CateringCommissary Assistant Cook

Associated Students UCLA as a responsive student-centered organization provides innovative and excellent services programs products and facilities for the entire UCLA community. ASUCLA was created when the campus first opened in 1919. Even in the very early years ASUCLA meant student government student publications and student services such as a bookstore and cafeteria. Today ASUCLA has evolved into a four-part organization. These four entities collectively make up the largest student association in the country. The four entities are:

• Undergraduate Students Association elected representatives of the undergraduate student body.
• Graduate Students Association elected representatives of the graduate student body.
• Student Media this includes the Daily Bruin the Bruin Life Yearbook and seven different magazines.
• Services & Enterprises this division is designed to meet the everyday needs of students and the campus community. Major divisions are the Student Union Event Services UCLA Restaurants UCLA Store UCLA Photography and Trademarks & Licensing.

Goals of Associated Students UCLA:
Products -To provide essential and convenient items that are easily accessible of high quality and low cost including but not limited to academic support food trademark merchandise and convenience addition to continue evaluating the utility and convenience of all products to make improvements that will best serve the UCLA community.

Facilities -To provide a welcoming environment that contains as much space as possible for the optimal functioning of general academic support student governments student organizations and social gatherings. To have state-of-the-art venues for programming and efficient aesthetic and multi-functional commercial outlets.

Programs -To provide and support a diversified array of programming by prioritizing student-run student-initiated student-centered programming that reflects the needs of the campus community in order to enhance educational cultural and developmental social interaction.

Services -To provide an outstanding level of support to student government student groups and student programs through the state-of-the-art office and community spaces and by providing adequate financial resources and personnel to ensure an active and vibrant campus life.

Catering/Commissary Assistant Cook
Hourly Range: $25.00- $26.93
Department: Catering

Summary of Key Responsibilities:

Under direction of the Catering/Commissary Chef/Kitchen Manager assist with all Catering/Commissary kitchen food production. Prepare menu items and recipes according to production culinary and quality standards. Accurately and appropriately utilize all production equipment. Adhere to all food handling and sanitation guidelines. Interact with team members in a high-volume college environment. Assists with menu and new product development. Trains and monitors staff in all activities. Performs related duties as required. Hours include evenings weekends and variable shifts.

Qualifications:

• 5 years food production experience in a high-volume environment including product development food presentation receiving and storage of products.
• Culinary knowledge of food preparation recipes menus and production methods including a good understanding of culinary terminology.
• Previous experience producing and presenting food in a high-volume food service environment.
• Ability to read understand and speak English sufficient to determine and carry out job duties.
• Skill in adding and subtracting whole numbers decimals and fractions sufficient to properly adhere to recipe production and customer flow parameters.
• Ability to measure dry and liquid food stuffs in units of measurement such as cup pint quart pound and oz to properly adhere to recipe and production requirements.
• Ability to accurately complete and maintain paperwork including temperature logs and production records.
• Skill in interacting effectively with team members and managers in a high-volume setting using positive body language direct eye contact active listening problem solving techniques.
• Ability to perform effectively under conditions of fluctuating workload.
• Skill in operating equipment such as mixers food processors slicers blenders gas range flat top grill char broiler hot wells deep fat fryers sauté pans steamers and kettles.
• Knowledge of the rules and procedures of sanitation and safety as they apply to production storage and service within a food establishment
• Time management and organization skills to review daily production needs and plan daily work schedule.

Supervises:

Assists in supervising part-time/student staff.

Physical Requirements:

• Ability to walk bend climb stoop push grip and crouch for extended periods of time as required to complete job duties.
• Ability to occasionally lift items weighing up to fifty pounds such as bags of supplies filled stock pots cases of food products.
• Ability to stand continuously throughout an eight-hour shift on uncarpeted surfaces.