Catering Cook II

Job Description

SUMMARY :

• Primary food production staff in University Catering requiring a high level of
• cooking and food presentation. Works under direction and exercises some decision making.
• Prepares food for catering and commissary customers and is responsible for maintaining high
• standards for food quality while practicing proper sanitation, food safety, and cooking procedures.

WORKING CONDITIONS/PHYSICAL EFFORT:

Food service

QUALIFICATIONS:

• •Ability to simultaneously handle multiple priorities
• •Proficient in English written and verbal communication skills
• •Possesses flexibility to work in a fast paced, dynamic environment
• •Friendly and service-oriented
• •Demonstrates a high commitment to quality
• •Excellent collaboration and team building skills
• •Intermediate knowledge of culinary techniques and practices
• •Knowledge of quantity food production principles and safe food handling practices
• •Skilled in high-volume and high-quality food production and presentation

EDUCATISON & EXPERIENCE :

• •H.S. Diploma or GED required
• •2 years of experience in high volume production in hotel, restaurant, or college food service required
• •Safe food handler certification or certification obtained within one year of hire. (Requirement dependent on assigned unit.)

WORK HOURS :

Full Time, Non-Exempt

Sunday - Saturday, Hours Vary, Rotating Weekends, 8 hours/daily, 40 hours/weekly

SALARY

Pay Grade 2 ($17.75/hourly-$19.25/hourly)