First Cook

TITLE:                                First Cook

REPORTS TO:                   Dining Manager

SCHEDULE:                       Full-Time- 40 hours per week *Essential Personnel* Schedule may vary according to departmental and Academy needs.

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 complete residential and catered meals on a timely basis utilizing event function sheets, recipes and menu tasting.
• High volume food preparation and cooking, strictly adhering to recipes and cycle menus.
• Confirms that all foods produced and served are of the highest quality.
• Responsible for taking weekly catering inventories of food.
• Ensures that allergy control systems are being followed in accordance with departmental standard operating 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.
• Ensure proper portion control and note 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.

Supervisory

• Instructs and delegates responsibilities and work assignments of support staff in cooks’ area.
• Oversees and coordinates production operation and staff to meet operation deadlines.
• Adheres to, and ensures staff abide by, all menu and recipe standards.

Safety/Sanitation

• Obeys all local, state, and federal safety health codes.
• Follows the top 8 food allergens and ensures that these ingredients are clearly labeled with an allergy warning.
• Ensures proper sanitation of work areas, kitchen equipment and all kitchen surfaces and observe all MSDS policies/procedures for safety and sanitation.
• Observes all safety and departmental policies/procedures regarding proper handling and labeling of food and equipment while preparing, serving, and storing food.
• Ensures that the facility and equipment are properly maintained in accordance with local, state, and federal health codes.

• Performs other duties as assigned.

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.
• Experience in large volume production and knowledge of quantity food preparation methods and terminology.
• Ability to discuss food ingredients, including allergens, and preparation methods with management.
• 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 product.
• 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.
• 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