Cook

Temporary Cook (Continuous Recruitment)Under general supervision, this position reports to the University Dining Management Team Members and Sous Chefs. This Lead position ensures that dining standards are attained so customers have an enjoyable dining experience in any of our dining facilities including Residential, Food Court, C-Store, Satellite and Catering locations of University Dining. Among the standards are efficient, courteous service, proper sanitation procedures, proper use and care of equipment, and the production of quality, wholesome, and properly prepared foods according to standardized menus and recipes. These standards are maintained through a corps of student employees and full-time staff who receive training and leadership from this position. This position will lead the activity of 1-5 employees on any one shift. The ability to work alternate hours as needed is required. University Dining is a unit under the Student Affairs Division of campus and is closely linked with the University Centers and Residential Living.Job duties include:Performs routine and non-routine food preparation activities including cook to order and specialty foodsCleans, inspects, and maintains kitchen equipment and work areasGreets customers, answers questions, and provides information regarding food preparation and associated activitiesTrains and guides student workersAdheres to federal, state, campus, and local food safety regulations, policies, and proceduresCompensation is $16-$18 per hour, based on experience. FTE is 75% (Full time during academic year; option for summer hours).Required qualifications include:Ability to work occasional extended hours up to 12 hours on some days.Ability to push or pull wheeled carts weighing up to 200#Ability to lift cases of food products weighing up to 50#Knowledge of efficient and safe use of food service equipment such as ovens, choppers, slicers, fryers, etc.Ability to bend, stoop and lift up to 50# when storing, stocking, and rotating.Knowledge of food production methods and procedures including sanitationKnowledge of equipment cleaning methods and procedures.Ability to read and interpret recipe information and production sheets from menu management system.Knowledge of weights and measures.Thorough knowledge of and experience in the use of materials, methods, and equipment used in large scale cooking.Thorough knowledge of food products and quality standards for foods.Ability to independently coordinate and guide preparation activities on a large scale.Considerable knowledge of sanitation and health precautions in food preparation and service.This is a temporary University Staff position, non-exempt from the Fair Labor Standards Act. This position is required to serve a six-month probation period. The successful applicant will be responsible for ensuring eligibility for employment in the United States on or before the effective date of the appointment. University sponsorship is not available for this position.