Catering Commissary Cook
Catering Commissary Cook
Posted on :
11-04-2025
Employer Active
1 Vacancy
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Monthly Salary
$ 21 - 24
Vacancy
1 Vacancy
Posted on :
11-04-2025
Job Description
Associated Students UCLA as a responsive studentcentered 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 early years ASUCLA meant student government student publications and student services such as a bookstore and cafeteria. Today ASUCLA has evolved into a fourpart 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 UCLARadio 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 include 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 products. In addition to continue evaluating the utility and convenience of all products to make improvements that will best serve the UCLA community.
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 products. In 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 with as much space as possible for the optimal functioning of general academic support student governments student organizations and social gatherings. To have stateoftheart venues for programming and efficient aesthetic and multifunctional commercial outlets.
Programs To provide and support a diversified array of programming by prioritizing studentrun studentinitiated studentcentered 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 stateoftheart office and community spaces and by providing adequate financial resources and personnel to ensure an active and vibrant campus life.
Programs To provide and support a diversified array of programming by prioritizing studentrun studentinitiated studentcentered 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 stateoftheart office and community spaces and by providing adequate financial resources and personnel to ensure an active and vibrant campus life.
Catering/Commissary Cook:
Hourly Range: $21.71 $24.94
Department: Catering
Summary of Key Responsibilities:
Under direction of the Catering/Commissary Chef/Kitchen Manager is responsible for providing team leadership and 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 highvolume college environment. Assists with menu and new product development. Performs related duties as required. Hours include evenings weekends and variable shifts.
Qualifications:
- 5 years food production experience in a highvolume 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 highvolume 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 highvolume 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 saut 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.
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 eighthour shift on uncarpeted surfaces.
Employment Type
Full Time
Key Skills
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