Available Positions
Showing 8 open vacancy(s) ready for application.
Cook I
JOB SUMMARY:
Performs basic food preparation and assists in cooking and serving operations under supervision.
Duties and Responsibilities:
1. Prepares ingredients and assists in cooking tasks.
2. Cleans kitchen utensils and work areas.
3. Assists in food serving and portioning.
4. Observes food safety and sanitation protocols.
5. Performs other related functions as may be assigned.
CORE COMPETENCIES
•Exemplifying Integrity
Basic Level: Demonstrates honesty, discipline, accountability, and proper care of food, equipment, and university property.
•Delivering Service Excellence
Basic Level: Assists in providing safe, timely, and courteous food service to students and employees.
•Solving Problems and Making Decisions
Basic Level: Recognizes routine operational issues and promptly reports them to supervisors.
•Demonstrating Personal Effectiveness
Basic Level: Demonstrates punctuality, willingness to learn, adaptability, and commitment to assigned duties.
Cook I
JOB SUMMARY:
Performs basic food preparation and assists in cooking and serving operations under supervision.
Duties and Responsibilities:
1. Prepares ingredients and assists in cooking tasks.
2. Cleans kitchen utensils and work areas.
3. Assists in food serving and portioning.
4. Observes food safety and sanitation protocols.
5. Performs other related functions as may be assigned.
CORE COMPETENCIES
•Exemplifying Integrity
Basic Level: Demonstrates honesty, discipline, accountability, and proper care of food, equipment, and university property.
•Delivering Service Excellence
Basic Level: Assists in providing safe, timely, and courteous food service to students and employees.
•Solving Problems and Making Decisions
Basic Level: Recognizes routine operational issues and promptly reports them to supervisors.
•Demonstrating Personal Effectiveness
Basic Level: Demonstrates punctuality, willingness to learn, adaptability, and commitment to assigned duties.
Cook II
JOB SUMMARY:
Prepares and cooks meals following established menus and standards of quality and sanitation.
DUTIES AND RESPONSIBILITIES:
1. Prepares ingredients and cooks food as per menu plans.
2. Ensures cleanliness and orderliness of kitchen areas.
3. Assists in menu planning and portion control.
4. Maintains inventory of supplies and reports shortages.
5. Observes food safety and hygiene practices.
6. Performs other related tasks as required.
Administrative Aide VI (Clerk III)
JOB SUMMARY:
Provides clerical and logistical support in the operation, documentation, and financial transactions of university income-generating projects (IGPs) to ensure efficiency, accountability, and compliance with institutional and government requirements.
DUTIES AND RESPONSIBILITIES:
• Assists in recording, monitoring, and safekeeping of IGP financial and operational documents.
• Prepares requisitions, vouchers, receipts, and other administrative paperwork related to IGP operations.
• Encodes and updates data on sales, inventory, and expenses of IGP units.
• Provides clerical and logistical support during procurement, sales, and reporting activities.
• Coordinates with other auxiliary offices, suppliers, and clients for transactions and document follow-up.
• Assists in the preparation and submission of reports and compliance documents to the Accounting and Budget Offices.
• Performs other related duties as may be assigned by the Director or immediate supervisor.
Food Service Supervisor I
CORE COMPETENCIES
• Exemplifying Integrity
Intermediate Level: Demonstrates ethical conduct, accountability, and professionalism in supervising food service operations.
• Delivering Service Excellence
Intermediate Level: Ensures timely, safe, nutritious, and customer-oriented food services.
• Solving Problems and Making Decisions
Basic Level: Resolves routine operational concerns involving food preparation, staffing, inventory, and customer service.
• Demonstrating Personal Effectiveness
Intermediate Level: Demonstrates adaptability, discipline, professionalism, and accountability in managing food service operations.
ORGANIZATIONAL COMPETENCIES
• Speaking Effectively
Intermediate Level: Clearly communicates work assignments, food safety procedures, and operational instructions to kitchen personnel.
• Writing Effectively
Basic Level: Prepares inventory records, sanitation reports, production reports, and routine documentation accurately.
• Planning and Delivering
Intermediate Level: Organizes daily food preparation schedules, staffing assignments, and serving operations.
• Managing Information
Intermediate Level: Maintains food inventory, sanitation, procurement, and production records accurately.
• Championing and Applying Innovation
Basic Level: Supports improvements in food preparation, sanitation, and customer service practices.
LEADERSHIP COMPETENCIES
•Building Collaborative and Inclusive Working Relationships
Basic Level: Establishes cooperative relationships with kitchen staff, suppliers, students, and university personnel.
•Managing Performance and Coaching for Results
Basic Level: Monitors staff performance and provides routine coaching to improve service quality.
•Leading Change
Basic Level: Supports implementation of new food safety procedures and operational improvements.
•Thinking Strategically and Creatively
Basic Level: Identifies practical solutions to improve food production efficiency and customer satisfaction.
•Creating and Nurturing a High-Performing Organization
Basic Level: Encourages teamwork, accountability, and compliance with food safety standards.
FUNCTIONAL COMPETENCIES
•Food Production Management
Intermediate Level: Supervises daily meal preparation, portion control, and quality assurance.
•Food Safety and Sanitation
Intermediate Level: Ensures compliance with food safety laws, sanitation standards, and hygiene protocols.
•Inventory Management
Basic Level: Monitors inventory levels, food supplies, and stock movement while minimizing waste.
•Customer Service Management
Intermediate Level: Ensures efficient and courteous food service while responding to customer concerns.
•Administrative Documentation
Basic Level: Maintains production records, inventory reports, sanitation logs, and procurement documentation.
•Team Supervision
Intermediate Level: Directly supervises food service personnel, assigns daily tasks, and ensures compliance with operational procedures.
Administrative Aide VI (Clerk III)
Bachelor’s degree.
•Skilled in MS Word, Excel, Google Workspace, and basic record management.
•With at least 4 hours of training in office procedures, documentation, or extension logistics. (refer with CSC)
•Demonstrates attention to detail, organization, and professionalism in handling records and public clients.
University Research Associate I
1. Initiates research proposal formulation and provides assistance in data collection and analysis.
2. Assists in all research activities/operations, implemented by the research centers.
3. Maintains records, attendance logs, and photo documentation of R&D activities and research publications.
4. Performs other research-related clerical or technical tasks assigned.
Administrative Aide VI (Clerk III)
DUTIES AND RESPONSIBILITIES:
• Provides clerical, administrative, and documentation support to ongoing institutional and funded research projects under the ROSS II structure.
• Assists in the preparation, routing, and safekeeping of correspondence, proposals, progress and financial reports, and publication records.
• Performs other research-related clerical or technical tasks assigned.
CORE COMPETENCIES
• Exemplifying Integrity-
Basic
• Delivering Service Excellence-Basic
• Solving Problems and Making Decisions- Basic
• Demonstrating Personal Effectiveness- Basic
ORGANIZATIONAL COMPETENCIES
• Speaking Effectively- Basic
• Writing Effectively- Basic
• Championing and Applying Innovation- Basic
• Planning and Delivering- Basic
• Managing Information- Basic
FUNCTIONAL COMPETENCIES
• Research Administrative Support- Basic
• Research Documentation and Records Management- Basic
• Digital Office Operations-Basic
• Data Encoding and Basic Analysis Support- Basic
• Research Logistics and Operations Support- Basic