Evening Cook

Salary/Position Classification

• $17 - $22 hourly, Dependent on Experience, Non-Exempt (Eligible for overtime)
• 40 hours per week
• 100% Remote Work Availability: No
• Hybrid Work Availability (requires some time on campus): No

Purpose of Position

The purpose of this position is to direct the production staff while working alongside of them to prepare and serve products according to Dining Services mission to our customers. This position also directs the safety and sanitation policies and procedures for the production areas. It is a working position that includes motivating staff, directing staff, and communicating with the management team.

Duties & Responsibilities

Production of products for service to customers

• Prepares and cooks dishes accompaniments according to the computerized production recipes/reports. 
• Does Display/Cook-to-Order food preparation as directed.
• Prepares menu items for assigned catered functions
• Creatively garnishes serving lines, buffets, and serving plates in order to make attractive presentations
• Uses the following equipment including but not limited to:  grills, meat slicer, food chopper, steam equipment, fryers, ovens, calculator and scales
• Prepares food to meet all meal deadlines and maintains the highest quality and freshness possible using progressive cooking techniques.
• Interacts positively with customers when display cooking and when in service areas

Completes required food production paperwork

• Checks food supplies for the following production schedules
• Helps in the menu development of specialty menus
• Records production on the service summary sheets accurately and efficiently

Follows and implements all safety and sanitation policy and procedures

• Use thermometers in the process of achieving the proper temperatures for the various products, record temperatures, and check on products being held to insure safe temperatures, record temperatures for the coolers and freezer and advise supervisor if temperature requirements are not met
• Use the proper procedures to clean and to sanitize the various work areas and the large and small equipment used in production
• Reports incidents, hazards, or malfunctioning equipment to Management
• Completes the NRAEF ServSafe food safety class

Supervisory duties for part –time and student employees

• Provides instruction for part-time and student staff assisting in assigned production
• Assumes leadership of production area in absence of lead cook

Required Competencies

• Strong communication, interpersonal and organizational skills
• Requires knowledge of food production and working knowledge of large quantity food service and knowledge of materials, equipment and food in business.
• Ability to read and comprehend reports and basic math skills to complete reports.
• Self-motivated
• Have an optimistic attitude, high degree of integrity, and a strong work ethic
• Must be able to move 45-50 pounds and stand 3 to 4 hours on their feet

Minimum Requirements

• Food production experience in a large volume setting
• Proficient with computers and software programs
• Progressive supervisory experience with all age groups
• Successful completion of a Criminal History Background Check

In compliance with federal law, all persons hired will be required to verify identity and eligibility to work in the US and to complete the required employment eligibility verification form upon hire. This position does not support visa sponsorship for continued employment.

Preferred Qualifications

• Two year experience in large-volume food production and experience with catered events
• One year experience in short order grill production and/or display cooking
• NRA Serv Safe Certification