook positions, to include partial- and full-year career positions.
The Cook is responsible for providing team leadership, training, and support in production and/or service of one or more food products for a specific station or multiple stations or units from a specified menu. Adheres to all food handling and sanitation guidelines. Follows established timelines for food production as required by customer flow. Interacts with team members and guests in a high volume dining setting. Incumbents typically train and or lead one or more Assistant Cooks, Sr. Food Service Workers or Students in proper food preparation, service, and sanitation.
Housing, Dining, and Hospitality Services supports the global campus community by nourishing and delighting our student guests, faculty and staff with outstanding cuisine, cutting-edge menus and delivering exceptional customer service. The selected candidate will work daily with a team of committed professionals focused on "above the line" accountability and results! We are looking for accomplished professionals interested in continuing our cultivation of the latest trends in collegiate retail and residential services, promoting and shaping sound sustainable business practices, and to help us prepare our department for imminent and planned growth with many new, innovative and remodeled facilities coming on-line over the next few years. |
| Posted Minimum Requirements |
| 1. Three (3) years recent experience in food preparation and general maintenance of a kitchen area; or an equivalent combination of Culinary Arts Coursework and experience. 2. Recent experience working in a high volume restaurant or food service operation and proven ability to perform effectively under conditions of fluctuating workload. 3. Knowledge and experience in performing various standard cooking methods including but not limited to braising, broiling, grilling, stir-frying, blanching, steaming, sauteing, frying, baking, proofing and glazing. 4. Experience in operating equipment commonly found in a large production kitchen or retail kitchen and experience in performing the basic principles of food preparation and handling, including standardized recipes, batch cooking, and proper temperatures for storage and service. 5. Demonstrated skill in cutting, slicing and measuring dry and liquid food ingredients in units of measurement, such as cup, pint, ounce, quart and pound and demonstrated skill in reading instructions and understanding common food preparation measurements and terms. 6. Knowledge of general rules of and procedures for sanitation and safety as it applies to food preparation areas, kitchens and storage areas. 7. Demonstrated skill in performing basic arithmetic calculations, such as adding and subtracting whole numbers, decimals and fractions, as is necessary to perform the job responsibilities. 8. Demonstrated skill in communicating effectively and professionally using tact and diplomacy, skill to write legibly and record information as necessary to perform job responsibilities. 9. Proven ability to read, speak and understand English sufficient to determine and carry out job duties and communicate effectively with supervisors, co-workers, and customers. 10. Ability to successfully complete Serve Safe Food Safety Certification with a minimum score of 75 within six months of the appointment. Ability to work varying work schedules, which may consist of working nights, weekends, and holidays. Must successfully complete a pre-employment, post-offer physical and background check through the DOJ and FBI prior to appointment start date. Must wear University issued uniform and ID badge. Injury Illness Prevention Program Guidelines: - Work in a safe and responsible manner while not putting self or others at risk. Comply with applicable policies and procedures and regulations, using personal safety gear, observing warning signs, learning about potential hazards, and reporting unsafe conditions. - Must be able to exert well-paced mobility of up to four hours in length and stand continuously throughout an eight hour shift on uncarpeted surfaces. - Must be able to move 20 pounds frequently and 50 pounds occasionally following proper safety guidelines. - Must be able to stand, walk, climb, stoop, push, pull, reach, and crouch for extended periods of time, as required to complete job assignments. - Ability to work in temperature extremes, continuous noise, and physical risks found in food service environments. |
| Posted Preferred Qualifications |
| 1. Recent demonstrated experience in leading the process of team based meal production. 2. Demonstrated commitment to providing excellent customer service. 3. Demonstrated recent experience within a customer service oriented environment responding to and meeting/exceeding the needs of the customer. 4. Computer skills sufficient to use Excel, Word, Access, and web-based programs to prepare or input data into reports. 5. Recent demonstrated experience in large volume food preparation, customer service and food safety. 6. Culinary School Certificate or degree. 7. Experience working in dining services within the college and university environment. |