Cook II

UR University of Richmond; United States; On-site; USD 24,452 - 26,863; Full time

Job summary

UR University of Richmond is looking for primary food production staff to ensure high standards of food quality and safety while preparing meals for Dining Services customers. Candidates must have a commitment to quality and experience in high-volume food production.

This full-time position requires flexibility in working hours and offers a pay range of $17.75 to $19.50 per hour. H.S. Diploma or GED is required, along with two years of experience in foodservice.

Qualifications

• Ability to manage multiple tasks effectively.
• Strong proficiency in verbal and written English.
• Flexibility to adapt in a dynamic work setting.
• Service-oriented with a friendly demeanor.
• Commitment to maintaining high-quality standards.
• Team player with excellent collaboration skills.
• Intermediate knowledge of culinary techniques.
• Understanding of food production and safety practices.
• Skillful in producing high-quality, high-volume food.

Skills

Ability to handle multiple priorities

Proficient English communication

Flexibility in a fast-paced environment

Friendly and service-oriented

Commitment to quality

Collaboration skills

Intermediate culinary techniques

Knowledge of safe food handling

Skilled in high-volume production

Education

H.S. Diploma or GED

Job description

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.

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 food quantity food production principles and safe food handling practices.
• Skilled in high-volume and high-quality food production and presentation.
• Safe food handler certification preferred, or certification obtained within one year of hire required (dependent on the assigned unit).

Education & Experience

• H.S. Diploma or GED required.
• Two years’ experience in high volume production in hotel, restaurant, or college foodservice required.

Work Hours

Full Time, Non-exempt. Sunday – Saturday, AM hours (6:00am–3:30pm) rotating weekends.

Salary Structure

Pay Grade 2 (Hiring Range $17.75 to $19.50 per hour).