Cook II

Job Description

SUMMARY:

As primary food production staff working under direction, this position exercises some decision making in the preparation of food in quantity for Dining Services customers and is responsible for maintaining high standards for food quality while practicing proper sanitation, food safety, and cooking procedures.

WORKING CONDITIONS/PHYSICAL EFFORT:

Office environment

QUALIFICATIONS:

• Ability to simultaneously handle multiple priorities
• Proficient in English written and verbal communication skills
• Possesses flexibility to work in a fast paced, dynamic environment
• Friendly and service-oriented
• Demonstrates a high commitment to quality
• Excellent collaboration and team building skills
• Intermediate knowledge of culinary techniques and practices
• Knowledge of food quantity food production principles and safe food handling practices
• Skilled in high-volume and high-quality food production and presentation
• Safe food handler certification preferred, or certification obtained within one year of hire required. This is dependent on the assigned unit

EDUCATION & EXPERIENCE:

• H.S. Diploma or GED required
• Two years’ experience in high volume production in hotel, restaurant, or college foodservice required

WORK HOURS:

Full Time (Non-Exempt)

8 hours/daily, 40 hours/weekly

11:30am -8:00pm 5 days a week, rotating days/weekends.

SALARY:

Pay grade 2 ($17.75 -19.25 hourly)