Catering Cook II

University of Richmond; United States; On-site; USD 24,000 - 27,000; Full time

Job summary

University of Richmond seeks primary food production staff for University Catering. The role requires cooking and food presentation expertise, working under direction while exercising some judgment, and maintaining high standards for quality, sanitation, and safety.

This position supports catering and commissary clients with attention to detail and service excellence. The role emphasizes teamwork, adaptability to a fast-paced environment, and a strong commitment to quality in high-volume

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.

Skills

Multitasking

English proficiency

Flexibility

Service orientation

Quality commitment

Team collaboration

Culinary skills

Food production knowledge

High-volume production

Education

H.S. Diploma or GED

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

EDUCATISON & 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, Rotating Weekends, 8 hours/daily, 40 hours/weekly

SALARY

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