"Assistant Cook (Limited Pool)"

About the Job

Under supervision, incumbents perform sub-journeyman level food preparation duties. Assistant Cooks perform food preparation duties in a kitchen of a campus hospital, residence hall, restaurant or cafeteria; and perform other related duties as required. Position is one of multiple Assistant Cook positions responsible for preparing, cooking and serving meals in a production, platform or demonstration setting throughout the dining room. This position functions at the sub-journeyman level, interacting and attending to their requests as needed.

KEY RESPONSIBILITIES

Food Preparation:

Cook all food assigned to standards of excellent taste, quality & appearance. With guidance prepares entrees & following recipes, menu cycles and/or batch cooking guidelines. Prepare food from scratch including entrees, starches, vegetables, gravies & sauces, soups, breads, desserts & other dishes. Incumbents prepare vegetables and other foods for cooking Prepare salad dressings, special salads, cold plate sandwich ingredients, hors d'oeuvres for meals Ensure all items are prepared & served on time with designated presentation & flavor standards. May prepare short orders e.g., on the grill in a cafeteria. May prepare special sauces and gravies. May reconstitute 'convenience foods' according to standardized procedures. Multi task and perform pre & post-production responsibilities. Prepare menus for catered events or special meals. Guide, delegate & assign a wide range of tasks to student assistants.

Customer Services & Professional Communication:

Interact with internal & external customers by demonstrating professionalism, enthusiasm & integrity. Convey welcoming attitude. Greet customers. Interact pleasantly. Anticipate Customer needs. Display a positive demeanor. Participate in production & unit/departmental meetings, workshops & conferences regularly. Ensure positive guest experience by accommodating special requests & making suggestions. Listen carefully to customers concerns/questions & answer appropriately. Act professionally; ensure that message, tone, body language & attentiveness exhibit a high level of helpfulness, commitment & customer service. Encourage collaboration & problem solving with co-workers.

Safety & Sanitation:

Use appropriate Personal Protective Equipment (PPE). Keep work area clean & debris free. Identify & correct hazards. Set-up/clean equipment, work tables, sinks & drains in kitchen areas at beginning & end of shift. Ensure compliance with State & Federal Sanitation Guidelines. Use appropriate cleaning agents to perform general kitchen maintenance. Notify management of maintenance problems. Independently safely use, assemble, disassemble & train others to use kitchen equipment following University Dining Services standards. Ensures that food quality and safety guidelines are maintained to achieve the highest public health standards and reduce the risk of food borne illness. Records daily HACCP time and temperature logs. Adheres to HACCP guidelines to ensure practices are in continued compliance with State and Federal Sanitation Guidelines. In conjunction with Unit Management, monitors kitchen facilities, property, and staff for safety and security. Oversees staff in utilizing appropriate cleaning agents for assigned job. Scrape out containers, use byproducts (leftovers/scraps) for soup, print double sided, follow production flow plans. Wash pots, pans, food preparation bowls and dishes. Perform full range of kitchen cleaning. Use hand tools, polish silverware & wash equipment and dishes. Sweep & mop stains/spillage.

Sustainability:

Sort waste for recycling & pre/post-consumer composting. Share sustainability knowledge. Maintain security of Unit equipment and supplies. Empty trash & recycling receptacles. Maintain adequate supply closets.

Qualifications

EDUCATION and EXPERIENCE

• Ability to read, write and perform basic arithmetic calculations.
• Two years of experience in food preparation and general maintenance of a kitchen area, or an equivalent combination of education and experience.
• High school diploma or equivalent.

CRITICAL KNOWLEDGE AND SKILLS

• Excellent customer service skills to cooperate with public and other staff members and convey a helpful, positive attitude, preferred.
• Interpersonal skills to work effectively with and provide excellent customer service to a diverse campus community, preferred.
• Communication skills to establish and maintain cooperative working relationships, preferred.
• Culinary experience and/or equivalent training in a high-volume, industrial culinary environment, preferred.
• Experience with culinary techniques, including but not limited to: sauteing, grilling, frying, steaming, and preparing sauces and stocks, preferred.
• Skill to taste and discern; product quality, read and interpret recipes and menus, estimate ingredient requirements, check production and keep records to accurately plan production requirements and request supplies and equipment, preferred.
• Skill to prepare complex recipes and perform multiple tasks simultaneously, preferred.
• Knowledge of cuisines from varying customer bases, including Regional American, Asian, Italian and Mexican, Vegetarian, Vegan, preferred.
• Ability to work with Nutrition Services and execute culinary and nutritional requirements for special diets (vegan, gluten free, kosher, etc.), preferred.
• Skill to check recipes, recognize problems and make corrections as needed, preferred.
• Skill to guide a wide range of tasks to student assistants and kitchen support staff. (Lead food service workers), preferred.
• Skill to differentiate products' composition, biodegradability, nutrition, etc., preferred.
• Problem solving skills to troubleshoot problems as they arise, find alternate solutions, and implement solutions in a professional and efficient manner, preferred.
• Knowledge of proper procedures for lifting, handling broken glass and skill to use wet floor signs when mopping floors or cleaning up spills, preferred.
• Skill to verify proper concentration of sanitized solution using test strips, preferred.
• Successful completion of Sanitation/Food Borne Illness prevention (HACCP) within 90 days of start, annual renewal.

Hiring Range

The salary or hourly range for this position is $21.05/hr. - $25.17/hr. Please note the realized minimum pay for this position will be $25/hr., steps less than $25/hr. will include an additional amount elevating to $25/hr.

Job Closing Date

Review of applications will occur as openings become available. Candidates will be selected for temporary employment in various departments as positions become available. This position is reopened every six months so please re-apply if you remain interested in the position. This position will close on 6/30/2026.

These union positions are represented by the bargaining unit AFSCME: Service - SX.

Please note: These are temporary positions.

Remote/Hybrid eligibility: Dependent on openings.