Direct Supervisor Assistant Vice President for Culinary & Retail Operations
Status Full-Time, Exempt (Hourly Position)
Grade 08
Division Financial Affairs
No. Direct Reports 0
Target Weekly Hours 40
Hourly Rate $24.00
Location Main Campus
Benefits Eligibility Yes

JOB SUMMARY

The Cook will accurately and efficiently prepare, portion, cook, and present a variety of hot and/or cold food items for various meal periods: to include Breakfast, Lunch, Dinner, and Special/Catered Events. The general responsibilities of the position include those listed below, but the University may identify other responsibilities of the position.

JOB REQUIREMENTS

Education
Associate’s degree (AA) or two-year equivalent preferred, but not required.

Experience

• Willingness to be open to learning and growing
• Maturity of judgment and behavior
• Maintains high standards for work areas and appearance
• Maintains a positive attitude
• Ability to work a flexible schedule helpful
• Must comply with any dress code requirements
• Must be able to work nights, weekends and some holidays
• Attends work and shows up for scheduled shift on time with satisfactory regularity

Skills/Aptitude

• Presents self in a highly professional manner to others and understands that honesty and ethics are essential
• Ability to maintain a positive attitude
• Ability to communicate with co-workers and other departments with professionalism and respect
• Maintains a professional relationship with all coworkers, vendor representatives, supervisors, managers, customers, and client representatives
• Ability to use a computer
• Good working knowledge of food preparation
• Requires familiarity of kitchen equipment
• Must be able to read and follow a recipe unsupervised

Physical Requirements

• Close vision, distance vision, peripheral vision, depth perception and the ability to adjust focus, with or without corrective lenses
• Significant walking or other means of mobility
• Ability to work in a standing position for long periods of time (up to 8 hours)
• Ability to reach, bend, stoop, push and/or pull, and frequently lift up to 35 pounds and occasionally lift/move 40 pounds

Financial Responsibility
Assists the Executive Chef and Sous Chef with recording financial transactions within established guidelines and safeguards
Supervision N/A
Special Knowledge
Knowledge of kitchen tools for use in the preparation of food

• Prepares and cooks to order foods that may require short preparation time
• May prepare food and serve customers at an a la carte and may operate a grill station
• Prepares food in accordance with current applicable federal, state and corporate standards, guidelines and regulations to ensure high-quality food service is provided
• Reads food orders or receives verbal instructions on food required by patrons, and prepares and cooks food according to instructions
• Provides the highest quality of service to customers at all times
• Follows basic recipes and/or product directions for preparing, seasoning, cooking, tasting, carving and serving soups, meats, vegetables, desserts and other foodstuffs for consumption in eating establishments
• Prepares foods under direct supervision or instruction by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary use
• Tastes products, reads menus, estimates food requirements, checks production, and keeps records in order to accurately plan production requirements and requisition supplies and Equipment
• May clean and sanitize work stations and equipment and must follow all Regulatory rules and procedures
• Attends all allergy and foodborne illness in-service training
• Complies with all HACCP policies and procedures.
• Reports all accidents and injuries in a timely manner
• Complies with all safety and risk management policies and procedures
• Participates in regular safety meetings, safety training and hazard assessments
• Attends training programs (classroom and virtual) as designated
• May move and lift foodstuffs and supplies and prepare meals for customers requiring special diets