Cook - 127539

UC San Diego Housing, Dining and Hospitality provides housing and dining services for approximately 19,000 undergraduate and graduate students and their families in more than 400 buildings, covering nearly 10 million square feet. Consisting of eight divisions, HDH has more than 1,000 career employees, 1,200 to 1,300 student employees, and an annual operating budget greater than $250 million.

HDH is a self-supporting department that operates without any federal, state or campus funding. The department receives nearly 90% of its funding from housing and dining services. It also secures revenue from conference and catering services. The goal is to break even.

HDH is in the midst of implementing an aggressive building plan that will added 10,000 new beds in the next 10 years and will almost double our square footage by 2032.

Housing/Dining/Hospitality commits to facilitating an equitable, diverse and inclusive environment, fostering a sense of belonging for our students and staff. As HDH we understand, each unique individual with their varied thoughts and experiences is what makes our department strong. Aligning with UC San Diego's Office for Equity, Diversity, and Inclusion strategic goals, Housing/Dining/Hospitality is proud to promote and create opportunities for greater equity, diversity and inclusiveness within our division.

To visit the Housing, Dining and Hospitality website, please click on the link below .

Under the supervision of the Chef de Cuisine, responsible for performing journeyman-level food preparation techniques in a campus kitchen. Provide training to staff and student employees in entry-level cooking duties. Performs simple culinary duties, such as preparing food at a short grill, grab-and-go items, made-to-order stations, making salad dressings/sauces, and cleaning and preparing produce, serving up to 1,500 meals per shift. Ensures that high standards of food quality, service, sanitation, and safety are maintained at all times. Follow recipes and adhere to strict food safety and allergen procedures.

• Three (3) years of experience in food preparation and general maintenance in a kitchen or dining area; or an equivalent combination of education and experience.

• Experience working with standardized recipes and production sheets.

• Ability to safely operate and maintain food service equipment. Experience operating equipment such as mixers, food processors, slicers, blenders, impingers, gas range, flat top grill, char broiler, hot wells, deep fat fryers, rotisseries, Rheon machines, woks, saute pans, steamers, and kettles.

• Ability to measure dry and liquid food Items in units of measurement such as cup, pint, quart, pound, and Oz to properly adhere to recipe and production requirements.

• Skills in and knowledge of related food service functions such as safety and sanitation, production methods, and equipment maintenance.

• Problem solving skills to handle situations such as staff shortages, product failures or utility equipment failures.

• Ability to conduct training programs for staff and student employees.

• Ability to follow detailed verbal and written instructions with little supervision.

• Ability to read, write, perform basic arithmetic calculations, and follow oral and written instructions.

• Previous training or experience in food preparation techniques.

• Ability to lift 25 to 50 pounds.

• Ability to interact and communicate effectively with customers, students, staff, faculty and guests.

• Ability to accurately complete and maintain paperwork, including temperature logs and production records.

• Must be able to comply with all food handler procedures required by federal and state laws and department requirements.

• Job offer is contingent on clear Background Check.

• 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.

• Must be able to work flexible hours to accommodate Catering schedule.

• Must possess a valid California Driver's license to drive a University vehicle and be able to participate in the DMV Pull program.

CANRA Mandated Reporter: This position has been identified as a Mandated Reporter pursuant to the California Child Abuse and Neglect Reporting Act and requires immediate reporting of physical abuse, sexual abuse, emotional abuse, or neglect of anyone under the age of 18.

If employed by the University of California, you will be required to comply with our Policy on Vaccination Programs, which may be amended or revised from time to time. Federal, state, or local public health directives may impose additional requirements.

To foster the best possible working and learning environment, UC San Diego strives to cultivate a rich and diverse environment, inclusive and supportive of all students, faculty, staff and visitors. For more information, please visit .

UC San Diego is an Equal Opportunity/Affirmative Action Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, age or protected veteran status.

For the University of California's Affirmative Action Policy please visit:
For the University of California's Anti-Discrimination Policy, please visit:

UC San Diego is a smoke and tobacco free environment. Please visit for more information.