Cook B

Department: Tiger Cooler

Duration: Indefinite – 9
months

Employment Status: Non-Exempt, Full-Time, 40 hours per week

Job Summary

Under
the direction of the Chef de Cuisine, Sous Chef or Food Service Manager, the Cook B sets up, operates and closes Campus Dining
facilities/kitchen. Prepares and cooks menu items to order for stations and catering, preparing multiple menu items in a timely manner and
to proper standards. Responsible for the cleanliness of the station(s) while working and before leaving stations.

This position is
represented for purposes of collective bargaining by Teamsters.

Job Duties

• 50% – Keeps all items for
  assigned station prepped, rotated and stocked. Displays accountability for job requirements and positively embraces changing business needs.
  Cooks and presents quality products. Follows standardized recipes and uses established production and presentation techniques. Consistently
  demonstrates attention to timeliness and proper food temperatures. Performs job with efficiency and accuracy. Ensures staff, guest, food,
  equipment & facility safety at all times. Provides quality customer service. Handles customer interactions graciously. Acts and dresses
  professionally. Performs all duties in a safe manner. Provides the assistance needed to identify & prevent hazards. –
  (Essential)
• 10% – Stocks all equipment and disposable goods used on stations. Keeps Chefs and/or Supervisor on duty informed of what
  items need to be ordered. Communicates effectively and consistently displays ethical behavior with co-workers, customers and managers. –
  (Essential)
• 20% – Keeps station(s) clean and sanitary while working and cleans thoroughly before going home. Cleans ovens, deep
  fryer, char broiler, griddle, hood filters, woks and food surface contact surfaces. Contributes to a safe work environment. Follows all
  safety and sanitation guidelines. Cleans, organizes and rotates stock of the refrigeration unit associated with the assigned station at
  close of shift. – (Essential)
• 15% – When assigned, properly lights, stokes and maintains wood-fired pizza oven. Prepares menu items
  to proper standards. When assigned, cooks and plates items to order. Makes and serves pasta of the day. When assigned, maintaining all items
  necessary for the bakery, ensuring proper stocking of ingredients, freshly baked goods for the station and catering orders. The cook adheres
  to standardized recipes, ensures proper rotation and stocking of baked goods, and displays. The cook is also expected to understand a
  variety of baking product, doughs, cooking methods and use of specialty equipment. When assigned, cook’s soups and daily volume menu to
  standardized recipes and proper standards. – (Essential)
• 5% – When assigned to catered events, assists the Chefs and/or Cook A on
  duty with production and service. – (Essential)

Minimum Qualifications

• High School Diploma or
  GED.
• Read, write and speak English as well as be able to converse fluently.
• ServeSafe Certification (or equivalent food
  safety certification).
• Demonstrated knowledgeable of kitchen sanitation and safety procedures.
• Demonstrated knowledge of
  special diets and common food allergies, and well versed in methods of servicing customers with these special needs.
• Proficiency in
  Microsoft Office applications, Google drives/folders/forms or any combination of productivity programs applicable to position
  responsibilities.
• Demonstrated ability to be detail-oriented and thorough; skilled at anticipating and preventing potential problems
  and handling a wide variety of tasks with efficiency and accuracy.
• Strong commitment to a quality work product.
• Demonstrated
  ability to effectively communicate verbally, in writing and electronically.
• Effective interpersonal skills as evidenced in the
  ability to collaborate with a variety of constituencies.
• Demonstrated commitment to justice, equity, inclusion &
  diversity.
• Demonstrated skill in adapting to and performing work effectively in high-volume, high accountability, confidential
  environment with multiple and changing priorities.
• Effective organizational, logistical, time management and planning skills with
  the ability to manage and prioritize multiple tasks/projects simultaneously, prioritize and fulfill the functions of an office in a timely
  manner.
• Ability to self-motivate and work independently.
• Ability to provide effective leadership and training, and to work
  effectively and professionally across functions, disciplines, levels, and with diverse groups.

Preferred
Qualifications

• Culinary degree from an accredited school.

EXPECTED HIRING RANGE: The starting base hourly rate
for this position is $21.27/hr. After 6 months, the base hourly rate increases to $21.67/hr, and after 12 months, the base hourly rate
increases to $22.19/hr.

We also offer a generous compensation and benefits package.

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