Senior Cook - 118214

Responsible for preparing quality food in a dining food service environment or catering operation. Responsibilities include the efficient operation and maintenance of all kitchen equipment and the execution of all department standards concerning food handling, cleanliness, safety, and personal appearance. Duties also include coordination of production and food product presentation, quality control, and assisting the training of others in complex recipe preparation.

Housing Dining Hospitality (HDH) is a self-funded, large and complex campus department consisting of 7 divisions, with over 700 career employees, 1000 to 1200 student employees and an annual operating budget greater than $200 million. HDH provides housing for approximately 18,000 undergraduates, grad students, faculty, staff and their families in over 400 buildings covering over 8 million sq. ft. HDH is in the midst of implementing an aggressive building plan which added 10,000 new beds in the next 10 years and will almost double our square footage by 2032.

HDH houses 38% of UCSD's enrolled students with a goal of housing 65% by 2032. HDH provides maintenance and repair, contract meals/meal plan management, retail food service, conference services, and catering services to residents, students, faculty, staff, and campus visitors.

Housing/Dining/Hospitality commits to facilitating an equitable, diverse and inclusive environment, fostering a sense of belonging for our students and staff. As HDH, we understand that each unique individual with varied thoughts and experiences is what makes our department strong. Aligning with UC San Diego's Office for Equity, Diversity, and Inclusion strategic goals, Housing/Dining/Hospitality is proud to promote and create opportunities for greater equity, diversity, and inclusiveness within our division.

• Skills in and knowledge of institutional food production.

• Proven knowledge of and experience working with standardized recipes and production sheets.

• Ability to interact and communicate effectively with customers, students, staff, faculty, and guests.

• Mathematical abilities to interpret and record production data, to use proper weights and measures in recipes as well as to provide statistical data, to store data and to reconcile invoices.

• Skills in and knowledge of related food service functions such as safety and sanitation, production methods, and equipment maintenance.

• Knowledge of efficient methods of ordering, requisitioning, storing, and receiving supplies and of developing quantity and quality production controls.

• Writing and reading skills to understand recipes and to write vendor reports.

• Knowledge of methods of ensuring customer satisfaction including product analysis and problem solving assessing user/client opinion)

• Ability to organize work and materials for maximum productivity and delegate tasks to support staff.

• Problem-solving skills to handle situations such as staff shortages, product failures, or utility equipment failures.

• Ability to safely operate and maintain food service equipment.

• Ability to conduct training programs for staff and student employees.

• Understanding of food specifications, including meat buyer's guide, USDA produce, poultry, and frozen specifications, as well as weights and measures to accurately account for inventory items.

• Skills in and knowledge of warehousing large quantities of merchandise, accounting, and distributing via departmental recharge and delivery protocol, including the ability to schedule, supervise and account for multiple daily deliveries to other units.

• Skills in and knowledge of general operational management to supervise opening, closing and security of the unit.

• Ability to follow detailed verbal and written instructions with little supervision.

• Ability to lift 25 to 50 pounds.

• Job offer is contingent upon satisfactory clearance based on Background Check results.
• Operating needs of the department require varied work schedules (i.e., a.m., p.m., and/or weekend shifts and/or 10 hour workday).
• Employees may be required to take off (vacation or temporary layoff) during scheduled operational shutdown periods, such as Christmas, Spring & Summer breaks.
• Health codes require prescribed uniforms, hair covering, and good personal hygiene.
• Meal schedules require extreme attention to promptness and excellent attendance. Meal perquisite is required for all Dining Services employees.
• Employees may be required to change work location daily as needed or for an indefinite period.
• Must have a valid California Driver's License, good driving record, and participate in the DMV pull program if driving a University vehicle.

Job offer is contingent on successful engagement in the UC COVID-19 Vaccination program (fully vaccinated with documented proof or approved exception/deferral).

To foster the best possible working and learning environment, UC San Diego strives to cultivate a rich and diverse environment, inclusive and supportive of all students, faculty, staff and visitors. For more information, please visit .

The University of California is an Equal Opportunity/Affirmative Action Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability, age, protected veteran status, gender identity or sexual orientation. For the complete University of California nondiscrimination and affirmative action policy see:

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