Cook I

UR University of Richmond; United States; On-site; USD 23,419 - 25,485; Full time

Job summary

UR University of Richmond is hiring for an entry level kitchen position that involves preparing food in quantity while maintaining high standards of food quality and sanitation. The role emphasizes teamwork and service orientation.

Candidates should possess a high school diploma or GED and demonstrate basic culinary knowledge. The work hours are full-time, Monday to Thursday, from 10:30am to 7:00pm, with a pay range between $17.00 and $18.50 per hour.

Qualifications

• Basic knowledge of culinary practices and techniques.
• Knowledge of quantity food production principles.
• Safe food handler certification preferred.

Responsibilities

• Cook and prepare food according to recipes.
• Clean and maintain kitchen equipment.
• Monitor and record food temperatures.
• Ensure cleanliness of production areas.

Skills

Ability to handle multiple priorities

Proficient in English communication

Flexibility in a dynamic environment

Service-oriented

Commitment to quality

Collaboration and team building

Education

H.S. 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:

• Cook and prepare food as directed according to established recipes, special dietary or nutritional restrictions, or numbers of portions. Cooking may include display cooking.
• Clean, cut, and cook all food products as assigned, including meat, fish, poultry, starches, and vegetables.
• Garnish foods.
• Clean, set up, and break down kitchen equipment, appliances, and work areas to ensure cleanliness and functional operation.
• Operate kitchen, line equipment and machinery according to established safety procedures.
• Covers, labels, and dates all food products, and follows all food safety rules for proper storage.
• Monitor serving lines and ensure an adequate supply of food items, per the menu of the day, for the entire service period.
• Monitor and record temperatures of foods stored in refrigeration, in hot boxes, and on the serving line to ensure safe temperatures.
• Perform other duties as assigned.

Additional Duties:

• Maintain cleanliness of the production areas.
• Wash pots, pans, dishes, utensils, and other cooking equipment, as needed.

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‑exempt Monday - Thursday 10:30am - 7:00pm.

Salary

Pay Range (Pay Grade 1 $17.00/hr. to $18.50/hr.)