COOK

Cook

The Cook performs culinary duties such as preparing soups and casseroles, grilling, roasting or barbecuing foods, working a sauté station, and preparing and assembling made-to-order entrees serving up to 1,500 meals per shift. Ensures that assigned responsibilities are accomplished and that high standards of food quality, service, sanitation and safety are met at all times. Assists with student training, food production and sanitation.

Required Qualifications:

• High School Or equivalent combination of education and experience
• 1-3 Years Culinary experience in a high-volume culinary environment.
• 1-3 Years Knowledge of and experience with culinary techniques, including but not inclusive of sauteing, grilling, frying, steaming, preparing sauces and stocks.

Special Conditions of Employment:

• Satisfactory criminal history background check
• UCSB is a Tobacco-Free environment
• Ability to lift up to 50 pounds and work standing for up to 8 hours per day.

Job Functions and Percentages of Time:

• Culinary Production - 65%
• Supervision and Training - 25%
• Safety, Sanitation, and HACCP - 5%
• Other Duties - 5%

Equal Employment Opportunity: The University of California is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, age, protected veteran status, or other protected status under state or federal law.