Job Requisition Number: 22114. Cal Dining is looking for a Partial Year Career Cook to join the team. This position is a partial year career appointment with a furlough.
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.
?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 ?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
?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 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 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
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. 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 ?Plan own production schedule with 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?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 read, write, perform basic arithmetic, and follow oral and written instructions ?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.
The University of California was chartered in 1868 and its flagship campus - envisioned as a "City of Learning" - was established at Berkeley, on San Francisco Bay. Today the world's premier public university and a wellspring of innovation, UC Berkeley occupies a 1,232 acre campus with a sylvan 178-acre central core. From this home its academic community makes key contributions to the economic and social well-being of the Bay Area, California, and the nation.