Cook II, Marketplace

Cook

Understands and follows basic and complex recipes. Primary cooking responsibilities include grilling, deep frying, sauting, broiling and roasting. Produces high quality, properly seasoned, nutritious food in a timely and efficient manner, adhering to recipes and safety and sanitation procedures.

Washington and Lee University actively promotes a dynamic and welcoming environment that allows students and employees of multiple backgrounds and perspectives to learn, work, and thrive together. Successful candidates will contribute to that environment and exhibit potential for excellence in their areas of expertise.

Essential Functions

• Follows a multitude of diverse recipes to standards established by the Executive Chef requiring grilling, deep frying, sauting, broiling, roasting, batch cooking, and display techniques.
• Maintains proper production and summary reports.
• Follows guidelines, policies and procedures as set forth by the Department including uniform dress code and hygiene. Follows "Serve Safe guidelines" in regards to food preparation and service, always performing job duties in a safe, sanitary and cautious manner remembering the safety of self and others.
• Ensures that products are prepared and rotated FIFO so as to reduce waste.
• Monitors food temperatures to insure quality and safety of products.
• Performs routine cleaning assignments, monitoring floors and countertops.
• Assists in other areas of the Department as needed and performs other duties as assigned

Work Schedule: Hours range from 6:00 am-9:00 pm. Will typically be scheduled for an 8-hour shift with the understanding it would be a mixture of AM/PM shifts. 6:00 am-2:30 pm, 12:00 pm-8:30 pm, etc. This position works 12 months out of the academic year. The work schedule will consist of a minimum of 40 hours per week.

Minimum Qualifications :

• Progressively responsible cooking experience in professional Hospitality Industry with advanced culinary training preferred.
• High School degree or equivalent preferred.
• Must be proficient in understanding and following basic and complex recipes and have a sound understanding of advanced cooking methods and techniques, and cuisine styles.
• Fast paced cooking environment requires the ability to multi-task and meet production requirements in a timely manner.
• Must have strong communications skills and be able to collaborate effectively with co-workers, and exhibit leadership capabilities. Must communicate effectively with co-workers, management, students, faculty and staff.
• Must be able to follow verbal and written directions and provide responses in writing. Ability to use computers to read and respond to emails and to use basic applications is also required.
• Must be Serve Safe certified or be certified within six months of hire date.
• Must be able to pass an extensive background check.

Physical Requirements

• Fine Motor Manipulation: Picking, pinching, typing or otherwise working, primarily with fingers rather than with whole hand or arm as in handling.
• Grasping: Applying pressure to an object with the fingers and palm.
• Repetitive motions: Making substantial movements (motions) of the wrists, hands, and/or fingers.
• Stooping: Bending body downward and forward by bending spine at the waist. This factor is important if it occurs to a considerable degree and requires full use of the lower extremities and back muscles.
• Kneeling: Bending legs at knee to come to a rest on knee or knees.
• Crouching: Bending the body downward and forward by bending leg and spine.
• Standing: Remaining upright on the feet, particularly for sustained periods of time.
• Walking: Moving about on foot to accomplish tasks, particularly for long distances or moving from one work site to another.
• Pushing: Using upper extremities to press against something with steady force in order to thrust forward, downward or outward.
• Pulling: Using upper extremities to exert force in order to draw, drag, haul or tug objects in a sustained motion.
• Lifting: Raising objects from a lower to a higher position or moving objects horizontally from position to-position. This factor is important if it occurs to a considerable degree and requires the substantial use of the upper extremities and back muscles.

Working Conditions:

• The worker is subject to both environmental conditions: Activities occur inside and outside.
• The worker is subject to hazards: Includes a variety of physical conditions, such as proximity to moving mechanical parts, moving vehicles, electrical current, working on scaffolding and high places, exposure to high heat or exposure to chemicals.
• The worker is subject to oils: There is air and/or skin exposure to oils and other cutting fluids.

Type of Work: Medium work: Exerting up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects.

Position Type:

Non-Exempt, Full Time, Benefit Eligible

Compensation:

The expected pay rate for this position is between $20.49 - $22.34 per hour. Offers are based on factors such as qualifications, relevant experience, skills, internal equity, and market and organizational considerations.

Washington and Lee University also offers a generous and comprehensive benefits package designed to support the well-being of employees and their families. To learn more about working at W&L and benefits, visit jobs.wlu.edu.

Washington and Lee is an Equal Opportunity Employer seeking candidates committed to high standards of scholarship, performance, professionalism, and to a welcoming campus community. Job description requirements are representative, but not all?inclusive of the knowledge, skill, and abilities needed to successfully perform this job. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform essential functions.