Cook 1

Cook 1

About the position: Cook, grill, bake, steam, saut, and fry food for student meals, catering, conferences. Responsible for sanitation of work area and equipment.

Join Our Team at Millersville University! Hourly Rate: $18.83 Plus a generous benefits package designed to support your well-being and future: Comprehensive Health Coverage Medical, dental, and vision insurance Group Life Insurance Retirement Plans Choose from two excellent options Tuition Waiver Invest in your education or your family's Paid Time Off Vacation, sick leave, and holidays to recharge Full Benefits Summary (PDF) Why Millersville? Nestled in beautiful Lancaster County, Pennsylvania, Millersville University is a proud member of Pennsylvania's State System of Higher Education. We're known for: Strong student-faculty connections 70+ undergraduate and 24 graduate programs A stunning campus and vibrant community Outstanding job placement for graduates With over 66,000 alumni across the globe, our impact is far-reachingand growing. Our Mission & Values: At Millersville, we live by our EPPIIC values of Exploration, Public Mission, Professionalism, Inclusion, Integrity, and Compassion. We are deeply committed to Inclusive Excellencecreating a welcoming, supportive environment where everyone can thrive. We believe diversity is a strength, and we actively seek individuals who bring unique perspectives and experiences to our community. Equal Opportunity for All: Millersville University is an equal opportunity employer. We welcome applicants from all backgrounds and are committed to providing a workplace free from discrimination. Individuals from traditionally underrepresented groups are strongly encouraged to apply.

Duties and Responsibilities - Mixing, chopping, dicing, grating, slicing, assembling food in preparation for cooking, baking, or assembling, grilling, baking, steaming, or frying foods. Prepare meats for cooking: Skinning, boning, trimming, stuffing, etc., as well as cooking the final product. Prepares menu items for student meals in Gordinier and Lyle Dining Halls and catering functions in-house and off-campus. Maintain records for the Service Summary Reports. Cleaning and sanitation of utensils, equipment, and facilities. May function as lead worker by coordinating, participating in and reviewing routine food production tasks performed by food service workers or student workers. Can train food service workers or student workers in routine food production tasks. Prepare requisitions for cooking ingredients and supplies Maintain recipe files. Check attendance for staff in the area. All other duties as assigned. SAFETY Work safely by using Personal Protective Equipment, maintaining equipment, following safety procedures and policies, etc. Leave the work area clean and functional at the end of shift Be aware of and report any potential safety hazards to supervisor or management immediately Cooperate with safety investigations and audits Attend safety training sessions and maintain licenses, certifications, etc.

Required Qualifications - One year experience in cooking or quantity commercial or institutional food production or equivalent combination of experience and/or training. Demonstrated knowledge of cooking ingredients, food production safety & sanitation. Experience: Preparing ingredients and cooking food items on a quantity basis. Reading and interpreting recipes Performing recipe extensions. Operating modern kitchen equipment. Garnishing and presenting food for buffets and student dining. Excellent oral, written, interpersonal communication skills. Commitment to inclusive practices and working with diverse student populations. Successful interview. Successful completion of three background checks.

Preferred Qualifications - Associate degree from a qualified Culinary or Food Service Institution. Experience as a restaurant cook.

Essential Functions - Please Note: These duties are to be performed with or without an accommodation. We are committed to providing reasonable accommodations in accordance with Americans with Disabilities Act (ADA). Ability to: Lift up to 40 lbs. without assistance. Lift over 40 lbs. with assistance. Work in a high heat environment due to heat producing kitchen equipment. Work in cold storage areas. Basic math skills (add, subtract, multiply, divide). Read ingredient lists, recipes, cooking techniques, cooking instructions, service directions and labels. Properly handle and safely use kitchen knives Work as a member of a culinary team. Understanding of written directions Understanding of verbal directions. Familiarity with cooking terminology, cooking equipment, knife handling & cutting skills, sanitation, and kitchen safety. Dexterity of hands and fingers to operate a computer keyboard and mouse.