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Dinner Cook

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POST DATE 9/2/2016
END DATE 10/11/2016

University of California - Santa Barbara Santa Barbara, CA

Company
University of California - Santa Barbara
Job Classification
Full Time
Company Ref #
20160412
AJE Ref #
576077149
Location
Santa Barbara, CA
Experience
Entry Level (0 - 2 years)
Job Type
Regular
Education
High School Diploma or GED

JOB DESCRIPTION

APPLY
Job Number
20160412

Number of Hires
Single Hire

Job Open Date
08-16-2016

Job Close Date
Open Until Filled

Primary Consideration Date for Open Until Filled
08-30-2016

Additional Comments:


Title Code
5523

Payroll Title Name
COOK

Working Title Name
Dinner Cook

Department Profile (Specific Information about department/program):


Department Code-Name
FDFT-R & Dh Portola

End Date/Contingencies for Grant Funding


FOC (Federal Occupation Code) Sub-Code
HA-Food Service Workers

FOC (Federal Occupation Code)
H-Services Workers (e.g., Food Svc Worker, Custodian, Police Officer)

Advertised Range Min (full time equivalent)

A little help* Go to Salary Scales 16.03

Advertised Range Max (full time equivalent)
17.71

Advertised Range Rate Type
Hourly

Other Advertised Salary Range Comments
$16.03-$17.71/hr.

Percentage of full-time
100

Days
Friday - Tuesday

Hours
12:00 pm - 8:30 pm

Appointment Type

A little help with Contracts* Go to Employment Agreements Career

Limited Appointment End Date

A little help* Go to General Information on Limited Appointments

Is this a NEW CAREER position*
No

Summary of Job Duties
(Note: This summary will be used for keyword search)

Summary of Job Duties
(Note: This summary will be used for keyword search) Performs culinary duties such as preparing soups and casseroles, grilling, roasting or barbecuing foods, working a saut station, and preparing and assembling made-to-order entr es serving up to 1,500 meals per shift. Ensures that assigned responsibilities are accomplished and that high standards of food quality, service, sanitation and safety are met at all times. Assists with student training, food production and sanitation.

Minimum Requirements
HS diploma or equivalency and minimum of one year culinary experience in a high-volume culinary environment; or an equivalent combination of education and experience. Knowledge of and experience with culinary techniques, including but not inclusive of saut ing, grilling, frying, steaming, preparing sauces and stocks. Experience working with commercial kitchen equipment and preparing large quantities. Ability to perform and teach standard quantity culinary techniques. Knowledge of state and federal safety and sanitation regulations regarding proper handling, storing, cooking and holding temperatures and proper use and cleaning of kitchen equipment. Supervisory skills to train and oversee the work of students. Ability to analyze recipes, recognize problems and make corrections as needed. Ability to perform basic mathematical calculations needed for recipe development and other required functions. Verbal and written understanding and ability to communicate in English.

Desirable Requirements


Special Conditions of Employment

A little help* Go to Driver's License Requirements or Background Check Guidelines Satisfactory completion of a fingerprint background check

Other Special Conditions of Employment
Must be able to lift up to 50 pounds and work standing up to 8 hours during shift.

Optional Applicant Documents
Resume
Cover Letter
Other Document (1)
Other Document (2)
Other Document (3)

Required Applicant Documents


JOB DESCRIPTION

FLSA Exemption Status

A little help* Go to Exempt vs. Non-Exempt Employees Non-exempt

CBU (Collective Bargaining Unit)
SX - Service Unit (AFSCME)

ERC (Employee Relations Code)


Grade Type


Grade Type


Grade Type


Grade Type


Grade Type


Grade


End Date for Other Appointment Type (e.g., Contract or 18-month Career)


Provision Number


Type of Supervision Received

A little help* Go to Degree of Supervision Supervision

PHYSICAL REQUIREMENTS

Continuously=Activity occurs 66%
Frequently=Activity occurs 33% to 66%
Occasionally=Activity occurs Not Applicable=Activity does not exist

Stand
CONTIN.

Walk
FREQ.

Sit
FREQ.

Bend
FREQ.

Crouch/Squat
FREQ.

Kneel/Crawl
OCCAS.

Climb
OCCAS.

Reach above shoulder level
FREQ.

Use keyboard/mouse
N/A

Hand Activities: Fine dexterity
FREQ.

Hand Activities: Hand twisting
FREQ.

Hand Activities: Simple grasping
FREQ.

Hand Activities: Power grasping
FREQ.

Other (please specify activity)


Frequency of Other Activity
N/A

Lifting Activities: Light lifting (
FREQ.

Lifting Activities: Moderate lifting (20-50 lbs)
OCCAS.

Lifting Activities: Heavy lifting ( 50 lbs)
N/A

Push/Pull Activities: Light pushing/pulling (
FREQ.

Push/Pull Activities: Moderate pushing/pulling (20-50 lbs of force)
OCCAS.

Push/Pull Activities: Heavy pushing/pulling ( 50 lbs of force)
OCCAS.

MENTAL REQUIREMENTS


Read/Comprehend
FREQ.

Write
FREQ.

Perform Calculations
FREQ.

Communicate Orally
FREQ.

Reason and Analyze
FREQ.

Other (please specify activity)


Frequency of Other Activity
N/A

ENVIRONMENTAL REQUIREMENTS


Is exposed to excessive noise
FREQ.

Is around moving machinery
FREQ.

Is exposed to marked changes in temperature and/or humidity
FREQ.

Is exposed to dust
FREQ.

Is exposed to fumes
FREQ.

Is exposed to gases
OCCAS.

Is exposed to radiation
N/A

Is exposed to microwave
N/A

Drives motorized equipment
N/A

Works in confined quarters
OCCAS.

Other (please specify activity)


Frequency of Other Activity
N/A

JOB DUTIES

Total Percentage of Duties:100

4 Records

Order of
Imp Essen
Duty %
FREQ.
FUNCTION
DUTIES

1
Yes
65
Daily
Culinary Production
Prepares assigned menu items daily.
Maintains service, portion control, safety and sanitation assurance within a specific area.
Employs effective and timely professional techniques with regards to food preparation, portion control, utilizing leftover food items, recognizing safety, budget and quality factors.
Helps to test new recipes. May be required to revise recipes as necessary for many different customer bases, including Regional American, Asian, Italian and Mexican, vegetarian, Vegan and special diets.
Works with perishable products inspecting for freshness and safety during production, service and storage. Adjusts refrigeration and heating techniques to ensure products remain safe for consumption. Identifies problem areas and brings to the attention of the supervisor.
Prepares food items for catered events or special meals. Ensures that items meet the client's needs.

2
Yes
25
Daily
Supervision and Training
Assists with student training in food production and sanitation. Determines work assignments.
Serves on interview committees.
Directs staff utilizing current culinary techniques in production, presentation, and service to ensure the highest quality is maintained.
Assures that standards for freshness and quality of product are consistently met.
Assists in assigning specific jobs to student staff throughout the shift, keeping staff on