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Application Deadline: 12/14/2019
Organization: University of California, Riverside
Location: Riverside, CA
Under the direction of the shift supervisor, the Senior Cook is responsible for providing supervision, team leadership, training and support in the production, service and documentation of multiple food products for multiple stations or units from a specified menu. Follows established timelines for food production as required by customer flow. Interacts with team members and guests in a high volume dining setting. Incumbents typically act as working supervisors for groups of Cooks and Assistant Cooks; maintains quality through efficient food preparation methods; and may prepare specialized culinary menus.
|Minimum Requirement||Display Ranking|
|Four years recent experience with food preparation and general maintenance of a kitchen area, or equivalent combination of education and experience. Recent experience working in a high volume restaurant or food service operation.|
|Knowledge and experience performing various standard cooking methods including but not limited to braising, broiling, grilling, stir-frying, blanching, steaming, sauteing, frying, baking, proofing, and glazing. Experience performing the principles of food preparation and handling, including standardized recipes, batch cooking, and proper temperatures for storage and service.|
|Experience operating equipment commonly found in a large production kitchen or retail kitchen. Demonstrated skill with cutting, slicing, and measuring dry and liquid food stuffs in units of measurements, such as cup, pint, ounce, quart and pounds.|
|Demonstrated skill with reading instructions and understanding common food preparation measurements and terms in English. Demonstrated skill writing legibly and recording information as necessary to perform job responsibilities.|
|Demonstrated skill performing basic arithmetic calculations, such as adding and subtracting whole numbers, decimals and fractions as is necessary to perform the job responsibilities.|
|Knowledge of general rules and procedures for sanitation and safety as it applies to food preparation areas, kitchens and storage areas.|
|Demonstrated skill communicating effectively and professionally using tact and diplomacy.|
|Proven ability to read, speak, and understand English sufficient to determine and carry out job duties and communicate effectively with staff, management, and customers. Knowledge of basic computer skills including but not limited to checking emails and using Outlook calendar. Proven ability to perform effectively under conditions of fluctuating workload.|
|Injury Illness Prevention Program Guidelines:
Work in a safe and responsible manner while not putting self or others at risk.
Comply with applicable policies and regulations; using personal safety gear, observing warning signs, learning about potential hazards, and reporting unsafe conditions.
Must be able to exert well-paced mobility of up to four hours in length and stand continuously throughout an eight hour shift on uncarpeted surfaces.
Must be able to move 20 pounds frequently and 50 pounds occasionally following safety guidelines.
Must be able to stand, walk, climb, stoop, push, reach and crouch for extended periods of time, as required to complete job assignments.
Ability to work in temperatures extremes, continuous noise, and physical risk found in food service environment.
Proven ability to perform effectively under conditions of fluctuating workload.
Must successfully pass Food Safety Certification.
|Must pass a background check through the FBI/DOJ and a pre-employement physical.|
|Preferred Qualification||Display Ranking|
|Degree or Certificate in Culinary Arts|
|Experience with training, supervising, and evaluating the performance of assigned personnel.|
|Experience in directing, organizing, and prioritizing workload to meet required deadlines and department objectives.|
|Experience in a supervisory role responsible for evaluating, scheduling, directing, and complaint resolution.|
|Demonstrated skills in working as part of a team and collaborating with colleagues. Demonstrated skill in establishing and maintaining cooperative working relationships.|
|Knowledge of supervisory and management principles equivalent to certificate or coursework in a supervisory development program.|
|Proven ability to invite information, constructive criticism, and cooperation from others.|
|Proven ability to work effectively in a strong service environment that is subject to constantly changing priorities.|
|Knowledge of an or experience working with automated menu management systems|
|Serve Safe Certificates.|
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