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Cook III
University Club
| RECRUITMENT ID: | C524 |
| DEPARTMENT: | The University Corporation |
| SALARY/TIMEBASE: | $12.00-14.50 hr./full-time |
| GENERAL INFORMATION: | Temporary – renewable, end date to be determined; Hours: varied schedule, includes evenings and weekends This posting indicates a change in benefits to: Group B Benefits |
| Duties: | |
| Under
general supervision, prepares, cooks, and dispenses food for faculty,
staff, and guests. Coordinates daily kitchen activities; assigns duties
to kitchen personnel and directs the preparation of food; inspects personnel
and working areas; and maintains safety and sanitation standards. Assists
the Executive Chef with menu planning, recipe development, and testing;
assists with special events and the planning of fine dining meals; and
assists with employee evaluations and review of kitchen personnel. Receives
products from vendors and stores products in appropriate area; ensures
that culinary utensils, equipment, and work areas are clean and maintained;
takes monthly inventory; and performs other duties as assigned. |
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| Qualifications: | |
| Two years of full-time experience as a cook preparing food for an average of 300 persons per meal, with experience in preparation of various types of food, including one year which shall have been in charge of kitchen personnel OR two years of full-time experience as a cook personally preparing complete breakfasts, lunches, and dinners for an average of 300 or more persons per meal. Full-time training in a recognized trade school for cooks and bakers may be substituted for one year of the required experience on the basis of one month of school attendance equivalent to two months of experience. Culinary training preferred, not required. | |
| Knowledge, Specialized Skills, and Abilities: | |
| Thorough knowledge of the principles, procedures, and equipment used in the storage, care, preparation, cooking, and dispensing of food. Possess good sense of smell and taste. Familiarity with: methods and procedures of operation, cleaning, and care of utensils, equipment, and work areas; food handling sanitation; food values as well as nutritional and economical substitutions within food groups; principles of effective supervision and instruction of working kitchen personnel; and food accounting, maintaining records, and preparing reports. Ability and specialized skills to: judge food quality; prepare and cook all food groups and use appropriate judgment; determine food quantities necessary for groups of varying sizes; use appropriate equipment; plan work schedules; prepare and follow menus, recipes, and formulas; instruct and work with kitchen/service personnel; analyze situations accurately and adopt an effective courses of action; and read, write, and perform arithmetic calculations at a level appropriate to the duties assigned. | |
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OUR APPLICATION. Continuous Press Enter to complete our Employment Application. |
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