Cook II

REPORTS TO:                     Dining Manager

SCHEDULE:                         Full-Time- 40 hours per week

Essential Personnel*

Schedule may vary according to departmental and Academy needs.

 

REVISION DATE:               2/9/24

 

Pay Group

Type

Status

Fiscal Year Weeks

Class

Department

 

 

Location

BiWkly (Hourly)

Regular

Full-Time

Full year (52 weeks)

Staff

Dining

 

 

On-Campus

         

 

 

                     

                               

Position Purpose

Responsible for the preparation of residential meals, ensuring consistent and timely production, quality, quantity, and presentation of hot and cold foods.

Must embody the mission of the Dining Services Department: “A Team of Professionals dedicated to providing quality food service with a personal touch”.

Job Responsibilities

Operations

• Produces a complete meal on a timely basis utilizing menus, production sheets, recipes, and other written guidelines.
• Ensures that all foods are produced and served in accordance with ServSafe standards, policies, and procedures.
• Properly utilizes unused food products and adheres to pre/post production standards to minimize food waste.
• Ensures quality, appearance, and correct number of portions of daily menu items.
• Ensures proper portion control and notes food portions used during meals on service records.
• Collaborates with other cooks to maintain proper inventory levels of menu items.
• Maintains a high level of customer service.
• Promotes a positive and congenial atmosphere for students, employees, and other customers.
• Contributes to a positive working environment with managers and other coworkers.

Safety/Sanitation

• Assists 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.
• Observes all safety and ServSafe policies/procedures regarding proper handling and labeling of food and equipment while preparing, serving, and storing food.
• Observes all safety and departmental policies/procedures regarding proper handling and labeling of food and equipment while preparing, serving, and storing food.
• Practices proper cleaning procedures for all kitchen equipment and observes all MSDS policies/procedures for safety and sanitation.
• Obeys all local, state, and federal safety health codes.

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 possess knowledge of quantity food production in accordance with current principles, practices, methods, and materials.
• Ability to discuss with management food ingredients, including allergens, and preparation methods.
• Ability to work safely with knives and kitchen equipment.
• Must demonstrate knowledge of high standards of kitchen cleanliness.
• Ability to perform basic math computations and follow recipes.
• Ability to correctly identify products.
• Must possess knowledge and commit to health and safety procedures with food handling and preparation.
• Practices excellent personal hygiene habits.
• Ability to work a flexible schedule including extended hours, weekends, and holidays.
• 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 ami