Cook I (85 North) (Academic) (Multiple Positions)

Phase2 Technology; Tucson (AZ); On-site; USD 34,320 - 39,000; Full time

Benefits offered by this job

Health insurance

Dental insurance

Vision insurance

Life insurance

Disability coverage

Sick leave

Holidays

Tuition reduction

Retirement plans

Recreation access

Job summary

Phase2 Technology in Tucson, AZ is seeking a Cook I (Academic) to prepare and cook foods for multiple units on an academic calendar. Position requires following recipes, operating kitchen equipment, and coordinating with supervisors and staff.

We offer full benefits and require availability evenings, weekends, and holidays. 40 hours per week at $16.50–$18.75 per hour on an academic schedule.

Qualifications

• Knowledge of food service operations including large quantity food preparation.
• Skills to perform all job aspects.
• Ability to operate institutional kitchen equipment.

Responsibilities

• Prepare food on hot or cold lines following recipes.
• Coordinate food prep and ordering with supervisor.
• Handle daily food items and beverage prep per written recipes.
• Label, date, and store ingredients and prepared items.
• Maintain cleanliness of work areas and equipment.
• Greet customers and provide courteous service.
• Work harmoniously with team and supervisors.

Skills

Food service knowledge

Effective communication

Kitchen equipment operation

Education

High school diploma or equivalent

Job description

Cook I (85 North) – Academic – Multiple Positions

Arizona Student Unions – Tucson Campus, AZ

Position Highlights

Prepares, seasons, and cooks a wide variety of foods for various food service units. Requires knowledge of basic kitchen equipment and ability to cook according to recipes.

Visa sponsorship is not available for this position.

• Health, dental, and vision insurance plans.
• Life insurance and disability programs.
• Sick leave and holidays.
• Tuition reduction for employee and qualified family members.
• State and optional retirement plans.
• Access to recreation and cultural activities.

Duties & Responsibilities

• Prepares food on hot or cold production line, adhering to the recipe's method of preparation.
• Prepares food items from recipes for restaurant on a daily basis.
• Coordinates food preparation and ordering needs with supervisor and p.m. staff.
• Performs food preparation tasks such as sandwich, salad making and beverage preparation, following written standardized recipe.
• Cleans and processes fruits and vegetables according to recipe's specifications.
• Labels, dates and stores fruits and vegetables in proper areas.
• Assembles necessary ingredients to prepare orders.
• Labels and dates products.
• Assists cold food production when possible.
• Prevents cross contamination of food products.
• Weighs, labels and dates all food items; stores in designated areas.
• Cleans countertops, windows, walls, shelves, drain screens and floor mats.
• Cleans cooking utensils, grills, oven hoods, and other equipment used in food preparation; ensure all utensils are properly stored.
• Empties sanitizer and takes out trash.
• Greets and serves customers in a friendly, courteous manner.
• Actively solves problems wherever possible.
• Works harmoniously with co-workers, supervisors and management.
• Additional duties as assigned.

Knowledge, Skills and Abilities

• Knowledge of food service operations including large quantity food preparation.
• Knowledge of job content, practices, and procedures.
• Skills necessary to fully perform all aspects of the job.
• Skill in operating various institutional/commercial kitchen equipment.
• Ability to effectively communicate.

Physical Requirements

• Occasionally lift a maximum of 50lbs.

This job posting reflects the general nature and level of work expected of the selected candidate(s). It is not intended to be an exhaustive list of all duties and responsibilities. The institution reserves the right to amend or update this description as organizational priorities and institutional needs evolve.

Minimum Qualifications

• High school diploma or high school diploma equivalency is required.
• Must be able to work evenings, weekends and holidays.

Preferred Qualifications

None listed.

Employment Information

• FLSA: Non-Exempt
• Full Time/Part Time: Full Time
• Number of Hours Worked per Week: 40
• Job FTE: 1.0
• Work Calendar: Academic
• Job Category: Culinary
• Benefits Eligible: Yes – Full Benefits
• Rate of Pay: $16.50 - $18.75 per hour
• Compensation Type: hourly rate
• Grade: 2
• Number of Vacancies: 3