Cook

Requirements

• Willingness to be open to learning and growing
• Maturity of judgment and behavior
• Maintains high standards for work areas and appearance
• Maintains a positive attitude
• Ability to work a flexible schedule helpful
• Must comply with any dress code requirements
• Must be able to work nights, weekends and some holidays
• Attends work and shows up for scheduled shift on time with satisfactory regularity
• Skills/Aptitude
• Presents self in a highly professional manner to others and understands that honesty and ethics are essential
• Ability to maintain a positive attitude
• Ability to communicate with co-workers and other departments with professionalism and respect
• Maintains a professional relationship with all coworkers, vendor representatives, supervisors, managers, customers, and client representatives
• Ability to use a computer
• Good working knowledge of food preparation
• Requires familiarity of kitchen equipment
• Must be able to read and follow a recipe unsupervised
• Physical Requirements
• Close vision, distance vision, peripheral vision, depth perception and the ability to adjust focus, with or without corrective lenses
• Significant walking or other means of mobility
• Ability to work in a standing position for long periods of time (up to 8 hours)
• Ability to reach, bend, stoop, push and/or pull, and frequently lift up to 35 pounds and occasionally lift/move 40 pounds
• Financial Responsibility
• Assists the Executive Chef and Sous Chef with recording financial transactions within established guidelines and safeguards
• Supervision N/A
• Special Knowledge
• Knowledge of kitchen tools for use in the preparation of food
• SPECIAL WORKING CONDITIONS
• None

Benefits

Additional Information

Direct Supervisor Assistant Vice President for Culinary & Retail Operations Status Full-Time, Exempt (Hourly Position) Grade 08 Division Financial Affairs No. Direct Reports 0 Target Weekly Hours 40 Hourly Rate $24.00 Location Main Campus Benefits Eligibility Yes JOB SUMMARY The Cook will accurately and efficiently prepare, portion, cook, and present a variety of hot and / or cold food items for various meal periods: to include Breakfast, Lunch, Dinner, and Specia l/ Catered Events. The general responsibilities of the position include those listed below, but the University may identify other responsibilities of the position. MAJOR DUTIES AND RESPONSIBILITIES Prepares and cooks to order foods that may require short preparation time May prepare food and serve customers at an a la carte and may operate a grill station Prepares food in accordance with current applicable federal, state and corporate standards, guidelines and regulations to ensure h i gh-quality food service is provided Reads food orders or receives verbal instructions on food required by patrons, and prepares and cooks food according to instructions Provides the h i ghest quality of service to customers at all times Follows basic recipes and / or product directions for preparing, seasoning, cooking, tasting, carving and serving soups, meats, vegetables, desserts and other foodstuffs for consumption in eating establishments Prepares foods under direct supervision or instruction by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary use Tastes products, reads menus, estimates food requirements, checks production, and keeps records in order to accurately plan production requirements and requisition supplies and Equipment May clean and sanitize work stations and equipment and must follow all Regulatory rules and procedures Attends all allergy and foodborne illness in-service training Complies with all HACCP policies and procedures. Reports all accidents and injuries in a timely manner Complies with all safety and risk management policies and procedures Participates in regular safety meetings, safety training and hazard assessments Attends training programs (classroom and virtual) as des i gnated May move and lift foodstuffs and supplies and prepare meals for customers requiring special diets JOB REQUIREMENTS Education Associate's degree (AA) or two-year equivalent preferred, but not required.

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