Cook 1

University of Oregon•Eugene, OR

1d•$18 - $24•Onsite

About The Position

The University of Oregon Intercollegiate Athletic Department's primary purpose is to provide a unique opportunity for student-athletes to be developed, tested, and encouraged to reach their maximum potential in every aspect of their lives. It is the steadfast goal of the Department of Intercollegiate Athletics to provide the most outstanding student-athlete experience by helping them to achieve excellence, both in the classroom and in their chosen sport. We strive to create a supportive family atmosphere where student-athletes feel connected to their peers, the community, and the University. All members of our department must demonstrate and promote the highest standards of integrity, leadership, sportsmanship, ethical behavior, and respect for equity and diversity. The department has approximately 250 administrative & classified employees, hosts over 600,000 spectators annually, and represents the University of Oregon in athletic competition with other universities & colleges. All staff must operate in accordance with all rules and regulations set by the University, the PAC-12 Conference, and the NCAA. The purpose of the Cook 1 position is to provide the Training Table meals for the Athletics Department with skilled food preparation. The person in this position will prepare designated recipes as determined by manager and managing Cook 2. They are responsible for overseeing the work of part-time and student employees, maintaining food safety, cleaning kitchen areas, receiving food products and supplies and maintaining food inventory controls. This position will contribute to a cost-effective, efficient kitchen with an emphasis on consistent standards. This position is responsible for promoting the philosophy and objectives of the intercollegiate athletics program, including adherence to all department policies and procedures, as well as the rules and regulations of the University, Big Ten Conference and the NCAA.

Requirements

Must complete Kitchen Safety Training and understand how to work in a safe manner.
Ability to read and write in English in order to use menus, worksheets and usage reports.
Must have, or be able to obtain within 2 weeks of employment, a Lane County Food Handlers Card.
One year of experience as a cook in a commercial food service facility; OR possession of a Certificate of Completion in culinary arts and/or Food and Hospitality Service from a certified community college or technical school.
Ability to interact with customers at all times in a helpful and courteous manner.
Ability to maintain a professional demeanor in stressful or confrontational situations.
Ability to interact with co-workers in a professional, supportive and team-oriented manner.
During rush periods, the ability to prioritize essential functions in order to maintain good levels of customer service.

Responsibilities

Prepare designated recipes as determined by manager and managing Cook 2.
Oversee the work of part-time and student employees.
Maintain food safety.
Clean kitchen areas.
Receive food products and supplies.
Maintain food inventory controls.
Contribute to a cost-effective, efficient kitchen with an emphasis on consistent standards.
Promote the philosophy and objectives of the intercollegiate athletics program.
Adhere to all department policies and procedures, as well as the rules and regulations of the University, Big Ten Conference and the NCAA.