"Second Cook"

Position Summary

Columbia Dining Services is a dynamic, progressive department in an exciting, fun environment with a customer-focused culture. We have an immediate opening for a Second Cook to assist with producing the menu of the day. In addition to these responsibilities this individual will also be tasked with running the general operation during the absence of higher-ranking Cooks and Manager.

Responsibilities

• In charge of the general operation during the absence of higher-ranking Cooks and Manager.
• Performs the duties of the First Cook in the absence of same.
• Assists in production and menu planning, quality control, safety, preventive maintenance, and employee performance.
• Produces the menu of the day, including but not limited to, entrees, vegetables, soups, and sauces.
• Operates all kitchen equipment in accordance with the prescribed manner including, but not limited to, ranges, steamers, meat slicers, and deep fat fryers.
• Observes the rules of the Division of Dining Services pertinent to food handling and production.
• Trains lower labor-grade employees using various training methods.
• Observes safety standards and practices.
• Performs related duties as required or assigned within job classification.

Minimum Qualifications

High School Diploma and/or its equivalent.

Additional Details

• Job Type: Support Staff - Union
• Bargaining Unit: 1199 Cafeteria Workers
• Regular/Temporary: Regular
• Hours Per Week: 40
• Standard Work Schedule: Sunday - Thursday, 1:30pm - 9:30pm
• Building: John Jay Hall
• Salary Range: $24.37 - $26.63
• The salary of the finalist selected for this role will be set based on a variety of factors, including but not limited to departmental budgets, qualifications, experience, education, licenses, specialty, and training. The above hiring range represents the University's good faith and reasonable estimate of the range of possible compensation at the time of posting.