Cook (On-site)

About the role

The position is one of multiple Cook positions responsible for preparing, cooking and serving meals in a production, platform or demonstration setting throughout the dining room. This position functions at the journeyman level, interacting and attending to their requests as needed.

Responsibilities

• Cook all food assigned to standards of excellent taste, quality & appearance.
• Prepare food from scratch including entrees, starches, vegetables, gravies & sauces, soups, breads, desserts & other dishes.
• Prepare menus for catered events or special meals.
• Guide food preparation & service duties to kitchen support staff & provide training & support to less experienced staff.
• Interact with internal & external customers by demonstrating professionalism, enthusiasm & integrity.
• Greet customers, interact pleasantly, anticipate Customer needs, display a positive demeanor, participate in production & unit/departmental meetings, workshops & conferences regularly.
• Ensure positive guest experience by accommodating special requests & making suggestions.
• Listen carefully to customers concerns/questions & answer appropriately.
• Encourage collaboration & problem solving with co-workers.

Requirements

• High school diploma and/or equivalent certification/experience/training.
• Three years of experience in food preparation and general of a kitchen area, or an equivalent combination of education and experience.
• Previous Food Handler Certification (Preferred).

Qualifications

• Excellent customer service skills to cooperate with public and other staff members and convey a helpful, positive attitude, interpersonal skills to work effectively with and provide excellent customer service to a diverse campus community.
• Culinary experience and/or equivalent training in a high-volume, industrial culinary environment.
• Skill to taste and discern; product quality, read and interpret recipes and menus, estimate ingredient requirements, check production and keep records to accurately plan production requirements and request supplies and equipment.
• Skill to prepare complex recipes and perform multiple tasks simultaneously.
• Knowledge of cuisines from varying customer bases, including Regional American, Asian, Italian and Mexican, Vegetarian, Vegan.
• Ability to work with Nutrition Services and execute culinary and nutritional requirements for special diets (vegan, gluten free, kosher, etc.).
• Skill to check recipes, recognize problems and make corrections as needed.
• Skill to guide a wide range of tasks to student assistants and kitchen support staff (Lead food service workers).
• Skill to differentiate products' composition, biodegradability, nutrition, etc.
• Problem solving skills to troubleshoot problems as they arise, find alternate solutions, and implement solutions in a professional and efficient manner.
• Skill to lift, handle broken glass and use wet floor signs when mopping floors or cleaning up spills.
• Skill to verify proper concentration of sanitized solution using test strips.
• Successful completion of Sanitation/Food Borne Illness prevention (HACCP) within 90 days of start, annual renewal.
• Ability to read, write, perform basic arithmetic calculations.

Skills

• Customer service skills.
• Communication skills.
• Culinary experience.
• Problem-solving skills.

Benefits

Details about benefits are not specified in the posted job description.

Pay

The salary or hourly range for this position is $22.07/hr. - $28.00/hr. The realized minimum pay for this position will be $25/hr., steps less than $25/hr. will include an additional amount elevating to $25/hr.

Schedule

This position is fully on-site. This union position is represented by the bargaining unit AFSCME: Service - SX.