$200 sign on bonus upon completion of 60 days

6:00 am - 2:30 pm

Monday - Friday - no weekends or holidays

Overview

As the cook, works within the Dining Services Department to ensure that high quality, properly seasoned, nutritious food is being provided throughout the operation, in a fiscally responsible and safe manner. Works cooperatively as a valued member of the dining services team, assisting with any aspect of the dining services program necessary.

Essential Functions/Responsibilities

● Time food production such that all food is ready at the time of service

● Prepare food items according to established recipes and menus in a manner in which preserves food freshness, quality and appeal

● Utilize batch cooking techniques to avoid over or under production

● Utilize safe food handling techniques at all times

● Store food items according to established standards of practice; utilize proper labeling and dating

● Hold prepared food items at appropriate temperatures (below 40° if cold, above 135° if hot)

● Maintain production records (food usage, overages, shortages, customer counts, etc.)

● Maintain established logs (food temperatures, cooling temperatures, cooler & freezer temperatures, etc.)

● Maintain a clean and sanitized work area

● Follow established work rules and regulations; ready for work in the kitchen, in uniform, at the scheduled time

● If work shift requires, properly open and/or close the kitchen – unlocking/locking doors & secured areas, and turning on/turning off of all equipment essential to the operation

● Maintain a safe, tidy and well-organized work environment at all times; clean up spills quickly, wear protective gear as needed (ie: slicer glove), and store wares safely

● Communicate needs and concerns regarding food production and kitchen operation to supervisor appropriately, and in a timely manner

● Monitor kitchen equipment for proper functioning; report any discrepancies to supervisor immediately

● Support other kitchen employees in assuring that the essential functions of the kitchen are performed adequately and appropriately

● Be proactive in communication; monitor communication posting areas closely

● Assist management personnel in ordering and inventory procedures

● Removal of refuse as needed

● Putting away/Pulling stock as needed

● For those working in a lead role, additional duties include:

○ Provide leadership and instruction; Keep management apprised of overall operations;

○ Refer and provide information to higher level manager/supervisor regarding issues or concerns; and perform other duties as assigned.

Physical Demands/Work Environment

The Cook position involves the physical work of preparing food in a commercial kitchen environment. These responsibilities include moving inventory, product, carts, tables, etc. as well as food preparation and production using kitchen utensils and commercial kitchen equipment. Environment may include hot, humid, or cold temperatures. May require extended working hours at times. Must be able to lift and carry 25 lbs.

Methods to perform essential job functions will be reasonably accommodated to allow individuals with disabilities to perform them.

Education – Skills – Expectations

● Minimum of 2 years cooking experience

● High School diploma or equivalent preferred but not required

● ServSafe Certification

Job Type: Full-time

Pay: $16.00 - $17.00 per hour

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Health insurance
• Paid sick time
• Paid time off
• Vision insurance

Shift:

• 8 hour shift

Weekly day range:

• Monday to Friday

Experience:

• cooking: 1 year (Preferred)

Work Location: One location

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