Cook , Berkeley Dining

At the University of California, Berkeley, we are dedicated to fostering a community where everyone feels welcome and can thrive. Our culture of openness, freedom and belonging make it a special place for students, faculty and staff. As a world‑leading institution, Berkeley is known for its academic and research excellence, public mission, diverse student body, and commitment to equity and social justice.

Since our founding in 1868, we have driven innovation, creating global intellectual, economic and social value.

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 Cal student workers across multiple locations.

This position is journeyman level: has experience and competency in food preparation. Reports to Executive Chef. May assume a leadership role in the kitchen in organizing and directing the production staff for residence hall meal service. Under direction of Manager, Executive Chef, Sous Chef or Senior Cook prepares main entrees, more complex starch recipes, and special sauces. Follows policies, rules and regulations of the University and the department.

Ensures that health and safety guidelines are practiced. Performs other related duties as assigned.

The First Review Date for this job is: 01/23/2026. This position has 17 openings, and applications will remain open until filled.

• Prepare assigned menu items following department recipes and production sheets for breakfast, lunch, brunch and/or dinner, including entrees, side dishes, accompaniments, soups, breads, desserts, 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" cooking, demonstration cooking and interaction with customers.
• Prepare food from scratch independently for multiple cycle menus.
• Make recommendations to Manager, Sous Chef or Senior Cook on problem recipes. Complete service records at end of meal period.
• Track and record food waste and donations.
• May be asked to assist in other areas of the operation working down in classification.

• Can decide re-use values for food, following HACCP guidelines.
• Distribute prepared food at correct temperatures prior to service for specified meals to designated serving areas.
• Batch cooks 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 Manager and/or plans usage.
• Prepare and date food samples taken from service.
• Establish and maintain positive relations with our customers.
• Listen, and if possible, resolve customers' needs and report them to the manager and/or supervisor.
• Interact enthusiastically and pleasantly with customers and…