Cook (5523C), Berkeley Dining - #88071 About Berkeley
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Departmental Overview
In the Division of Student Affairs and under the Residential Student Services Programs portfolio, Berkeley Dining is a self-operated dining program focused on culinary excellence, social responsibility, and supporting the living/learning environment of our customers.
With more than 12,000 meal plan holders, Berkeley Dining serves over 5 million meals per year in 14 facilities with a combination of residential "all you care to eat" dining, retail "a la carte" dining, training table, early childhood meal production, and catering. Berkeley Dining services the campus seven days per week, seventeen hours per day, employing 450 full and part-time staff and approximately 400 Cal student workers across multiple locations.
Position Summary
This position is a journeyman level and requires experience and competency in food preparation. Reporting to the Executive Chef, the Cook may assume a leadership role in the kitchen by organizing and directing the production staff for residence hall meal service. Under the direction of the Manager, Executive Chef, Sous Chef, or Senior Cook, the Cook prepares main entrees, more complex starch recipes, and special sauces. This position ensures that health and safety guidelines are practiced, follows all policies, rules, and regulations of the University and the department, and performs other related duties as assigned.
Application Review Date
The First Review Date for this job is: August 24, 2026. For full consideration, please apply on or before the first review date.
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.
Performs other duties as assigned HACCP Principles: (1) Identify the potential consumer health hazards, (2) Identify the control points where the identified hazards may occur, (3) Establish critical limits for the potential hazards and safety measures, (4) Establish monitoring routines to ensure safety measures are working, (5) Establish appropriate responses if monitoring indicates a problem, (6) Establish accurate and detailed recordkeeping system that documents problems and the remedial steps to be taken, and (7) Establish a verification system that ensures the above steps are being followed.
May be asked to assist in other areas of the operation working down in classification
May need to support locations 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. Driving duties may require timely arrival and depature of Dining location(s) to meet service deadlines and/or needs.
Quality Assurance - 15%
Can 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. Make sure 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 - 15%
Safely operate and maintain all following equipment used in food production and service, including: mixer, food processer, 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
Direction/Training - 10%
Plan own production schedule with Executive Chef, Manager, Sous Chef or Senior Cook; may 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
Professional development and other duties as assigned - 5%
Professional development and other duties as assigned
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.
Preferred Qualifications
Experience in large volume production.
Licenses / Certifications
ServSafe or Food Service Handler 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 $27.27, Step 2.
This is a non-exempt, bi-weekly paid position.
This is a full-time (40 hours/week) Partial-Year Career position eligible for UC benefits.
