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Description

You will be responsible for performing a variety of duties relevant to the food service operations of the Department of Nutrition. Tasks include:

Setting up service lines, pre-plating foods, preparation of meals, cooking, working the grill, omelet, and stir fry station and assisting customers during service times.
Responsible for following standardized recipes.
Review menus, production sheets, recipes and tallied items to verify needs for the day.
Bake, roasts, grills, boils and steams meat, fish, vegetables and other foods.
Cleans, peels, cuts, slices, dices, weighs and measures ingredients for recipes as required.
Plates and/or garnishes food for attractive presentation.

Salary Range: 25.22-25.22/hr
Qualifications

ServSafe or equivalent safe food handling certification.
Experience cooking in a professional setting.
Abilityto read, write, and comprehend standard English.
Ability to work in a standing position for a long period of time; stretch, bend, walk, stoop and reach repetitively.
Ability to work in hot, cold, and or wet areas, lift up to 40 lbs, and push loaded carts weighing up to 350 lbs.
Ability to adjust to fluctuating work load and work schedule.
Ability to conform to dress code and maintain good personal grooming habits.
Ability to adjust to fluctuating work load and be flexible to work AM or PM, weekend and holiday shifts working overtime when needed.

Cook