Job ID: Location: Main Campus - UCR Schedule: Varies Category: Food Service Operations Salary: $42,950 - $57,817 Full/Part Time: Full-time(100%) Organization: Auxiliary Services Department: Marcus Van Vleet Application Deadline: Open Until Filled
Position Information: UC Riverside's Dining Services is recruiting for a Senior Cook. The full salary range for the Senior Cook is $20.57 - $27.69 per hour. We base salary offers on a variety of considerations, such as education, licensure and certifications, experience, and other business and organizational needs.
Under the direction of the shift supervisor, the Senior Cook is responsible for providing supervision, team leadership, training and support in the production, service and documentation of multiple food products for multiple stations or units from a specified menu. Follows established timelines for food production as required by customer flow. Interacts with team members and guests in a high volume dining setting. Incumbents typically act as working supervisors for groups of Cooks and Assistant Cooks; maintains quality through efficient food preparation methods; and may prepare specialized culinary menus.
Applicants must have current work authorization when accepting a UCR staff position. Currently, we are unable to sponsor or take over sponsorship of an employment Visa for staff.
As a University employee, you will be required to comply with all applicable University policies and/or collective bargaining agreements, as may be amended from time to time. Federal, state, or local government directives may impose additional requirements.
#CB
Requirements: Requirements
Educational Requirements
Degree or Certificate in Culinary Arts
Preferred
Experience Requirements
4 years recent experience with food preparation and general maintenance of a kitchen area, or equivalent combination of education and experience.
Required
Recent experience working in a high volume restaurant or food service operation.
Required
Experience operating equipment commonly found in a large production kitchen or retail kitchen.
Required
Experience performing the principles of food preparation and handling, including standardized recipes, batch cooking, and proper temperatures for storage and service
Required
Experience with training, supervising, and evaluating the performance of assigned personnel.
Preferred
Experience in directing, organizing, and prioritizing workload to meet required deadlines and department objectives.
Preferred
Experience in a supervisory role responsible for evaluating, scheduling, directing, and complaint resolution.
Valid CA Drivers License if operating a vehicle for University business.
Required
Must be willing to work overtime as is necessary to keep the facilities running 100% and variable shifts to cover special events. Must be willing to work at any dining services location. Must wear University issued chef coat and nametag.
Required
Shift Work (hours outside standard Mon-Fri 8AM-5PM work hours)
Required
Overtime
Required
Must successfully complete a pre-employment background check prior to appointment start date.
Required
Minimum Requirements
Knowledge and experience performing various standard cooking methods including but not limited to braising, broiling, grilling, stir-frying, blanching, steaming, sauteing, frying, baking, proofing, and glazing.
Demonstrated skill with cutting, slicing, and measuring dry and liquid food items in units of measurements, such as cup, pint, ounce, quart and pounds.
Injury Illness Prevention Program Guidelines: Work in a safe and responsible manner while not putting self or others at risk. Comply with applicable policies and regulations; using personal safety gear, observing warning signs, learning about potential hazards, and reporting unsafe conditions. Must be able to exert well-paced mobility of up to four hours in length and stand continuously throughout an eight hour shift on uncarpeted surfaces. Must be able to move 20 pounds frequently and 50 pounds occasionally following safety guidelines. Must be able to stand, walk, climb, stoop, push, reach and crouch for extended periods of time, as required to complete job assignments. Ability to work in temperature extremes, continuous noise, and physical risks found in food service environment. Proven ability to perform effectively under conditions of fluctuating workload. Must successfully pass Food Safety Certification.
Proven ability to perform effectively under conditions of fluctuating workload.
Proven ability to read, speak, and understand English sufficient to determine and carry out job duties and communicate effectively with staff, management, and customers.
Demonstrated skill writing legibly and recording information as necessary to perform job responsibilities.
Demonstrated skill communicating effectively and professionally using tact and diplomacy.
Demonstrated skill with reading instructions and understanding common food preparation measurements and terms in English.
Knowledge of general rules and procedures for sanitation and safety as it applies to food preparation areas, kitchens and storage areas.
Demonstrated skill performing basic arithmetic calculations, such as adding and subtracting whole numbers, decimals and fractions as is necessary to perform the job responsibilities.
Preferred Qualifications
Demonstrated skill in establishing and maintaining cooperative working relationships.
Demonstrated skills in working as part of a team and collaborating with colleagues.
Proven ability to work effectively in a strong service environment that is subject to constantly changing priorities.
Proven ability to invite information, constructive criticism, and cooperation from others.
Knowledge of supervisory and management principles equivalent to certificate or coursework in a supervisory development program.
Knowledge of or experience working with automated menu management systems
Additional Information: Additional Information In the Heart of Inland Southern California, UC Riverside is located on nearly 1,200 acres near Box Springs Mountain in Southern California; the park-like campus provides convenient access to the vibrant and growing Inland region. The campus is a living laboratory for the exploration of issues critical to growing communities' air, water, energy, transportation, politics, the arts, history, and culture. UCR gives every student, faculty and staff member the resources to explore, engage, imagine and excel.
UC Riverside is recognized as one of the most ethnically diverse research universities in the country boasting several key rankings of which we are extremely proud.
UC Riverside is proud to be ranked No. 12 among all U.S. universities, according to Money Magazine's 2020 rankings, and among the top 1 percent of universities worldwide, according to the 2019-20 Center for World University rankings.
UC Riverside is the top university in the United States for social mobility. - U.S. News 2020
UCR is a member of the University Innovation Alliance, the leading national coalition of public research universities committed to improving student success for low-income, first-generation, and students of color.
Among top-tier universities, UC Riverside ranks No. 2 in financial aid. - Business Insider 2019
Ranked No. 2 in the world for research, UCR's Department of Entomology maintains one of the largest collections of insect specimens the nation. - Center for World University Rankings
UCR's distinguished faculty boasts 2 Nobel Laureates, and 13 members of the National Academies of Science and Medicine.
The University of California is an Equal Opportunity/Affirmative Action Employer with a strong institutional commitment to the achievement of excellence and diversity among its faculty and staff. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, protected veteran status, or any other characteristic protected by law.
General Information COOK SR 005522 Marcus Van Vleet Lanette Dickerson
Department Custom Scope Under the direction of the shift supervisor, the Senior Cook is responsible for providing supervision, team leadership, training and support in the production, service and documentation of multiple food products for multiple stations or units from a specified menu. Follows established timelines for food production as required by customer flow. Interacts with team members and guests in a high volume dining setting. Incumbents typically act as working supervisors for groups of Cooks and Assistant Cooks; maintains quality through efficient food preparation methods; and may prepare specialized culinary menus.
Key Responsibilities: Key Responsibilities DescriptionPercent Time
SAFETY, ORGANIZATION, AND CUSTOMER SERVICE: Ensures the cleaning and sanitizing of assigned areas following proper procedures. Ensures compliance with all safety procedures for using equipment and chemicals; ensures handling of all food products in accordance with recognized safe food handling practices. Operates all kitchen equipment in accordance with OSHA and EH&S standards. Complies with all food handler procedures required by the department, federal, and state laws. Reports needed repairs to supervisor immediately. Maintains proper rotation of food items. Provides gracious service to guests by anticipating their needs and taking the initiative to create service solutions accommodating their requests within the parameters of the department's program. Ensures personal grooming and uniform projects the professional image necessary to gain customer's confidence. Maintains a professional posture utilizing positive body language such as eye contact, facial expressions, gestures and posture that reflect an outgoing, friendly, attentive and responsive communication to guests. Utilizes clear communication skills, including active listening and verbal communication with guests and team members that ensures a balance in speed of service with respect and hospitality. Communicates effectively with team members regarding customer traffic flow, production requirements, portion guidelines, quality standards, sanitation and organization of workstation and assigned break schedule throughout shift.
35%
FOOD PREPARATION, SUPERVISION, AND TRAINING, 1 of 2: Responsible for food preparation and production support for multiple workstations or units. Including but not limited to, combining and finishing ingredients, preparation of specialty menu items, and standardized menu items. Pre-preps components of menu items for assigned work station, combining components of finishing preparation of menu for multiple work stations. Performs preparation, cooking and baking functions following simple to complex standardized recipes, portion guidelines, production guidelines and requirements, and quality standards to produce and present assigned menu items for multiple work stations. Prepares and assembles food to order. Samples food items to ensure quality control and proper flavor profile. Finishes and presents all menu items in a restaurant style including proper garnish. Ensures that appropriate service equipment and supplies are assembled and stocked for assigned area prior to the start of any meal period. Pulls frozen items according to menu allowing sufficient time to prepare while maintaining proper temperatures. Maintains, monitors, and records food items at proper temperatures during production, service, and transport. Logs food usage, labels, and stores food in accordance with established guidelines. Attends and/or conducts daily production meetings. Participates in menu planning.
30%
FOOD PREPARATION, SUPERVISION, AND TRAINING, 2 of 2: Participates in providing cost control measures. Monitors and reports waste, quality, and shortage issues. Estimates food consumption in order to purchase supplies or procure food from storage. Leads taste panels daily to ensure the highest quality standards. Participates in menu focus groups internally and with the campus community. Assigns, prepares, and monitors menu items utilizing standardized recipe production guidelines and quality standards and ensures completion for service at required time and throughout meal period. Trains and monitors work team in proper utilization of equipment, food production methods, food safety, sanitation, customer service, and presentation. Assigns duties and supervises work team during meal periods to ensure proper preparation of menu items, while utilizing standardized recipes and approved food production methods and practices. Trains and monitors work team to maintain proper food levels in assigned area throughout meal service. Assists the unit manager in scheduling and evaluating the members of the work teams. Trains and monitors team to correctly complete production records. Directs the work of student helpers during a meal period.
