TEMPORARY EMPLOYMENT SERVICES (TES)FOOD SVC WORKER POOL

Temporary Employment Services provides temporary staffing to UC Davis campus and UC Davis Health in Sacramento. Job Titles vary depending upon the functions of the assignments.

Cooks: Responsible for the timely preparation of all food items according to set recipe specifications and established standards including quality, taste, appearance, portioning, waste control, food safety to ensure customer satisfaction. Using standard industrial kitchen equipment, prepare entrees and side dishes and serve as back up in the absence of the Sous Chef or Senior Cook. May be responsible for areas such as tray line, cafeteria, grills, deli, catering etc. May perform other related duties as assigned.

Food Service Workers: Duties may range from cleaning, light food preparation, tray line, hostess, dish/pot-room, catering - delivery, cashiering, balancing a cash drawer, serving, stocking. Wash pots/dishes by hand and with industrial dishwashers. Cleaning duties may include but are not limited to performing a full range of kitchen, customer areas, and bathroom tasks. Use of hand tools to sweep, mop, clean, dust, polish silverware, vacuum.

All food service workers/cooks must follow all sanitation/safety regulations, guidelines, policies and procedures as they relate to food handling and functions of the various positions. May work independently or part of a group.

Position Information

Physical Demands:

May be required to:

Lift equipment/supplies, move containers exceeding 50 pounds.

Use of ladders, as well as, reach, stoop, bend, kneel when retrieving items off shelves.

Use of various industrial kitchen equipment such as; ranges, ovens, slicers, mixers, grills.

Stand continuously during meal service periods (up to 8hrs with scheduled breaks).

These positions are subject to completion of a pre-placement medical exam provided by Employee Health Services, at no charge to the applicant.

Must complete mandatory Trainings within 15 days from the start date of first assignment.

Work Environment:

May be required to:

Work for extended periods of time in environment of wide temperature variation.

Work flexible/variable schedule (sometimes more than scheduled shift) including occasional overtime, evenings/nights, weekends and holidays, usually on short notice to meet operational needs.

Work with content interruptions, distractions, and noise.

Participate in preventive medical programs, including immunizations and medical surveillance.

Appropriately fit and wear personal protective equipment such as TB masks, googles, face shields, gowns, gloves and safety shoes.

Participate in medical monitoring programs, including film badges, cholinesterase tests, bioassay tests, tuberculosis test, serum tests, etc.

UC Davis is a smoke and tobacco free campus. Smoking, the use of smokeless tobacco products, and the use of unregulated nicotine products (e-cigarettes) will be strictly prohibited on any UC Davis owned or leased property, indoors and outdoors, including parking lots and residential space.

Must be able to move about and work in any area of assignment.

Qualifications

REQUIRED:

Skills to maintain a sanitary, safe and organized personal work area.

Strong customer service and interpersonal and oral skills to communicate effectively with a diverse population of staff and guests.

Demonstrated experience working and communicating with customers in a professional and caring manner.

Ability to perform assigned duties in a pleasant, helpful, courteous and productive manner.

Working knowledge of basic food terminology, sanitation/safety standards portion control, and general food service.

Knowledge of food safety handling techniques.

Cooks:

Culinary experience and/or equivalent training in a high-volume, industrial culinary environment.

Experience with culinary techniques, including but not limited to Sauteing, grilling, frying, steaming, and preparing sauces and stocks.

Knowledge of cuisines from varying customer bases, including regional American, Asian, Italian and Mexican, Vegetarian, Vegan and special diets.

Working knowledge of how to safely operate a variety of kitchen equipment in a production kitchen including but not limited to ranges, ovens, slicers, mixers, grills, etc.

Skills to prepare food from recipe guidelines and produce reports.

Skills and experience to use portion control to maintain flavor, appearance, and contribute to cost containment.

Skills to use measuring equipment and utensils.

Skills to taste and discern product quality, read and understand recipes and menus, estimate ingredients requirements.

Skills to check food temperatures throughout all HACCP Steps including food preparation, meal service, storage, completed HACCP logs, date, and label and store all foods.

Skills to prepare complex recipes and perform multiple tasks simultaneously.

Food Service Workers:

Experience operating a computerized cash register and making mathematical calculations.

PREFERRED:

Experience in a hospital or academic environment.

Experience prepping, serving food.

Skills to use appropriate PPE such as hot mitts and cut resistant gloves.

Certification in sanitation/Foodborne Illness prevention.

Skills to verify proper concentration of sanitized solution using test strips.

Skills to guide a wide range of tasks to student assistants and kitchen staff.