Third Cook

Third Cook

Basic Function and Responsibility:

Under direction, performs a variety of routine, supportive duties to assist in the preparation of food for use in the dining operations and/or catered events. Moderately heavy lifting is necessary.

Characteristic Duties:

• As assigned, assists in the preparation of food items using recipes for all meals (breakfast, lunch, receptions and dinner).
• As assigned, provides routine support in kitchen by performing duties such as, slicing, mixing, grilling, sauteing, roasting, steaming, baking and stewing.
• Under direction of individual in charge, monitors foods while cooking to maintain proper temperatures and ensure proper timing cycles.
• Transports food to serving areas, assembles and replenish food items as required.
• May transport food and equipment to catered functions and then assists in the execution of events as assigned.
• Performs routine sanitation and safety functions of work areas and equipment.
• May assist in the training of food service workers and students as directed.
• May be assigned other duties during slow periods such as semester breaks, holidays and summer.
• Performs all other reasonable duties as assigned.

Supervision Received:

Reports to the Chef Manager in assigned unit, while receiving functional direction from unit chef, first, cook and other support personnel.

Supervision Exercised:

May assist in the monitoring of work by food service workers and students as required.

Hiring Range: $25.09/hr to $27.88/hr. Pay rate commensurate with relevant experience.

Qualifications:

• High School diploma or equivalent. Additional relevant experience may substitute for education. NRA ServSafe certification and MRA allergen training required.
• Minimum of 1 year of experience in a large volume food operation.
• Must be able to read and write English.
• The ability to work effectively in a fast-paced operation with diverse staff.
• Outstanding human relations skills.
• Must be able to operate basic kitchen equipment.