Temporary 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.



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:



Full Time Non-Exempt


8 hrs/daily, 40 hrs/weekly


Sunday - Saturday, hours vary, rotating weekends