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Production Cook

3 months ago

Lynchburg, United States University of Lynchburg Full time

Job Details

Description

Dining Services - Production / Cook

CLASSIFICATION:

Full-time, Non-exempt

REPORTS TO: Production - Lead Cook (Shift Lead or Catering Mgmt as appropriate)

JOB PURPOSE:

Assists in daily food production and service, following established guidelines, in order to provide nutritious, quality food for the student dining program and catered events.

ESSENTIAL DUTIES:

Prepares attractive entrees, vegetables and other food items based on appropriate usage levels, utilizing batch cooking methods when effective.

When needed, helps prepare a variety of baked goods as specified on the cycle menus for the student dining and gourmet bakery items for catered events, based on appropriate usage levels, and utilize batch cooking methods when effective.

Ensures the highest level of sanitation in kitchen and production to meet the requirements stipulated by the VA Dept. of Health Services.

Follows instructions and direction of supervisor concerning food preparation and merchandising.

Assist line servers when necessary.

Ensures that hot foods are served hot and that cold foods are served cold. Cooks will be held accountable for maintaining proper temperatures of all food items.

Requisitions menu items in advance to provide the appropriate times for defrosting under refrigeration and preparation times.

Oversees and directs student workers in their daily duties and responsibilities.

Maintains order of stock in the kitchen and keeps refrigerators organized while rotating stock.

Documents accurate production and usage records for each meal.

Performs daily set-up, breakdown, and cleaning of kitchen and equipment.

Reports any maintenance, safety, or sanitation issues.

Assist with production and or service of buffet and served catered meals.

Performs any other related duties as may be required.

Qualifications

EQUIPMENT USED:

Primary:

Grill Mixer Tilt-Kettle Steamers Range

Oven Hot Cabinet Slicer Knives Computer

Secondary:

Any relevant kitchen equipment Dish Machine

Dish Carts Vacuum Cleaner

MANUALS AND REFERENCES:

MSDS Chemical Safety Guidelines VA State Health Code

Recipes Staff Handbook of Personnel Policies and Procedures

ORAL OR WRITTEN REQUIREMENTS:

Basic English-language verbal and written skills for understanding, interpretation, and completion of verbal and written assignments. This will require the ability to read recipes, rules/regulations, and to utilize the above reference manuals. Effective verbal communication skills necessary to provide courteous, responsive service to students, employees, and guests. Basic mathematical skills for determination of quantities and related record keeping. 

WORKING CONDITIONS:

Tasks require the ability to stand or walk, with very little sitting, and continuously perform essential job functions. Work schedule, approximately 40 hours per week (w/ appropriate breaks). Flexibility to include nights and weekends is required. Overtime may be necessary due to time pressures. Some tasks involve climbing stairs, bending, stooping, kneeling, and lifting approximately 40 pounds, using proper lifting techniques. Frequent exposure to various cleaning chemicals, smoke, spices and odors will occur. This position is designated as Essential Personnel as outlined in the Staff Handbook of Personnel Policies and Procedures.

MINIMUM EXPERIENCE:

Previous experience in food preparation in a commercial or institutional dining operation. Familiarity with food service sanitation requirements.

MINIMUM EDUCATION:

One to four years education at the high school level or equivalent education and experience that provides the required knowledge, skills and abilities. 

EOE.

The University of Lynchburg is committed to diversity within its community and welcomes persons of color, women, and Indigenous/Aboriginal people of North America, persons with disabilities, the LGBTQIA+ community, and others who may contribute to the further diversification of the University of Lynchburg community.