Cook

COOK (005523)

UCPath Position ID: MI-DPT317000-JC005523-PD168368

Position Description History/Status

For Reference ONLY - PeopleAdmin JA Number:

910428

Approved Date:

4/17/2024 7:41:35 PM

Date Last Edited:

4/17/2024 7:41:05 PM

Last Action Effective Date:

1/31/2024

Organization Details

Business Unit (Location):

LACMP

Organization Code:

5000O

Organization:

ADMINISTRATIVE VICE CHANCELLOR         

Division Code:

5901D

Division:

ADMINISTRATION                         

Department:

317000 - ON CAMPUS HOUSING

Position Details

UCPath Position Number:

MI-DPT317000-JC005523-PD168368

Position Description ID

168368

UC Payroll Title:

COOK (005523)

Business Title:

Cook

Personnel Program

Professional and Support Staff (PSS)

Salary Grade:

STEPS

Job Code FLSA:

Non-Exempt

Union Code (Collective Bargaining Unit):

SX: Service

Employee Relations Code:

E: All Others - Not Confidential

Employee Class (Appt Type):

2 - Staff: Career

Full-Time Equivalent (FTE)

1

SUPERVISION

UCPath Reports to Position Number:

40060202

Reports to Payroll Title:

EXEC CHEF 4

UCPath Department Head Position Number:

40052599

Department Head Payroll Title:

FOOD SVC MGR 2

SUPERVISION - Indicates that the incumbent performs a variety of routine duties within established policies and procedures or by referral to the supervisor’s guidelines.

5524

Assistant Cook

14

5651

Senior Food Service Worker

14

5652

Food Service Worker

50

POSITION SUMMARY

The Cook is responsible for food preparation and production support for multiple work stations. Prepare raw food items for cooking, including washing, trimming, cutting, and panning meats and vegetables, as well as opening and panning convenience food items.

At UCLA Housing & Hospitality Services (H&HS), you become part of UCLA's tradition of excellence by providing quality housing, dining, and hospitality services to student-residents, faculty, staff, and campus visitors. We believe there's more to a job than simply being employed. In addition to competitive salaries and comprehensive benefits and retirement plans, H&HS team members enjoy significant opportunities for professional and personal growth in a supportive work environment. No matter what your role, you will join more than 2,600+ H&HS team members who understand that our motto Hospitality First! means that a warm, gracious attitude makes a difference in the lives of the people we serve. AMAZING BENEFITS Starting Day One!

Food Preparation

Responsible for food preparation and production support for multiple work stations.

Prepare raw food items for cooking, including washing, trimming, cutting, and panning meats and vegetables, as well as opening and panning convenience food items.

Ensure that all food items are stored, labeled, and secured as directed by the shift supervisor.

Present all food items assigned for guest service in a restaurant style, including garnishing for individual plates or buffet service.

Complete assigned production flow and service records accurately.

Comply with all food handler procedures required by department requirements.

Assign, monitor, and lead food production needs for team members.

Maintain food items at proper temperatures at all times.

Ensure team members use food service equipment safely.

70%

Sanitation and Organization of Work Area

Follows proper procedures in maintaining cleanliness and sanitation of assigned work area. Properly sanitizes production and transportation equipment and counters in work area. Removes all dirty utensils, pans and equipment used in production, transportation or food displays and delivers to assigned dishwashing area.

Ensure that appropriate service equipment such as plates, silverware, glassware display ware, service utensils, transportation and storage equipment are assembled for their work area at the beginning and completion of their shift and prior to the start of any meal service.

See that all trash is removed from counters and floor areas of food production and storage areas throughout the shift.

20%

Customer Service

Anticipate guest needs, provide solutions within budget, and offer gracious service.

Maintain a professional image through grooming and uniform standards to build guest confidence.

Use body language to communicate attentiveness and friendliness to guests.

Practice clear communication skills, including active listening and respectful verbal communication with guests and team members.

Coordinate with team members on customer flow, production, quality standards, and sanitation.

Participate in taste panels daily to ensure the highest quality standards.

10%

•

Performs other duties as assigned.

•

Complies with all policies and standards.

•

Complies with the University of California, Los Angeles (UCLA) Principles of Community.

•

This position description is not intended to be a complete list of all responsibilities, duties or skills required for the job and is subject to review and change at any time, with or without notice, in accordance with the needs of the organization.

QUALIFICATIONS

High School Diploma

Preferred

3-4 Years

Three to four years of experience in food preparation and

general maintenance in a kitchen or dining area; or an

equivalent combination of education and experience.

Preferred

Ability to read, understand, and speak English sufficient to determine and carry out job duties.

Required

Time management skill including organizing production tasks to achieve meal service within the prescribed time constraints.

Required

Working knowledge of the basic principles of food preparation including standardized recipes, batch cooking and proper temperatures for storage and service

Required

Skill in interacting effectively with guests and team members and managers in a high volume public

contact setting using positive body language, direct eye contact, active listening, problem solving

techniques.

Required

Skill in adding and subtracting whole numbers, decimals and fractions sufficient to properly adhere

to production and customer flow parameters.

Required

Ability to measure dry and liquid food ingredients in the appropriate units of measurement.

Required

Skill in operating equipment such as mixers, food processors, slicers, blenders, pizza ovens, gas

range, flat top grill, char broiler, hot wells, deep fat fryers, rotisseries, rheon machines, woks, saute

pans, steamers, and kettles.

Required

Knowledge of the rules and procedures of sanitation and safety as they apply to production, storage

and service within a food establishment.

Required

Culinary knowledge of food inventory, recipes, menus and production methods, including a good

understanding of culinary terminology.

Required

Ability to provide team leadership to one or more Senior Food Service Workers and Food Service

Workers.

Required

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

records.

Required

Ability to lead small teams in a collaborative manner, motivating team to complete tasks effectively and efficiently.

Required

SPECIAL REQUIREMENTS AND/OR CONDITIONS OF EMPLOYMENT

Background Check: Continued employment is contingent upon the completion of a satisfactory background investigation.

Live Scan Background Check: A Live Scan background check must be completed prior to the start of employment.

Age Requirement: Candidate(s) must be 18 years or older to be eligible to be hired.

Pre-Placement Physical: Employment is contingent upon the completion of a satisfactory physical examination.

Reading Comprehension Test: A reading assessment will be conducted.

LOCATION AND PHYSICAL, ENVIRONMENTAL, MENTAL (PEM) REQUIREMENTS

Environment and Work Location Information

Environment Type:

Non-Clinical Setting

Location Setting:

Campus

Location:

Housing & Hospitality-Dining

Standing/Walking

X

X

Sitting

X

Bending/Stooping

X

X

Squatting/Kneeling

X

X

Climbing

X

Lifting/Carrying/Push/Pull 0-25 lbs

X

X

Lifting/Carrying/Push/Pull 26-50 lbs

X

X

Lifting/Carrying/Push/Pull over 50 lbs

X

Physical requirements other

X

Chemicals, dust, gases, or fumes

X

X

Loud noise levels

X

X

Marked changes in humidity or temperature

X

X

Microwave/Radiation

X

Operating motor vehicles and/or equipment

X

X

Exposures other

X

Sustained attention and concentration

X

X

Complex problem solving/reasoning

X

Ability to organize & prioritize

X

X

Communication skills

X

X

Numerical Skills

X

X

Mental demands other

X

X

Classification 3:  Position in which exposure to blood, body fluids or tissues is not part of the position description. The normal routine task involves no exposure to blood, body fluids or tissues and the employee can decline to perform tasks which involve a perceived risk without retribution.