Cook 2

UO HR Website•Eugene, OR

1d•Onsite

About The Position

The Cook 2 is responsible for cooking, setting up, and executing concession and catering events. The Cook 2 leads and directs the work group in the preparation of daily meals with a focus on quality, efficiency, and thoroughness. This lead position sets the example for lower-level positions by exhibiting appropriate professional behavior and creating a respectful and inclusive work environment. This position requires lifting and exertion for short periods; the ability to work in sustained rush periods during peak meal service hours; the ability to stand for long periods on hard surfaces that may be slippery when wet; the ability to work overheated food service areas and in areas below sixty degrees for several hours per day; exposure to hot, humid conditions (commercial dish room); ability to stoop, twist, bend, reach, and grasp with high frequency. This position interacts with a large number of people, including co-workers and student employees, customers, delivery workers, repair workers, and vendors. The Cook 2 will make decisions regarding the day-to-day operations to ensure high-quality food is prepared in accordance with health and safety standards and HACCP guidelines.

Requirements

Two years of cooking experience in an institution or commercial firm serving complete meals
Associate's degree in Food Service Management, Foods and Hospitality Service, or a directly-related field
Obtain UO driver’s certification within 90 days of employment and maintain throughout employment with the Athletic Department
Complete Kitchen Safety training, and Hazard Communication training within 90 days of employment
Obtain Lane County Food Handler's Card and OLCC server’s permit within 90 days of employment

Nice To Haves

Proven leadership experience
Experience serving large groups of individuals in a high-stress environment
A culinary degree

Responsibilities

Directing meal preparation, production, service and clean up
Creating prep list for the day
Completing worksheets at the close of shift by recording food usage
Assigning work to lower-level cooks, food service workers, temporary staff, and student employees
Assisting the manager with controlling labor costs through effective analysis of staffing needs and scheduling
Assisting with product ordering and receiving
Assisting with ongoing training of classified and student staff
Acting supervisor in Manager's absence