Cook - Full Time Varied Shifts

Responsibilities

• Prepares food for meals on the correct day at the correct time.
• Ensures that the food is not prepped too far in advance.
• Weighs and measures all ingredients for each recipe placing in safe and sanitary locations until needed.
• Follows established procedures using recipes, yield charts, and equipment operation instructions to produce the best quality of food.
• Follows proper food handling techniques, such as wearing gloves and hair net, washing hands regularly, especially after a trip to the restroom, wearing an apron, warning fellow employees of hot surfaces and sharp objects, and avoiding cross contamination or leaving a workstation unsupervised to prevent a fellow employee from cross contaminating food and work areas.
• Ensures all food items are prepared, stored, thawed, and held under proper time and temperature constraints.
• Reads ingredients and directions carefully. Takes food temperatures carefully and correctly. Ensures that the portion sizes are correct and presented neatly on the plate.
• Listens and focuses on the dietary needs to ensure the correct meal is plated.
• Cleans the station when finished for the next employee.
• Assists as manager deems necessary.
• Develops ideas that improve job performance as well as others.
• Develops ideas that improve the quality of food and service to customers.
• Assists with recipe development and testing.
• Attends department meetings.
• Demonstrates a willingness to cross training on other nutritional service jobs in and outside of the kitchen.
• Cleans carefully using sanitation techniques after working at a particular station.
• Warns employees of spills or other hazards.
• Labels food that will be opened and stored in the fridge.
• Cleans while working.
• Takes dishes to the dishwasher and offers to spray them off and cleans stationary equipment for the next user.
• Follows proper cleaning instructions whenever needed.
• Stores all inventory in the correct location as well as replaces ingredients in their correct location.

Qualifications

• Must be 18 years of age.
• Education: High School Diploma or equivalent preferred.
• Experience: Minimum of three years of cooking experience required, or, for internal candidates, on-the-job exposure/cross training observed by Manager.
• Ability to read and follow recipes and instructions with experience in food preparation, storage, and sanitation.
• Ability to calculate a change in ingredient measurements.
• Ability to be a team player and have a positive attitude with the ability to communicate effectively with all levels of staff.
• Ability to work efficiently and accurately while multi-tasking without direct supervision.
• Ability to make responsible, quality decisions in regard to food production, safety, and sanitation.

Benefits

• A Zero-Deductible Health Plan
• Dental and vision insurance
• Generous Paid Time Off
• Tuition Assistance
• Retail Savings Match
• A Robust Employee Assistance Program to help with many aspects of emotional wellbeing
• Membership to Healthy U: An Incentive-Based Wellness Program
• Discounts to on-campus dining
• Professional development opportunities