Temp SEIU Position- Second Cook-Graham Dining Hall

About the role

Exercise judgment to follow recipes and general instructions.

Education and Experience

• High school education or an equivalent combination of education and experience.
• At least 3 years of food service experience, some of which must be restaurant or catering cooking experience.
• A valid driver’s license.

Responsibilities

• Prepare food for various catered functions such as dinner, luncheons, banquets, and receptions.
• Prepare and cook a wide variety of ordinary and fancy foods including all kinds of meat, fowl, seafood, soups, gravies, salads, fruits, vegetables, desserts, etc. for small functions and assist head cook for large functions.
• Use judgment to determine quantity of food prepared and time schedule so that all items are ready for serving on schedule.
• Observe safety and health regulations and maintain highest standards of sanitation and customer service.

Physical Requirements

• Standing 85% – 100% of the shift
• Frequent bending at the waist; able to bend to below the knee
• Frequent stooping and/or crouching
• Frequent walking back and forth throughout the kitchen, food service areas
• Frequent twisting and bending of head, neck and torso
• Full range of arm movement (extension, twisting, and bending of arm and shoulder, reaching overhead, stirring and mixing, wiping, etc.)
• Listening to and instructing staff
• Visual and cognitive capability sufficient to read and follow instructions and recipes, communicate and issue instructions/assignments to employees; and perform math functions
• Frequently lifting and carrying 30 – 50 lbs
• Able to lift up to 20 lbs. overhead
• Visual and cognitive capability sufficient to read and follow recipes
• Repetitive wrist movement (e.g. chopping, cutting, slicing, shredding, flipping pancakes and omelets, wiping and scrubbing, etc.)
• Able to work in conditions of extreme heat; may also work outside in inclement weather
• Wrist and finger dexterity (e.g. utilize fine motor skills; ability to use tongs, scissors, knives, and other utensils; write; use of small kitchen utensils)
• Able to push and pull up to 250 lbs.

Tools/Equipment

• Operate a variety of equipment including food slicer, grill, deep fryer, convection oven, steamer, dish washer, deck ovens, mixer, steam kettle, tilt brazier, buffalo chopper, charcoal broiler, truck, etc.