Cook I

University of Richmond; Richmond (VA); On-site; USD 23,000 - 25,000; Full time

Job summary

University of Richmond is seeking an entry level kitchen associate to prepare food in quantity under supervision. You will follow recipes, maintain high quality and ensure sanitation and food safety throughout the shift.

The role requires ability to multitask in a fast-paced kitchen, strong English communication, and a customer-service mindset. Full-time schedule includes PM hours with rotating weekends.

Qualifications

• Ability to handle multiple priorities in a fast paced environment.
• Proficient in written and spoken English.
• Flexible to work in a dynamic setting.
• Friendly and service-oriented approach.
• Demonstrates a commitment to quality.
• Strong collaboration and teamwork skills.
• Knowledge of basic culinary practices and techniques.
• Knowledge of quantity food production and safe handling practices.

Responsibilities

• Cook and prepare food according to recipes and portion counts.
• Maintain cleanliness of kitchen, equipment and work areas.
• Monitor temperatures and safe storage of foods.
• Garnish and present foods as required.
• Operate kitchen equipment following safety procedures.
• Assist with labeling, dating and rotation of food items.

Skills

Multitasking

English communication

Adaptability

Customer service

Teamwork

Quality-oriented

Education

High school diploma or GED

Job description

JOB SUMMARY:As an entry level kitchen position working under direction, this position prepares food in quantity and is responsible for maintaining high standards for food quality while practicing proper sanitation, food safety, and cooking procedures.

JOB DUTIES/RESPONSIBILITIES

Operations: (90%)

• Cooks and prepares food as directed according to established recipes, special dietary ornutritional restrictions, or numbers of portions. Cooking may include display cooking
• Cleans, cuts, and cooks all food products as assigned, including meat, fish, poultry,starches, and vegetables
• Garnishes foods
• Cleans, sets up, and breaks down kitchen equipment, appliances, and work areas toensure cleanliness and functional operation
• Operates kitchen, line equipment and machinery according to established safetyprocedures
• Covers, labels, and dates all food products, and follows all food safety rules for properstorage
• Monitors serving lines and ensures an adequate supply of food items, per the menu ofthe day, for the entire service period
• Monitors and records temperatures of foods stored in refrigeration, in hot boxes, and onthe serving line to ensure safe temperatures
• Performs other duties, as assigned

Additional Duties

(10%)

• Maintains cleanliness of the productions areas
• Washes pots, pans, dishes, utensils, and other cooking equipment, as needed

CONTACTS

Contacts are primarily with direct supervisor and others in group or department togive and receive information.

SUPERVISION EXERCISED

None

WORKING CONDITIONS/PHYSICAL EFFORT

Food services

QUALIFICATIONS

Knowledge, skills & ability:

• 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

Basic knowledge of culinary practices and techniques

Knowledge of quantity food production principles and safe food handling practices

Safe food handler certification preferred, or certification obtained within one year of hire,required. Required dependent upon assigned unit

Education & experience

• H.S. Diploma or GED required
• One year of related work experience preferred

Work Hours

Full Time, Non-ExemptSunday - Saturday, PM hours (11:30am - 8:00pm, rotating weekends)

Salary

Pay Grade 1 ($16.75/hour - $18.25/hour)