Job Requisition Number: 27116. Founded in 1930 through a gift from John D. Rockefeller, Jr., International House Berkeley’s mission is to promote cross-cultural experiences and leadership skills for a world of greater understanding. Since its founding, more than 90,000 individuals enrolled at the University of California Berkeley and other Bay Area colleges and universities have resided in the historic facility adjacent to California Memorial Stadium along Piedmont Avenue. During the academic year, nearly 600 residents from 75+ nationalities (including the USA) reside in the building which has six floors of residential rooms. The facility includes a conference center featuring the Chevron Auditorium with a capacity of 350, several other smaller meeting rooms, plus a library, and a dining commons with a capacity of 325. With a renewed emphasis on the acquisition of intercultural leadership skills, I-House strives to augment and expand the impact of the residential life experience by encouraging lifetime personal and professional connections that transform lives and offer skills that enrich and enhance career opportunities.
International House (I-House) is a multicultural residential “living and learning” center of nearly 600 students and scholars from 70 countries attending the University of California Berkeley. Its mission is to foster intercultural respect, understanding, lifelong friendships, and leadership skills to promote a more tolerant and peaceful world. In non-employment respects, the Institution functions as a not-for-profit 501C3 educational corporation.
Responsibilities We are in search of experienced Cooks to join our dynamic dining and catering team. The successful candidate(s) will experience working in a newly renovated, state of the art dining facility. Under direction of the Executive Chef, or Senior Cook, prepares main entrees, and more complex recipes. Follows policies, rules and regulations of the University and the department, and ensures that health and safety guidelines are practiced. In conjunction with other food production staff, including student workers, the Cook will assist in food ordering, menu planning and supervision of kitchen support staff. A very important responsibility of the Cook will be to provide high quality food, maintaining high standards and excellent customer service to the University community through innovative and creative menus. Provide skilled food presentation and plating with both portion and quality control. Cleanliness, safety and sanitation of designated storage and work areas, large and small equipment and utensils used in food preparation are essential to a high performing Cook. FOOD PRODUCTION Prepares assigned menu items following department recipes and production sheets for breakfast, lunch, brunch and/or dinner, including entrees, side dishes, salads, starches, vegetables, gravies and sauces, soups, desserts, gelatins, and puddings, following the standard HACCP principles of food preparation, safety, and sanitation in food production and service. Merchandises food including garnishing for station presentation. Participates in ongoing customer service programs which includes “just in time” cooking, demonstration cooking, station cooking, collaboration with food service workers, and interaction with customers. Prepares food from scratch. Responsible for preparing entrees and works independently. Responsible for food station preparation, presentation, production set-up, organization, and clean-up Makes recommendations to Chef or Senior Cook on problem recipes, and collaborates with the cooking team to make recommendations and improve recipes and menu. Reports production and mealtime usage to Chef Managers and uses the production sheets from the inventory management system to prepare meals. SAFETY AND SANITATION /QUALITY ASSURANCE Safely operates and maintains the following equipment used in food production and service: mixer, food chopper, ovens, steamers, fryers, grills, thermotainers, can opener, steam jacketed kettles, knives and utensils, wok station, pizza oven, broiler grill, and sauté station, omelet station, rotisserie oven, flat-top grill, wok and cooking ovens and other equipment as necessary. Identifies problems with equipment and immediately reports them to supervisor.Required Qualifications High School Diploma or equivalent. Previous Cook experience in high volume food service environment. 3-5 years proven experience in food preparation and general maintenance of all areas in the kitchen. Focus on food quality, nutrition, safety, and knowledgeable of allergens, and in compliance with all sanitation regulations. Ability to manage multiple priorities to ensure operational procedures are met. Working knowledge of standard food production equipment including mixers, choppers, ovens, grills, steam kettles, tilt skillets, woks, and sauté stations. Must be able to endure long periods of standing and perform repetitive hand motion. Ability to multi-task and ensure effective time management in a dynamic, flexible environment. Ability to read, write, perform basic arithmetic calculations and follow oral and written instructions including recipes. This position requires a Food Handler Card. If you are hired, your employment is contingent upon you obtaining a Food Handler Card within thirty days of employment. These are limited 37% variable appointments ending 12.31.19. There are multiple positions available. Work hours to be arranged.
The University of California was chartered in 1868 and its flagship campus - envisioned as a "City of Learning" - was established at Berkeley, on San Francisco Bay. Today the world's premier public university and a wellspring of innovation, UC Berkeley occupies a 1,232 acre campus with a sylvan 178-acre central core. From this home its academic community makes key contributions to the economic and social well-being of the Bay Area, California, and the nation.