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#84007 Sr. Cook

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POST DATE 9/2/2016
END DATE 1/19/2017

University of California - San Diego San Diego, CA

San Diego, CA
AJE Ref #
Job Classification
Full Time
Job Type
Company Ref #
Entry Level (0 - 2 years)


This is a limited part-time appointment which may be extended based on the needs of the department.

This position will remain open until suitable candidates are identified.

UCSD Layoff from Career Appointment or Special Selection: Apply by 09/01/16 for consideration with preference for rehire. All layoff applicants should contact their Employment Advisor. Eligible ACCES or Special Selection clients should contact their Vocational Rehabilitation Counselor for Special Selection.


40% limited appointment part-time position. Responsible for the preparation of quality food in a fast-paced, high volume, 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 scheduling and coordination of production and food product presentation, as well as assisting in training others in more complex recipe preparation. To act as a working team leader with responsibilities to include banquet service, customer service, on-the-job training and quality control in a catering environment.

UC San Diego Housing Dining Hospitality (HDH) is a self funded, large, and complex campus department consisting of 9 divisions, with more than 550 career employees, 600-700 student employees and an annual operating budget of $100 million. HDH provides housing for nearly 12,000 undergraduates, transfer students, grad students, faculty, staff and their families. Currently, HDH houses 38% of UCSD's enrolled students with a goal of housing 50% in the near future. HDH also provides maintenance and repair, contract meals/meal plan management, as well as retail food service, conference services, and catering services to student residents, faculty, staff, and campus visitors.

Operating needs of the department require varied work schedules, (i.e., a.m., p.m., and/or weekend shifts and/or 10 hour workday). Employees may be required to take off (vacation or temporary layoff) during scheduled operational shutdown periods, such as Christmas, Spring & Summer breaks. 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.

Please click here to see the Housing Dining Hospitality websites and



Demonstrated skills in and knowledge of institutional food production.

Proven knowledge of and experience working with standardized recipes and production sheets. Writing skills to develop and change recipes as well as to write vendor reports.

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.

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

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

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

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. 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.

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

Skills in an 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.

Skills in and knowledge of general operational management to supervise opening, closing and security of unit.



Job offer is contingent on a clear background check.

A valid California driver's license is required; must have and maintain good driving records and participate in the DMV Pull Program.

Ability to lift 25 to 50 pounds.