Cook I at University of Richmond in Richmond, Virginia

Job Description:

Job Description




JOB SUMMARY:



As an entry level kitchen position working under direction, this position prepares food in quantity and is responsible for maintaining high standards for food quality while practicing proper sanitation, food safety, and cooking procedures.



JOB DUTIES/RESPONSIBILITIES:




Operations: (90%)
• Cooks and prepares food as directed according to established recipes, special dietary or
nutritional restrictions, or numbers of portions. Cooking may include display cooking
• Cleans, cuts, and cooks all food products as assigned, including meat, fish, poultry,
starches, and vegetables
• Garnishes foods
• Cleans, sets up, and breaks down kitchen equipment, appliances, and work areas to
ensure cleanliness and functional operation
• Operates kitchen, line equipment and machinery according to established safety
procedures
• Covers, labels, and dates all food products, and follows all food safety rules for proper
storage
• Monitors serving lines and ensures an adequate supply of food items, per the menu of
the day, for the entire service period
• Monitors and records temperatures of foods stored in refrigeration, in hot boxes, and on
the serving line to ensure safe temperatures
• Performs other duties, as assigned



Additional Duties: (10%)
• Maintains cleanliness of the productions areas
• Washes pots, pans, dishes, utensils, and other cooking equipment, as needed



CONTACTS:


Contacts are primarily with direct supervisor and others in group or department to
give and receive information.



SUPERVISION EXERCISED:


None



WORKING CONDITIONS/PHYSICAL EFFORT:


Food services



QUALIFICATIONS:


Knowledge, skills & ability:
• 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
Basic knowledge of culinary practices and techniques
• Knowledge of quantity food production principles and safe food handling practices
• Safe food handler certification preferred, or certification obtained within one year of hire,
required. Required dependent upon assigned unit




Education & experience:
• H.S. Diploma or GED required
• One year of related work experience preferred



Salary Structure:


Pay Grade 1 (Hiring Range $16.60 to $17.00 per hour)



Work Hours:



Sunday - Saturday, hours vary, rotating weekends