Cook - ABAC Dining Hall

Cook Positions

Cook 1- entry level (prior experience and training preferred) Cook 2- (3 plus years experience preferred) Available positions are either 19 hours per week non-benefitted, 29 hours per week partially benefitted, or 40 hours per week fully benefitted. The majority of the positions available are 10-month. Training will be provided on the job.

Health Safety Requirements:

• Must be knowledgeable about various types of time-temperature abuse and how to prevent it.
• Must be knowledgeable about various types of personal protective equipment commonly used in commercial kitchens.
• Must possess the ability to demonstrate safe knife handling.
• Must be able to demonstrate proper body mechanics.
• Must contribute to a clean, safe, and healthy working environment.
• Must be knowledgeable concerning proper cooking temperatures of all food products.

Technical Requirements:

• Must be knowledgeable about standard volume measurements and possess the ability to convert between units.
• Must demonstrate ability to follow and convert recipes.
• Must be knowledgeable of various types of commercial cooking equipment including but not limited to steam-jacketed kettles, Tilt Skillets, Convection ovens, Deep Fryers, Flat-top Grills, Steamers, Steam Tables, Gas Range and Roast-and-hold ovens.
• Must be able to organize and execute food services for short-order, banquet, and cafeteria-style dining.

Fiscal Requirements:

• Must ensure strict adherence to all pre-organized recipes, production lists, and menus.
• Must accurately record usage, overage and waste data on appropriate sheets or electronic devices.
• Must make managers aware of any reoccurring waste and contribute ideas to correct waste issues.

Behavioral Requirements:

• Must always conduct him or herself in an outwardly professional manner paying strict observance to company behavioral standards.
• Must communicate to all internal/external customers with a respectful tone and manner that contributes to an environment of trust and safety.
• Must display the ability to be empathetic to staff members when things do not go as planned.
• Must display the ability to positively coach staff on areas that they are struggling with.
• Must display calm, quick, and accurate reactions to common foodservice problems.

Physical Requirements:

• Must be able to work flexible hours depending on the time of events or deliveries including nights, weekends, and holidays.
• Must be able to stand at length for multiple hours at a time without sitting.
• Must be able to correctly lift 50 lbs. at a time unassisted.
• Must be able to endure intermittent working temperatures range from 20* below freezing to 125*F.

Educational Requirements:

• GED or High School Diploma required. Any prior work experience, especially pertaining to the food service industry is preferred and should be listed on your resume.

University of North Georgia