Commissary Chef, Sewanee Dining

Primary Function

Employee performs semi-skilled work in preparing and cooking a variety of foods for the dining hall. Work involves preparing and cooking a wide variety of foods, some of which may require special techniques and care to ensure proper serving and cost reduction.

Position Appointment Details:

• Career Band: NE4
• Full-Time

Typical Duties & Responsibilities:

• Prepares and cooks a variety of foodstuffs.
• Operates standard cooking equipment, such as mixers, steamers, toasters, fryers, ovens, grills, and stoves.
• Participates in kitchen cleaning work, such as washing and cleaning equipment.
• Assists in preparing entrees and dining hall menus.
• Packages and labels prepared food products
• Secures food supplies from the storeroom and/or refrigerators 
• Practices food safety and maintains and follows sanitation (HACCP) standards. 
• As needed, replaces a more experienced cook in the latter’s absence 
• Assists in storeroom duties such as receiving orders, rotating stock, and taking inventory 
• Other duties as assigned

Judgement Required: 

Judgment and discretion as to the use of established policies are required to perform the essential duties of this position.

Machines & Equipment Used:  
All standard kitchen equipment, such as grills, ovens, mixers, tilt skillets, charcoal grills, etc. 

Budgetary Responsibility:  None

Personal Interaction/Communication:

• Student Contact:  Limited interaction 
• Internal:  Limited interaction
• External:  Limited interaction

Education:  
High School diploma or equivalent

Experience:  
2 years of basic food service experience

Job-Related Skills:  
Basic knife skills and food assembly

Licenses & Certifications:  As requiredConfidential Information: 
 Related personnel information

Working Environment:  
High volume kitchen production with hot cooking equipment, cold storage, and sometimes slippery floors.  Some night and weekend shifts are required

Physical Requirements:  

• Must be able to stand for extended periods of time, 
• Must be able to walk for extended periods of time, 
• Must be able to push and/or pull objects, 
• Must be able to lift between 11-20 pounds (Light work), 
• Must be able to carry between 11-20 pounds (Light work) 

Any additional requirements specific to this position:  

• Ability to comprehend, carry out, and explain complex verbal and written instructions and/or recipes.
• Must have basic math skills.