Cook (5523C), Berkeley Dining - #88071

At the University of California, Berkeley , we are dedicated to fostering a community where everyone feels welcome and can thrive. Our culture of openness, freedom, and belonging makes it a special place for students, faculty, and staff, who are among the most talented and accomplished anywhere, including Nobel laureates, Pulitzer Prize winners, and Mac Arthur Fellows. Since our founding in 1868, we have been an engine for innovation - driving intellectual, economic, and social progress that benefits California, the U.S., and beyond.

Together, we change the world.

At Berkeley, the best careers are built on a foundation of continuous learning and growth . We actively support professional development by providing all full-time staff employees with at least 80 hours of paid time per year and provide space for supportive colleague communities via numerous employee resource groups.

In the Division of Student Affairs and under the Residential Student Services Programs portfolio, Berkeley Dining is a self-operated dining program focused on culinary excellence, social responsibility, and supporting the living/learning environment of our customers.

With more than 12,000 meal plan holders, Berkeley Dining serves over 5 million meals per year in 14 facilities with a combination of residential "all you care to eat" dining, retail "a la carte" dining, training table, early childhood meal production, and catering. Berkeley Dining services the campus seven days per week, seventeen hours per day, employing 450 full and part‑time staff and approximately 400 Cal student workers across multiple locations.

This position is a journeyman level and requires experience and competency in food preparation. Reporting to the Executive Chef, the Cook may assume a leadership role in the kitchen by organizing and directing the production staff for residence hall meal service. Under the direction of the Manager, Executive Chef, Sous Chef or Senior Cook, the Cook prepares main entrees, more complex starch recipes, and special sauces.

This position ensures that health and safety guidelines are practiced, follows all policies, rules and regulations of the University and the department, and performs other related duties as assigned.

The First Review Date for this job is:
August 24, 2026. For full consideration, please apply on or before the first review date.

Food Production – 55%

• Prepare assigned menu items following department recipes and production sheets for breakfast, lunch, brunch and/or dinner, including entrees, side dishes, accompaniments, soups, breads, desserts, etc., following the standard HACCP principles of food preparation, safety and sanitation in food production and service. Follow rules and policies for organic certification. Merchandise food including garnishing for serving line presentation. Participate in ongoing customer service programs which includes “just in time” cooking, demonstration cooking and interaction with customers.
• Prepare food from scratch independently for multiple cycle menus. Make recommendations to Manager, Sous Chef or Senior Cook on problem recipes. Complete service records at end of meal period. Track and record food waste and donations.
• Performs other duties as assigned HACCP Principles: (1) Identify the potential consumer health hazards, (2) Identify the control points where the identified hazards may occur, (3) Establish critical limits for the potential hazards and safety measures, (4) Establish monitoring routines to ensure safety measures are working, (5) Establish appropriate responses if monitoring indicates a problem, (6) Establish accurate and detailed record‑keeping system that documents problems and the remedial…