Senior Cook - 138814

#138814 Senior Cook

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 900 staff employees, 1,000 student employees, and an annual operating budget of $250 million, providing housing and dining services to over 20,000 students, faculty, staff, and their families. RRSS is proud to promote and create opportunities for greater equity, diversity and inclusiveness within our division.

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.

• Experience working with standardized recipes and production sheets.
• Skills in and knowledge of institutional food production.
• 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 related food service functions such as safety and sanitation, production methods, and equipment maintenance.
• 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.
• Knowledge of efficient methods of ordering, requisitioning, storing and receiving supplies, and of developing quantity and quality production controls.
• Ability to safely operate and maintain food service equipment.
• Ability to conduct training programs for staff and student employees.
• 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.
• Writing and reading skills to understand recipes as well as to write vendor reports.
• 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.
• 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.

• 70% Variable position, employees may be subject to furlough and/or curtailment (i.e., winter holiday break).
• Background Check Required.
• Operating needs of the department require varied work schedules, (i.e., a.m., p.m., and/or weekend shifts and/or 10 hour workday).
• 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.