University Of California Davis , CA 95616

Posted 1 week ago

Reporting to the unit Chef and Sous Chefs, cook all food assigned to standards of excellent taste, quality & appearance. Prepare food from scratch including entrees, starches, vegetables, gravies & sauces, soups, breads, desserts, etc.

Work independently preparing entrees & following recipes & menus & batch cooking guidelines without direction. Maintain unit standards for product quality, service, cleanliness, communication, training & work order flow. Prepare menus for special events or meals.

Continuously monitor & receive customer orders, read tickets, monitor ticket times, communicate when assistance is needed for timely completion of orders. Receive & review incoming shipments, & confirm quality & safety of product entering the facility, as well as accurate product delivery & invoicing.

Interact with internal & external customers by demonstrating professionalism, enthusiasm & integrity. Convey welcoming attitude.

Guide, delegate, & collaborate a wide range of tasks to student assistants. Keep work area clean & debris free. Identify & correct hazards.

Ensure compliance with State & Federal Sanitation Guidelines. Perform full range of kitchen cleaning. Maintain security of Unit equipment and supplies.

Physical Demands:

Position requires frequent daily bending, stooping, reaching overhead, pushing, pulling, walking, standing, and lifting material and supplies weighing up to 50 lbs. Some tasks may have a high rate of repetition, making the same motion or use of a tool (with the force of up to 25 pounds) up to 3 hours at a time (between regularly scheduled breaks). Use of a ladder when retrieving items from high shelves.

Use of various industrial kitchen equipment such as: ranges, ovens, slicers, mixers, grill during the course of scheduled shift. Stand continuously (up to 8hrs with regularly scheduled breaks). Work with constant interruptions, distractions, and noise. Work in an environment of high heat and humidity (up to 8 hours with regularly scheduled breaks).

Work Environment:


Employee will be scheduled to work an average 70% annually. This position is subject to furlough (June-September and could be scheduled up to 90 days) and curtailment periods (spring and winter holiday breaks).

This position is subject to completion of a Pre-Placement Medical Exam provided by Employee Health Services, at no charge to the applicant.

Work flexible/variable schedule (sometimes in excess of scheduled shift) including occasional overtime, evenings/nights, weekends and holidays, occasionally on short notice to meet operational needs. Vacation may be limited during peak operational times.

Use Personal Protective Equipment [PPE] such as hot mitts, safety shoes, goggles and cut resistant gloves.

Work in areas where there is frequent contact with residents and guests and that can be hot, cold, dusty, wet and/or smelly.

UC Davis is a smoke and tobacco free campus effective January 1, 2014. Smoking, the use of smokeless tobacco products, and the use of unregulated nicotine products (e-cigarettes) will be strictly prohibited on any UC Davis owned or leased property, indoors and outdoors, including parking lots and residential space. Additional information and specifics regarding the policy are available at

Position is a mandatory reporter for known or suspected child abuse and requires that a statement acknowledging the requirement to report child abuse be signed.

Background Check Required:

This position is a critical position and subject to a background check. Employment is contingent upon successful completion of background investigation including criminal history and identity checks.



Minimum Qualifications:

Preferred Qualifications:

Arithmetic skills to increase or decrease recipe yields and to convert standard culinary measurements. Skill to check recipes, recognize problems and make corrections as needed.

Experience to taste and discern product quality, read and interpret recipes and menus, estimate ingredient requirements, check production and keep records to accurately plan production requirements and request supplies and equipment.

Knowledge of UC policies and procedures.

Experience reading, interpreting and delivering food product based on customer orders.

Interpersonal skills to work effectively with and provide excellent customer service to a diverse campus community; communication skills to establish and maintain cooperative working relationships.

Problem solving skills to troubleshoot problems as they arise, find alternate solutions, and implement solutions in a professional and efficient manner.

Knowledge of proper procedures for lifting, handling broken glass and skill to use wet floor signs when mopping floors or cleaning up spills.

Skill to verify proper concentration of sanitized solution using test strips.

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