Cook 1

About the role

The Cook 1 position within the Pavilion Dining at the Hahn University Center and Student Life Pavilion (UCSLP) is responsible for the supervision and preparation of all food production, maintaining quality and portion control, and ensuring sanitation and safety standards are met.

Responsibilities

• Supervises and participates in the quality and quantity preparation of all menu items.
• Reviews menu with supervisor and coordinates daily production; organizes work areas to ensure ease of operation.
• Checks production sheet against inventory to assure necessary items are on hand; assists in planning for backup items as needed.
• Inspects work area for any problems or discrepancies and reports findings to supervisor.
• Follows correct methods of preparation. Makes products to specification and reviews recipes with supervisor for variances in the finished product, including yield, appearance, taste, texture.
• Ensures proper product portioning.
• Verifies quantity and quality of all incoming products.
• Affords assistance in the determination and ordering of products and supplies.
• Assists in research, development, and testing of new recipes and menus.
• Attends weekly production meetings.
• Maintains good customer relations through attitude, appearance, and attention to detail in daily work.
• Maintains consistent high-quality standards; quality-tests every finished product for taste, texture, appearance, and temperature.
• Ensures that all foods are attractively garnished and appropriately displayed.
• Ensures that products are not held longer than establishing holding time frames.
• Serves customer/guest needs with the appropriate sense of business urgency to provide quality service.
• Reports feedback from the customer to supervisor and/or area manager.
• Provides input on menu, and special meals in weekly production meetings.
• Sets leadership example by willingness to work all job tasks.
• Provides consistent feedback to employees regarding performance.
• Responsible for smooth workflow, communication and ideas through a congenial, caring and supportive attitude.
• Ensures that employees understand and adhere to all Dining Services policies and procedures.
• Delegates assignments as appropriate and follows up to ensure work is accurate and complete.
• Orients all new part-time employees to the location of products and equipment.
• Trains all part-time employees in proper cooking procedures, cooking times and temperatures.
• Trains part-time employees in the proper use of all equipment.
• Implements and maintains proper safety and sanitation standards in the workplace.
• Utilizes proper food handling methods and techniques.
• Affords assistance in all scheduled cleanup operations.
• Operates equipment in an energy-efficient manner.
• Uses efficient startup/shutdown schedule for equipment.
• Maintains excellent personal hygiene, including care of uniforms, shoes, and head covering.
• In absence of a supervisor, responsible for the security of the unit.
• Maintains kitchen cleanliness/sanitation during operation.
• Does not participate in unsafe acts and sets a good example for other workers.
• Reports all accidents and/or injuries to supervisor immediately.
• Reports all equipment maintenance problems to supervisor.
• Knows location of fire extinguishers and Ansul System pull stations and how to use them.

Requirements

• High school or GED equivalent required.
• At least 3 years of related experience.
• Supervisory experience preferred.

Qualifications

• Ability to work with minimal supervision.
• Knowledge of proper cook times, temperatures, and food preparation procedures and techniques.
• Understanding of basic sanitation and safety requirements.
• Strong communication skills and problem-solving abilities.
• Prowess in organizing personnel, work, and materials for maximum productivity.
• Proven ability to supervise and motivate staff.
• Excellent skills in the use of specific equipment and tools as identified below, as well as their preventive maintenance and calibration requirements.

Skills

• Knowledge of proper cook times, temperatures, and food preparation procedures and techniques.
• Understanding of basic sanitation and safety requirements.
• Strong communication skills and problem-solving abilities.
• Proven ability to supervise and motivate staff.
• Excellent skills in the use of specific equipment and tools as identified below, as well as their preventive maintenance and calibration requirements.

Benefits

• Educational opportunities supporting the education of employees and eligible dependents.
• Professional development.
• Culinary Institute of America Accredited Trainings.
• Advancement opportunities.
• Complimentary tasting meals.
• Uniform, including (slip resistant) shoe reimbursement, provided.
• Attractive Shifts: Minimal late night hours. Ten paid holidays. No Christmas Day or New Year’s Day shifts.
• Discounts: USD Torero Store, Bartell Hotels, local event tickets. Free tickets to most USD sporting events.
• Competitive salary range: $18.43 - $22.15 per hour.
• Excellent Benefits: Medical, dental, vision, retirement contribution given to you by the University, and access to on-campus Fitness Centers.