COOK (5523C) 87382 About Berkeley
At the University of California, Berkeley, we are dedicated to fostering a community where everyone feels welcome and can thrive. Our culture of openness, freedom, and belonging make it a special place for students, faculty, and staff. As a world-leading institution, Berkeley is known for its academic and research excellence, public mission, diverse student body, and commitment to equity and social justice. Since our founding in 1868, we have driven innovation, creating global intellectual, economic, and social value. We are looking for applicants who reflect California's diversity and want to be part of an inclusive, equity-focused community that views education as a matter of social justice. Please consider whether your values align with our Guiding Values and Principles , Principles of Community , and Strategic Plan .
At UC Berkeley, we believe that learning is a fundamental part of working, and provide space for supportive colleague communities via numerous employee resource groups (staff organizations). Our goal is for everyone on the Berkeley campus to feel supported and equipped to realize their full potential. We actively support this by providing all of our full-time staff employees with at least 80 hours (10 days) of paid time per year to engage in professional development activities. Find out more about how you can grow your career at UC Berkeley.
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.
International House promotes lifelong friendships and learning throughout a vastly multicultural community, promoting greater understanding and acceptance. International House is also home to the Robertson Center for Intercultural Leadership and Programs (RCILP), a center for programming and training to cultivate leadership, understanding, and cross-cultural collaboration. Through RCILP, students are provided the opportunity to broaden their knowledge and skills in engaging with various cultures, building diverse teams, leading inclusivity, and creating a culture of belonging.
Approaching its centennial anniversary, I-House is positioned in a crucial space to continue broadening perspectives in our increasingly global world. At International House, we believe that the world is more peaceful when we embrace diversity. We seek, value, and are committed to hiring talented and qualified individuals from diverse backgrounds. We celebrate all our differences and foster inclusion across, but not limited to, race, ethnicity, gender identity and expression, sexual orientation, age, religion, ability, parental status, and experience.
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.
Prepare assigned menu items following department recipes and production sheets for breakfast, lunch, brunch and/or dinner, including entrees, side dishes, salads, starches, vegetables, gravies and sauces, soups, desserts, gelatins, and puddings.
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 -the transfer of pathogens (any agent that can cause disease) from one surface or food to another.
Be aware of potential allergens -any substance that induces an allergy such as dairy, wheat, eggs, soy, fish and shellfish, and nuts.
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 -follow recipes and no secret ingredients.
Safety and Sanitation
Safely operate and maintain all following equipment used in food production and service, including: mixer, food processor, ovens, steamers, fryers, grills, warmers, skillets, kettles, knives and utensils, wok, broiler, etc.
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.
Safely operates and maintains the following equipment used in food production and service: mixer, food chopper, ovens, steamers, fryers, grills, thermotainers, can opener, steam jacketed kettles, knives and utensils, wok station, pizza oven, broiler grill, and saute station, omelet station, rotisserie oven, flat-top grill, wok and cooking ovens and other equipment as necessary.
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.
Works with food service workers and student employees, to ensure proper presentation, plating, portion control and quality control.
Instructs Food Service Workers and student employees on proper service and plate presentation at assigned food station.
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. This includes complying with applicable policies and regulations, using personal safety gear; observing warning signs; learning about potential hazards; and reporting unsafe conditions.
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)
Salary & Benefits
For information on the comprehensive benefits package offered by the University, please visit the University of California's Compensation & Benefits website.
Under California law, the University of California, Berkeley is required to provide a reasonable estimate of the compensation range for this role and should not offer a salary outside of the range posted in this job announcement. This range takes into account the wide range of factors that are considered in making compensation decisions, including but not limited to experience, skills, knowledge, abilities, education, licensure and certifications, analysis of internal equity, and other business and organizational needs. It is not typical for an individual to be offered a salary at or near the top of the range for a position. Salary offers are determined based on final candidate qualifications and experience.
The budgeted hourly range that the University reasonably expects to pay for this position is $25.22.
This is a non-exempt, bi-weekly paid position.
This is a full-time (40 hours/week) Career position eligible for UC benefits.
