Catering Cook II

University of Richmond; United States; On-site; USD 25,000 - 28,000; Full time

Job summary

The University of Richmond is seeking a primary food production staff member for University Catering. This role requires cooking and presentation skills, and working under direction with some decision making to prepare food for catering and commissary customers.

Candidate should maintain high standards of food quality, practice proper sanitation and safety, and be flexible to work a full-time, varied schedule including weekends.

Qualifications

• Ability to simultaneously handle multiple priorities.
• Proficient in English written and verbal communication skills.
• Flexible 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.
• 2 years of experience in high-volume production in hotel, restaurant, or college food service.

Responsibilities

• Prepare food for catering and commissary customers.
• Maintain high standards for food quality and sanitation.
• Follow cooking procedures and safety guidelines.

Skills

Multitasking

English communication

Fast-paced environment

Friendly and service-oriented

Commitment to quality

Team collaboration

Culinary techniques

Food production principles

High-volume production

Education

H.S. Diploma or GED

Safe food handler certification

Job description

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 high
standards 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)