Cook - ABAC Dining Hall

Job Summary

Cook 1- entry level (prior experience and training preferred)
Cook 2- (3 Plus Years Experience Preferred)

About the Role

Available positions are either 19 hours per week non-benefitted, 29 hours per week partially benefited, or 40 hours per week fully benefited. The majority of the positions available are 10-month.

Responsibilities

• Train on the job
  Must be knowledgeable about various types of time-temperature abuse and how to prevent it.
  Must be knowledgeable about various types of personal protective equipment commonly used in commercial kitchens.
  Must possess the ability to demonstrate safe knife handling.
  Must be able to demonstrate proper body mechanics.
  Must contribute to a clean, safe, and healthy working environment.
  Must be knowledgeable concerning proper cooking temperatures of all food products.
• Must be knowledgeable about standard volume measurements and possess the ability to convert between units.
  Demonstrate ability to follow and convert recipes.
  Be knowledgeable of various types of commercial cooking equipment including but not limited to steam-jacketed kettles, Tilt Skillets, Convection ovens, Deep Fryers, Flat-top Grills, Steamers, Steam Tables, Gas Ranges and Roast-and-hold ovens.
  Organize and execute food services for short-order, banquet, and cafeteria-style dining.
• Ensure strict adherence to all pre-organized recipes, production lists, and menus.
  Accurately record usage, overage and waste data on appropriate sheets or electronic devices.
  Make managers aware of any reoccurring waste and contribute ideas to correct waste issues.
• Conduct him or herself in an outwardly professional manner paying strict observance to company behavioral standards.
  Communicate to all internal/external customers with a respectful tone and manner that contributes to an environment of trust and safety.
  Display the ability to be empathetic to staff members when things do not go as planned.
  Display the ability to positively coach staff on areas that they are struggling with.
  Display calm, quick, and accurate reactions to common foodservice problems.

Qualifications

• Must be able to work flexible hours depending on the time of events or deliveries including nights, weekends, and holidays.
  Must be able to stand at length for multiple hours at a time without sitting.
  Must be able to correctly lift 50 lbs. at a time unassisted.
  Must be able to endure intermittent working temperatures range from 20* below freezing to 125*F.

Skills

• Knowledgeable about various types of time-temperature abuse and how to prevent it.
  Knowledgeable about various types of personal protective equipment commonly used in commercial kitchens.
  Safe knife handling skills.
  Proper body mechanics.
  Clean, safe, and healthy working environment.
  Proper cooking temperatures of all food products.
  Standard volume measurements and recipe conversion abilities.
  Commercial cooking equipment knowledge including but not limited to steam-jacketed kettles, Tilt Skillets, Convection ovens, Deep Fryers, Flat-top Grills, Steamers, Steam Tables, Gas Ranges and Roast-and-hold ovens.
  Food service organization and execution skills for short-order, banquet, and cafeteria-style dining.
  Strict adherence to pre-organized recipes, production lists, and menus.
  Accurate recording and reporting of usage, overage, and waste data.
  Awareness and contribution to waste reduction and issue resolution.
  Professional behavior and communication skills.
  Empathy and coaching abilities.
  Calm, quick, and accurate reactions to common foodservice problems.

Benefits

The majority of positions are 10-month and training will be provided on the job.

Pay

Details on pay structure are not specified.

Schedule

Details on schedule are not specified.

Heath Safety Requirements

• Must be serve-safe certified.
• Must be able to display the following qualifications:
• Knowledgeable about various types of time-temperature abuse and how to prevent it.
• Knowledgeable about various types of personal protective equipment commonly used in commercial kitchens.
• Possess the ability to demonstrate safe knife handling.
• Able to demonstrate proper body mechanics.
• Contribute to a clean, safe, and healthy working environment.
• Knowledgeable concerning proper cooking temperatures of all food products.

Educational Requirements

• GED or High School Diploma required.
• Any prior work experience, especially pertaining to the food service industry is preferred and should be listed on your resume.

USG Core Values

The University System of Georgia is comprised of our 26 institutions of higher education and learning as well as the System Office. Our USG Statement of Core Values are Integrity, Excellence, Accountability, and Respect. These values serve as the foundation for all that we do as an organization, and each USG community member is responsible for demonstrating and upholding these standards.

Equal Employment Opportunity

Abraham Baldwin Agricultural College (ABAC) does not discriminate on the basis of race, color, national origin, sex, disability, religion, age, veteran status, or genetic information in its programs and activities, including admissions and employment, as required by Title IX of the Education Amendments of 1972, the Americans with Disabilities Act of 1990 and changes made by the ADA Amendments Act of 2008, Section 504 of the Rehabilitation Act of 1973, Titles VI and VII of the Civil Rights Act of 1964, the Age Discrimination Act of 1975, and other applicable statutes, regulations, and USG and ABAC policies.