In the Division of Student Affairs and under the Residential Student Services Programs portfolio, Berkeley Dining is a self-operated dining program focused on culinary excellence, social responsibility and supporting the living/learning environment of our customers. With more than 12,000 meal plan holders, Berkeley Dining serves over 5 million meals per year in 14 facilities with a combination of residential "all you care to eat" dining, retail "a la carte" dining, training table, early childhood meal production and catering. Berkeley Dining services the campus seven days per week , seventeen hours per day employing 450 full and part time staff and approximately 400 Berkeley student workers across multiple locations.
Responsibilities
- Assist in preparation of assigned menu items following department recipes and production sheets for breakfast, lunch, brunch and/or dinner.
- Under oversight of a cook, prepare entrees, side dishes, accompaniments, soups, breads, desserts, salad bar items, various types of salads, condiments, fruit and veggie trays, cold accompaniments to entrees, salad dressings, etc. following the standard HACCP principles of food preparation, safety, and sanitation in food production and service.
- Follow rules and policies for organic certification.
- Merchandise food including garnishing for serving line presentation.
- Participate in ongoing customer service programs which includes “just in time” production, demonstration cooking and or salad preparation and interaction with customers.
- Reconstitute convenience, value-added products and food independently.
- Complete service records at end of meal period.
- Follow HACCP Principles: (1) Identify the potential consumer health hazards, (2) Identify the control points where the identified hazards may occur, (3) Establish critical limits for the potential hazards and safety measures, (4) Establish monitoring routines to ensure safety measures are working, (5) Establish appropriate responses if monitoring indicates a problem, (6) Establish accurate and detailed record keeping system that documents problems and the remedial steps to be taken, and (7) Establish a verification system that ensures the above steps are being followed.
- May be asked to assist in other areas of the operation working down in classification.
- Distribute prepared food at correct temperatures prior to service for specified meals to designated serving areas.
- Batch cook food items as appropriate for organic and standard menu.
- Frequently check service line to ensure quality control and HACCP standards are met.
- Store products to maximize quality.
- Store leftover food properly and with Chef or Manager and/or plans usage.
- Prepare and dates food samples taken from service.
- Establish and maintain positive relations with our customers.
- Listen, and if possible, resolves customers’ needs and reports them to the manager and/or supervisor.
- Interact enthusiastically and pleasantly with customers and co-workers to ensure a positive interaction and outcome in every interaction.
- Practice good stewardship with university and customer resources.
- Prevent cross-contamination – the transfer of pathogens (any agent that can cause disease) from one surface or food to another.
- Be aware of potential allergens – any substance that induces an allergy such as dairy, wheat, eggs, soy, fish and shellfish, and nuts.
- Be ready to answer questions about a dish that may contain an allergen.
- Make sure allergen is not transferred from one surface or food to another surface or food not containing the allergen.
- Follow recipes and no secret ingredients.
- Safely operate and maintain all following equipment used in food production and service, including: mixer, food processer, ovens, steamers, fryers, grills, warmers, skillets, kettles, knives and utensils, wok, broiler, etc.
- Demonstrate ability to use different kitchen equipment; should be able to disassemble and assemble equipment.
- Ensure the cleanliness, safety, and sanitation of designated storage and work areas, large and small equipment and utensils used in food production.
- Instruct and direct kitchen staff as needed.
- Occasionally interact with customers, explaining menu variety and cooking questions.
- Occasionally coordinate production operation and directs food service staff to meet operation deadlines.
- Provide oversight and mentoring of food service workers and student staff.
- Complete professional development and other duties as assigned.
Required Qualifications
- Experience in food preparation and general maintenance in a kitchen.
- Ability to work independently and to prepare multiple menu items for a meal.
- Ability to read, write, perform basic arithmetic, and follow oral and written instructions.
- Ability to follow recipes.
- Demonstrated knowledge of food safety and sanitation.
- Proven organizational skills.
- Ability to complete service records accurately at the conclusion of a meal.
- Ability to lift and carry up to 50 lbs.
Preferred Qualifications
- Experience in large volume production.
- ServSafe or Food Service Handler Certification.
Schedule
Multiple schedules available. Start times as early as 5:30AM; end times as late as 9PM. Cal Dining operates 7 days a week, and scheduling is based on operational needs.
Salary and Benefits
For information on the comprehensive benefits package offered by the University, please visit the University of California's Compensation & Benefits website (http://ucnet.universityofcalifornia.edu/compensation-and-benefits/index.html).
Under California law, the University of California, Berkeley is required to provide a reasonable estimate of the compensation range for this role and should not offer a salary outside of the range posted in this job announcement. 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, analysis of internal equity, and other business and organizational needs. It is not typical for an individual to be offered a salary at or near the top of the range for a position. Salary offers are determined based on final candidate qualifications and experience.
This is a 100% full-time (40 hours per week), partial-year career position that is eligible for full UC benefits. This position is non-exempt and paid bi-weekly.
To apply, please follow this link: https://careerspub.universityofcalifornia.edu/psp/ucb/EMPLOYEE/HRMS/c/HRSHRAM.HRSAPPSCHJOB.GBL?Page=HRSAPPJBPST&Action=U&SiteId=21&FOCUS=Applicant&JobOpeningId=67895&PostingSeq=1