Cook

Updated: 12 days ago
Location: Santa Barbara, CALIFORNIA
Job Type: FullTime
Deadline:
jobs.ucsb.edu/applicants/Central?quickFind=191834   20170507   Single Hire   10-18-2017   Open Until Filled 11-01-2017     5523   COOK   Cook   The Club, a 150 seat dining facility with an event space, is located within a hotel setting, with 34 guest rooms. The Club provides the highest degree of customer satisfaction and standards of excellence in all aspects of guest services year round.   FCHO- Faculty Club Housing Operation     HA-Food Service Workers   H-Services Workers (e.g., Food Svc Worker, Custodian, Police Officer)   16.51   18.24   Hourly   $16.51-$18.24/hr.   100%   Tues-Sat (will include weekends)   6:00a-2:30p (will include evenings)   Career     Yes   Performs culinary duties such as preparing soups, grilling, roasting or barbequing foods, working a sauté station, and preparing and assembling made-to-order entrées. Ensures that assigned responsibilities are accomplished and that high standards of food quality, service, sanitation and safety are met at all times. Assists with student training, food production and sanitation.   High School Diploma or equivalency and one year progressively more responsible culinary experience in a high-volume culinary environment; or an equivalent combination of education and experience.
Minimum Skills, Knowledge, Abilities and Requirements:
1. Communication skills sufficient to direct the work of others and interact successfully within a large staff. Teamwork skills include the ability to problem solve, provide feedback, present problems in a professional manner and accept constructive criticism both on an individual basis and within a group. Must have ability to maintain harmonious and courteous relationships with all staff and customers.
2. Knowledge of and experience with culinary techniques, including but not inclusive of sautéing, grilling, frying, steaming, preparing sauces and stocks. This includes experience working with commercial kitchen equipment and preparing large quantities.
3. Ability to perform and teach standard quantity culinary techniques. Ability to supervise student staff in the use of the following equipment: Tilt Skillet, Char Grill, Flat Top Grill, Barbeque Grill, Convection Oven, Rotary Oven, Deck Oven, Combi Oven, Rotisserie Oven, Smoker, Steamer, Steam Kettle, Deep Fat Fryer, Pasta Cooker, Stove Top Sauté Station, Food Slicer, Food Processor, 80, 60 and 20 Quart Mixers and all attachments, Potato Peeler, Vertical Cutter/Mixer, Burr Mixer, Hot/Cold Wells, Warming Cart, Professional Knives, Pastry Bag and Tips.
4. Knowledge of state and federal safety and sanitation regulations regarding proper handling, storing, cooking and holding temperatures and proper use and cleaning of kitchen equipment.
5. Supervisory skills to train and oversee the work of students. Exhibits organizational skills involving multi-tasking and deadline management sufficient to ensure timely output of meals.
6. Ability to speak English using appropriate grammar and vocabulary sufficient to communicate effectively with all staff and customers. Ability to read and write English for the purpose of preparing food from recipe guidelines and producing reports. Ability to analyze recipes, recognize problems and make corrections as needed.
7. Ability to perform basic mathematical calculations including addition, subtraction, division, and multiplication needed for recipe development and other required functions.     Satisfactory completion of a fingerprint background check
Maintain a valid CA driver's license   Ability to lift up to 50 pounds and work standing for up to 8 hours per day.     Resume
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