"Cook 1"

Cook 1
Millersville University

Department: Dining and Catering Services
Nature of Position: Permanent, Full-time

Job Summary/Basic Function
About the position: Cook, grill, bake, steam, sauté, and fry food for student meals, catering, conferences. Responsible for sanitation of work area and equipment.

Join Our Team at Millersville University!
Position Salary: $18.46 per hour
Plus a generous benefits package designed to support your well-being and future:

• Comprehensive Health Coverage - Medical, dental, and vision insurance
• Group Life Insurance
• Retirement Plans - Choose from two excellent options
• Tuition Waiver - Invest in your education or your family’s
• Paid Time Off - Vacation, sick leave, and holidays to recharge
• Full Benefits Summary(PDF)

Duties and Responsibilities:

• Mixing, chopping, dicing, grating, slicing, assembling food in preparation for cooking, baking, or assembling, grilling, baking, steaming, or frying foods.
• Prepare meats for cooking: Skinning, boning, trimming, stuffing, etc., as well as cooking the final product.
• Prepares menu items for student meals in Gordinier and Lyle Dining Halls and catering functions in-house and off-campus.
• Maintain records for the Service Summary Reports.
• Cleaning and sanitation of utensils, equipment, and facilities.
• May function as lead worker by coordinating, participating in and reviewing routine food production tasks performed by food service workers or student workers.
• Can train food service workers or student workers in routine food production tasks.
• Prepare requisitions for cooking ingredients and supplies
• Maintain recipe files.
• Check attendance for staff in the area.
• All other duties as assigned.

SAFETY

• Work safely by using Personal Protective Equipment, maintaining equipment, following safety procedures and policies, etc.
• Leave the work area clean and functional at the end of shift
• Be aware of and report any potential safety hazards to supervisor or management immediately
• Cooperate with safety investigations and audits
• Attend safety training sessions and maintain licenses, certifications, etc.

Required Qualifications

• One year experience in cooking or quantity commercial or institutional food production or equivalent combination of experience and/or training.
• Demonstrated knowledge of cooking ingredients, food production safety & sanitation.
• Experience: Preparing ingredients and cooking food items on a quantity basis. Reading and interpreting recipes. Performing recipe extensions. Operating modern kitchen equipment. Garnishing and presenting food for buffets and student dining.
• Excellent oral, written, interpersonal communication skills.
• Evidence of a commitment to diversity, equity, and inclusion.
• Successful interview.
• Successful completion of three background checks.

Preferred Qualifications

• Associate degree from a qualified Culinary or Food Service Institution.
• Experience as a restaurant cook.

Job Description
Essential Functions

• Ability to: Lift up to 40 lbs. without assistance. Lift over 40 lbs. with assistance. Work in a high heat environment due to heat producing kitchen equipment. Work in cold storage areas.
• Basic math skills (add, subtract, multiply, divide).
• Read ingredient lists, recipes, cooking techniques, cooking instructions, service directions and labels.
• Properly handle and safely use kitchen knives
• Work as a member of a culinary team.
• Understanding of written directions
• Understanding of verbal directions.
• Familiarity with cooking terminology, cooking equipment, knife handling & cutting skills, sanitation, and kitchen safety.
• Dexterity of hands and fingers to operate a computer keyboard and mouse.

To apply, please visit: https://jobs.millersville.edu/postings/14216