Cook Lead (Little Italy) (Multiple Positions)

Cook Lead (Little Italy) (Multiple Positions)

Join the heart of campus life at the University of Arizona Student Unions, where culinary creativity meets community. The University is looking for a Cook, Lead to prepare, season and cook a wide variety of food for various food service units. This position also cooks according to recipes and requires knowledge of basic kitchen equipment and leads the work of the kitchen and ensures quality. This position may be required to work weekends, nights, days and holidays. Outstanding U of A benefits include health, dental, and vision insurance plans; life insurance and disability programs; paid vacation, sick leave, and holidays; U of A/ASU/NAU tuition reduction for the employee and qualified family members; retirement plans; access to U of A recreation and cultural activities; and more! The University of Arizona has been recognized for our innovative work-life programs. For more information about working at the University of Arizona and relocations services, please click here.

Duties & Responsibilities:

• Prepares a complete selection of dishes and other menu items.
• Reviews recipes and makes necessary changes to meet production requirements.
• Utilizes FoodPro for recipes.
• Advises cooks on proper method of preparation.
• Checks for necessary product and reports shortages to Supervisors.
• Coordinates and places produce order.
• Coordinates meat and fish order and communicates needs to warehouse Lead.
• Checks walk-ins and freezer for proper product rotation to control product waste.
• Communicates changes or specials with cooks on a daily basis.
• Writes all new recipes using standard dining services recipe form so they can be added to Food Pro.
• Keeps recipes updated so that they reflect actual ingredients and amounts used thus ensuring that they are priced accordingly and nutritionally accurate.
• Yield tests recipes for accuracy.
• Greets and serves customers in a friendly courteous manner.
• Provides suggestions and input to supervisor.

Knowledge, Skills, and Abilities (KSAs):

• Knowledge of weights and measures.
• Knowledge of food service operations including large quantity food preparation.
• Skill in operating various institutional/commercial kitchen equipment.
• Ability to communicate effectively.

Physical Requirements:

• Occasionally lift, transfer or move a maximum of 50 lbs.

Minimum Qualifications:

• High school diploma or high school diploma equivalency is required.
• Three years of relevant experience, or equivalent combination of education and work experience.

Rate of Pay: $16.50 - $18.75 hourly rate