Cook II

SUMMARY:As primary food production staff working under direction, this position exercises some decision making in the preparation of food in quantity for Dining Services customers and is responsible for maintaining high standards for food quality while practicing proper sanitation, food safety, and cooking procedures.WORKING CONDITIONS/PHYSICAL EFFORT:Office environmentQUALIFICATIONS:Ability to simultaneously handle multiple prioritiesProficient in English written and verbal communication skillsPossesses flexibility to work in a fast paced, dynamic environmentFriendly and service-orientedDemonstrates a high commitment to qualityExcellent collaboration and team building skillsIntermediate knowledge of culinary techniques and practicesKnowledge of food quantity food production principles and safe food handling practicesSkilled in high-volume and high-quality food production and presentationSafe food handler certification preferred, or certification obtained within one year of hire required. This is dependent on the assigned unitEDUCATION & EXPERIENCE:H.S. Diploma or GED requiredTwo years' experience in high volume production in hotel, restaurant, or college foodservice requiredWORK HOURS:Full Time, Non-exemptSaturday - Sunday, AM Hours (6:00am - 3:30pm) rotating weekendsSALARY:Pay grade 2 ($17.75/hour to $19.25/hour) #J-18808-Ljbffr