Catering Cook II

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

Job summary

University Catering at the University of Richmond is seeking a primary food production staff member with strong cooking and food presentation skills. Under direction, you will prepare food for catering and commissary customers, upholding high standards of quality, sanitation, and safety.

Responsibilities include fast-paced production, teamwork, and consistent, quality presentation across menus. Full-time, on-site role with rotating weekends and varied hours, paying hourly wages in the

Qualifications

• Ability to handle multiple priorities simultaneously.
• Proficient written and verbal English communication.
• Flexibility to work in a fast-paced environment.
• Friendly and service-oriented demeanor.
• Commitment to quality and sanitation standards.
• Strong collaboration and teamwork skills.
• Intermediate culinary techniques and practices.
• Knowledge of quantity food production and safe handling.
• Experience in high-volume, high-quality food production and presentation.

Skills

Multitasking

English proficiency

Flexibility

Customer service

Quality commitment

Team collaboration

Culinary techniques

Food safety knowledge

High-volume production

Education

High school diploma or GED

Safe food handler certification

Job description

Job Description

SUMMARY:

Primary food production staff in University Catering requiring a high level ofcooking 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-ExemptSunday - Saturday, Hours Vary, Rotating Weekends, 8 hours/daily, 40 hours/weekly

SALARY

Pay Grade 2 ($17.75/hourly-$19.25/hourly)