Cook

Cook

The cook is responsible for following recipes and production guidelines and preparing food in accordance with applicable federal, state and corporate standards, guidelines and regulations with established policies and procedures. Ensures quality food service is provided at all times. Essential functions and responsibilities of the position may vary by John Hopkins University based on client requirements and business needs.

Essential Functions

• Prep & prepares high-quality food items according to standardized recipes and instructions to meet production, delivery and service schedules.
• Serves meals or prepares for delivery by using correct portioning, meeting outlined standards, ensuring that food is at the correct temperature and is attractive and tasty. Tastes all prepared food items.
• Uses established ticket collection procedures, production sheets, banquet event orders, short ordering cooking during service. Responsible for records from area worked during service periods.
• Cleans kitchen & equipment after preparation and serving, maintaining high standards of cleanliness. Stores or discards excess food in accordance with safe food-handling procedures.
• Keeps refrigerators, freezers and storerooms clean and neat. Ensures food and supply items are stored per standards.
• Operates and maintains kitchen equipment as instructed.
• Assists in production planning, record keeping and reporting as required.
• Assists in the ordering and receiving of all food and supplies as required.
• Reports needed maintenance, faulty equipment or accidents to the supervisor immediately.
• Attends in-service and safety meetings.
• Maintains good working relationships with coworkers, customers, administrators and managers.
• Performs job safely while maintaining a clean, safe work environment.
• Ensures security of company assets
• Assures compliance with all HACCP, ServSafe, Department of Health and JHU sanitation and safety requirements.
• Performs other duties as assigned

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Strong passion and motivation to create great food.
• General culinary knowledge of basic kitchen practices, protocols, and procedures.
• 2 years of equivalent experience working in a high-volume restaurant kitchen.
• Understanding of typical culinary units of measure.
• Ability to work safely and efficiently with large volume culinary equipment including but not limited to grill, fryers, steamers, tilt skillets, and convection ovens.
• Ability to follow all health and safety standards.
• Possess the ability to meet specific uniform standards for this position.
• Utilize all Personal Protective Equipment's per guidelines.
• Wear a cut resistance glove whenever using a sharp or potentially sharp tool or instrument.
• Ability to use time keeping system to properly record time worked for payroll processing.

Certifications

• Obtain ServeSafe and Allertrain certifications within first six months of employment.

Additional Information

• Part-Time Positions: The job requisition includes opportunities for part-time positions. Varied nights and weekend work may be required.
• Benefits Eligibility: Eligibility for benefits will commence for individuals working a minimum of 30 hours per week. Those who meet this requirement will be entitled to the benefits package offered by the organization.
• Availability Consideration: When reviewing the open positions, please carefully consider your availability and ensure that it aligns with the requirements of the role you are interested in. Make sure you can commit to the designated working hours and any schedule variations as needed.
• Bargaining Unit Positions: These job openings fall under the bargaining unit category. Bargaining unit positions typically involve collective bargaining between the employer and a labor union representing the employees. The terms and conditions of employment, including wages, benefits, and working conditions, are negotiated through this process.
• Bidding and Seniority Order: For summer and fall positions, a bidding system is followed, and the allocation of positions is based on seniority order. This means that candidates with greater seniority within the organization will have priority in selecting their preferred positions and shifts. Please take this into account when considering the likelihood of being awarded a specific role in the future.
• Application Process: To be considered for a position, please ensure that you submit your application within the designated timeframe and follow the instructions provided being sure to include all applicable information and a resume.
• Communication and Updates: Throughout the application and selection process, ensure that your contact information is up to date. Check your emails, voicemails, or any other specified communication channels regularly for updates on the status of your application or any further instructions.

Special Knowledge, Skills & Abilities

• Proven knowledge of baking methods & culinary terms and processes as well as standards and food safety regulations such as proper food handling, sanitation, and storage.
• Demonstrates basic math & culinary skills.
• Must be able to work independently with limited supervision.
• Must be willing to perform a variety of tasks as assigned.
• Demonstrates interpersonal and communication skills, both written and verbal

Physical Requirements

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to:

• Stand and walk for extended periods of time (2-4 hours).
• Walk; use hands or finger, handle or feel; reach with hands and arms at below and above shoulder level.
• Regularly lift and/or move up to 50 pounds.
• Regularly talk and hear.
• Specific vision abilities required by this job include close vision, color vision, depth perception, and ability to adjust focus.
• Twist and bend while standing.
• Occasionally required to sit, climb or balance, and taste or smell.
• Ability to withstand hot temperatures as generated by ovens, grills, and fryers.

Language Skills

• Ability to read, understand and speak basic English to perform essential functions of the job.
• Ability to write simple correspondence.
• Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.

Achieving Leadership in the Foodservice Industry: JHU Dining is a diversity growth-oriented organization. Our goal is to improve the quality of work life by using fair and consistent treatment and providing equal growth opportunities for ALL associates. EOE & AA Employer M/F/D/V.

Authority: This position does not directly supervise anyone but is responsible for working in a team and completing task in a group setting.

This is a Bargaining Unit position. All newly hired employees in Bargaining Unit positions shall be considered "probationary" employees until completion of 90 calendar days of employment. These employees shall become members of the Bargaining Unit if this employment continues beyond four months. The university will notify the employees' union. Bargaining Unit employees shall become eligible for benefits upon completion of their probationary period.

Starting Salary Range: $21.14 per hour Employee group: Part-Time Schedule: Tuesday - Thursday, 8am - 4pm / Hours may vary Exempt Status: Non-Exempt Location: Mount Washington Department name: Hopkins Dining Personnel area: University Student Services