Cook

Overview

Under the direction of the Cafeteria Manager, the Cook prepares, cooks, and serves food for the University cafeteria while maintaining a clean and safe kitchen environment. The Cook will also establish recipes, food safety and sanitation procedures, and applicable kosher dietary guidelines to support efficient daily food service operations.

Responsibilities

Responsibilities include but are not limited to:

• Prepare, cook food, establish recipes, menus, portion standards and follow the instructions of the Cafeteria Manager.
• Prepare ingredients for cooking, including cutting, peeling, slicing, measuring, and portioning.
• Follow established kosher dietary guidelines and kitchen procedures in the preparation, handling, storage, and service of food.
• Set up food service areas and assist with serving meals to students, faculty, staff, and other members of the University community.
• Ensure food is prepared and served in a timely manner and maintained at appropriate temperatures.
• Follow proper food handling, sanitation, and safety procedures.
• Properly store, label, date, and rotate food products according to established procedures.
• Monitor food products and supplies and notify the Cafeteria Manager when supplies are running low.
• Minimize food waste through proper preparation, portioning, storage, and handling.
• Safely operate kitchen equipment, appliances, and utensils.
• Clean and sanitize kitchen equipment, food preparation surfaces, service areas, and other assigned work areas.
• Assist with receiving, storing, and organizing food products and supplies as needed.
• Maintain required food preparation, temperature, sanitation, and other operational logs as directed.
• Report equipment issues and safety concerns to the Cafeteria Manager Work collaboratively and professionally with kitchen staff and members of the University community.
• Complete required food safety, sanitation, kosher kitchen, and workplace safety training as applicable.
• Perform other duties as assigned.

Qualifications

Education/Experience

• High school diploma or equivalent preferred.
• At least 3 years of food preparation and/or cooking experience, preferably in a restaurant, cafeteria, institutional dining, or similar fast-paced food service environment.

Knowledge/Skills/Abilities

• Knowledge of basic cooking techniques, food preparation, food safety, and sanitation practices.
• Ability to follow established kosher dietary guidelines and kitchen procedures.
• Ability to safely operate commercial kitchen equipment and utensils.
• Ability to establish recipes, instructions, and follow food preparation standards.

Travel

• Local travel as needed, as it relates to picking up ingredients, supplies, and other necessary items.

Working Conditions

• Extensive time standing to cook and serve food.
• Ability to lift 25 Lbs.

Maximum Salary

Minimum Salary