Part-Time Line Cook

Part-Time Line Cook

The West Virginia School of Osteopathic Medicine (WVSOM) seeks a Part-Time Line Cook to prepare high quality food items for various food service operations utilizing a high level of skill at the WVSOM Student Center. This position requires skills in the preparation of food items from complex recipes and prepares unique food items for special and catered events. The scheduled shift for this position is 10:30am 2:30pm, Monday through Friday. This position will report to the Director of Dining Operations. This is a part-time staff position; it is non-exempt from FLSA regulations concerning overtime with a base rate of $15.50/hour, no benefits.

Minimum Education - Associates

Skills Required - Associate Degree in Culinary Arts or related; Requires WV Food Handler's Permit; Proof of Sanitation Training is preferred. Recent and related experience, including customer service experience; over 6 months up to 1 year of experience. A combination of recent and relevant education and experience may also be considered for this position. Strong interpersonal skills with the ability to maintain a professional demeanor in any communication capacity (written or verbal), along with excellent communication skills; Ability to perform basic mathematical calculations. Knowledge of kitchen production techniques. Ability to use commercial kitchen equipment. Ability to lift up to 50lbs. Ability to plan, organize and set priorities. Knowledge of record keeping. Ability to present a professional positive appearance and attitude at all times.

Duties and Responsibilities - Prepare food and serve customers as required within the WVSOM Student Center, consulting with supervisors on special needs. Determine proper food preparation through smelling, tasting, and piercing; prepares adjustments as needed. Ensure proper storage of leftover food items. Review menus and catering worksheets to determine variety and quantity needed. Plan production shift schedule to ensure all items are prepared as needed and quality and quantity standards are maintained. Attend meetings and training sessions as required by the position. Assist in development of new recipes and utilization of new food products. Maintain required records, reports, and statistics as needed by supervisor. Maintain clean sanitary workplace in accordance with county, state, and federal regulations. This position requires coordination and accuracy of motion using commercial kitchen equipment with regular exposure of cleaning solutions as well as noise and moving parts from commercial equipment. Perform related duties as assigned or as directed.