Principal Cook

CHEF 2 (005230)

UCPath Position ID: MI-DPT317000-JC005230-PD168334

Position Description History/Status

For Reference ONLY - PeopleAdmin JA Number:

601681

Approved Date:

9/30/2024 4:42:50 PM

Date Last Edited:

9/30/2024 4:42:47 PM

Last Action Effective Date:

12/8/2023

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-JC005230-PD168334

Position Description ID

168334

UC Payroll Title:

CHEF 2 (005230)

Personnel Program

Professional and Support Staff (PSS)

Salary Grade:

Grade 17

Job Code FLSA:

Non-Exempt

Union Code (Collective Bargaining Unit):

99: Non-Represented (PPSM)

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:

40038593

Reports to Payroll Title:

FOOD SVC SUPV 2

UCPath Department Head Position Number:

40053897

Department Head Payroll Title:

FOOD SVC MGR 1

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

Under the direction of the management team, this position is responsible for providing team leadership to one or more Cooks, Assistant Cooks, Senior Food Service Workers and Food Service Workers in a high volume campus restaurant. Assign, motivate, and monitor the work of others in the production of multiple food products from a specified menu.  Prepare the most complex menu items and recipes according to culinary, production and quality standards.  Accurately and appropriately utilize all production equipment and train and monitor others in its safe usage.  Ensure gracious customer service and quality food is provided.  Adhere to all food handling and sanitation guidelines.  Maintain accurate paperwork, including temperature logs and production records.  Assist management with recipe and menu development.

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.

Customer Service

1. Provide gracious service to guests 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. (E) 2. Ensure that personal grooming and uniform projects the professional image necessary to gain guests' confidence. (E) 3. Utilize body language such as eye contact, facial expressions, gestures and posture that reflect an outgoing, friendly, attentive and responsive communication to guests. (E) 4. Utilize clear communication skills, including active listening and verbal communication with guests and team members that ensure a balance in speed of service with respect and hospitality. (E) 5. Communicate effectively with team members regarding customer traffic flow, production requirements, portion guidelines, quality standards, sanitation and organization of work station and assigned break schedule throughout shift. (E)

20%

Food Handling (Preparation/Presentation/Oversight)

1. Provide team leadership to one or more Cooks, Assistant Cooks, Senior Food Service Workers and Food Service Workers. (E) 2. Assign, motivate and monitor the work of others in the production of multiple food products from a specified menu. (E) 3. Assist in the preparation of the most complex recipes according to culinary, production and quality standards. (E) 4. Ensure recipes are followed, including correct ingredients, preparation methods, portion guidelines, production requirements and quality standards. (E) 5. Ensure proper use of all food service equipment by assigned team members with emphasis on safety and sanitation. (E) 6. Ensure that product is stored, labeled, and secured appropriately. (E) 7. Consistently complete assigned production flow/ service records accurately. (E) 8. Comply with all food handler procedures required by federal and state laws and department requirements. (E) 9. Assign, monitor, and lead the food production needs to team members and ensure the completion of food production for service at scheduled meal hours. (E) 10. Ensure food items are maintained at proper temperatures at all times. (E) 11. Ensure that all food prepared for service is properly garnished.  (E) 12. Monitor areas to ensure all products meet quality standards, to ensure recipe compliance, and to minimize waste. (E) 13. Assist management with recipe testing and menu development. (E) 14. Participate in taste panels to ensure the highest quality standards. (E)

60%

Sanitation and Organization of Work Area

1. Follows proper procedures in maintaining cleanliness and proper sanitation of assigned work area during shift. 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. (E) 2. Follows proper procedures in cleaning production, storage, and service area of work station at the end of shift including but not limited to preparation, storage and transportation equipment, service counters  and sneeze guards. (E) 3. See 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. (E) 4. See that all trash is removed from counters and floor areas of food production and storage areas throughout the shift. (E)

20%

•

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

3-4 Years

Demonstrated experience in high-volume food production and general maintenance in a restaurant environment or an equivalent combination of education and experience.

Required

Ability to read, understand, and speak English sufficient to determine and carry out job duties. Ability to interact in a team based environment. Ability to perform effectively under conditions of fluctuating workload.

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 stand, climb, stoop, push and crouch for extended periods of time as required to complete job duties.

Required

Ability to occasionally lift items weighing up to fifty pounds such as bags of supplies, filled stock pots, cases of food

products. Ability to stand continuously throughout an eight hour shift on uncarpeted surfaces.

Required

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

Required

Skill in operating equipment such as mixers, food processors, food cutters, meat slicers, blenders, impingers, gas range, flat top grill, charbroiler, hot wells, deep fat fryers, radio communication devices.

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 organizational skills to review daily production needs and plan daily work schedule. Ability to exercise good judgment and provide guests quality customer service.

Required

Detailed culinary knowledge of food inventory, recipes, menus and production methods, including a strong understanding of culinary terminology. Previous experience developing, testing and perfecting recipe and menu items.

Required

Demonstrated ability to train a production team on how to successfully execute recipes and menu items and how to effectively and safely use production equipment.

Required

Demonstrated ability to lead the work of others to produce and present food in a high volume restaurant environment. Previous experience assigning, monitoring and leading the work of others in a high volume food service operation.

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.

Backlifting Exam - 50lbs

Required

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

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

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.