Cook (5523C)
Position Summary
This position is a journeyman level and requires experience and competency in food preparation. Reports to Executive Chef. May assume a leadership role in the kitchen in organizing and directing the production staff for residence hall meal service. Under the direction of the Manager, Executive Chef, Sous Chef, or Senior Cook, prepares main entrees, more complex starch recipes, and special sauces. Follows policies, rules, and regulations of the University and the department. Ensures that health and safety guidelines are practiced. Performs other related duties as assigned.
Job Scope
Prepares various items to support Berkeley Dining's vision of providing great-tasting food for every palate in a wide variety of seasonal menus and ethnic specialties.
Responsibilities
Food Production (55%)
- Prepare assigned menu items following department recipes and production sheets for breakfast, lunch, brunch and/or dinner, including entrees, side dishes, accompaniments, soups, breads, desserts, etc., following the standard HACCP principles of food preparation, safety, and sanitation in food production and service.
- Follow rules and policies for organic certification.
- Merchandise food including garnishing for serving line presentation.
- Participate in ongoing customer service programs which includes "just in time" cooking, demonstration cooking and interaction with customers.
- Prepare food from scratch independently for multiple cycle menus.
- Make recommendations to Manager, Sous Chef or Senior Cook on problem recipes.
- Complete service records at end of meal period.
- Track and record food waste and donations.
- May be asked to assist in other areas of the operation working down in classification.
- May need to support location's operational needs'; locations may include but are not limited to Catering, Training Table and Early Childcare services by driving university vehicle to transport, pick-up and/or drop-off items such as marketing materials, tabling and events materials, food goods and supplies, kitchen equipment, uniform, and/or shoes, operational materials, or other operational needs that can be transferred amongst the larger department.
Quality Assurance (15%)
- Determine re-use values for food following HACCP guidelines.
- Distribute prepared food at correct temperatures prior to service for specified meals to designated serving areas.
- Batch cook food items as appropriate for organic and standard menu requirements.
- Frequently check service line to ensure quality control and HACCP standards are met.
- Store products to maximize quality and properly store leftover food.
- Prepare and date food samples taken from service.
- Establish and maintain positive relations with customers.
Safety and Sanitation (15%)
- Safely operate and maintain equipment used in food production and service including mixers, food processors, ovens, steamers, fryers, grills, warmers, skillets, kettles, knives, utensils, woks, and broilers.
- Identify problems with equipment and communicate issues appropriately.
- Ensure cleanliness, safety, and sanitation of designated storage and work areas, equipment, and utensils used in food production.
Direction / Training (10%)
- Plan production schedules with Executive Chef, Manager, Sous Chef or Senior Cook.
- May instruct and direct kitchen staff to meet specified meal hour requirements.
- Direct service staff during meal service including presentation, plating, portion control, and quality control.
- Train production staff, including demonstration cooking, in absence of Senior Cook or Sous Chef.
- Provide oversight and mentoring of food service workers and student staff.
Professional Development and Other Duties (5%)
- Participate in professional development and training opportunities.
- Perform other duties as assigned.
Required Qualifications
- Ability to read, write, and perform basic arithmetic calculations.
- Experience in food preparation and general maintenance in a kitchen.
- Ability to work independently and prepare multiple menu items for a meal.
- Ability to successfully perform demonstration cooking and prepare quality baked products.
- Ability to direct other staff.
- Ability to follow recipes.
- Demonstrated knowledge of food safety and sanitation.
- Proven organizational skills.
- Ability to complete service records accurately at the conclusion of a meal.
- Ability to lift and carry up to 50 lbs.
- Works in a safe and responsible manner while not putting others at risk, including complying with applicable policies and regulations, using personal safety gear, observing warning signs, learning about potential hazards, and reporting unsafe conditions.
Preferred Qualifications
- Experience in large volume production.
- ServSafe or Food Service Handler Certification.
10
Unlock this job opportunity
View more options below
View full job details
See the complete job description, requirements, and application process
