Temp Cook

Poultry Science Association; Nashville (TN); On-site; USD 10,000 - 60,000; Full time

Job summary

A leading company in food services is seeking a temporary culinary worker to join their dining operations. The role involves preparing complex recipes, butchering meats, and ensuring high standards of food quality and safety. Preference is given to candidates with experience in food service and Serve Safe certification, reflecting the organization’s commitment to excellence in culinary operations.

Qualifications

• Minimum 1½ years’ experience in the food service industry as a cook is necessary.
• Knowledge and skill in various cooking techniques are required.
• Ability to follow directions and cook complex recipes.

Responsibilities

• Cook and prepare food using complex, multi-ingredient recipes.
• Evaluate food quality and ensure proper storage and safety measures.
• Clean and sanitize work areas and equipment.

Skills

Customer Service

Interpersonal Skills

Cooking Techniques

Education

High School education or equivalent

Serve Safe Certification

Job description

Position Summary:

The temporary culinary worker is a support role in Campus Dining’s kitchen and dining operations. Their duties include supporting the culinary leadership and senior cooks in a variety of functions and executing complex recipes. This position is also responsible for butchering meats, chopping vegetables using advanced cuts, preparing multi-ingredient sauces and completing other advanced level culinary tasks. This position will provide delegation to cook assistants in the kitchen.

About the Campus Dining Department:

Vanderbilt Campus Dining takes pride in the culinary creations served from our kitchens. Our Dining program is highly decorated, the winner of many prestigious awards in the food service industry, including Best On-Site Food Service Operation in the Nation, Best Food Service Operator, the prestigious Ivy Award, and many more. We have 4 main dining centers, restaurants and cafes, convenience stores, and we employ over 300 food service team members.

Key Functions and Expected Performance:

Cook and prepare food using complex, multi-ingredient recipes

Cuts, trims, bones and carves meats and poultry, chops vegetables using advanced cuts, prepares multi-ingredient sauces and completes other advanced level culinary tasks

Cook and prepare food according to production guidelines and recipes using various methods of food preparation, cooking times, and portion sizes to ensure food is prepared in prescribed manner

Provide information to unit leadership when issues arise that could affect the service before each meal period

Responsible for using correct portions when cutting, preparing, and serving items

Evaluates food quality and preparedness by using proper quality control measures

Cover, date and correctly store all food items as per safe food-handling procedures

Complete production sheets, which includes logs for waste, temperature and actual prepared product

Identify production needs based on recipes and par levels

Ensure food is stored at the correct temperature for the prescribed length of time while following all food safety standards and complete daily temperature logs

Communicate with the management to maintain the level of food quality that is expected

Set up and break down workstations

Clean and sanitizes work areas, equipment and utensils to ensure a clean and sanitary workstation

This non-culinary dining VTS position is seasonal and temporary.

Qualifications:

High School education or equivalent preferred

Serve Safe Certified preferred

Excellent customer service

Great interpersonal skills and the ability to work in a team environment

Minimum 1½ years’ experience in the food service industry as a cook is necessary

More than 3 years’ experience in the food service industry as a cook preferred

Must be able to understand and follow directions

Ability to read documents

Possess knowledge and skill in a variety of cooking techniques

Ability to cook complex recipes

Must be able to safely operate all kitchen equipment

Ability to lift up to 50 lbs. and frequently lift, push, pull, or carry up to 30 lbs.

Ability to walk or stand for extended time periods, up to 6 hours

Involves repetitive motion

Requires frequent lifting/transporting hot food items

Ability to work in all unit and kitchen areas while interacting with heated equipment, steam, chemicals for cleaning, etc.