Cook (Limited Pool)

The University of California, Merced is required to provide a reasonable estimate of the compensation range for this role. This range takes into account the wide range of factors that are considered in making compensation decisions including but not limited to experience, skills, knowledge, abilities, education, licensure and certifications, and other business and organizational needs. It is not typical for an individual to be offered a salary at or near the top of the range for a position. Salary offers are determined based on final candidate qualifications and experience. The salary or hourly range for this position is $22.07/hr. - $28.00/hr. Please note the realized minimum pay for this position will be $25/hr., steps less than $25/hr. will include an additional amount elevating to $25/hr

Remote/Hybrid eligibility:

Review of applications will occur as openings become available. Candidates will be selected for temporary employment in various departments as positions become available. This position is reopened every six months so please re-apply if you remain interested in the position. This position will close on 6/30/2026.

These union positions are represented by the bargaining unit AFSCME: Service - SX.

Please note: These are temporary positions.

Remote/Hybrid eligibility: Dependent on openings.

The University of California, Merced, is the newest of the University of California system's 10 campuses and the first American research university built in the 21st century. With more than 9,000 undergraduate and graduate students, UC Merced offers an environment that combines a commitment to diversity, inclusion, collaboration and professional development. With bachelor's, master's and doctoral degree programs, strong research and academic partnerships, and community involvement, the UC Merced campus is continually evolving and requires talented, knowledgeable and dynamic educators, researchers, management and staff.

Ranked among the best public universities in the nation by U.S. News and World Report, UC Merced is uniquely equipped to provide educational opportunities for highly qualified students from the San Joaquin Valley and throughout California. The campus enjoys a special connection with nearby Yosemite National Park, is on the cutting edge of sustainability in construction and design and supports the economic development of Merced and the region.

The Merced 2020 Project, a $1.3 billion public-private partnership unprecedented in higher education and completed in 2020, nearly doubled the physical capacity of the campus, enhancing academic distinction, student success and research excellence. UC Merced also operates the Downtown Campus Center, a $33 million, three-story administrative building located in the heart of Merced.

The university's mission of educational excellence and rigorous inquiry is powered by three schools and numerous research institutes and centers that seek scientific and social solutions for the Valley, California and the world. In partnership with UC San Francisco, UC Merced is preparing the way for a rigorous medical education program.

The course of UC Merced's evolution is piloted by a long-range strategic plan. Enacted in 2021, the 10-year blueprint is guiding how the values of equity and justice influence our pathway to earning Carnegie R1 research status, growing enrollment, upholding our identity as a minority-serving institution, and operationalizing how commitments to equity, diversity and inclusion are enacted in each campus unit.

Under supervision, incumbents perform journeyman level food preparation duties. Cooks perform or lead food preparation duties in a kitchen of a campus hospital, residence hall, restaurant or cafeteria; and perform other related duties as required. Typically train and/or lead one or more Assistant Cooks and Food Service Workers in the performance of food preparation duties and in the maintenance of sanitation and safety standards in a campus kitchen. Position is one of multiple Cook positions responsible for preparing, cooking and serving meals in a production, platform or demonstration setting throughout the dining room. This position functions at the journeyman level, interacting and attending to their requests as needed.

KEY RESPONSIBILITIES

FOOD PREPARATION

• Cook all food assigned to standards of excellent taste, quality & appearance.
• With guidance prepares entrees & following recipes, menu cycles and/or batch cooking guidelines.
• Prepare food from scratch including entrees, starches, vegetables, gravies & sauces, soups, breads, desserts & other dishes. Typically prepare eggs, ham, bacon, sausage, waffles, hot cakes, French toast, English muffins, and hot cereals for breakfast menus.
• Prepare hamburgers, grilled frankfurters, cold plate entrees, hot and cold sandwiches and soups for lunch menus.
• Prepare meat, fish, and poultry by roasting, broiling steaming, baking, stewing or deep pot frying for dinner, menus.
• May prepare dressings, salads, and desserts.
• May cut, trim, and bone meat, fish, and poultry.
• Ensure all items are prepared & served on time with designated presentation & flavor standards.
• Multi-task and perform pre & post-production responsibilities.
• Prepare menus for catered events or special meals.
• Guide food preparation & service duties to kitchen support staff & provide training & support to less experienced staff. Including; training and/or lead one or more Assistant Cooks and Food Service Workers in the performance of food preparation duties and in the maintenance of sanitation and safety standards in a campus kitchen.
• Guide, delegate & assign a wide range of tasks to student assistants.

CUSTOMER SERVICES AND PROFESSIONAL COMMUNICATION

• Interact with internal & external customers by demonstrating professionalism, enthusiasm & integrity.
• Convey a welcoming attitude and greet customers.
• Interact pleasantly.
• Anticipate Customer needs.
• Display a positive demeanor.
• Participate in production & unit/departmental meetings, workshops & conferences regularly.
• Ensure a positive guest experience by accommodating special requests & making suggestions.
• Listen carefully to customers' concerns/questions & answer appropriately.
• Act professionally; ensure that message, tone, body language & attentiveness exhibit a high level of helpfulness, commitment & customer service. Encourage collaboration & problem-solving with co-workers.

SAFETY & SANITATION

• Use appropriate Personal Protective Equipment (PPE).
• Keep work area clean & debris-free.
• Identify & correct hazards.
• Set up/clean equipment, work tables, sinks & drains in kitchen areas at beginning & end of shift.
• Ensure compliance with State & Federal Sanitation Guidelines.
• Use appropriate cleaning agents to perform general kitchen maintenance.
• Notify management of maintenance problems.
• Independently safely use, assemble, disassemble & train others to use kitchen equipment following University Dining Services standards.
• Ensures that food quality and safety guidelines are maintained to achieve the highest public health standards and reduce the risk of foodborne illness.
• Records daily HACCP time and temperature logs.
• Adheres to HACCP guidelines to ensure practices are in continued compliance with State and Federal Sanitation Guidelines.
• In conjunction with Unit Management, monitors kitchen facilities, property, and staff for safety and security.
• Oversees staff in utilizing appropriate cleaning agents for assigned job.
• Scrape out containers, use byproducts (leftovers/scraps) for soup, print double-sided, follow production flow plans.
• Wash pots, pans, food preparation bowls, and dishes.
• Perform full range of kitchen cleaning.
• Use hand tools, polish silverware & wash equipment and dishes.
• Sweep & mop stains/spillage.

SUSTAINABILITY

• Sort waste for recycling & pre/post-consumer composting.
• Share sustainability knowledge.
• Maintain security of Unit equipment and supplies.
• Empty trash & recycling receptacles.
• Maintain adequate supply closets.

EDUCATION and EXPERIENCE

• High school diploma and/or equivalent certification/experience/training.

AND

• Three years of experience in food preparation and general experience of a kitchen area, or an equivalent combination of education and experience.
• Previous Food Handler Certification. (Preferred)

CRITICAL KNOWLEDGE and SKILLS

• Excellent customer service skills to cooperate with public and other staff members and convey a helpful, positive attitude, Interpersonal skills to work effectively with and provide excellent customer service to a diverse campus Community.
• Communication skills to establish and maintain cooperative working relationships.
• Culinary experience and/or equivalent training in a high-volume, industrial culinary environment.
• Experience with culinary techniques, including but not limited to: sauteing, grilling, frying, steaming, and preparing sauces and stocks.
• Skill to taste and discern; product quality, read and interpret recipes and menus, estimate ingredient requirements, check production and keep records to accurately plan production requirements and request supplies and equipment.
• Skill to prepare complex recipes and perform multiple tasks simultaneously.
• Knowledge of cuisines from varying customer bases, including Regional American, Asian, Italian, Mexican, Vegetarian, and Vegan.
• Ability to work with Nutrition Services and execute culinary and nutritional requirements for special diets (vegan, gluten-free, kosher, etc.)
• Skill to check recipes, recognize problems, and make corrections as needed.
• Skill to guide a wide range of tasks to student assistants and kitchen support staff. (Lead food service workers)
• Skill to differentiate products' composition, biodegradability, nutrition, etc.
• Problem-solving skills to troubleshoot problems as they arise, find alternate solutions, and implement
• Knowledge of proper procedures for lifting, and handling broken glass and skill to use wet floor signs when mopping floors or cleaning up spills.
• Skill to verify proper concentration of sanitized solution using test strips.
• Successful completion of Sanitation/Food food-borne illness prevention (HACCP) within 90 days of start, annual renewal.
• Ability to read, write, and perform basic arithmetic calculations.

Background check required.

How to Apply:
An online application is required for each position to apply.The University of California, Merced is aware that some web-based application processes may be cumbersome for differently abled applicants. Where appropriate, alternative accommodations will be provided. For applicants with disabilities who need additional assistance using TAM, or reasonable accommodations during the interview or search process, please contact View email address on click.appcast.io.

As a condition of employment, the final candidate who accepts a conditional offer of employment will be required to disclose if they have been subject to any final administrative or judicial decisions within the last seven years determining that they committed any misconduct; received notice of any allegations or are currently the subject of any administrative or disciplinary proceedings involving misconduct; have left a position after receiving notice of

Required

Preferred

Job Industries

• Other