Principal Cook

Overview

Department Summary:

At UCLA Housing & Hospitality Services (HHS), you become part of UCLA's tradition of excellence by providing quality housing, dining, and hospitality services to student-residents, faculty, staff, and campus visitors. We offer competitive salaries and comprehensive benefits and retirement plans, with opportunities for professional and personal growth in a supportive work environment. Join more than 2,600+ HHS team members who share the motto Hospitality First!

and a warm, gracious attitude that makes a difference.

Position Summary:

Under the direction of the management team, this position provides team leadership to one or more Cooks, Assistant Cooks, Senior Food Service Workers and Food Service Workers in a high-volume campus restaurant. Responsibilities include assigning, motivating, and monitoring the work of others in the production of multiple food products from a specified menu; preparing the most complex items according to culinary, production, and quality standards;

safely utilizing production equipment and training others in its use; ensuring gracious customer service and quality food; adhering to food handling and sanitation guidelines; maintaining accurate paperwork (e.g., temperature logs and production records); and assisting management with recipe and menu development.

• Lead the work of one or more kitchen teams (Cooks, Assistant Cooks, Senior Food Service Workers, Food Service Workers) in a high-volume campus restaurant.
• Assign, motivate, and monitor the work of others in the production of multiple food products from a specified menu.
• Prepare the most complex menu items and recipes according to culinary, production, and quality standards.
• Accurately and safely utilize all production equipment and train others in its safe usage.
• Ensure gracious customer service and high-quality food is provided.
• Adhere to all food handling and sanitation guidelines.
• Maintain accurate paperwork, including temperature logs and production records.
• Assist management with recipe and menu development.

• 3-4 years demonstrated experience in high-volume food production and general maintenance in a restaurant environment, or an equivalent combination of education and experience. (Required)
• Ability to read, understand, and speak English sufficient to determine and carry out job duties; ability to interact in a team-based environment; ability to perform effectively under fluctuating workload. (Required)
• Skill in interacting effectively with guests, team members, and managers in a high-volume public contact setting using positive body language, direct eye contact, active listening, and problem-solving techniques. (Required)
• Skill in basic arithmetic (adding/subtracting whole numbers, decimals, and fractions) to adhere to production and customer flow parameters. (Required)
• Ability to stand, climb, stoop, push, and crouch for extended periods as required.
• Ability to occasionally lift items weighing up to 50 pounds; ability to stand continuously for an eight-hour shift on uncarpeted surfaces. (Required)
• Ability to measure dry and liquid food products using units such as cup, pint, quart, pound, and ounce to follow recipes and production requirements. (Required)
• Skill in operating equipment including mixers, food processors, meat slicers, blenders, gas ranges, flat-top grills, char broilers, hot wells, deep fat fryers, and related devices. (Required)
• Knowledge of sanitation and safety rules and procedures as they apply to production, storage, and service in a food establishment. (Required)
• Time management and organizational skills to review daily production needs and plan daily work; ability to exercise good judgment and provide guests with quality service. (Required)
• Detailed culinary knowledge of food inventory, recipes, menus, and production methods, including culinary terminology; experience developing, testing, and perfecting recipes and menu items. (Required)
• Demonstrated ability to train a production team on executing recipes and safely using production equipment. (Required)
• Demonstrated ability to lead the work of others to produce and present food in a high-volume restaurant environment; experience assigning, monitoring, and leading the work of others in a high-volume food service operation. (Required)

• Background Check:
  Continued employment is contingent upon satisfactory background investigation.
• Live Scan Background Check: A Live Scan background check must be completed prior to the start of employment.
• Age Requirement:
  Candidates must be 18 years or older to be eligible for hire.
• Pre-Placement Physical:
  Employment is contingent upon a satisfactory physical examination.
• Reading Comprehension Test: A reading assessment will be conducted.
• Backlifting Exam: 50 lbs (Required).

Working hours will vary and will include nights and weekends.

99-Policy Covered

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