Department

STUDENT RESIDENTIAL DINING HAL (BA-SDIN-IUBLA)

Department Information

Indiana University (IU) Dining and Hospitality embraces and expands Indiana University's 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.

Job Summary

Department-Specific Responsibilities

• Leads a team of full-time and student staff in the preparation and service of daily menus.
• Works with standardized recipes, follows instructions to prepare and serve food for their station.

General Responsibilities

• 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.
• Responsible for the rotation and timely use of all food products located within production areas, including walk-in refrigerators, upright/chest freezers, and kitchen pantries.
• 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.
• Removes trash and cleans kitchen garbage containers.
• 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.
• Answers staff and customer questions, troubleshoots basic issues, and provides guidance on urgent matters.
• May provide guidance to lower-level Cooks.
• Works from recipes and instructions to prepare and cook food; calculates, weighs, and measures ingredient quantities; washes, peels, cuts, slices, trims, or blends various items for cooking and serving.
• Under limited supervision, prepares food items according to menus and numbers of portions to be served.
• Works with management in establishing closing procedures for the dining facility.
• Ensures proper cleaning and disinfecting of equipment.
• Regularly trains, leads, and provides guidance to lower-level cooks.
• Reviews work for quality and work with supervisor and chef to ensure all proper procedures are followed by food services staff.
• Prioritizes and monitors work assignments.
• Responsible for covering employee break times; ensures that service is always maintained.
• Assists in other kitchen departments as time permits.

Qualifications

Required

• High school diploma or equivalent (such as HSED or GED) with 2 years of cooking experience and demonstrated leadership skills. OR
• General knowledge at the high school level with 2 years of experience at the intermediate cook level and demonstrated leadership skills.

Required

• Food Safety (ServSafe) certification within 180 days of hire.