Dining Senior Cook

Multiple full‑time partial‑year career positions available in multiple dining halls across the UC Santa Cruz campus. Benefits to working at UC Santa Cruz include: Medical, Dental & Vision Care Insurance Plans UC Retirement Plans Group Term Life Insurance Legal Insurance Pet Insurance Paid Holidays plus accrued vacation and sick leave About UC Santa Cruz UC Santa Cruz is a public university like no other in California, combining the experience of a small, liberal arts college with the depth and rigor of a major research university. It is known as an unconventional place where innovation and experimentation is part of the campus's DNA. That playful, bold spirit still thrives today, all on a campus renowned as among the most beautiful in the world. Department Overview Colleges, Housing, and Educational Services (CHES) is a multi‑funded organization within the Division of Student Affairs and Success at the University of California Santa Cruz. CHES provides leadership in the areas of college student life and residential services, housing services, facilities, capital planning, dining services, conference services, early education services, business and financial analysis for these areas. CHES provides on‑campus housing and dining services to approximately 9,500 undergraduate and graduate students in ten residential colleges and six multi‑college affiliated residential communities, which support single students and students with families. UC Santa Cruz Dining is instrumental in the success of our students as well as providing services to staff, faculty and guests on the campus. Our mission is to be committed to creating a diverse, safe, fun and trusting environment for our guests and team; building an innovative dining program providing high quality service and food while embracing social, nutritional, and financial responsibilities. Senior Cook Position Overview Under the general supervision of Sous Chefs or Managers, the Senior Cook prepares food that is complex and of the highest quality, which is appropriate to the skill level of a Senior Cook. The incumbent prepares assigned recipes for residence hall meals and other events, providing the highest quality of service to the customers. The position fills a leadership role in the kitchen by organizing and directing all assigned production staff for meal service. Appointment Information Budgeted Salary: $26.45 hourly Benefits Level Eligibility: Full benefits Schedule Information: Full‑time, Fixed Percentage of Time: 100%, 40 Hours per Week Days of the Week: To be determined and details to be discussed at the interview Shift Includes: Day, Evenings, Night, Weekends, to be determined and discussed at the interview Employee Classification: Partial Year Career, Furlough to be determined and details to be discussed at the interview Union Representation: Service Employees (SX) Travel: Never or Rarely Job Duties 50% – Food Production Prepares assigned menu items following recipes and production sheets for all meals, following HACCP principles of food preparation, safety and sanitation. Merchandises food including garnishing for serving presentation. Participates in ongoing customer service programs which include “just in time” cooking, demonstration cooking and interaction with customers. Completes production service records at the end of each meal period or shift. Responsible for the preparation of the majority of entrees and the more complex “from scratch” recipes involving complex directions or measurements and special sauces. Trains all assigned personnel to meet high quality production, service and safety standards. Makes recommendations to managers and updates, corrects or modifies recipes as needed. 25% – Quality Assurance Ensures all food prepared during the shift is of the highest quality and is presented at its best by continually tasting and observing the food items that are being held and/or are on the serving lines. Observes and trains others in the kitchen and serving area in proper cooking techniques. Adheres to recipes and HACCP standards, presentation of foods and cleanliness of areas. Distributes prepared food at correct temperatures prior to service for meals in designated service areas. Batch cooks food items as appropriate. Frequently checks service line to ensure quality control and HACCP standards are met. Communicates with managers and takes appropriate action when foods and/or food presentation is not of the highest quality and will take appropriate action such as removing item, adjusting finished product, placing product in a new serving vehicle for better presentation, etc. Stores products and leftover food properly to maximize quality and food safety. Prepares and dates food samples taken from service. Decides reuse value for foods and usage of leftovers following HACCP guidelines. 15% – Safety and Sanitation Ensures the cleanliness, safety and sanitation of designated storage and work areas, large and small equipment and utensils used in food production and service. Cleans equipment, work tables, sinks and drains in kitchen areas. Assists with cleanliness of tables, chairs and self‑service areas. Sweeps, mops and vacuums floors in dining and kitchen areas. At closing and as directed, cleans all equipment, countertops, and tabletops; empties all trash, recycling and compost cans; pulls floor mats and places chairs on top of tables. Cleans restrooms, washing sinks, counters, walls, and mirrors. Washes commodes and urinals and mops floors as per current practice and procedure. At opening and as directed, places chairs on the floor and replaces the floor mats. Instructs and directs kitchen staff as needed and works in a safe and responsible manner while not putting others at risk. Complies with applicable policies and regulations, using personal safety gear, observing warning signs, learning about potential hazards and reporting unsafe conditions. Independently and safely uses, assembles, disassembles and trains others in the use of any kitchen equipment. Identifies problems with equipment and reports to management. 10% – Other Duties as Assigned Coordinates schedules with manager. May instruct and direct the work of other kitchen staff to specified meal requirements. Provides training to other staff on the safe operation and maintenance of kitchen equipment. Oversees and coordinates production operation and staff to meet operation deadlines. Trains and directs production staff on how to correctly prepare, cook and present menu items. Interacts with customers, explaining menu variety and cooking questions. Required Qualifications Strong demonstrated knowledge and expertise in a wide variety of cooking techniques and recipes for food preparation in a large dining service environment. Strong demonstrated knowledge of how to prepare sauces, soups, vegetables, baked products and entrees. Strong demonstrated experience in increasingly complex levels of cooking in a large food service environment as well as general kitchen maintenance or an equivalent combination of education and experience. Communication skills and abilities sufficient to direct other staff work and to provide training to less experienced staff. Communication skills needed to interact with customers and take orders for display cooking or other special events. Extensive experience directing or leading the work of other cooks and kitchen staff. Knowledge of appropriate temperature requirements for safe serving, food handling, and food storage. Knowledge of how to safely operate a variety of kitchen equipment in a production kitchen. Knowledge of safety techniques and procedures for food preparation, storage, and service. Knowledge of merchandising and presentation techniques of food service. Ability to taste and discern product quality, read and understand recipes and menus, accurately estimate ingredient requirements, check production and keep records in order to accurately plan production requirements and requisition supplies and equipment. Ability to prepare complex recipes of a complexity appropriate to the job title and perform multiple tasks simultaneously. Ability to follow oral and written instructions. Ability to work independently and in a collaborative team‑based environment. Ability to work effectively and cooperatively with people from diverse groups. Preferred Qualifications Bilingual Spanish/English or willingness to learn. Culinary education or equivalent combination of education and experience. Special Conditions of Employment Selected candidate will be required to pass a pre‑employment criminal history background check. Selected candidate must pass the employment misconduct disclosure process. Ability to work a variable schedule including evenings and weekends. Ability to move equipment up to 50 pounds with or without accommodation. All employees must be able to pass the ServSafe certification within 90 days of employment, or already be in possession of a ServSafe certification upon hire. This certification must be maintained throughout employment in this position. Selected candidate will be required to complete training within established time frames as directed including UC compliance training. The University of California has implemented a Vaccination Policy covering all employees. Employees, including new hires, are required to comply with any applicable policies relating to the University of California vaccine program. Misconduct Disclosure Requirement 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 allegations or while under investigation in an administrative or disciplinary proceeding involving misconduct; or have filed an appeal of a finding of misconduct with a previous employer. "Misconduct" means any violation of the policies or laws governing conduct at the applicant's previous place of employment, including, but not limited to, violations of policies or laws prohibiting sexual harassment, sexual assault, or other forms of harassment, discrimination, dishonesty, or unethical conduct, as defined by the employer. For reference, below are UC's policies addressing some forms of misconduct: UC Sexual Violence and Sexual Harassment Policy UC Anti-Discrimination Policy Abusive Conduct in the Workplace Per the Child Abuse and Neglect Reporting Act (CANRA), this position has been identified as a Mandated Reporter. The selected candidate will be required to report known or suspected child abuse or neglect as defined by CANRA and will be required to sign a Statement Acknowledging Requirement to Report Child Abuse prior to commencing employment. CANRA Penal Codes, and related definitions, requirements, and responsibilities may be obtained here. EEO/AA 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 categories covered by the UC Anti-Discrimination Policy. It is the policy of the University of California to undertake affirmative action and anti-discrimination efforts, consistent with its obligations as a Federal and State contractor. #J-18808-Ljbffr