Catering Cook

COOK (005523)

UCPath Position ID: MI-DPT319400-JC005523-PD168545

Position Description History/Status

For Reference ONLY - PeopleAdmin JA Number:

602373

Approved Date:

5/7/2024 11:08:20 AM

Date Last Edited:

5/7/2024 11:08:16 AM

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:

319400 - CATERING PRODUCTION

Position Details

UCPath Position Number:

MI-DPT319400-JC005523-PD168545

Position Description ID

168545

UC Payroll Title:

COOK (005523)

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:

40042090

Reports to Payroll Title:

FOOD SVC MGR 2

UCPath Department Head Position Number:

40040346

Department Head Payroll Title:

ADMIN 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.

POSITION SUMMARY

The Catering Cook is responsible for providing team leadership and support in the production and service of multiple food products from a specified menu to clients.  The incumbent assigns, leads, and monitors the work of others to ensure quality products and service is delivered to the client. The Catering Cook designs and sets up cooking and buffet stations at catered events according to Banquet Event Orders and client requests. The incumbent adheres to all food handling and sanitation guidelines. The Catering Cook follows established timelines for food production as required by the start time of catered events and the overall production schedule.  They interact with team members and clients in a high-volume catering environment.

UCLA Catering provides catering services at the Luskin Conference Center, Housing & Hospitality meeting and event spaces, and locations around the greater UCLA campus. The department produces over 15,000 events a year. Available services range in size and scope from the UCLA Coffee Service to large-scale, VIP gala events.

Food Handling (Preparation/Distribution/Presentation)

 • Prepare food including scratch cooking for specialty meat, poultry, and seafood items at a catering level

 • Provide production support for multiple workstations, including duties such as combining ingredients for sauté preparation, topping and finishing pizzas, preparation of specialty sandwiches and salads, preparation of grilled food items, pre-prep for components of menu items for multiple workstations, combining components or finishing preparation for casserole dishes, preparations for base stocks and sauces

 • Prepare raw food items for cooking including wash/trim/cut, pan meats and vegetables, open and pan convenience food items, and prepare specialty cuts as needed

 • Follow recipes, portion guidelines, production requirements, and quality standards to produce and present menu items

 • Place prepared food items in proper food storage containers, seal and label for distribution to campus or off-site locations

 • Ensure that product is stored, labeled, and secured as directed by the shift supervisor

 • Ensure all food items that are assigned to be finished for clients are presented in a catering style including garnish for individual plate or buffet service

 • Consistently complete assigned production flow and service records accurately

 • Comply with all food handler procedures required by federal and state laws and department requirements

 • Design and set up cooking and buffet stations at catered events according to BEO and client requests

 • Assist in weekly inventory culling of food and non-food items

 • Assign, lead, and monitor the work of others to ensure quality products and services are delivered to the client

 • Make last-minute recipe adjustments to accommodate special diet restrictions

 • Assist with the creation of new menu and recipe items

 • Ensure catering level detail in the presentation of all food items

60%

Customer Service

 • Provide gracious service to clients by anticipating their needs and taking the initiative to create service solutions accommodating their requests within the parameters of the department's targeted budget and program

 • Ensure that personal grooming and uniforms project the professional image necessary to gain clients' confidence

 • Utilize body language such as eye contact, facial expressions, gestures, and posture that reflect an outgoing, friendly, attentive, and responsive communication to clients

 • Utilize clear communication skills, including active listening and verbal communication with clients and team members that ensure a balance in speed of service with respect and hospitality

 • Communicate effectively with team members regarding catered events, production requirements, portion guidelines, quality standards, sanitation, and organization of workstations and assigned break schedules throughout shift

 • Participate in tasting panels to ensure the highest quality standards

 • Assist management team with supervision and guidance of Assistant Cooks, Senior Food Service Workers, Food Service Workers, part-time production employees, and student workers with communication to clients on-site regarding the finishing of menu items, plate presentation, and Banquet Event Order (BEO) interpretation

 • Work independently at the conference center, campus, or off-site locations

30%

Sanitation and Organization of Work Area

 • Follow proper procedures in maintaining cleanliness and sanitation of assigned work areas during shifts

 • Sanitize production and transportation equipment and counters in the work area

 • Remove all dirty utensils, pans, and equipment used in production, transportation, and food displays and deliver them to the assigned dishwashing area

 • Follow proper procedures in cleaning the production, storage, and service area of workstations at the end of each shift including preparation, storage and transportation equipment, service counters, and sneeze guards

 • Ensure that appropriate service equipment such as plates, silverware, glassware, display ware, service utensils, transportation, and storage equipment is assembled for the work area at the beginning and completion of each shift and before any catered event service starts

 • Remove trash from counters and floor areas of food production and storage areas throughout the shift

 • Launder, sort, fold, and store towels for use in the operation

 • Provide guidance and support to Assistant Cooks, Senior Food Service Workers, Food Service Workers, part-time staff, and student workers in following and maintaining sanitation and safety standards in the production kitchen and at campus and off-site events

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

3+ years

Food preparation and general maintenance of a kitchen

Required

Or

Equivalent combination of education and experience

Required

1+ year

Experience in a catering kitchen

Preferred

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

Required

Ability to engage with diverse populations in a respectful and culturally responsive manner

Required

Ability to work cooperatively as a part of a team

Required

Ability to read, write, and perform basic calculations necessary to understand recipes, measurements, and portion sizes

Required

Knowledge of the rules and procedures of sanitation and safety as they apply to production, storage, and service within a food establishment

Required

Knowledge of inventory control principles and methods

Required

Ability to comply with safety standards and procedures for both personal and public safety

Required

Ability to produce and present food in high-volume catering environments and work effectively under conditions of a fluctuating workload and schedule

Required

Excellent organizational and time management skills skills to review daily orders and plan daily work schedules

Required

Ability to maintain regular, punctual attendance

Required

Ability to operate independently and exercise good judgment to ensure customer satisfaction

Required

Strong culinary techniques and practices and understanding of culinary terminology

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.

Driving Record: The position is subject to the California DMV "Pull Notice System" and continued employment is contingent upon proof of a satisfactory driving record.

Available to work varying schedules, including nights, weekends, holidays, and overtime based on business needs

Required

LOCATION AND PHYSICAL, ENVIRONMENTAL, MENTAL (PEM) REQUIREMENTS

Environment and Work Location Information

Environment Type:

Non-Clinical Setting

Location Setting:

Campus

Location:

Luskin Conference Center, UCLA Catering Kitchens

Standing/Walking

X

X

Sitting

X

Bending/Stooping

X

X

Squatting/Kneeling

X

X

Climbing

X

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

X

Physical requirements 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.