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Cook (5523C), International House #89827 University of California-Berkeley The budgeted hourly range that the University reasonably expects to pay for this position is $26.74

• $30.72, Step 1
• Step 8. The full pay scale for this classification is $26.74
• $36.75, Step 1
• Step 17.

United States, California, Berkeley 2199 Addison Street (Show on map) Nov 07, 2026 Apply for Job

Job ID

89827

Location

Main Campus-Berkeley

Full/Part Time

Full Time

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About Berkeley 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 MacArthur 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. We invite applicants who are inspired by our Principles of Community and who are eager to be part of our exciting Strategic Plan, which charts Berkeley's next era of excellence. Learn more about some of our accomplishments at Points of Pride. Departmental Overview Truly a unique and inspirational organization, International House is committed to fostering intercultural respect and leadership skills to promote an equitable,peaceful world. Originally founded in 1930, International House remains a vibrant community, affiliated with the University of California, Berkeley. International House promotes lifelong friendships and learning throughout a vastly multicultural community, promoting greater understanding and acceptance. International House is also home to the Robertson Center for Intercultural Leadership and Programs (RCILP), a center for programming and training to cultivate leadership, understanding, and cross-cultural collaboration. Through RCILP, students are provided the opportunity to broaden their knowledge and skills in engaging with various cultures, building diverse teams, leading inclusivity, and creating a culture of belonging. Approaching its centennial anniversary, I-House is positioned in a crucial space to continue broadening perspectives in our increasingly global world. At International House, we believe that the world is more peaceful when we embrace diversity. We seek, value, and are committed to hiring talented and qualified individuals from diverse backgrounds. We celebrate all our differences and foster inclusion across, but not limited to, race, ethnicity, gender identity and expression, sexual orientation, age, religion, ability, parental status, and experience. Position Summary The Cook is journeyman level: has experience and competency in food preparation and reports to the Chef Manager. This position may assume a leadership role in the kitchen in organizing and directing the production staff for scheduled meal service in the Dining Hall. Under direction of Chef, or Senior Cook, the Cook prepares main entrees, and more complex recipes, follows policies, rules and regulations of the University and the department and ensures that health and safety guidelines are practiced. This position performs other related duties as assigned. Application Review Date The First Review Date for this job is November 20, 2026. For full consideration, please apply on or before the first review date. Responsibilities Food Production

• 30% Prepares assigned menu items following department recipes and production sheets for breakfast, lunch, brunch and/or dinner, including entrees, side dishes, salads, starches, vegetables, gravies and sauces, soups, desserts, gelatins, and puddings, following the standard HACCP principles of food preparation, safety, and sanitation in food production and service.

Merchandises food including garnishing for station presentation.

Participates in ongoing customer service programs which includes just in time cooking, demonstration cooking, station cooking, collaboration with food service workers, and interaction with customers. Food Preparation & Menu Support

• 30% Prepares food from scratch.

Responsible for preparing entrees and works independently.

Responsible for food station preparation, presentation, production set-up, organization, and clean-up.

Makes recommendations to Chef or Senior Cook on problem recipes, and collaborates with the cooking team to make recommendations and improve recipes and menu.

Reports production and mealtime usage to Chef Managers and uses the production sheets from the inventory management system to prepare meals.

Completes service records at end of the meal period. Quality Assurance

• 15% In conjunction with the Chef, can decide re-use values for food, following HACCP guidelines.

Distributes prepared food at correct temperatures prior to service for specified meals to designated serving areas.

Batch cooks food items as appropriate.

Stores products to maximize quality.

Stores leftover food properly including documenting dates and holding times.

Works with Chef to develop a plan for leftover usage.

Serve Safe Certification must be kept updated to ensure proper food handling guidelines are adhered to. Kitchen Equipment Operations & Safety

• 15% Safely operates and maintains the following equipment used in food production and service: mixer, food chopper, ovens, steamers, fryers, grills, thermotainers, can opener, steam jacketed kettles, knives and utensils, wok station, pizza oven, broiler grill, and saute station, omelet station, rotisserie oven, flat-topgrill, wok and cooking ovens and other equipment as necessary.

Direction / Training

• 10% Works with food service workers and student employees, to ensure proper presentation, plating, portion control and quality control.

Instructs Food Service Workers and student employees on proper service and plate presentation at assigned food station. Required Qualifications Ability to read, write, perform basic arithmetic calculations.

Experience in food preparation and general maintenance in a kitchen.

Ability to work independently and to prepare multiple menu items for a meal.

Ability to successfully perform demonstration cooking and to prepare quality baked products.

Ability to direct other staff.

Ability to follow recipes.

Demonstrated knowledge of food safety and sanitation.

Proven organizational skills.

Ability to complete service records accurately at the conclusion of a meal.

Ability to lift and carry up to 50 lbs.

IIPP Requirements

• Works in a safe and responsible manner while not putting others at risk.

This includes complying with applicable policies and regulations, using personal safety gear; observing warning signs; learning about potential hazards; and reporting unsafe conditions.

Education / Training

Three years of experience in food preparation and general maintenance of a kitchen area; or an equivalent combination of education and experience. (Required) Licenses / Certifications ServSafe or Food Service Handling Certification (Preferred) Salary & Benefits For information on the comprehensive benefits package offered by the University, please visit the University of California's Compensation & Benefits website. Under California law, the University of California, Berkeley is required to provide a reasonable estimate of the compensation range for this role and should not offer a salary outside of the range posted in this job announcement. This range takes into account the wide range of factors that are considered in making compensation decisions, including but not limited to experience, skills, knowledge, abilities, education, licensure and certifications, analysis of internal equity, and other business and organizational needs. It is not typical for an individual to be offered a salary at or near the top of the range for a position. Salary offers are determined based on final candidate qualifications and experience. The budgeted hourly range that the University reasonably expects to pay for this position is $26.74

• $30.72, Step 1
• Step 8. The full pay scale for this classification is $26.74
• $36.75, Step 1
• Step 17.

This is a non-exempt, bi-weekly paid position.

This is a one year, full-time, Limited [temporary] position that is eligible for UC benefits.