Under supervision of the Unit Chef, enter information into 3rd Party food contractor food management system (Food Co.). Complete business services including ordering food and preparing cost reports.
Operate keyboard and computer equipment for extended periods of time.
Reach, stoop, bend, and kneel, to retrieve items from areas within the dining commons and a commercial kitchen facility.
Lift kitchen equipment/supplies weighing up to 30 pounds.
Use of a ladder when retrieving items from high shelves.
THIS IS A PARTIAL-YEAR CAREER POSITION: work an average 80% annually. This position is subject to furlough and curtailment periods where the employee is not at work and without pay; furlough would not exceed three (3) months; furlough anticipated dates between June and September, determined upon business needs. Curtailments occur when business operations are suspended, for example during the academic winter break.
This position will have a reduction in time during the summer and participate in closures during the academic year (winter and spring break).
Successful completion of certified, company-approved program in Sanitation/Food Borne Illness prevention within 90 days from date of hire.
Work for extended periods of time in environment of wide temperature and noise variation.
Work flexible/variable schedule (sometimes in excess of scheduled shift) including occasional overtime, evenings/nights, weekends and holidays, usually on short notice to meet operational needs.
Use Personal Protective Equipment [PPE].
Background Check Required:
This position is a critical position and subject to a background check. Employment is contingent upon successful completion of background investigation including criminal history and identity checks.
Administrative office support experience to perform administrative responsibilities.
Arithmetic skill to understand and extend/convert recipes to meet production needs for projected customer counts.
Skill to perform clerical duties including: photocopying, compiling records, filing, maintain records, prepare forms, sort mail, fax, answer phones, convey messages, and run errands.
Skill to operate general office machines, e.g. photocopier, FAX machine, Laser Printers, 10-key calculator, etc.; typing skills sufficient to prepare business correspondence and office memorandums on a typewriter or keyboard.
Computer skills to manage various computer and database systems (i.e., Outlook Word, Excel, etc.)
Experience in a residential and/or commercial dining facility using an automated Food Management System.
Knowledge of recipe, culinary measurements and basic culinary principles.
Customer service skills to communicate effectively with those contacted in the course of work.
Organizational skills to meet department needs and deadlines.
Knowledge of sustainability practices and standards.
Skill to differentiate between composition, biodegradability, nutrition and etc. of different products in order to use appropriate items for special functions and special needs.
Communication skills to accurately convey information in various settings among diverse groups.
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