Cook II Vail Commons - Limited Hour Temp

Davita Inc.; Davidson (NC); On-site; USD 10,000 - 60,000; Part time

Job summary

A leading culinary team at Davidson College is seeking an experienced Cook II. This is a 15-20 hour per week role responsible for preparing a variety of meals in a fast-paced, excellence-focused environment. Candidates should possess at least 1 year of relevant kitchen experience and be able to adapt to various cooking techniques. The position includes benefits such as shift differential pay for evenings and weekends, as well as meals provided during work hours.

Benefits

Tiered shift differential pays for evenings and weekends

Meals included during work hours

Qualifications

• Minimum 1 year experience in a fast-paced kitchen.
• Food handler certified or ability to get certified in 30 days.
• Allertrain lite certified or ability to get certified in 30 days.

Responsibilities

• Prepares high-quality food items according to standardized recipes.
• Serves meals ensuring food is at the correct temperature and attractive.
• Maintains sanitation standards and ensures proper product rotation.

Skills

Knowledge of safe food handling practices

Ability to read and understand recipes

Knowledge of various cooking techniques

Education

Vocational or technical training in Culinary Arts

Job description

Davidson College Dining is looking for an experienced Cook II to join our Vail Commons Culinary Team. The Cook II position is responsible for preparing food according to Davidson College standards in a fast-paced, busy and excellence focused dining location. Surrounded by fresh ingredients and the best equipment, you will be immersed in a world that goes beyond food preparation - experimenting with different cuisines, flavors, and cooking styles. Cook II will accurately and efficiently prepare, portion, cook, and present a variety of hot and/or cold food items for various meal periods: to include breakfast, lunch, dinner, and special / catered events. The Cook II position is a 15-20 hours per week position that produces hot and cold food in quantity to service our guests 3-meals- a-day, 7-days-a-week. Night and weekend work required.

Qualifications

• Minimum 1 year experience in a fast-paced kitchen able to produce hot and cold food.


• Knowledge of safe food handling practices and ensure compliance with state health guidelines.


• Food handler certified or ability to get certified in 30 days.


• Allertrain lite certified or ability to get certified in 30 days.


• Ability to read and understand recipes and measurements.


• Knowledge of various cooking techniques.


• To know how to utilize kitchen equipment and cleaning equipment.


• This role has physical demands including, but not limited to, lifting, bending, pushing, pulling, carrying and / or extended walking and standing.

Preferred Qualifications

• Vocational or technical training in Culinary Arts preferred.

Job Responsibilities:

• Prepares high-quality food items according to standardized recipes and instructions to meet production, delivery, and service schedules.


• Serves meals or prepares for delivery by using correct portioning, meeting outlined standards, ensuring that food is at the correct temperature and is attractive and tasty.


• Tastes all prepared food items.


• Stores or discards excess food in accordance with safe food-handling procedures.


• Ensures food and supply items are stored per standards.


• Operates and maintains kitchen equipment as instructed.


• Reports needed maintenance, faulty equipment, or accidents to the supervisor immediately.


• Attends in-service and safety meetings.


• Maintains good working relationships with coworkers, customers, administrators, and managers.


• Performs job safely while maintaining a clean, safe work environment. Keeps refrigerators and storerooms clean and neat.


• Assist with proper storage of foods according to health code policy.


• Sanitation: maintains sanitation standards, ensures proper product rotation, proper labeling and follows all NC Department of Environmental Health Codes and Davidson College and Dining Services standards at all times.


• Assists with food set-up for daily operation and for catered events. The Cook II position may also assist in food production in other dining locations on campus.


• Perform clean-up of kitchen which includes sweeping, mopping, and taking trash to dumpster.


• Adhere to the uniform policy.


• Any other duties assigned by the Supervisor.

Working Conditions

Physical Demands

• Balancing


• Carrying


• Pulling / Pushing


• Repetitive Movement


• Standing


• Bending


• Reaching


• Twisting

Environmental Hazards

• Chemicals


• Darkness / Poor Lighting


• Electrical Hazards


• Fire Hazards


• Indoor Temperature Extremes


• Noise


• Confined Spaces


• Dust / Fumes

Lifting Required: fifty pounds.

Travel Required: Less than 5%.

Night and Weekend Work Required: Yes

Seasonal Responsibilities:
Dining Services Cooks may be assigned to work in a different dining unit and there may be limited work available during school holidays and breaks when classes are not in session. Throughout the academic year there are periods of down time when work is not available. Examples of these include winter break and spring break.

Benefits

• Tiered shift differential pays for evenings and weekends.


• Meals are included during the employee's normal work hours.

Information about how to submit an application can be found at https://employment.davidson.edu