Cook

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 Special/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 high-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 highest 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 designated

• 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.

Experience                                       

• 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