Cook I

Pay rate: $21/hr plus shift differential for weekends and nights

SCHEDULE:                       Part-time, nights and weekends are integral and flexibility is required.  Schedule may vary according to departmental and Academy needs.

Essential Personnel*

Pay Group

Type

Status

Fiscal Year Weeks

Class

Department

 Location

BiWkly (Hourly)

Regular

Part-Time

Full year (52 weeks)

Staff

Dining

On-Campus

                        

Position Purpose

Supports other cooks in ensuring the consistent and timely production, quality and quantity of the food to be served in the residential dining halls.

Job Responsibilities

Meals/Customer Service

• Work collaboratively with other cooks to ensure quality and quantity of food service production
• Follow menus, recipes and standardized worksheets in the production of meals.
• Ensure that all foods are  produced and served in accordance with HAACP standards, policies and procedures.
• Ensure portion control, batch cooking and proper utilization of leftovers.
• Work with other cooks to maintain adequate supply of menu items through the meal period.
• Assist with the proper sanitation of work areas, kitchen equipment and all kitchen surfaces including (but not limited to) walk-in and reach-in refrigerators, floors, walls, shelving, drawers, exhaust hoods, etc.
• Work in the dish room, kitchen or dining room as assigned. 

Safety/Sanitation

• Observe all safety and ServSafe policies/procedures regarding proper handling and labeling of food and equipment while preparing, serving and storing food.
• Practice proper cleaning/sanitation procedures for all kitchen equipment and observe all MSDS policies/ procedures for safety and sanitation.

Knowledge, Skills and Competencies

• Respect for diversity of identities and experiences, an orientation toward equity and inclusion, and cultural competency in all aspects of Academy life.
• Must be able to read and understand recipes, and be able to perform math calculations to convert recipes and measures
• Must be familiar with kitchen equipment, materials and methods used in cooking, and care of utensils and equipment.
• Ability to work safely with knives and kitchen equipme
• Must demonstrate knowledge of high standards of kitchen cleanliness.
• Ability to perform basic math computations and follow recipes.
• Ability to correctly identify product.
• Must possess knowledge and commit to health and safety procedures with food handling and preparation.
• Practices excellent personal hygiene habits; follows and adheres to uniform standards da
• Ability to work a flexible schedule including extended hours, weekends, and holida
• Ability to function in a fast-paced environment and under short time constraints.
• Must possess excellent guest service and hospitality skills
• Strong interpersonal skills with ability to develop and maintain collegial relationships.
• Excellent communication (written and verbal) skills.
• Demonstrated ability to work with students by building trust and credibility.
• Excellent analytical and problem solving skills as well as a strong customer focus.
• A strict adherence to confidential policies is required.
• Ability to work independently and handle multiple priorities and deadlines simultaneously.

• Possess basic computer skills.
• Willingness and ability to learn additional applications as needed.
• High degree of organizational skills with the ability to be flexible and multi-task with accuracy.
• Ability to follow verbal and written directions, maintain a professional demeanor and restraint at all times, including stressful situations.

Direct/Indirect Reports

None.

Position Requirements

Education

• High school diploma or GED required.
• Some college experience helpful.
• ServSafe certification is required. Must be able to obtain certificate within 60 days of hire (attend required class and pass test).

Experience

• 1-year experience in these duties or a culinary school/ program.
• Experience in an academic institution preferred.
• Experience working with adolescents in an educational setting preferred.

Physical Requirements

The physical demands described here are representative of