Senior Cook- Culinary and Nutrition Float- PT Variable Shift 28 hrs

University of California, Irvine • Orange, CA

34d

About The Position

Under general supervision of the Executive Chef, the Senior Cook is responsible for the conception and implementation of upscale, culturally diverse menus and recipes for patient care, retail operations and catering services. The Senior Cook also prepares, seasons and cooks (steaming, poaching, broiling, braising, etc.) food according to the recipes using basic ingredients, from scratch and some convenience items for patient meal service, Medical Center Cafeteria, and special catered functions, in a safe and sanitary manner. Other responsibilities include cost control, requisitioning and ensuring proper storage of food items, observance of all sanitation and safety procedures and adherence to all policies outlined by JCAHO, the University of California and the UC Medical Center.

Requirements

• Verbal and written communication in the English language, active listening, dynamic flexibility, critical thinking, multi-task and time management
• Skill in various cooking techniques with the ability to follow recipes and specifications for regular and therapeutic diets
• Previous experience as a cook, or related experience in main kitchen and/or cafeteria
• Must demonstrate customer service skills appropriate to the job
• Knowledge of common cooking terminology, mathematics and standard weights and measures to prepare and adjust recipes
• Ability to work in various locations, as well as rotating shifts including nights, weekends and holidays as needed.
• Ability to maintain a work pace appropriate to the workload
• Ability to establish and maintain effective working relationships across the Health System
• Must be able to provide proof of work authorization

Nice To Haves

• Passing results from practical and written culinary exam
• Intermediate to advanced knowledge of food and production
• Five years of experience in food preparations and maintenance of large kitchen, or equivalent combination of education and experience
• Decision-making, reasoning, ability to develop original ideas to solve problems, operations analysis, and quality control analysis
• Basic computer application skills

Responsibilities

• Conception and implementation of upscale, culturally diverse menus and recipes for patient care, retail operations and catering services.
• Prepares, seasons and cooks (steaming, poaching, broiling, braising, etc.) food according to the recipes using basic ingredients, from scratch and some convenience items for patient meal service, Medical Center Cafeteria, and special catered functions, in a safe and sanitary manner.
• Cost control
• Requisitioning and ensuring proper storage of food items
• Observance of all sanitation and safety procedures and adherence to all policies outlined by JCAHO, the University of California and the UC Medical Center.

Benefits

• We offer a wealth of benefits to make working at UCI even more rewarding. These benefits may include medical insurance, sick and vacation time, retirement savings plans, and access to a number of discounts and perks.

What This Job Offers

• Job Type: Part-time
• Career Level: Mid Level
• Education Level: No Education Listed
• Number of Employees: 101-250 employees