Cook II

About the role

The Cook III position at the University of Georgia's Auxiliary West Campus Dining is responsible for preparing a large volume of meats, vegetables, and other foods. The position involves supervising and participating in the work of kitchen staff, assisting in menu planning, and ensuring high standards of safety and sanitation.

Responsibilities

• Directs and maintains highest standards of safety and sanitation in assigned areas.
• Inspects refrigerators and the work of other cooks to prevent food waste.
• Supervises and participates in the cleaning of kitchen, storeroom, and refrigerators.
• Completes computerized production sheets, including reading production sheets carefully before starting each meal, recording total weight of foods prepared, and recording time of menu run-outs on production sheets.
• Operates standard cooking equipment such as mixing machines, steam cookers, toasters, food choppers, refrigerators, baking ovens, and stoves.
• Affords assistance in training of new employees and cooperates in establishing good relationships with all UGA Dining Service personnel.
• Performs related duties as assigned by management.

Requirements

• High school diploma or equivalent and 5 years of related experience.
• Thorough knowledge of the materials, methods & equipment used in food preparation on a large scale.
• Considerable knowledge of health hazards in food preparation & service & knowledge of precautionary measures.
• Ability to work from written menus and standard recipes.
• Ability to plan, lay out and assign work to a staff of skilled and unskilled kitchen workers in a manner conductive to full performance and high moral.
• Ability to keep accurate records of all foods used.
• Ability to work long hours standing.

Qualifications

• Preferred qualifications include:
• Knowledge of materials, methods & equipment used in food preparation on a large scale.
• Considerable knowledge of health hazards in food preparation & service & knowledge of precautionary measures.
• Ability to work from written menus and standard recipes.
• Ability to plan, lay out and assign work to a staff of skilled and unskilled kitchen workers in a manner conductive to full performance and high moral.
• Ability to keep accurate records of all foods used.
• Ability to work long hours standing.