San Francisco, California
Fullerton, California
Chicago, Illinois
Posted: 17-May-22
Location: La Jolla, California
Salary: Open
Internal Number: 116387
Placement within the range is determined by internal equity, relevant qualifications, and collective bargaining agreements (when applicable).
UCSD Layoff from Career Appointment: Apply by 05/18/2022 for consideration with preference for rehire. All layoff applicants should contact their Employment Advisor.
Special Selection Applicants: Apply by 05/31/2022. Eligible Special Selection clients should contact their Disability Counselor for assistance.
Please note that this position is a part-time appointment with hours flexing up to full-time.
This position will remain open until a successful candidate has been identified.
DESCRIPTION
Under supervision, perform a variety of duties related to hot and cold production and service to customers, according to established procedures and quality standards. Prepare menu items in advance of serving and to order for cafeteria, tray-line and special functions, according to department standardized recipes. Prepare food items to the highest standards with respect to appearance, taste, temperature, and portion control.
The Line Cook will also perform meat fabrication, fish cutting, sauce making. Assumes 100% responsibility for quality of products served. Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures. Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.
Prepares item for grilling, sautéing or other cooking methods. Follows proper plate presentation and garnish set up for all dishes. Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen. Attends all scheduled employee meetings and brings suggestions for improvement. Performs other related duties as assigned by the Executive Chef, Sous Chef or manager-on-duty.
Our employees enjoy competitive total compensation packages in a diverse, stimulating workforce.
This position is eligible for full benefits (Heath/Vision/Dental) first day of hire:
a) Meal vouchers and complimentary coffee/tea/drinks.
b) Vacation/holidays (15 vacation days & 14 paid holidays a year).
c) Work/Life Balance.
d) Work shoes provided by department.
For more information about UCSD Benefits please visit
MINIMUM QUALIFICATIONS
One (1) year experience as a cook in a large restaurant, hotel, or complex healthcare facility.
Ability to prepare and coordinate food orders to support timely and efficient delivery to patients and special functions, according to department standardized recipes.
Demonstrated knowledge of food and food products.
Ability to perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates.
Proven skill in all areas of quality food production to include tray-line, cafeteria, grill and/or catering.
Ability to maintain kitchen area in a clean and organized fashion at all times, with floor dry and equipment property cleaned and sanitized.
Knowledge of health department codes and ability to adhere to policies regarding sanitation at all times.
Must possess superb customer service skills.
PREFERRED QUALIFICATIONS
- Food Handler's Card/Certification.
- Ability to efficiently scratch cook with meats, fish, vegetables, soups and sauces.
- Experience in all stations, proficient knife skills, ability to take directions and work as part of a team.
SPECIAL CONDITIONS
- Must be able to work various hours and locations based on business needs.
- Must be able to bend, squat, stand, and walk for long periods of time.
- Employment is subject to a criminal background check and pre-employment physical.
Pay Transparency Act Full Salary Range: $40,528 - $50,363 Annually
The University of California, San Diego is required to provide a reasonable estimate of the compensation range for this role. This range takes into account the wide range of factors that are considered in making compensation decisions including but not limited to experience, skills, knowledge, abilities, education, licensure and certifications, and other business and organizational needs. It is not