Cook; Limited Pool

Overview

Hiring Range:
The University of California, Merced provides a reasonable estimate of compensation. The salary range for this position is $22.07/hr - $28.00/hr, with the realized minimum pay of $25/hr salary offers are determined based on final candidate qualifications and experience.

Job Closing Date:
Review of applications will occur as openings become available. This position is reopened every six months; please re-apply if you remain interested. This position will close on 12/31/2025.

Remote/Hybrid Eligibility:
Remote/Hybrid eligibility is dependent on openings. These union positions are represented by the bargaining unit AFSCME:
Service - SX. These are temporary positions.

About UC Merced:
The University of California, Merced is the newest campus in the UC system and the first American research university built in the 21st century. It offers a diverse environment, strong research and academic partnerships, and opportunities in education and community involvement. UC Merced is committed to equity, diversity and inclusion across campus units.

The Merced 2020 Project and additional campus facilities support UC Merced’s growth and services, including partnerships and strategic development aimed at educational excellence and community impact.

The university’s mission is powered by three schools and numerous research institutes and centers that seek scientific and social solutions for the Valley, California and the world.

About The Job:
Under supervision, incumbents perform journeyman level food preparation duties. Cooks perform or lead food preparation duties in a kitchen of a campus hospital, residence hall, restaurant or cafeteria; and perform other related duties as required. Typically train and/or lead one or more Assistant Cooks and Food Service Workers in the performance of food preparation duties and in sanitation and safety standards.

Position is one of multiple Cook positions responsible for preparing, cooking and serving meals in a production, platform or demonstration setting throughout the dining room. This position functions at the journeyman level, interacting with and attending to requests as needed.

FOOD PREPARATION

• Cook all food assigned to standards of excellent taste, quality and appearance.
• Prepare entrées following recipes, menu cycles and/or batch cooking guidelines with guidance.
• Prepare food from scratch including entrées, starches, vegetables, gravies & sauces, soups, breads, desserts and other dishes. Typical breakfasts include eggs, ham, bacon, sausage, waffles, hot cakes, French toast, English muffins, and hot cereals.
• Prepare hamburgers, grilled frankfurters, cold plate entrées, hot and cold sandwiches and soups for lunch.
• Prepare meat, fish, and poultry by roasting, broiling, steaming, baking, stewing or deep pot frying for dinner.
• May prepare dressings, salads, and desserts.
• May cut, trim, and bone meat, fish, and poultry.
• Ensure all items are prepared and served on time with designated presentation and flavor standards.
• Multi-task and perform pre- and post-production responsibilities.
• Prepare menus for catered events or special meals.
• Guide food preparation and service duties to kitchen support staff and provide training to less experienced staff, including leading one or more Assistant Cooks and Food Service Workers in sanitation and safety standards.
• Guide, delegate and assign tasks to student assistants.

CUSTOMER SERVICES AND PROFESSIONAL COMMUNICATION

• Interact with internal and external customers with professionalism, enthusiasm and integrity.
• Convey a welcoming attitude and greet customers; listen and respond to needs and questions.
• Participate in production and unit/department meetings, workshops and conferences.
• Ensure a positive guest experience by accommodating special requests and making recommendations.
• Communicate clearly and work cooperatively with co-workers to solve problems.

SAFETY & SANITATION

• Use appropriate Personal Protective Equipment (PPE) and maintain a clean, debris-free work area.
• Identify and correct hazards; maintain sanitation according to State and Federal guidelines.
• Operate and maintain kitchen equipment safely; train others on…