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.