Cook 2

University of Oregon•Eugene, OR

12d•$19 - $29•Onsite

About The Position

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 adheres to the service standards set by Housing Food Services and sets the example for other positions by creating a respectful and inclusive work environment, and upholding all relevant food service rules, regulations, and guidelines. Duties include 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 cook 1s, food service workers, temporary staff and student employees; assisting the manager with controlling labor costs through effective analysis of staffing needs and schedules; assisting with product ordering and receiving; assisting with ongoing training of classified and student staff; acting as a back up in Manager's absence. This is a full-time, 12-month position, and shifts may include nights, weekends, and holidays. Schedules may change based on the operational needs of the unit. Work conditions and physical demands are typical of those found in the food service industry. These conditions may include slippery floors, extreme temperatures, heavy lifting, and standing for long periods. • This position requires a Lane County Food Handler’s card within 2 weeks of employment. If you don't already have one, we'll help you get it! • We will provide a Hazards Communication training to all new employees. Essential Personnel: This position requires the employee to make every reasonable effort to arrive at the campus at their regularly scheduled times during inclement weather and/or university closures unless otherwise notified by their supervisor or manager. This includes times when the university may be closed. Essential personnel must provide reliable and current contact information at all times.

Requirements

Two years of cooking experience in an institution or commercial firm serving complete meals (for instance experience cooking in a restaurant, cafeteria, hotel, catering service, food truck, grocery store, etc.); OR • An Associate's degree or certification in Food Service Management, Foods and Hospitality Service, or a directly-related field.
Ability to communicate effectively with individuals from diverse backgrounds and cultures.
Ability to provide excellent customer service, including ensuring guests feel welcome, are served in a timely manner, and have their needs met.
Ability to stay calm and prioritize duties during rush periods and provide a supportive and team-oriented environment for staff and customers.

Nice To Haves

Experience directing staff.
Experience preparing food in a high-volume kitchen.
Exhibition cooking experience.
Experience working within a HACCP (Hazard Analysis and Critical Control Point) plan.

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 cook 1s, food service workers, temporary staff and student employees
Assisting the manager with controlling labor costs through effective analysis of staffing needs and schedules
Assisting with product ordering and receiving
Assisting with ongoing training of classified and student staff
Acting as a back up in Manager's absence