Cook I

 

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 those that must be met by an employee to successfully perform the essential fun