Cook 1

• Prepare food items following all safe food handling procedures for these items. Follow recipes and standards for presentation on the serving line.
• Assist in preparation of menu items by following the directions from lead cooks and Chefs de Cuisine.
• Follow standards for presentation, appearance, flavor and overall quality of the entrée item.
• Have a clear understanding of the area assigned to work and maintain the WOW factor needed for overall experience.
• Utilize preparation techniques following all safe food handling procedures for handling meats and seafood, vegetables, pastas, breads, and dairy products. Follow safety procedures for using large food production equipment. Ensures that students who assist in meal preparation are following safe and sanitary preparation procedures.
• Inform Cook 2, Food Service Coordinator, or Chef de Cuisine of needed products and product outages.
• As a member of a production team, the primary goal is excellent, attentive customer service and high-quality cuisine. This requires assisting wherever needed to provide top quality service and products to customers.
• Assists in the responsibility for the appearance, flavor, and overall quality of the entire meal for each assigned catering event when assigned to a catering position, as well as general responsibility for the quality of the total daily prepared meals when assigned to a restaurant or production.

• Food has high eye appeal qualities and is garnished appropriately.
• Flavor of food has been tested and meets culinary guidelines of excellence.
• Temperature of food is at safe level.
• Use of thermometer for each meal item is required to determine this factor.
• All unappetizing products are removed from the line while following waste procedures.
• Maintain sufficient quantities of food to meet customer demand while minimizing over-production and waste.
• Rotate and properly store food and beverage products using the FIFOsystem and HACCP guidelines.
• Preparation includes grilling, deep-fat frying, baking, panning, slicing, cleaning vegetables, etc.
• Requires the use of large kitchen equipment including, but not limited to slicer, grill, oven, and deep-fat fryer, as well as small kitchen equipment.
• Maintain standards of quality.
• Record all leftover products daily.

• Implement standards of cleanliness in personal appearance, hygiene, food handling, and food storage.
• Clean counter, production area, and equipment on a regular basis. Keep work area clean and organized as work progresses.
• Sweep floors and dispose of trash.
• Observe cleanliness of food preparation area and remind student employees about cleanliness when necessary.
• Make sure students are following all sanitation guidelines and following Dining Services sanitation guidelines including temperature logs and record keeping, etc.
• Adhere to proper use and upkeep of equipment, i.e. cash register system components, display equipment, reach-in refrigerator units, cooking equipment, etc.
• Report unsafe conditions and equipment requiring repair immediately. Maintain cups, silverware, utensils, and other supplies in service area. Stock products needed for service.
• Notify restaurant leader when supplies are low or obtain supplies from storage. When needed, set-up and open unit and/or ensure the unit is clean and stocked at the end of shift.

• Meet and greet customers. Provide friendly, polite, knowledgeable, and
• Instruct student workers as necessary in procedures. Advise supervisor on the performance of student workers. Plan work, assign work, and approve work.
• Monitor student breaks when required.
• Assist in training student relief cashiers.
• Ensure security of unit at the end of shift.
• Ensure opening and closing procedures are followed.

• Instruct student workers as necessary in procedures. Advise supervisor on the performance of student workers. Plan work, assign work, and approve work.
• Monitor student breaks when required.
• Assist in training student relief cashiers.
• Ensure security of unit at the end of shift.
• Ensure opening and closing procedures are followed.

• Use a computer to check work schedule, complete time sheets, complete online forms, and check employer provided e-mail.
• Other duties as required.

One year of experience as a cook in a commercial food service facility; OR possession of a Certificate of Completion in culinary arts and/or Foods and Hospitality Service from a certified community college or technical school.

• Effective internal and external customer service skills.
• Effective communication skills, including the ability to understand and provide guidance to others regarding directions/instructions, recipes, safety information, machine instructions, etc.
• Good work habits, including following directions.
• Ability to work under deadlines.
• Ability to respond positively to changing work demands.
• Ability to work cooperatively with a variety of individuals.
• Experience working with kitchen equipment including, but not limited to: grills, ovens, fryers, knives, steam kettles, steam tables, etc.
• Experience with the processes and regulations of safe food handling, safe food storage, and sanitation.
• Ability to obtain a valid Food Handler’s certificate within 30 days of employment. Must maintain certification throughout service with UHDS.
• Pursuant to UHDS Policy, this position is required to maintain current Cardiopulmonary Resuscitation and Automated External Defibrillator (CPR/AED) certification (if cognitively and physically able to do so) within 90 days of employment of when training becomes available by the department. Training is provided at department expense. Duty to act ends at summoning professional emergency assistance.

• A demonstrable commitment to promoting and enhancing diversity.
• University Housing and Dining workforce values the rich diversity of its workforce, which includes people with and without disabilities, people for whom English is a second language, people who are military veterans, and people from a wide range of countries, races, ethnicities, cultures, colors, age groups, socioeconomic statues, locations, sexes, sexual orientations, gender identities and expressions, and religious backgrounds.
• Prior experience working in a high volume food service operation.
• Lead work experience in training, scheduling, and assigning work.
• Cashiering experience, and accurate cash handling skills.
• Ability to use computer to fill out forms, complete timesheet and check e-mail.