Cook, Dining Services

UC Riverside's Dining Services is recruiting for a partial-year career Cook. The full salary range for the Cook is $26.85- $34.01 per hour. We base salary offers on a variety of considerations, such as education, licensure and certifications, experience, and other business and organizational needs. This Cook position is scheduled 10 months of the year (September through June), which means the employee will be scheduled off from July through August as leave without pay days. The Cook is responsible for providing team leadership, training and support in production and/or service of one or more food products for a specific station or multiple stations or units from a specified menu. Adheres to all food handling and sanitation guidelines. 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 train and or lead one or more Assistant Cooks, Sr. Food Service Workers or Students in proper food preparation, service and sanitation. 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.

degree

Culinary School Certificate or degree.

Preferred

• experience

  3 years recent experience in food preparation and general maintenance of a kitchen area; or an equivalent combination of Culinary Arts Coursework and experience.

  Required

• Overtime

  required

  Required

Knowledge of general rules of and procedures for sanitation and safety as it applies to food preparation areas, kitchens and storage areas. Demonstrated skill in cutting, slicing and measuring dry and liquid food ingredients in units of measurement, such as cup, pint, ounce, quart and pound and demonstrated skill in reading instructions and understanding common food preparation measurements and terms. Demonstrated skill in communicating effectively and professionally using tact and diplomacy, skill to write legibly and record information as necessary to perform job responsibilities. Knowledge and experience in performing various standard cooking methods including but not limited to braising, broiling, grilling, stir-frying, blanching, steaming, sauteing, frying, baking, proofing and glazing. Proven ability to read, speak and understand English sufficient to determine and carry out job duties and communicate effectively with supervisors, co-workers, and customers. Demonstrated skill in performing basic arithmetic calculations, such as adding and subtracting whole numbers, decimals and fractions, as is necessary to perform the job responsibilities. 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 procedures 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 proper safety guidelines. Must be able to stand, walk, climb, stoop, push, pull, 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 environments.

• Knowledge and experience in performing various standard cooking methods including but not limited to braising, broiling, grilling, stir-frying, blanching, steaming, sauteing, frying, baking, proofing and glazing.

  Required