Food Service Worker IV

Cooks are responsible for successful completion of the daily training table meal service. This responsibility includes the determination of quality, recipe compliance, food safety, production amounts and timing of the meal preparation using the department culinary standards, performance dining standards and food safety standards.

Employees at this level are expected to exercise independent judgment on final decision regarding quality or quantity of work. They are not responsible for personnel actions such as supervision, hiring, promotion, compensation, discharge or disciplinary measures.  However, Cooks are expected to assist with training, scheduling, completing records as required, utilizing a menu management system, purchasing, and other administrative functions may be necessary.

The Distinction of Cook –Specialty Dining, Cook -Hospitality and Cook -Schwab shall be made to acknowledge a specialized skill set that is required to serve in a fine dining/banquet / catering/specialized menu or cuisine scenario as opposed to those that are needed for traditional student dining locations.  All FSW-4 Cooks share the same fundamental skillsets, but may have additional skills for areas of specialization.

Primary duties and responsibilities include, but are not limited to, the following:

 

Acts as a role model of R&DE’s culture, principles and values. Works closely with R&DE colleagues to support the commitment to excellence and one team mindset.

 

Consults and communicates with supervisor regularly and often to ensure independent decision-making is occurring in accordance to department policies and protocols. Advises supervisor of work progress, problems and other significant information. Assists supervisor or other food service workers to solve task-related problems.

 

Follows R&DE communication protocol.

 

Completes tasks to achieve culinary excellence in training table menu production. Works with a team-based approach to effectively engage with others. Approaches issues with a communication style that fosters trust, loyalty, respect and commitment.

 

Responsible for hands on culinary production and daily production of the menu. Follows work instructions and specifications received from supervisor.

 

Ensures work conforms to department specifications, training table standards and quality control standards.

 

Prepares menu items which are presented, cooked, seasoned, garnished and has the proper flavor profile for the dish prepared. Inspects serving lines and tastes all menu items on the serving line with supervisor prior to the start of each meal service. Takes corrective actions as needed.

 

Utilizes batch or just in time cooking methods and prepares menu items just in time so the food remains fresh, appealing and appetizing during the meal period.

 

Prepares menu items in front of customers using department customer service and culinary standards.

 

Resolves inquiries and concerns from customers and other food service workers concerning training table food preparation methods, allergens, or production standards.

 

Cleans work areas and equipment and leaves work area in good, clean working order before the end of a shift. Maintains cleanliness standard that meets county health and safety codes and departmental operating standards.

 

Identifies maintenance issues and communicates them to supervisor for submitting work orders.

 

Follows department HACCP procedures, takes time and temperature inspections and takes/documents corrective actions as required. Ensures HACCP logs are completed during shift.

 

Uses safe work practices when completing tasks.

 

Retrieves pull sheets, recipes, and checks products in inventory for appropriate production amounts from menu management system

 

Attends all department training as required. Trains other food service workers in training table dining standards.