Catering Cook II

SUMMARY

• Primary food production staff in University Catering requiring a high level of
• cooking and food presentation. Works under direction and exercises some decision making.
• Prepares food for catering and commissary customers and is responsible for maintaining high
• standards for food quality while practicing proper sanitation, food safety, and cooking procedures.

WORKING CONDITIONS/PHYSICAL EFFORT

Food service

QUALIFICATIONS

• Ability to simultaneously handle multiple priorities
• Proficient in English written and verbal communication skills
• Possesses flexibility to work in a fast paced, dynamic environment
• Friendly and service-oriented
• Demonstrates a high commitment to quality
• Excellent collaboration and team building skills
• Intermediate knowledge of culinary techniques and practices
• Knowledge of quantity food production principles and safe food handling practices
• Skilled in high-volume and high-quality food production and presentation

EDUCATION & EXPERIENCE

• H.S. Diploma or GED required
• 2 years of experience in high volume production in hotel, restaurant, or college food service required
• Safe food handler certification or certification obtained within one year of hire. (Requirement dependent on assigned unit.)

WORK HOURS

• Full Time, Non - Exempt
• Sunday - Saturday, hours vary, weekends needed

SALARY

Pay Grade 8 - ($17.75/hour to $19.25/hour)