Under supervision, perform a variety of duties related to hot and cold production and service to customers, according to established procedures and quality standards. Prepare menu items in advance of serving and to order for cafeteria, tray-line and special functions, according to department standardized recipes. Prepare food items to the highest standards with respect to appearance, taste, temperature, and portion control.
The Cook will also perform meat fabrication, fish cutting, sauce making. Assumes 100% responsibility for quality of products served. Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures. Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.
Prepares item for grilling, sautéing or other cooking methods. Follows proper plate presentation and garnish set up for all dishes. Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen. Attends all scheduled employee meetings and brings suggestions for improvement. Performs other related duties as assigned by the Executive Chef, Sous Chef or manager-on-duty.
Our employees enjoy competitive total compensation packages in a diverse, stimulating workforce.
This position is eligible for full benefits (Heath/Vision/Dental) first day of hire:
a) Meal vouchers and complimentary coffee/tea/drinks.
b) Vacation/holidays (15 vacation days & 14 paid holidays a year).
c) Work/Life Balance.
d) Work shoes provided by department.
For more information about UCSD Benefits please
MINIMUM QUALIFICATIONS
One (1) year experience as a cook in a large restaurant, hotel, or complex healthcare facility.
Ability to prepare and coordinate food orders to support timely and efficient delivery to patients and special functions, according to department standardized recipes.
Demonstrated knowledge of food and food products.
Ability to perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates.
Proven skill in all areas of quality food production to include tray-line, cafeteria, grill and/or catering.
Ability to maintain kitchen area in a clean and organized fashion at all times, with floor dry and equipment property cleaned and sanitized.
Knowledge of health department codes and ability to adhere to policies regarding sanitation at all times.
Must possess superb customer service skills.
PREFERRED QUALIFICATIONS
SPECIAL CONDITIONS
Pay Transparency Act
Annual Full Pay Range: $40,528 - $50,363 (will be prorated if the appointment percentage is less than 100%)
Hourly Equivalent: $19.41 - $24.12
Factors in determining the appropriate compensation for a role include experience, skills, knowledge, abilities, education, licensure and certifications, and other business and organizational needs. The Hiring Pay Scale referenced in the job posting is the budgeted salary or hourly range that the University reasonably expects to pay for this position. The Annual Full Pay Range may be broader than what the University anticipates to pay for this position, based on internal equity, budget, and collective bargaining agreements (when applicable).
Cook - $1000 Sign-On Bonus - 124759 • San Diego, CA, US
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