Catering Cook II

University of Richmond; Richmond (VA); On-site; USD 23,000 - 26,000; Full time

Job summary

University of Richmond is seeking a primary food production staff member for University Catering, requiring a high level of cooking and food presentation. You will work under direction and perform some decision making, preparing food for catering and commissary customers.

This role emphasizes maintaining high standards for food quality while practicing proper sanitation, food safety, and cooking procedures. Flexibility with weekends and shifts is required.

Qualifications

• Ability to simultaneously handle multiple priorities.
• Proficient in English written and verbal communication skills.
• 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.
• Knowledge of quantity food production and safe handling practices.
• Skilled in high-volume and high-quality food production and presentation.

Responsibilities

• Prepare food for catering and commissary customers.
• Maintain high standards for food quality and presentation.
• Practice proper sanitation, food safety, and cooking procedures.

Skills

Multitasking

English comms

Flexibility

Customer service

Quality mindset

Team collaboration

Culinary techniques

Food safety

High-volume production

High-quality plating

Education

High school diploma or GED

2 years of high-volume production experience

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 highstandards 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

EDUCATION & 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, weekends needed

SALARY

Pay Grade 8 - ($17.75/hour to $19.25/hour)