Cook II

University of Richmond; Richmond (VA); On-site; USD 37,000 - 42,000; Full time

Job summary

The University of Richmond Dining Services is seeking a primary food production staff member to join our team. Working under direction, you will prepare food in quantity for dining customers, while upholding high standards of quality, sanitation, and safe cooking practices.

This full-time, non-exempt role offers a pay grade 2 wage of $17.75 to $19.25 per hour, with weekend rotations (Saturday and Sunday, 6:00am–3:30pm).

Qualifications

• Ability to manage multiple priorities in a fast-paced environment.
• Proficient in English written and verbal communication.
• Strong collaboration and team-building skills.
• Intermediate culinary techniques and high-volume production knowledge.
• Knowledge of quantity food production and safe handling practices.
• Safe food handler certification preferred or obtained within one year.

Responsibilities

• Prepare food in quantity for Dining Services customers.
• Maintain high standards of food quality and sanitation.
• Follow proper cooking procedures and safety practices.
• Work under direction with some decision making in production.
• Participate in weekend and early morning shifts as scheduled.

Skills

Multitasking

English proficiency

Team collaboration

Food safety

Culinary knowledge

Flexibility

Education

H.S. Diploma or GED

Two years' high-volume production experience

Job description

SUMMARY:As primary food production staff working under direction, this position exercises some decision making in the preparation of food in quantity for Dining Services customers and is responsible for maintaining high standards for food quality while practicing proper sanitation, food safety, and cooking procedures.WORKING CONDITIONS/PHYSICAL EFFORT:Office environmentQUALIFICATIONS:Ability to simultaneously handle multiple prioritiesProficient in English written and verbal communication skillsPossesses flexibility to work in a fast paced, dynamic environmentFriendly and service-orientedDemonstrates a high commitment to qualityExcellent collaboration and team building skillsIntermediate knowledge of culinary techniques and practicesKnowledge of food quantity food production principles and safe food handling practicesSkilled in high-volume and high-quality food production and presentationSafe food handler certification preferred, or certification obtained within one year of hire required. This is dependent on the assigned unitEDUCATION & EXPERIENCE:H.S. Diploma or GED requiredTwo years' experience in high volume production in hotel, restaurant, or college foodservice requiredWORK HOURS:Full Time, Non-exemptSaturday - Sunday, AM Hours (6:00am - 3:30pm) rotating weekendsSALARY:Pay grade 2 ($17.75/hour to $19.25/hour)