Cook Assistant

COOK AST (005524)

UCPath Position ID: TBD_185

Position Description History/Status

Approved Date:

4/8/2024 4:29:36 PM

Date Last Edited:

4/8/2024 4:29:31 PM

Last Action Effective Date:

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:

TBD_185

Position Description ID

172111

UC Payroll Title:

COOK AST (005524)

Business Title:

Cook Assistant

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:

40053897

Reports to Payroll Title:

FOOD SVC MGR 1

UCPath Department Head Position Number:

40046231

Department Head Payroll Title:

FOOD SVC MGR 2

GENERAL SUPERVISION - Indicates that the incumbent develops procedures for performance of variety of duties; or performs complex duties within established policy guidelines.

5651

Senior Food Service Worker

14

5652

Food Service Worker

50

POSITION SUMMARY

Under the direction of the Management Team, Senior Cook or Cook, provides team leadership to one or more Senior Food Service Workers and Food Service Workers. Assign, motivate, and monitor the work of others in the production of multiple food products from a specified menu to other units. Prepare recipes in the operation according to culinary, production and quality standards. Accurately and appropriately utilize the various cook/chill equipment and train and monitor others in its safe usage. Adhere to all food handling and sanitation guidelines. Follow established timelines for food production as required by delivery times and production schedule. Ensure production needs and quality standards are maintained. Maintain accurate paperwork, including temperature logs and production records.  Interacts with team members and guests in a high-volume dining environment.

Food Handling (Preparation/Presentation/Oversight)

Lead a team of Senior Food Service Workers and Food Service Workers.

Assign, motivate, and oversee the production of various food products.

Prepare recipes following culinary, production, and quality standards.

Ensure recipes are followed precisely, including ingredients and portion guidelines.

Supervise the safe and proper use of food service equipment.

Manage food preparation at a specific work station (e.g., exhibition, grill).

Properly store, label, and secure food products.

Present finished food items in a restaurant-style manner.

Accurately complete production and service records.

Adhere to all food handler procedures and department regulations.

Delegate and monitor food production tasks to meet meal service schedules.

Maintain proper food temperatures at all times.

60%

Guest Service

Maintain a high level of professionalism and integrity in all interactions with guests and team members.

Provide exemplary service to guests, proactively addressing their needs and devising solutions within budgetary constraints.

Utilize clear communication to collaborate with team members to manage customer flow, production needs, and quality standards.

Foster a cooperative and supportive environment with colleagues to enhance overall guest experience.

Demonstrate clear and effective communication skills, including active listening and respectful verbal interactions.

Maintain a professional appearance through impeccable grooming and uniform standards.

Use positive body language, such as maintaining eye contact and using welcoming gestures, to demonstrate attentiveness and approachability.

20%

Sanitation and Organization of Work Area

Adheres to strict protocols for maintaining cleanliness and sanitation standards in their designated work area throughout their shift.

Ensures that all production equipment, as well as counters, are thoroughly sanitized in accordance with guidelines.

Takes proactive measures to prevent cross-contamination and maintain a safe working environment for themselves and their colleagues.

Responsible for promptly removing all used utensils, pans, and equipment from production, or food display areas, and delivering them to the designated dishwashing area.

10%

Sanitation and Organization of Work Area

Follows proper procedures for cleaning the production, storage, and service areas of their workstation at the end of the shift.

Maintain cleanliness by regularly removing trash from counters and floor areas in food production and storage areas throughout the shift.

Ensure that the correct service equipment, including plates, silverware, glassware, display ware, utensils, and storage equipment, is set up at the beginning and end of each shift and before meal service begins.

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

2-3 Years

Two to three 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

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

Time management and organization skills to review daily production needs and plan daily work schedule.

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 lead small teams, 2-5 people, in a collaborative manner, motivating team to complete tasks effectively and efficiently.

Required

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

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.