Part Time Cook- 1st or 2nd Shift

The Hahn University Center and Student Life Pavilion (UCSLP) together serve as the hub for student life activities with full-service dining areas, a sustainable market as well as office space for student affairs, campus publications and student organizations. In addition, we offer one-stop hospitality and event services for the community and off-campus needs.

The University of San Diego, an engaged and contemporary Catholic institution, was founded by the Diocese of San Diego and the Society of the Sacred Heart in 1949. Inspired by this centuries old tradition of Catholic higher education, the University welcomes people of all faith traditions and any, or no, religious background. The Cook is responsible for providing skilled assistance in the supervision and preparation of all food production, maintenance of quality and/or portion control, and the maintenance of sanitation and safety standards.

Supervises and participates in the quality and quantity preparation of all menu items.

• organizes work areas to ensure ease of operation.
• Checks production sheet against inventory to assure necessary items are on hand; assists in planning for backup items as needed.
• Assists in forecasting proper quantity preparation for each item served.
• Follows sequential production time frames as established by the supervisor for maximum quality control.
• Verifies quantity and quality of all incoming products.
• Ensures proper rotation and storage of all products.
• Operates all kitchen equipment properly.
• Assists in research, development, and testing of new recipes and menus.

- Customer Satisfaction:

• Maintains good customer relations through attitude, appearance, and attention to detail in daily work.
• Maintains consistent high-quality standards; quality-tests every finished product for taste, texture, appearance, and temperature.
• Assures that all foods are attractively garnished and appropriately displayed.
• Services customer/guest needs with the appropriate sense of business urgency to provide quality service.
• Reports feedback from the customer to supervisor and/or area manager.
• Provides consistent feedback to employees regarding performance.
• Orients all new part-time employees to the location of products and equipment.
• Trains all part-time employees in proper cooking procedures, cooking times and temperatures.
• Trains part-time employees in the proper use of all equipment.

Safety and Sanitation:

• Implements and maintains proper safety and sanitation standards in the workplace.
• Utilizes proper food handling methods and techniques.
• Assists in all scheduled cleanup operations.
• Operates equipment in an energy-efficient manner.
• Uses efficient startup/shutdown schedule for equipment.
• Maintains excellent personal hygiene, including care of uniforms, shoes, and head covering.
• In absence of a supervisor, responsible for the security of the unit.
• Maintains kitchen cleanliness/sanitation during operation.
• Reports all accidents and/or injuries to supervisor immediately.
• Reports all equipment maintenance problems to supervisor.
• Knows location of fire extinguishers and Ansul System pull stations and how to use them.

Knows and follows all University and Dining Services policies and procedures.

• Cooks may have to work as a cashier as needed and therefore know how to handle cash in all retail areas.
• Assist in monthly inventory.

- Certificates, Licenses, Registrations:

• Must complete a 3-hour sanitation class as required by the San Diego Health Department.
• Must be able to work a varied hourly work schedule including evenings, weekends, and holidays.
• Must be able to work a flexible schedule during intersession and summer conference periods.
• Must have excellent personal hygiene because of contact with food and food products.

Substitution: Additional education beyond a high school diploma may substitute for one year of required experience, at the rate of two years of education is equivalent to one year of work experience.

Performance Expectations - Knowledge, Skills and Abilities:

• Ability to work with minimal supervision.
• Knowledge of proper cook times, temperatures, and food preparation procedures and techniques.
• Understanding of basic sanitation and safety requirements.
• Ability to organize personnel, work, and materials for maximum productivity.
• Excellent skills in the use of specific equipment and tools as identified below, as well as their preventive maintenance and calibration requirements.

18.43 - $22.15 per hour; Culinary Institute of America Accredited Trainings.

Uniform, including (slip resistant) shoe reimbursement, provided.

Attractive Shifts: Minimal late night hours. Ten paid holidays. No Christmas Day or New Year's Day shifts.

Discounts: USD Torero Store, Bartell Hotels, local event tickets. medical, dental, vision, a retirement contribution given to you by the University, and access to on-campus Fitness Centers. Please visit the benefits section of our website to view all of the perks and benefits that USD has to offer.

Special Application Instructions:

Click the 'Apply Now' button to complete our online application and, for full consideration, please upload a resume to your application profile for the hiring managers' review. You are also strongly recommended to upload a cover letter to your application profile for the hiring managers' review. After that time, applications will be reviewed by the hiring manager/committee throughout the posting period.