Cook II (on-call)

Under the direction of the Department Manager or Supervisor, prepare a variety of quality foods for all areas of dining services; assist in the planning of menus and in the purchasing of staples. Function under indirect supervision in day-to-day food production.

Responsibilities

• Prepare nutritious food products from basic ingredients using fresh sustainable products and scratch cooking.
• Prepare or direct staff to garnish food in an attractive manner.
• Prepare all sauces, gravies, soups, roasted meats for carving, entrees, and baked items for front of the house.
• Organize and maintain workflow in the food production area.
• Participate in determining portion size and item prices.
• Communicate data to appropriate department staff.
• Participate in planning menus with attention to food cost.
• Place orders or relay information for food stuffs ordering.
• Check incoming orders for quality and quantity; note any damages or shortages.
• Set up serving line and serve meals to guests courteously.
• Assist in training food service employees.
• Ensure quality food service and sanitation.
• Collect money and make change for guests in the absence of a Cashier (emergency cases only).
• Complete cleaning according to daily and weekly schedules, including dishwashing as needed.
• Perform other duties as assigned by the Dining Services Manager.

Expected Behavior Standards

• Follow appropriate policies for use of time, including absenteeism and tardiness; monitor and correct recurring absences.
• Return promptly from breaks and schedule them to ensure appropriate coverage.
• Be consistently on time and ready to work at the start of shift; complete assignments by end of shift.
• Maintain confidentiality of client and organizational records; release information per policy.
• Demonstrate a positive attitude; avoid personal conversations when members are waiting for service.
• Do not discuss staff, organization, or medical care in public areas.
• Identify self using name tags and verbally introduce self by name, title, and/or department.
• Address members by proper titles and last names.
• Provide assistance to customers or connect them to the appropriate person.
• Apply the same courtesy standards to telephone customers as in person.

Requirements

• Three years of restaurant or institutional cooking experience, preferably with a chef background.
• Food Handler Certificate (Oregon).
• Effective oral communication skills; ability to write legibly, read, and follow written instructions.
• Understand how to operate food service equipment.
• Capable of working under indirect supervision and using sound judgment in minor decision-making.
• Ability to work cooperatively in a small work group.
• Institutional or restaurant cooking experience, including preparing foods from scratch, production skills, catering, ordering, and receiving supplies.
• Able to increase or decrease recipes as necessary.
• Ability to select quality products and portion appropriately (produce, meat, fish, and poultry).

Preferred Qualifications

• Basic understanding of mathematics.
• Background in scratch cooking and portion control.

Schedule

• Must cover 50% of open shifts for cooks.
• 3 days: AM or PM shifts every other weekend.
• Workdays: Monday, Tuesday, Wednesday, Thursday, Friday, Saturday, Sunday.
• Working hours: 12:01 AM – 11:59 PM (on-call/as needed).

Pay

$28.78 - $35.06 per hour.