Cook, Late Shift, IU Dining and Hospitality
Department
STUDENT RESIDENTIAL DINING HAL (BA-SDIN-IUBLA)
Department Information
IU Dining and Hospitality embraces and expands Indiana University's (IU) core values of education, innovation, and tradition which embody the true spirit of Hoosier hospitality. IU Dining supports the IU community and our guests by serving fresh, delicious, sustainably sourced cuisine in welcoming dining halls and eateries. Residential dining staff strive to enhance the customer experience through innovative recipes created in-house by IU chefs; new and ongoing partnerships with local and regional producers; and a commitment to nourishing the IU community, all in a service-oriented, collaborative culture characterized by creativity. Residential dining staff work closely with the teams in retail and Indiana Memorial Union (IMU) dining to ensure consistent procurement of products that match student preferences and dietary need.
Job Summary
Department-Specific Responsibilities
- Prepares and serves food items according to standardized recipes and portion sizes.
- Helps to make sure the station is stocked with supplies for the meal.
- Works with standardized recipes; follows instructions to prepare and serve food for their station.
General Responsibilities
- Prepares food items according to menus and numbers of portions to be served, under direct supervision.
- Receives and stores food supplies, equipment, and utensils in refrigerators, cupboards, and other storage areas.
- Carries food supplies, equipment, and utensils to and from storage and work areas.
- Weighs or measures ingredients.
- Uses manual and/or electric appliances to clean, peel, slice, and trim foods.
- Washes, peels, and/or cuts various foods to prepare for cooking or serving.
- Assures that the kitchen is equipped with all necessary food and cooking items for scheduled meals.
- Informs supervisors when supplies are low or equipment is not working properly.
- Cleans galley equipment, kitchen appliances, and work areas in order to ensure cleanliness and functional operation.
- Removes trash and cleans kitchen garbage containers.
- Trains and assists new employees.
- Assists in other kitchen departments as time permits.
Qualifications
EDUCATION
Required
- General knowledge at the high school level
WORK EXPERIENCE
Preferred
- Some experience in a related field
LICENSES AND CERTIFICATES
Required
- Food Safety (ServSafe) certification within 180 days from date of hire
SKILLS
Required
- Ability to work in a safe and efficient manner
- Proficient communication skills
- Maintains a high degree of professionalism
- Demonstrates time management and priority setting skills
- Demonstrates a high commitment to quality
- Possesses flexibility to work in a fast paced, dynamic environment
- Seeks to acquire knowledge in area of specialty
- Highly thorough and dependable
- Demonstrates a high level of accuracy, even under pressure
- Excellent organizational skills
- Ability to represent the company with external constituents
- Ability to drive multiple projects to successful completion
- Strong verbal communication and listening skills
- Ability to build strong customer relationships
- Working knowledge of preparation methods and practices for a variety of foods
- Knowledge of basic kitchen sanitation methods and food safety practices
- Ability to interpret and follow oral and written instructions
- Ability to read and interpret recipes and calculate necessary quantities of ingredients
- Ability to learn and operate institutional kitchen equipment
- Ability to coordinate both preparation and timing for menu food items
- Ability to perform work requiring considerable stationary periods and light-medium physical effort under hot and or humid working conditions
- Ability to maintain acceptable standards of personal hygiene
- Ability to review and analyze impending menus to determine appropriate levels for supplies
- Ability to work in team environment as an effective team player
- Ability to work with a wide variety of cultures and backgrounds
Working Conditions / Demands
This position requires tasks typically associated with back-of-the-house food service work. It involves periods of both sedentary work and times of frequent movement about the workspace and using commercial kitchen equipment and tools, moving supplies weighing from 20 to 50 pounds, and effective communication skills are necessary. This role also will work around both hot and cold temperatures and loud noises. This role involves working with meat and plant-based food products as well as a variety of ingredients that may include some or all of the top 9 allergens in the preparation of menu items. The person in this role must be able to perform the essential functions with or without an accommodation.
Work Location
Bloomington, Indiana
Advertised Salary
$15.00 per hour. IU dining is currently paying a shift premium of $1.50 per hour on top of the regular hourly rate for hours worked between 2:00 p.m. and 12:00 a.m., provided at least 6 hours are worked between those times.
Work Hours
2:30 PM - 11:00 PM Monday-Friday with alternating weekends. Management reserves the right to adjust work hours to accommodate need, special meals and events.
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