Lead Cook, Late Shift, IU Dining and Hospitality

Job ID: 319386

Department

STUDENT RESIDENTIAL DINING HAL (BA-SDIN-IUBLA)

Department
Information

Indiana University (IU) Dining and Hospitality embraces and expands Indiana University’s core values of education,
innovation, and tradition which embody the true spirit of Hoosier hospitality.

IU Dining supports the IU community and our guests by
serving fresh, delicious, sustainably sourced cuisine in welcoming dining halls and eateries.

Residential dining staff strive to
enhance the customer experience through innovative recipes created in-house by IU chefs; new and ongoing partnerships with local and
regional producers; and a commitment to nourishing the IU community, all in a service-oriented, collaborative culture characterized by
creativity.

Residential dining staff work closely with the teams in retail and Indiana Memorial Union (IMU) dining to ensure
consistent procurement of products that match student preferences and dietary needs

Job
Summary

Department-Specific Responsibilities

• Leads a team of full-time and student staff in the preparation
  and service of daily menus.
• Works with standardized recipes, follows instructions to prepare and serve food for their
  station.

General Responsibilities

• Receives and stores food supplies, equipment, and utensils in
  refrigerators, cupboards, and other storage areas.
• Carries food supplies, equipment, and utensils to and from storage and work
  areas.
• Responsible for the rotation and timely use of all food products located within production areas, including walk-in
  refrigerators, upright/chest freezers, and kitchen pantries.
• Weighs or measures ingredients.
• Uses manual and/or electric
  appliances to clean, peel, slice, and trim foods.
• Washes, peels, and/or cuts various foods to prepare for cooking or
  serving.
• Removes trash and cleans kitchen garbage containers.
• Assures that the kitchen is equipped with all necessary food
  and cooking items for scheduled meals.
• Informs supervisors when supplies are low or equipment is not working
  properly.
• Cleans galley equipment, kitchen appliances, and work areas in order to ensure cleanliness and functional
  operation.
• Answers staff and customer questions, troubleshoots basic issues, and provides guidance on urgent matters.
• May
  provide guidance to lower-level Cooks.
• Works from recipes and instructions to prepare and cook food; calculates, weighs, and
  measures ingredient quantities; washes, peels, cuts, slices, trims, or blends various items for cooking and serving.
• Under limited
  supervision, prepares food items according to menus and numbers of portions to be served.
• Works with management in establishing
  closing procedures for the dining facility.
• Ensures proper cleaning and disinfecting of equipment.
• Regularly trains, leads,
  and provides guidance to lower-level cooks.
• Reviews work for quality and work with supervisor and chef to ensure all proper
  procedures are followed by food services staff.
• Prioritizes and monitors work assignments.
• Responsible for covering employee
  break times; ensures that service is always maintained.
• Assists in other kitchen departments as time permits.

Qualifications

EDUCATION/WORK EXPERIENCE

Required

• High school diploma or
  equivalent (such as HSED or GED) with 2 years of cooking experience and demonstrated leadership skills. OR
• General
  knowledge at the high school level with 2 years of experience at the intermediate cook level and demonstrated leadership skills.

LICENSES AND CERTIFICATES

Required

• Food Safety (ServSafe) certification within 180 days of
  hire.

SKILLS

Required

• Ability to work in a safe and efficient
  manner.
• Proficient communication skills.
• Maintains a high degree of professionalism.
• Demonstrates time management
  and priority setting skills.
• Demonstrates a high commitment to quality.
• Possesses flexibility to work in a fast paced,
  dynamic environment.
• Seeks to acquire knowledge in area of specialty.
• Highly thorough and dependable.
• Demonstrates a
  high level of accuracy, even under pressure.
• Excellent organizational skills.
• Ability to represent the company with external
  constituents.
• Ability to drive multiple projects to successful completion.
• Strong verbal communication and listening
  skills.
• Ability to build strong customer relationships.
• Working knowledge of preparation methods and practices for a variety
  of foods.
• Knowledge of basic kitchen sanitation methods and food safety practices.
• Ability to interpret and follow oral and
  written instructions.
• Ability to read and interpret recipes and calculate necessary quantities of ingredients.
• Ability to
  learn and operate institutional kitchen equipment.
• Ability to coordinate both preparation and timing for menu food
  items.
• Ability to perform work requiring considerable standing and light-medium physical effort under hot and or humid working
  conditions.
• Ability to maintain acceptable standards of personal hygiene.
• Ability to review and analyze impending menus to
  determine appropriate levels for supplies.
• Ability to work in team environment as an effective team player.
• Ability to work
  with wide variety of cultures and backgrounds.

Preferred

• Familiar with ingredients and cooking
  techniques to effectively work with a variety of ingredients and cooking.

Working Conditions / Demands

This
position requires tasks typically associated with back-of-the-house food service work. It involves periods of both sedentary work and times
of frequent movement about the workspace. This role requires using commercial kitchen equipment and tools, moving supplies weighing from 20
to 50 pounds, and effective communication skills are necessary. This role also will work around both hot and cold temperatures and loud
noises. This role involves handling meat and plant-based food products as well as a variety of ingredients that may include some or all of
the top 9 allergens in the preparation of menu items. The person in this role must be able to perform the essential functions with or
without an accommodation.

Work Location

Bloomington, Indiana

Advertised Salary

$17.25 per
hour

IU dining is currently paying a shift premium of $1.50 per hour on top of the regular hourly rate for hours worked between 2:00
p.m. and 12:00 a.m., provided at least 6 hours are worked between those times

Work Hours

2:30 PM – 11:00 PM, Monday –
Friday, with alternating weekends. Management reserves the right to adjust work hours to accommodate special meals and events.

Benefits Overview

For full-time staff employees, Indiana University offers a wide array of benefits including:

• Comprehensive medical and dental insurance
• Health savings account with generous IU contributions
• Healthcare and
  dependent care flexible spending accounts
• Basic group life insurance paid by IU
• Voluntary supplemental life, long-term
  disability, critical illness, and supplemental accidental death & dismemberment insurance
• Base retirement plan with generous IU
  contributions, subject to vesting
• Voluntary supplemental retirement plan options
• Tuition subsidy for employees and family
  members taking IU courses
• 10 paid holidays plus a paid winter break each year
• Generous paid time off plans
• Paid
  leave for new parents and IU-sponsored volunteer events
• Employee assistance program (EAP)

Learn more about our benefits
by reviewing the IU Benefit Programs Brochure.

Job
Classification

Career Level: Mastery

FLSA: Nonexempt

Job Function: Operations

Job Family: Food Services

Click here to learn more
about Indiana University’s Job Framework.

Equal Employment Opportunity

Indiana University is an equal opportunity
employer and provider of ADA services and prohibits discrimination in hiring. See Indiana University Notice of
Non-Discrimination here which includes contact information.

Contact Us

Request Support
Telephone: 812-856-1234

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