"Cook II"

Position Summary

The cook ll prepares a variety of foods in accordance with menu instructions and standardized recipes; ensures that proper food standards are maintained in the areas of quality, sanitation, and appearance; maintains a clean work area, and assists with general kitchen cleaning. The cook II performs one or more of the following specialized roles in addition to the duties mentioned above: grill cook, pizza maker, food prep/sauces, lead dishwasher or baker for the university campus dining operations.

Weekly schedule will vary and will include working on weekends and holidays - Must be available to work any shift required.

Ideal Candidate Statement

The ideal candidate has experience working in a team environment and three years of related experience preferably in a commercial kitchen environment. H/She should be comfortable working in a fast-paced environment managing multiple tasks.

Workplace Requirements

LIGHT - Exert up to 25 lbs. of force occasionally. Requires walking or standing up to 8 hours per day. Other physical requirements of the job include manual dexterity and the ability to see, hear, reach, climb, and balance. Must be able to detect scents and discern flavors.

Work environment is a commercial kitchen and includes exposure to temperature extremes. Work hazards include exposure to chemicals, wet floors, dangerous equipment (fryers, dough sheeter, tortilla machine, stoves, ovens, knives, slicers, etc.), and hot oil, steam, and water*.

This position is considered essential during a campus emergency. The incumbent in this position is expected to report to campus, provide the essential services designated and work under the overall direction of the Crisis Management Team for the duration of a campus emergency.

Hourly Hiring Range

$18.00+, contingent upon qualifications and experience.

Minimum Requirements

• No formal education
• One year related culinary experience
• Certified Food Handler's Permit (Houston) or equivalent (ServSafe)
• Able to documents HACCP log sheets

Skills

• Must be able to speak and understand basic English
• Good interpersonal skills and ability to work as a team with others
• Able to read and understand standard recipes/production sheets
• Must be able to detect scents and discern flavors
• Requires walking or standing up to eight hours per day.
• Other physical requirements of the job include the ability to bend/crouch/or kneel, lift, see, reach, climb, and balance

Essential Functions

• Prepares and serves food items in accordance with menus and standardized recipes
• Participates in maintaining a high degree of sanitation within the kitchen and serving area including cleaning standard kitchen equipment
• Performs one or more specialized roles:
  • Grill Cook: Responsible for preparing all food on the grill; ensures that prepared food is always stocked for consumers
  • Pizza Maker: Responsible for preparing, baking, and serving a variety of pizzas per menu instructions throughout the lunch service
  • Food Prep/Sauces: Responsible for assisting with food preparation and production; prepares various sauces based on daily menus as directed by Cook III / Sous Chef
  • Lead Dishwasher: Provides direction and supervision for dishwashers and assist in daily dishwashing
  • Baker / Pastry: Responsible for assisting Cook IIIs and Pastry Chefs with bakery food production for the university campus dining operations
• Performs all other duties assigned