POSITION PURPOSE

Under the general supervision of the Director of Dining Services, the Cook is principally responsible for preparing, seasoning, and cooking food for students, staff, and visitors.

GENERAL DUTIES AND RESPONSIBILITIES

Measures and mixes ingredients for food preparations. Uses recipes and increases amounts as needed for dishes. Adds necessary seasonings to food during mixing or cooking according to recipe directions. Observes and tests food being cooked ensuring overcooking does not occur. Assists with baking if needed. Carves meats or other food items that may need carving for steam table servings. Checks temperature of food before placing on steam table. Makes sure that food is refilled on steam table when empty. Checks schedule posted on bulletin board for any special meals to be prepared. Sanitizes the can opener after each use daily. Cleans grill when used. Properly sanitizes all food preparation areas and service areas. Uses disposable plastic gloves. Wears a clean uniform and hair restraints and non-skid safety shoes daily. Takes food inventory and provides a list of items needed. Keeps freezer organized and picks items off the floor on a weekly basis. Ensures that the food items in the freezer are rotated on a regular basis. Makes sure that the kitchen is sanitized daily. Prepares meals for the required shift. Marks any boxes that have been opened and used. Helps with the pots and pans. Pre-preparing any food item for next day's menu. Works banquets as needed. Cleans ovens. Changes the oil and cleans the food fryer as needed. Cleans any mixing, grinding, and/or chopping machine after each use. Makes sure that foods are cooked and processed as close to time of serving as possible. Keeps shelves with steam table clean and organized monthly. Cleans underneath table with pots and pans and keeps it organized. Washes and cleans large mixer on a weekly basis. Cleans up as necessary. Checks food daily and throws away any spoiled food. Empties garbage in service area daily. Adheres to the policy of no eating or drinking in food preparation area. Attends related meetings and in-service training as mandated. Adheres to health policies implemented to prevent disease transmission in food handling and elimination of diseased food handling. Performs other related duties as assigned by the Director of Dining Services.

KNOWLEDGE, SKILLS, AND ABILITIES

Ability to lift to fifty pounds (50 lbs.) on a consistent basis. Ability to use and climb a stepladder. Some basic knowledge of cleaning and sanitizing of kitchen. Must be willing to work as a team player. Must have good communication skills Must have good customer skills Must have good organizational skills Must have creative capabilities and have good time management skills Ability to learn quickly from observations, and from oral and written directions. Must possess a Food Handler card or obtain within 30 days of hire.

POSITION QUALIFICATIONS

Required Must be able to communicate effectively in English. Preferred Some record keeping experience. Five years of experience cooking in a restaurant/cafeteria setting.

WORKING CONDITIONS

Variances from regular working hours may be necessary to fulfill the responsibilities of the position. Busy working environment with numerous interruptions. Evening and weekends may be required. Must be able to stand for long periods of time.

SALARY:

$23,292. annually (this is a 12-month position to be paid over 12 months)