"Cook (Limited Pool)"

About the Job

Under supervision, incumbents perform journeyman level food preparation duties. Cooks perform or lead food preparation duties in a kitchen of a campus hospital, residence hall, restaurant or cafeteria; and perform other related duties as required. Typically train and/or lead one or more Assistant Cooks and Food Service Workers in the performance of food preparation duties and in the maintenance of sanitation and safety standards in a campus kitchen. Position is one of multiple 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 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. Typically prepare eggs, ham, bacon, sausage, waffles, hot cakes, French toast, English muffins, and hot cereals for breakfast menus.
• Prepare hamburgers, grilled frankfurters, cold plate entrees, hot and cold sandwiches and soups for lunch menus.
• Prepare meat, fish, and poultry by roasting, broiling steaming, baking, stewing or deep pot frying for dinner, menus.
• May prepare dressings, salads, and desserts.
• May cut, trim, and bone meat, fish, and poultry.
• Ensure all items are prepared & served on time with designated presentation & flavor standards.
• Multi-task and perform pre & post-production responsibilities.
• Prepare menus for catered events or special meals.
• Guide food preparation & service duties to kitchen support staff & provide training & support to less experienced staff. Including; training and/or lead one or more Assistant Cooks and Food Service Workers in the performance of food preparation duties and in the maintenance of sanitation and safety standards in a campus kitchen.
• Guide, delegate & assign a wide range of tasks to student assistants.

CUSTOMER SERVICES AND PROFESSIONAL COMMUNICATION

• Interact with internal & external customers by demonstrating professionalism, enthusiasm & integrity.
• Convey a welcoming attitude and greet customers.
• Interact pleasantly.
• Anticipate Customer needs.
• Display a positive demeanor.
• Participate in production & unit/departmental meetings, workshops & conferences regularly.
• Ensure a 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 foodborne 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

• High school diploma and/or equivalent certification/experience/training.
• Three years of experience in food preparation and general experience of a kitchen area, or an equivalent combination of education and experience.
• Previous Food Handler Certification. (Preferred)

CRITICAL KNOWLEDGE and SKILLS

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

Hiring Range

The salary or hourly range for this position is $22.07/hr. - $28.00/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

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

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 12/31/2025.