University Enterprises, Inc.

6000 J Street
Sacramento , CA
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COOK I

University Enterprises, Inc.
SACRAMENTO, CA Full time
Posted on August 20, 2017

Position Information

 

Job Title Cook I
Worksite City Sacramento, California
Advertised Salary Range $14.22 - $17.77 per hour
Temporary No
Length of Appointment N/A
Hours per week Regular (full-time) Employee – 40 hours per week (Benefited)
FLSA Non-Exempt
Broad Scope and Function

The position is responsible for the preparation, cooking and serving of a variety of food items and products for the Dining Commons and Courtyard Market and maintains excellent quality standards in a high volume retail environment. This position works closely with other food service staff in a cooperative working environment. The Cook I is distinguished from the Fry Cook by preparing a wider variety of menu items.

Reporting Relationship

The position reports directly to and receives general supervision from the Dining Services Production Manager. May monitor and direct the work of student assistants. May receive guidance or direction from the Executive Chef.

Conditions of Employment

This is a 40 hour per week, non-exempt (eligible for overtime pay), benefited position. Work hours and schedule may be subject to changes during semester breaks and summer sessions. This position is not covered under the California Public Employees Retirement System. This classification is covered by a Labor Agreement between the CSUEU Service Employees’ International Union, Local 2579 and University Enterprise’s Dining Service Operations.

Work Schedule

Wednesday – Sunday
1:00pm – 9:30pm

Minimum Qualifications

1. Demonstrated increasingly responsible work experience in quantity food preparation, cooking, and service.

2. Knowledge of the principles and methods for preparing and cooking a variety of food items; operation, maintenance, and use of kitchen equipment; food service sanitation and safety.

3. Ability to read and understand written and oral English instructions, including but not limited to procedures and recipes.

4. Ability to prepare and cook of a variety of food items; estimate proper quantities for economical food service; operate a variety of kitchen equipment; assist with menu planning and development; maintain proper standards of sanitation and safety; maintain records; effectively communicate orally and in writing; and maintain effective working relationships.

5. Ability to perform up to all sanitation/HACCP daily standards.

6. Must pass a background check, which may include fingerprinting. Must continue to meet the established standards.

Preferred Qualifications

1. Possession of a valid California Food Handlers Card.

Physical Requirements

Stand for extended periods and frequently walk (20% standing, 80% walking); manual dexterity and eye-hand coordination; corrected hearing and vision to normal range; verbal communication; reaching and lifting; use of kitchen equipment.

Working Conditions

Work is performed in a restaurant and kitchen environment; exposure to heat and moisture; continuous contact with staff, the campus community, and the public.

Project Description

University Enterprises, Inc., (UEI) Campus Dining offers dining locations throughout the north and south ends of the Sacramento State campus.

With a mission to provide our patrons an excellent dining experience, we strive to provide a wide selection of affordable and quality menu items at a variety of ethnic and mainstream restaurants. Our eateries also provide special dietary options for the vegan and vegetarian members of the campus community.

Our Campus Dining Commons restaurant where this position is located, has expanded and just competed an extensive remodel. Our food service employees enjoy excellent benefit:

• Paid Vacation
• Paid Sick Leave
• 100% employer paid medical benefits (depending on coverage selected)
• 13 paid holidays annually. For those holidays where our Dining Commons facility is open, employees would earn holiday credit to use during the year.

Job Duties

 

Job Duty

01. Prepares, cooks, and serves a variety of food items and products for customers of the Dining Commons and Courtyard Market and maintains excellent quality standards in a high volume retail environment. Directs student staff.

Job Duty

02. Prepares menu items following standardized recipes and daily and weekly production orders, ensuring that all items are produced in a timely manner; reviews menus and determines with other staff who will prepare which dishes; may assist with menu planning and development, including testing new recipes. Arranges for prompt utilization of unused food and maintains continued awareness of proper quantities and quality during food preparation.

Job Duty

03. Prepares the cooking area, insuring that proper variety and quantities of food are available for menu preparation. Keeps work area clean during the shift. Uses proper sanitation and safety standards in food preparation. Ensures proper portions and quality standards are met. Ensures all HACCP Guidelines are met. Responsible for leaving the work area clean and sanitary at the end of the shift.

Job Duty

04. Cooks breakfast, lunch, dinner, late nite, and/or brunch depending on the schedule. May “cook to Order” at exhibition stations in front of the customers. Engages the student customers with a pleasant and professional attitude. May be required to work at other UEI Dining Service units, as needed.

Job Duty

05. Provides input on supplies and food items to be ordered for menu preparation.

Job Duty

06. Performs a variety of food service and preparation assistance that may include a variety of cooking methods. May assist with weekly food inventory.

Job Duty

07. Uses a wide variety of food service equipment, including grills, ovens, fryers, mixers, food processors, and other equipment used in a commercial kitchen. Identifies and reports problems regarding equipment malfunctions. Maintains records; completes daily usage report and food waste reports noting amounts used for all meals on every shift to calculate food costs. Assists with Campus sustainability efforts as needed.

Job Duty

08. Follows all written recipes precisely as written to ensure the Nutrition Fact sheets are accurate.

Job Duty

09. Performs other job-related duties as assigned.

Posting Detail Information

 

Posting Number B008F17
Number of Vacancies  
Position End Date (if temporary)  
Open Date 08/18/2017
Close Date 09/01/2017
Open Until Filled No
Special Instructions Summary

If you do not include both a cover letter and resume with your application, your application materials will not be considered. Please include your employment and salary history in the “Employment Experience” section of your application in addition to submitting your resume and cover letter.

 

View job details and apply online at  www.ueijobs.com   by 9/1/17