Sr. Cook

Sr. Cook

The Sr. Cook serves as a working supervisor performing skilled culinary duties and overseeing a kitchen area serving up to 1,500 meals per shift. Ensures that high standards of food quality, service, sanitation and safety are met according to Dining Services, University and Federal guidelines. Trains full time and student Cooks in new culinary techniques, food and sanitation guidelines. Maintains efficient food preparation methods. Serves as a backup in the absence of the Principal Cook.

Required Qualifications:

• High School or Equivalent combination of education and experience.
• 1-3 Years Knowledge of and experience with advanced culinary techniques, including but not inclusive of sauting, grilling, frying, steaming, preparing sauces and stocks. This includes experience working with commercial kitchen equipment and preparing large quantities. Equivalent combination of education and experience.

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. Work hours/days may vary.

Job Functions and Percentages of Time:

• Culinary Planning and Quality Control - 55 % -Prepares assigned menued items daily. -Supervises the food production, service, portion control, safety and sanitation assurance within a defined work area. -Monitors cost control within a given area by employing effective and timely professional techniques with regards to the following: food production, portion control, utilizing leftover food items, recognizing safety, budget and quality factors, tracking food usage specific to an area via the daily usage report. -Executes the testing of new recipes and recommends suggested alterations. Coordinates the revision of recipes for many different customer bases, including Regional American, Asian, Italian and Mexican, vegetarian, Vegan and special diets. -Works with perishable products inspecting for freshness and safety during production, service and storage. Adjusts refrigeration and heating techniques to ensure products remain safe for consumption. Identifies problem areas and brings to the attention of the Principal Cook. -Prints recipes using CBORD, a computerized Food Management System. -Prepares menus in conjunction with the Principal Cook for catered events or special meals.
• Supervision- 25 % -Serves as a working supervisor for career and student cooks. Assists in scheduling, assigning and reviewing work. -Serves on interview committees. -Helps to determine food preparation methods with staff daily. Assists in assigning specific jobs to staff throughout the shift, keeping staff on task and able to meet multiple daily deadlines. Assures staff consistently uses culinary techniques current with style of service, i.e.- batch cooking, cooking to order, etc. -Assists with monitoring kitchen prep labor and requests additional help if necessary. -Assures that all clean up for the assigned area is maintained throughout meal periods and completed at the end of shifts. -Assures that supervised staff follow all university and departmental policies. Works with the Principal Cook to consistently identify and correct inappropriate staff behavior.
• Training & Development - 10 % -Works with staff to maintain accountability on the job. -Under the direction of the Principal Cook, trains Cooks and Student Cooks as needed in aspects of food production and sanitation. -Assesses jobs and duties on a continuous basis to assure injuries are prevented.
• Safety, Sanitation and HACCP -5 % -Ensures that food quality and safety guidelines are maintained to achieve the highest public health standards and reduce the risk of food borne 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 the Principal Cook, monitors kitchen facilities, property and staff for safety and security -Oversees staff in utilizing appropriate cleaning agents for assigned jobs.
• Other Duties - 5% -Helps to coordinate assistance and support for other kitchen departments, including cross training as needed. -Cleans large and small equipment within a given area during building closure periods and throughout the year. -Notifies the Production Staff and/or Managers of broken, unsafe and/or unmet equipment needs on a timely basis. -Displays a sense of teamwork. Interacts effectively as a team member with sensitivity towards a multicultural work and living environment. -Participates in production and other unit and/or departmental meetings, workshops and conferences on a regular basis. -May be required to oversee or work at a campus field kitchen in remote locations to provide food for the adjacent community in times of disaster.