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Berkeley is committed to hiring and developing staff who want to work in a high performing culture that supports the outstanding work of our faculty and students. In deciding whether to apply for a staff position at Berkeley, candidates are strongly encouraged to consider the alignment of the Berkeley Workplace Culture with their potential for success at http://jobs.berkeley.edu/why-berkeley.html.
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Cal Dining is looking for Temporary Sr. Cooks to join the team.
At Cal Dining, we believe that breaking bread together is a unique aspect of dining on-campus with friends, faculty or staff. Our focus is on nourishing the Cal community, both for physical and social well-being, through customer-driven programs, culinary excellence and campus social responsibility.
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Prepare assigned menu items following complex department recipes and production sheets for meal periods, 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
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
Responsible for majority of entrees
Prepare custom orders and assists with catering and catered events as needed. Prepare food from scratch independently for multiple cycle menus
Make recommendations to Manager or Sous Chef on problem recipes
Complete service records at end of meal period. Track and record food waste and donations
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 cook food items as appropriate
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 Sous Chef plan 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
Safety and Sanitation
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.
Identifies 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 and Training
Train other staff on how to safely operate and maintain equipment
Promote position customer relations by acting in a professional manner at all times
Occasionally interact with customers, explain menu variety and cooking questions
Oversee and coordinate production operation and production staff to meet operation deadlines
Train, instruct, and direct staff on: how to safely operate and maintain equipment, service (i.e. presentation, plating, portion control), quality control, and demonstration cooking
With Sous Cook and/or Executive Chef, plan own production schedule
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