Food Service Worker III - Academic year only (Ricker Dining)

**Final offers of employment are contingent upon successful completion of national criminal
background check, national sex offender registry search and, where applicable, a credit check and/or
driving record.**

Summary of Position

Cooks prepare all foods, and in doing so, make decisions regarding the quality of produce, portioning of ingredients, seasoning and attractiveness of the final product. In addition to the preparation of specific menu items, Cooks (working from standardized recipes and daily production sheets provided by management) order supplies from the storerooms, pre-pare menu items for following meals and store leftover food. They may substitute menu selections within guidelines established by management.

Essential Job Functions
• Welcome and connect with every customer to provide excellent customer service.
• Prepares an extensive variety of hot or cold meats, seafood, poultry, vegetables and other food items for cooking on a grill, oven, or in a variety of kitchen equipment. Cold food items include salads, salad dressings, cold plates, sandwiches, hors d’oeuvres.
• Test food items for proper texture, temperature, doneness, and flavor.
• Prepare hot and cold food for meals according to recipes and directions.
• Responsible for preparing, cooking, plating and serving of hot and cold starters and appetizers.
• Assist in determining amounts to be prepared, including starting amounts and batch sizes.
• Washes, peels, chops, slices, dices and mixes vegetables and fruits and other ingredients for salads, cold plates and garnishes.
• Carves and slices cold meats, cheese and prepares seafood. Prepares composite salads.
• Read recipes and follow instructions to make sure food is prepared with excellent quality, correctly and on-time.
• Check food supplies needed to ensure availability. Order supplies from storeroom when needed.
• Selects, stores and records leftovers.
• Prep for the following day. Ensure food is prepared, labeled and ready for use.
• Complete production records at meal time. Report production counts in production sheet.
• Assists in food prep during off-peak periods.
• Record last minute menu changes.
• Order supplies from storeroom and prepare menu items
• Maintains a clean and sanitary work station area.
• Washes and cleans all utensils, preparation equipment, counters required for production in the pantry area.
• Ensures that sanitation and food handling safety standards are followed and maintained.
• Adhere to Uniform guidelines and personal hygiene standards.
• Communicate clearly with management and other personnel. Bring issues to their attention if needed for resolution. Ensure accurate information is provided to a management.
• Ability to multi-task.
• Supports other Hospitality and Auxiliaries and Munger units.
• Complete other duties as assigned within classification. Follow established guidelines for personal hygiene and personal attire. Comply with required food safety, sanitation and health standards.

Qualifications
• A minimum of 2 years experience in kitchen preparation and cooking, with an understanding of proper food handling and safety, knowledge of safety and sanitation standards, and culinary fundamentals (i.e. knife skills, HACCP, methods of cooking, etc.
• Ability to work independently and as a cooperative team member.
• Must have prior catering experience.
• Must be service-oriented, courteous and professional.
• Ability to interact effectively with customers and co-workers.
• Must adhere to the department policies and procedures.
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English Proficiency Requirements: Must have the ability to understand and communicate in English with adequate proficiency to follow directions from supervisor, read and understand safety guidelines and directions to prevent accidents or injuries from occurring, and communicate effectively with customers (staff, visitors, students) by listening and speaking clearly to them.

Physical Requirements
Ability to stand for prolonged periods, reach, lift, bend, kneel, stoop, climb, push and pull items. Physical agility critical to perform essential job functions. Lift up to 25 lbs pounds must have manual dexterity. Ability to work around hot equipment (stoves, grills, ovens).