#131408 Senior Cook (Part-Time)

DESCRIPTION

Join the Residential, Retail and Supply Chain Services (RRSS) team at UC San Diego, a dynamic and innovative campus department dedicated to delivering exceptional service to the university community. As a valued RRSS team member, you will be contributing to a broad and complex organization consisting of five key units: Housing, Dining and Hospitality (HDH), Integrated Procure-to-Pay Solutions (IPPS), the UC San Diego Bookstore, Triton Print & Digital Media, and the Early Childhood Education Center (ECEC). With a focus on innovation and customer satisfaction, RRSS aims to inclusively meet the diverse needs of the UC San Diego community while fostering a sense of belonging for our students and staff.

As a member of the HDH team, you will be part of a self-funded unit with over 900 staff employees, 1,000 student employees, and an annual operating budget of $250 million, providing housing and dining services to over 20,000 students, faculty, staff, and their families. RRSS is proud to promote and create opportunities for greater equity, diversity and inclusiveness within our division.

Responsible for the preparation of quality food in a dining food service environment or catering operation. Responsibilities include the efficient operation and maintenance of all kitchen equipment, the execution of all department standards concerning food handling, cleanliness, safety and personal appearance. Duties also include coordination of production and food product presentation, quality control, and assisting the training of others in complex recipe preparation.

QUALIFICATIONS

• Understanding of food specifications including meat buyers guide, USDA produce, poultry and frozen specifications as well as weights and measures to accurately account for inventory items.

• Skills in and knowledge of institutional food production.

• Experience working with standardized recipes and production sheets.

• Skills in and knowledge of related food service functions such as safety and sanitation, production methods, and equipment maintenance.

• Ability to safely operate and maintain food service equipment.

• Ability to conduct training programs for staff and student employees.

• Problem solving skills to handle situations such as staff shortages, product failures or utility equipment failures.

• Skills in and knowledge of warehousing large quantities of merchandise, accounting and distributing via departmental recharge and delivery protocol, including ability to schedule, supervise and account for multiple daily deliveries to other units.

• Ability to follow detailed verbal and written instructions with little supervision.

• Ability to lift 25 to 50 pounds.

• Knowledge of general operational management to supervise opening, closing and security of unit.

• Skills in time management and in prioritizing workload to meet daily production schedule and deadlines.

• Ability to interact and communicate effectively with customers, students, staff, faculty and guests.

• Mathematical abilities to interpret and record production data, to use proper weights and measures in recipes as well as to provide statistical data, to store data and to reconcile invoices.

• Knowledge of methods of ensuring customer satisfaction including product analysis and problem solving assessing user/client opinion)

• Ability to organize work and materials for maximum productivity and to delegate tasks to support staff.

• Knowledge of efficient methods of ordering, requisitioning, storing and receiving supplies, and of developing quantity and quality production controls.

• Writing and reading skills to understand recipes as well as to write vendor reports.

SPECIAL CONDITIONS

• Employee may be scheduled to work an average 40% annually. Employees will be required to take off or be placed on a temporary short work break during scheduled operational shutdown periods, such as Christmas, Spring & Summer breaks.

• Background Check Required.

• Operating needs of the department require varied work schedules, (i.e., a.m., p.m., and/or weekend shifts and/or 10 hour workday).

• Health codes require prescribed uniform, hair covering, and good personal hygiene.

• Meal schedules require extreme attention to promptness and excellent attendance.

• Meal perquisite is required for all Dining Services employees.

• Employees may be required to change work location on a daily basis as needed or for an indefinite time period. Must be able to work flexible hours to accommodate Catering schedule.

• Must have a valid California Drivers License, good driving record and participate in the DMV pull program if driving a University vehicle.

CANRA Mandated Reporter: This position has been identified as a Mandated Reporter pursuant to the California Child Abuse and Neglect Reporting Act and requires immediate reporting of physical abuse, sexual abuse, emotional abuse, or neglect of anyone under the age of 18.

If employed by the University of California, you will be required to comply with our Policy on Vaccination Programs, which may be amended or revised from time to time. Federal, state, or local public health directives may impose additional requirements.

To foster the best possible working and learning environment, UC San Diego strives to cultivate a rich and diverse environment, inclusive and supportive of all students, faculty, staff and visitors. For more information, please visit UC San Diego Principles of Community.

UC San Diego is an Equal Opportunity/Affirmative Action Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, age or protected veteran status.

For the University of Californias Affirmative Action Policy please visit: https://policy.ucop.edu/doc/4010393/PPSM-20
For the University of Californias Anti-Discrimination Policy, please visit: https://policy.ucop.edu/doc/1001004/Anti-Discrimination

UC San Diego is a smoke and tobacco free environment. Please visit smokefree.ucsd.edu for more information.