Assistant Cook

COOK AST (005524)

UCPath Position ID: TBD_940747

Position Description History/Status

Approved Date:

12/12/2025 9:06:59 AM

Date Last Edited:

12/12/2025 9:06:56 AM

Last Action Effective Date:

Organization Details

Business Unit (Location):

LACMP

Organization Code:

5000O

Organization:

ADMINISTRATIVE VICE CHANCELLOR

Division Code:

5901D

Division:

ADMINISTRATION

Department:

318700 - LAKE ARROWHEAD CONFERENCE CENTER

Position Details

UCPath Position Number:

TBD_940747

Position Description ID

249989

UC Payroll Title:

COOK AST (005524)

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):

7 - Staff: Partial Yr Career

Full-Time Equivalent (FTE)

0.5

SUPERVISION

UCPath Reports to Position Number:

40188173

Reports to Payroll Title:

FOOD SVC SUPV 1

UCPath Department Head Position Number:

40875003

Department Head Payroll Title:

FOOD SVC MGR 1

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

POSITION SUMMARY

The Assistant Cook is primarily responsible for preparing and producing menu items for dining, banquets, and conference guests, including approximately 4,000 guests during BruinWoods season. Interacts with team members and guests in a high-volume environment.

UCLA Lake Arrowhead Lodge is a unique Southern California meeting and retreat venue. Located high in the pine-studded San Bernardino Mountains on the tranquil shores of Lake Arrowhead, our 50-acre lodge provides meeting space and accommodations for groups from September through mid-June. During the summer, Bruins Woods Family Camp program runs for ten consecutive weeks, with up to 80 families attending each week. 

Food Handling (Preparation/Distribution/Presentation)

 • Prepare food including scratch cooking for specialty meat, poultry, and seafood items

 • 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 events

 • 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

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

 • Assign, lead, and monitor the work of Sr. Food Service Workers and Food Service Workers to ensure quality products and services are delivered to the client

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

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 the management team and the banquet production team with communication with clients regarding the finishing of menu items, plate presentation, and Banquet Event Order (BEO) interpretation

30%

Sanitation and Organization of Work Area

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

 • Sanitize production equipment and counters in the work area

 • Remove all dirty utensils, pans, and equipment used in production 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 equipment, service counters, and sneeze guards

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

 • 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 others in following and maintaining sanitation and safety standards in the kitchen

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

2-3 years

Food preparation and general maintenance of a kitchen

Required

Or

Equivalent combination of education and experience

Driver License

•

Must possess, upon hire, and maintain a valid CA noncommercial Class C License in accordance with the California (CA) Department of Motor Vehicles.

Required

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 a high-volume restaurant environment 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 semi-independently and exercise good judgment to ensure customer satisfaction

Required

Strong culinary techniques and practices and understanding of culinary terminology

Preferred

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

Drive University vehicles

Preferred

LOCATION AND PHYSICAL, ENVIRONMENTAL, MENTAL (PEM) REQUIREMENTS

Environment and Work Location Information

Environment Type:

Non-Clinical Setting

Location Setting:

Other University Setting(s)

Location:

Lake Arrowhead Lodge

•

Kitchen equipment such as mixers, food processors, food cutters, meat slicers, blenders, impingers, gas ranges, hoods, flat top grills, charbroilers, hot wells, deep fat fryers, hydraulic lifts, trash compactors, combination ovens, steamers, rotisserie equipment, and wash ware equipment

•

University vehicle

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

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.