Cook Lead (Cork & Craft)

Arizona International; Tucson (AZ); On-site; USD 23,000 - 26,000; Full time

Benefits offered by this job

Full Benefits

Job summary

University of Arizona in Tucson is seeking a Cook Lead at the Tucson Campus to prepare, season and cook a wide variety of dishes for campus food service units. You will follow recipes, supervise kitchen staff and ensure quality in service.

The role may require days, nights, weekends and holidays. Visa sponsorship is not available. The position offers full benefits and opportunities to contribute to culinary operations.

Qualifications

• Knowledge of weights and measures.
• Knowledge of food service operations including large quantity food preparation.
• Skill in operating various institutional/commercial kitchen equipment.
• Ability to communicate effectively.

Responsibilities

• Prepares a complete selection of dishes and other menu items.
• Reviews recipes and makes necessary changes to meet production requirements.
• Utilizes FoodPro for recipes.
• Advises cooks on proper method of preparation.
• Checks for necessary products and reports shortages to supervisors.
• Coordinates and places produce order.

Skills

Weights & measures

Food service operations

Kitchen equipment operation

Effective communication

Education

High school diploma or equivalency

Job description

Cook Lead (Cork & Craft)

Location: Tucson Campus, Tucson, AZ USA

Join the heart of campus life at the University of Arizona Student Unions, where culinary creativity meets community. The University is looking for a Cook Lead to prepare, season and cook a wide variety of food for various food service units. This position also cooks according to recipes and requires knowledge of basic kitchen equipment and leads the work of the kitchen and ensures quality.

This position may be required to work days, nights, weekends, and holidays.

Visa sponsorship is not available for this position.

Outstanding U of A benefits include health, dental, and vision insurance plans; life insurance and disability programs; paid vacation, sick leave, and holidays; U of A/ASU/NAU tuition reduction for the employee and qualified family members; retirement plans; access to U of A recreation and cultural activities; and more!

Duties & Responsibilities

• Prepares a complete selection of
  dishes and other menu items.


• Reviews recipes and makes
  necessary changes to meet production requirements.


• Utilizes FoodPro for recipes.


• Advises cooks on proper method of
  preparation.


• Checks for necessary products and
  reports shortages to supervisors.


• Coordinates and places produce
  order.


• Coordinates meat and fish order
  and communicates needs to warehouse Lead.


• Checks walk-ins and freezer for
  proper product rotation to control product waste.


• Communicates changes or specials
  with cooks on a daily basis.


• Writes all new recipes using
  standard dining services recipe form so they can be added to Food Pro.


• Keeps recipes updated so that they
  reflect actual ingredients and amounts used thus ensuring that they are priced
  accordingly and nutritionally accurate.


• Yield tests recipes for accuracy.


• Greets and serves customers in a friendly,
  courteous manner.


• Provides suggestions and input to
  supervisor.

Knowledge, Skills, and Abilities (KSAs):

• Knowledge of weights and measures.


• Knowledge of food service
  operations including large quantity food preparation.


• Skill in operating various
  institutional/commercial kitchen equipment.


• Ability to communicate
  effectively.

Physical Requirements:

• Ability to occasionally lift, move, and
  transport a maximum of 50 pounds.

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.


• Three (3) years of relevant
  experience, or equivalent combination of education and work experience.

Employment Details

Full Time

Number of Hours Worked per Week: 40

Rate of Pay: $16.50 - $18.75

Compensation Type: hourly rate

Grade: 2

Job Category: Culinary

Benefits Eligible: Yes - Full Benefits

Work Calendar: Fiscal

FLSA: Non-Exempt

Job Family: Production and Kitchen Operati

Job Function: Culinary

Career Stream and Level: OC2

Job FTE: 1.0

Type of criminal background check required: Name-based criminal background check (non-security sensitive)