Cook - Degrees

About the role

The Cook will work with the culinary team to prepare and produce food for various food outlets including the a la carte restaurant and banquets. The Cook will prepare and present food using proper cooking and plate presentation techniques and will set up for meal periods by ensuring that stations are set up based on anticipated business volumes. The incumbent provides meal quality and consistency by following standardized recipes. This position will work with the culinary team to create a great dining experience for our guests. This role will be responsible for ensuring proper and timely production of all foods, including but not limited to sauces, entrees, salads, and soups in accordance with menu specification. Furthermore this position will be responsible for setting up meal period by ensuring that stations are set up based upon anticipated business levels, maintain cleanliness of stations, coolers, and storage areas; and will communicate with the sous chef and executive chef any food requisitions to maintain inventory levels.

Responsibilities

• Food Handling: Prepares food using proper cooking and plate presentation techniques in accordance with menu specifications; prepares and produces all food including sauces, soups, and entrees; presents food using proper plating techniques; produces high quality dishes that follow established menus.
• Building Partnerships: Works with the culinary team to create a positive dining experience for restaurant and banquet guests; collaborates with chefs, culinary preceptors, faculty, and other staff; works with and supports student interns and student employees.
• Facilities Management & Inventory: Sets up for meal periods by ensuring stations are set up based upon anticipated volumes; maintains cleanliness of stations, coolers, freezers and storage areas; keeps equipment and work area clean and in proper operating condition; communicates food requisition needs to maintain inventory levels.
• Culture of Respect: Fosters and maintains a safe environment of respect and inclusion for faculty, staff, students, and members of the community.

Requirements

• High School Diploma or GED.
• Three (3) years’ experience in a professional kitchen role.
• State Motor Vehicle Operator's License or demonstrable ability to gain access to work site(s).

Pay

Hourly: $18.00

Schedule

Part‑time, 20 scheduled hours per week.