Cook 3

Cook 3

$18.00/hour

I. Position Purpose

Under the direct supervision of the Director of Food Services, coordinates all activities, on a daily basis, in one food service area (Rhapsody, Catering, Dining Hall, Commissary).

II. Duties and Responsibilities
• Coordinates all activities, on a daily basis, in assigned food service area and provides work direction and training of food preparation and food service staff and student employees.
• Orders and receives food and related non-food supplies; maintains inventory and cost records; maintains records concerning employee time; collects information to be used regarding menu acceptance, food preferences and modified diets, assists with security in dining halls; reports accidents and malfunctioning equipment.
• Coordinate the commissary operation for all Hocking College food and beverage operations including instructional, catering and Rhapsody within established budgets. Collaborate with Dining Services commissary operations.
• Assist in the management of Food Operations budgets. Maintain accurate inventory and budget documents for Food Operations.
• Responsible for purchase and distribution of all food and beverage through the Hocking College commissary.
• Work with vendors to reduce overall costs and maximize discounts available for volume purchasing.
• Provide merchandising and product recommendations to all Hocking College food venues using advice from various vendors.
• Coordinate with the Director of Food and Beverage, Department Chair, Dining Hall Manager, Rhapsody Chef, and all other such dining managers to minimize food waste and loss. This position manages the redistribution of product through the commissary to ensure food safety.
• Responsible for the physical facilities of the commissary operation.
• Assist with all aspects of Hocking College Catering including but not limited to: preparation, implementation and service.
• Be available to supervise Rhapsody operations when needed.
• Build a team of customer-focused employees and students through coaching to serve the needs of the end users of the Hocking College commissary.
• Performs other job related duties as assigned.

III. Qualifications - Education, Experience, and Skills
• High school diploma or equivalent, Associate's degree preferred.
• Minimum three years' experience in food service operation which may include sanitation or commissary related experience.
• Profit and loss accountability and/or contract-management experience.
• Knowledge of accounting, staffing and scheduling sanitation and safety .
• Previous production and merchandising experience preferred.
• Knowledge of food preparation and products.
• Knowledge of safety rules and sanitation.
• A good command of Microsoft Office application software.
• Demonstrated customer service, organization, leadership, planning, and conflict management.
• The ability to communicate effectively, both verbally and in writing, to establish positive public relations and to interact effectively with students, staff, faculty, supervisors, co-workers, and the public.
• Problem solving skills, judgment, decisiveness, and creativity in evaluating information.
• Self-motivated, creative and adaptable.
• Ability to lift up to 75 pounds.
• Ability to travel periodically.

Reasonable accommodations may be requested and reviewed according to the Americans with Disabilities Act (ADA).