Dining Services Cook

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Job Posting Title:

Dining Services Cook

Job Description:

Title of Job: Dining Services Cook

 

POSITION SUMMARY:

The Cook position reports to the Senior Director for Dining Services and Facilities Event and works under the general supervision of the Executive Chef. This position performs routine and some non-routine tasks related to the production, presentation, and service of hot and cold food products for Dining Services operations with minimal supervision. The Cook prepares breakfast, lunch, brunch, and dinner menus for the campus dining hall, including proteins, vegetables, grains, and starches. This position prepares catering menus, coordinates the set-up of the hot entrée line and communicates about menus, and production. Key elements of this position are producing high-quality delicious food, following instructions and recipes when provided, following safety and sanitation guidelines, having a positive attitude, and demonstrating excellent communication.

DUTIES AND RESPONSIBILITIES:

• Use a variety of manual and automated kitchen equipment to cook, measure, mix, wash, peel, cut, slice, or shred meats, fruits, vegetables and other products/ingredients.

• Follow approved recipes and food presentation standards to prepare, season, marinate, cook, taste, carve and serve soups, meats, vegetables and desserts; trim and cut meats, poultry and fish.

• Communicate with serving staff as to the composition of entrées, lead time for preparation, and ideal presentation prior to the start of the meal period with minimal supervision. 

• As the Cook in charge of the station, check daily signs and menus for accuracy and, inform staff and managers when changes occur. 

• Prepare from scratch entrée selections from the daily menu for breakfast, lunch, brunch, and/or dinner, including proteins (meats, poultry, fish, and plant proteins), vegetables, grains, and starches; as well as for catering events (e.g., hors d’oeuvres, appetizers, entrees, and occasionally desserts). 

• Monitor and record “cook to” and holding temperatures, at prescribed intervals, to assure compliance with Hazard Analysis and Critical Control Points (HACCP) guidelines.

• Utilize “Just in Time” and “Batch” cooking to ensure freshness and minimize leftover and/or excess food production; use leftovers to minimize waste.

• Follow required procedures for preparation and service of vegetarian and vegan products.

• Set-up and maintain food service lines and steam tables, using approved standards for garnishing and appearance.

• Under minimal supervision provide a high level of service in a self-sustained station (i.e., prep, cook and serve food); set-up and maintain food service lines and steam tables at assigned workstation.

• Maintain and record food production information for each meal, record meal counts.

• Label and date all items produced, and store in appropriate containers and areas.  

• Communicate with management and team members about common food allergens and be able to take steps to minimize cross-contact.

• Break down the food preparation station at the end of the meal, ensuring that all food is properly labeled and stored in the walk-in refrigerators and storerooms.  Inform Executive Chef as to the status of leftovers.

• Pull/prep items required by recipes for a few days in advance of production and communicate information to appropriate managers and staff.

• Assist with catering production as required by manager or lead.

• Assist with directing all production in the kitchen including Prep Cooks and other food preparation staff.

• Advise Executive Chef, Lead chef or other appropriate manager of food quality and quant