Cook 2 - Full Time Academic Year

Join a vibrant university community and work in a team environment with a great group of individuals.

Responsibilities

• Assist in basic food preparation and service of meals.
• Serve and maintain food quantities for large numbers of people.
• Assist with general cleaning chores in the dining area and kitchen.
• Set up, break down, and maintain independent serveries.
• Provide assistance with catered functions and retail operations.
• Supervise student employees, Cook 1’s, and Dishwasher/Utility employees.
• Maintain a well-groomed appearance and wear the proper issued uniform.
• Assist with stocking and dishwashing as requested.
• Participate in training and other departmental functions.
• Provide leadership in the absence of the Executive Chef and/or Executive Sous Chef.
• Perform other duties as requested.

Requirements

• High school diploma or equivalent required.
• 2 years of culinary experience preferred.
• Some supervisory experience preferred.

Qualifications

• Ability to operate and maintain production/kitchen equipment.
• Advanced knife skills.
• Ability to use different cooking methods to produce food.
• Ability to produce the 5 basic sauces.
• Knowledge of special dietary requirements.
• Assist with menu development.
• Awareness of all aspects of the kitchen.
• Knowledge of proper/safe time and temperature for food handling.
• Good customer service skills.
• Ability to work well independently as well as within a team.
• Serve-Safe Certified or the ability to become certified.

Physical Demands

• Lift and carry 50 pounds.
• Occasionally push and pull equipment on wheels that weighs up to 150 pounds.