Cook, Anticipated Openings

Job Description

PRIMARY FUNCTION(S): Prepare and present meals and all related items during assigned shifts. Work cooperatively in a safe and sanitary manner with other staff members to ensure the efficient and professional operation of the unit in accordance with work rules and departmental policies. Strives for a dining atmosphere which is cordial and accommodating for all students and guests under guidance of Chef and direction from Area Manager. Review upcoming menus and food orders and work cooperatively and accurately in planning food production.

Please note: This is being posted in anticipation of openings. Types of cooks' positions vary and the associated compensation may vary. The Step 1 rate provided is a sample Step 1 rate. As positions become available, if your are selected for an interview, we will reach out with more information directly.

DUTIES AND RESPONSIBILITIES:

• Prepare, cook, garnish, and present all menu items in a superior manner in accordance with Dining Services standards and recipes.
• These include, but are not limited to, breakfast items, soups, entrees including meats, sauces, vegetables, salads, dressings, breads, desserts, and meal alternatives as well as special diets and display cooking.
• Assist in the preparation and service of any other meal when on duty. Contribute to the food production demands of other shifts including tea preparation.
• Utilize and properly store leftover food to ensure safe product handling and effective food cost control.
• Communicate amounts of product used to the Chef.
• Understand and accurately use all available tools to control costs.
• Rotate refrigerated food to ensure first-in, first-out.
• Plan usages of frozen items to ensure proper thawing under refrigeration.
• Check in, inspect, weigh, and properly store all food and supplies when delivered.
• Submit production records and transfers as required.
• Report any discrepancies of itemization or unacceptable quality to the Area Manager or Food Purchasing Office immediately.
• Check all food for proper temperature, flavor, and appearance before each meal. Monitor the food service area prior to and during service and replenish food items.
• Work cooperatively with Dining Room Coordinators to ensure that all food is being served in a safe and attractive manner.
• Clean and sanitize all Dining Services areas and equipment including routine floor maintenance on each shift.
• Support and maintain proper sanitation and recycling procedures.
• Communicate with all people accurately, professionally, and in a timely manner. Work cooperatively with the area manager, staff, and students to ensure an orderly and efficient operation.
• Responsible for reviewing and understanding all departmental notices.
• Utilize e-mail and all college computer access responsibly.
• Attend departmental meetings and training workshops as requested. Participate in the preparation and service of special events, as needed. Complete required payroll forms and scheduling forms within deadlines. Perform all other job related or relevant tasks.
• Initiate teamwork, collaboration, and cooperation between co-workers.

MINIMUM QUALIFICATIONS:

• Completion of high school education or vocational school education plus a minimum of two years of educational and or commercial experience in quantity cookery that includes baking.
• Ability to communicate effectively both verbally and in writing and perform basic arithmetic functions.
• Current state approved sanitation certificate is required.
• Culinary Arts Degree at a post-secondary level preferred.
• Requirements of the position are consistent with the responsibilities and duties of persons within the food service profession in adherence with all state and federal guidelines.

Skills:

• Ability to tolerate exposure to water and cleaning chemicals, higher than normal noise levels, and heat and humidity consistent with that produced by commercial kitchen equipment.
• Must demonstrate adequate physical strength and coordination to effectively cook, clean and receive supplies while properly utilizing standard food service utensils and equipment.
• Must be able to safely lift and move 50 pounds, work from a step stool, walk and stand for prolonged periods of time, bend, reach, pull and push.
• Must also be able to manipulate utensils and equipment repetitively for variable periods of time - up to 65% of an assigned shift.
• Must be mobile between kitchen and dining areas and other campus food service areas.
• Must possess the sensory ability to taste/smell.
• Must possess good vision with or without correction.
• Must practice good personal hygiene and wear clean uniforms in compliance with public health standard and consistent with college policy.
• Must adhere to the sustainability initiatives set by Dining Services.