UC Cook
Riverside, CA
Full-Time Regular
$26.00 - $28.65
***MUST HAVE WEEKEND AVALIBILITY AND 2+ YEARS OF RELEVANT EXPERIENCE***
Shifts:
1:30pm-10pm
2:30pm-11pm
Description
Sanitation and Organization of Work Areas:
Maintains cleanliness and proper sanitation of assigned workstation during shift.
Cleans, sanitizes and maintains storage of food production equipment in accordance with established sanitation guidelines.
Removes all dirty utensils, pans and equipment used in production, transportation or food displays and delivers to dish room.
Follows proper procedures in cleaning production, storage and service areas of work stations.
Keeps work area free of excess trash and debris throughout shift.
Reports needed repairs to supervisor immediately.
Complies with all food handler procedures required by the department, federal and state laws.
Maintains proper rotation of food items.
Food Preparation and Quality Control,
Performs a wide variety of semi-skilled techniques for preparing specialized menu items for multiple work stations or units,
including but not limited to, combining and finishing ingredients, preparation of specialized or standardized menu items,
prepping items or combining components for finishing menu items.
Performs preparation, cooking, and baking functions following standardized recipes, portion guidelines, production guidelines,
requirements, and quality standards to produce and present assigned menu items by the required deadlines. Examples
include but are not limited to; preparing meats from a raw state by cutting, trimming, boning, marinating and finishing utilizing
the correct cooking method. Preparing entrees, side dishes, sauces, and specialty items. Combines, cooks and finishes
components utilizing, "just-in-time" procedures in a display atmosphere. Utilizes cooking methods including but not limited to;
roasting, braising, broiling, sauteing, stir-frying, grilling, basting, frying, steaming, proofing, and baking.
Shifts:
1:30pm-10pm
2:30pm-11pm
Description
Sanitation and Organization of Work Areas:
Maintains cleanliness and proper sanitation of assigned workstation during shift.
Cleans, sanitizes and maintains storage of food production equipment in accordance with established sanitation guidelines.
Removes all dirty utensils, pans and equipment used in production, transportation or food displays and delivers to dish room.
Follows proper procedures in cleaning production, storage and service areas of work stations.
Keeps work area free of excess trash and debris throughout shift.
Reports needed repairs to supervisor immediately.
Complies with all food handler procedures required by the department, federal and state laws.
Maintains proper rotation of food items.
Food Preparation and Quality Control,
Performs a wide variety of semi-skilled techniques for preparing specialized menu items for multiple work stations or units,
including but not limited to, combining and finishing ingredients, preparation of specialized or standardized menu items,
prepping items or combining components for finishing menu items.
Performs preparation, cooking, and baking functions following standardized recipes, portion guidelines, production guidelines,
requirements, and quality standards to produce and present assigned menu items by the required deadlines. Examples
include but are not limited to; preparing meats from a raw state by cutting, trimming, boning, marinating and finishing utilizing
the correct cooking method. Preparing entrees, side dishes, sauces, and specialty items. Combines, cooks and finishes
components utilizing, "just-in-time" procedures in a display atmosphere. Utilizes cooking methods including but not limited to;
roasting, braising, broiling, sauteing, stir-frying, grilling, basting, frying, steaming, proofing, and baking.