High-Volume Cook II - Team-Driven Kitchen Pro

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

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).