economic, and social value.

Departmental Overview

Truly a unique and inspirational organization, International House is committed to fostering intercultural respect and leadership skills to promote an equitable, peaceful world. Originally founded in 1930, International House remains a vibrant community, affiliated with the University of California, Berkeley.

Position Summary

The Cook is a journeyman-level position responsible for food preparation, reporting to the Chef Manager. This position may assume a leadership role in the kitchen by organizing and directing the production staff for scheduled meal service in the Dining Hall. Under the direction of the Chef or Senior Cook, the Cook prepares main entrees and more complex recipes while ensuring that health and safety guidelines are practiced.

Application Review Date

The First Review Date for this job is: July 22, 2026. For full consideration, please apply on or before the first review date.

Responsibilities

Food Production

• 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.
• Responsible for food station preparation, presentation, production set-up, organization, and clean-up.
• Collaborates with the cooking team to make recommendations and improve recipes and menu.
• Reports production and mealtime usage to Chef Managers and uses the production sheets from the inventory management system to prepare meals.

Quality Assurance

• Decide 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 cooks food items as appropriate for organic and standard menu.
• Frequently check service line to ensure quality control and HACCP standards are met.
• Store products to maximize quality.
• Store leftover food properly and with Manager and/or plans usage.
• Prepare and date food samples taken from service.
• Establish and maintain positive relations with our customers.
• Listen, and if possible, resolve customers' needs and report them to the manager and/or supervisor.
• Interact enthusiastically and pleasantly with customers and co-workers to ensure a positive interaction and outcome in every interaction.
• Responsible for practicing good stewardship with university and customer resources.
• Prevents cross-contamination.
• Be aware of potential allergens.
• Be ready to answer questions about a dish that may contain an allergen.
• Ensure allergen is not transferred from one surface or food to another surface or food not containing the allergen.

Safety and Sanitation

• Safely operate and maintain all following equipment used in food production and service.
• Identify problems with equipment.
• Ensure the cleanliness, safety, and sanitation of designated storage and work areas, large and small equipment and utensils used in food production.

Direction/Training

• Plan own production schedule with Executive Chef, Manager, Sous Chef or Senior Cook.
• Instruct and direct the work of the kitchen staff to meet specified meal hour requirements.
• Direct service staff during meal service, i.e. presentation, plating, portion control, quality control.
• Train other production staff, including demonstration cooking, in absence of Senior Cook or Sous Chef.
• Provide oversight and mentoring of food service workers and student staff.

Required Qualifications

• Ability to read, write, perform basic arithmetic calculations.
• Experience in food preparation and general maintenance in a kitchen.
• Ability to work independently and to prepare multiple menu items for a meal.
• Ability to successfully perform demonstration cooking and to 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.
• IIPP Requirements - Works in a safe and responsible manner while not putting others at risk.

Education / Training

Three years of experience in food preparation and general maintenance of a kitchen area; or an equivalent combination of education and experience.

Licenses / Certifications

ServSafe or Food Service Handling Certification (Preferred)