Position is one of multiple Cook positions responsible for preparing, cooking and serving up to 2000 meals per meal period in a platform, back kitchen, catering, or demonstration setting throughout the dining room. Position is Per Diem on-call and without standardized schedule. This position functions at the guest journey level, interacting and attending to their requests as needed. Cook all food assigned to standards of excellent taste, quality & appearance. Prepare food from scratch including entrees, starches, vegetables, gravies & sauces, soups, breads, desserts & other dishes. Work independently preparing entrees & following recipes, menu cycles and/or batch cooking guidelines without direction. Ensure all items are prepared & served on time with designated presentation & flavor standards. Multi task & monitor cost control by using professional techniques with regards to food production, portion control, utilizing leftover food items, recognizing dietary & allergen restrictions, safety, budget & quality factors & tracking food usage utilizing the daily usage report. Perform pre & post-production responsibilities. Prepare menus for catered events or special meals. Guide food preparation & service duties to kitchen support staff & provide training & support to less experienced staff. Guide, delegate & assign a wide range of tasks to student assistants.
Position requires frequent daily bending, stooping, reaching overhead, pushing, pulling, walking, standing, and lifting material and supplies weighing up to 50 lbs.
Some tasks may have a high rate of repetition, making the same motion or use of a tool (with the force of up to 25 pounds) up to 3 hours at a time (between regularly scheduled breaks).
Use of a ladder when retrieving items from high shelves.
Use of various industrial kitchen equipment such as; ranges, ovens, slicers, mixers, grill during the course of scheduled shift.
Stand continuously (up to 8hrs with regularly scheduled breaks).
Work with constant interruptions, distractions, and noise.
Work in an environment of high heat and humidity (up to 8 hours with regularly scheduled breaks).
THIS IS A PER DIEM APPOINTMENT: There is no permanent schedule or shift assigned; work hours will vary based on operational needs. Schedules and shifts are based as needed on a day-to-day basis when necessary to supplement University career staffing.
This position is subject to completion of a Pre-Placement Medical Exam provided by Employee Health Services, at no charge to the applicant.
Work flexible/variable schedule (sometimes in excess of scheduled shift) including occasional overtime, evenings/nights, weekends and holidays, occasionally on short notice to meet operational needs. Vacation may be limited during peak operational times.
Use Personal Protective Equipment [PPE] such as hot mitts, safety shoes, goggles and cut resistant gloves.
Work in areas where there is frequent contact with residents and guests and that can be hot, cold, dusty, wet and/or smelly.
UC Davis is a smoke and tobacco free campus effective January 1, 2014. Smoking, the use of smokeless tobacco products, and the use of unregulated nicotine products (e-cigarettes) will be strictly prohibited on any UC Davis owned or leased property, indoors and outdoors, including parking lots and residential space. Additional information and specifics regarding the policy are available at http://breathefree.ucdavis.edu/index.html
Position is a mandatory reporter for known or suspected child abuse and requires that a statement acknowledging the requirement to report child abuse be signed.
Background Check Required:
This position is a critical position and subject to a background check. Employment is contingent upon successful completion of background investigation including criminal history and identity checks.
Culinary experience and/or equivalent training in a high-volume, industrial culinary environment.
Experience with culinary techniques, including but not limited to: sautéing, grilling, frying, steaming, and preparing sauces and stocks.
Knowledge of cuisines from varying customer bases, including Regional American, Asian, Italian and Mexican, Vegetarian, Vegan.
Skill to check recipes, recognize problems and make corrections as needed.
Skills to communicate in English, both orally and in written form to understand and carry out oral and written instructions and interact effectively with co-workers, supervisors and guests.
Customer service experience to cooperate with public and other staff members and convey a helpful, positive attitude.
Interpersonal skills to work effectively with and provide excellent customer service to a diverse campus community; communication skills to establish and maintain cooperative working relationships.
Skill to taste and discern; product quality, read and interpret recipes and menus, estimate ingredient requirements, check production and keep records to accurately plan production requirements and request supplies and equipment.
Skill to maintain a sanitary, safe and organized personal work area.
Skill to check food temperatures throughout all HACCP steps including food preparation, meal service, and storage; complete HACCP logs, date, label and store all foods.
Skill to use appropriate Personal Protective Equipment [PPE].
Experience executing culinary and nutritional requirements for special diets (vegan, gluten free, kosher, etc.).
Skill to guide a wide range of tasks to kitchen support staff.
Skill to differentiate products' composition, biodegradability, nutrition, etc.
Problem solving skills to troubleshoot problems as they arise, find alternate solutions, and implement solutions in a professional and efficient manner.
Knowledge of proper procedures for lifting, handling broken glass and skill to use wet floor signs when mopping floors or cleaning up spills.
Skill to verify proper concentration of sanitized solution using test strips.