On-Call Catering Cook
Company: University of California - San Diego
Location: San Diego
Posted on: November 11, 2019
#100203 ON-CALL CATERING COOK
Filing Deadline: Tue 11/12/2019
This position will remain open until suitable candidates are
This is a 40%limited appointment that may be extended or converted
to career status based on the needs of the department.
UCSD Layoff from Career Appointment: Apply by 06/28/19 for
consideration with preference for rehire. All layoff applicants
should contact their Employment Advisor.
Special Selection Applicants: Apply by 07/09/19. Eligible Special
Selection clients should contact their Disability Counselor for
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.
Housing Dining Hospitality (HDH) is a self-funded, large and
complex campus department consisting of 7 divisions, with
approximately 700 career employees, 1000 to 1200 student employees
and an annual operating budget of greater than $170 million. HDH
provides housing for approximately 15,000 undergraduates, grad
students, faculty, staff and their families in over 400 buildings
covering approximately 6 million sq. ft. HDH is in the midst of
implementing an aggressive building plan which will add 5000 new
beds and almost double our square footage by 2021.
Currently, HDH houses 38% of UCSD s enrolled students with a goal
of housing 50% in the near future. HDH provides maintenance and
repair, contract meals/meal plan management, as well as retail food
service, conference services and catering services to residents,
students, 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.
* Ability to lift 25 to 50 pounds.
Please click here to see the Housing Dining Hospitality website
http://hds.ucsd.edu/ and http://hdh.ucsd.edu/diningservices
Demonstrated ability to conduct training programs for staff and
student employees. Ability to organize work and materials for
maximum productivity and to delegate tasks to support staff.
Strong problem solving skills to handle situations such as staff
shortages, product failures or utility equipment failures. Skills
in time management and prioritizing workload to meet daily
production schedule and deadlines.
Excellent ability to interact and communicate effectively with
customers, students, staff, faculty and guests.
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.
Demonstrated skills in and knowledge of institutional food
production. Proven knowledge of and experience working with
standardized recipes and production sheets.
Skills and knowledge of food service functions such as safety and
sanitation, production methods, and equipment maintenance. Ability
to safely operate and maintain food service equipment.
Solid mathematical abilities to interpret and record production
data, use proper weights and measures in recipes as well as to
provide statistical data, to store data and to reconcile
Demonstrated knowledge of methods of ensuring customer satisfaction
including product analysis and problem solving assessing
Knowledge of efficient methods of ordering, requisitioning, storing
and receiving supplies, and of developing quantity and quality
Strong writing skills to develop and change recipes as well as to
write vendor reports.
Skills in and knowledge of general operational management to
supervise opening, closing and security of unit.
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.
Job offer is contingent upon a satisfactory clearance based on
background check results.
A valid CA driver's license is required. Must have and maintain
good driving records and participate in the DMV Pull Program.
The University of California is an Equal Opportunity/Affirmative
Action Employer. All qualified applicants will receive
consideration for employment without regard to race, color,
religion, sex, national origin, disability, age, protected veteran
status, gender identity or sexual orientation. For the complete
University of California nondiscrimination and affirmative action
policy see: http://www-hr.ucsd.edu/saa/nondiscr.html
UC San Diego is a smoke and tobacco free environment. Please visit
smokefree.ucsd.edu for more information.
Keywords: University of California - San Diego, San Diego , On-Call Catering Cook, Hospitality & Tourism , San Diego, California
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