Cook 2, Housing and Food Services (Multiple Positions)

University of Washington•Seattle, WA

5d•$45,288 - $57,480•Onsite

About The Position

Housing & Food Services has an outstanding opportunity for a Cook 2 to join their team. Reporting to Executive Chef/Manager, the Cook 2 leads production in a dynamic, high volume kitchen environment, working with other cooks, full-time employees and student employees. The Cook 2 is responsible for scratch cooking entrees and sides and leading production for multiple types of international cuisines. There are 9-month or 11.5-month cyclic positions available. These positions are located at various UW Dining venues. The Cook position is 100% onsite and is not eligible for remote work. This requisition supports multiple opportunities and shifts, and that will be discussed during the interview process. Schedules may be changed with two weeks’ notice.

Requirements

Possession of, or eligible to obtain a Washington State Food Worker card within two weeks of employment AND one year of experience preparing and serving food and maintaining clean work area.
Equivalent education and/or experience may substitute for minimum qualifications except when there are legal requirements, such as a license, certification, and/or registration.

Responsibilities

Using CBORD recipes and specifications, prepare menu items including proteins, vegetables, fruits, starches, and sauces.
Lead and participate in cooking and/or baking items from scratch to include sauces, marinades and spice blends.
Lead and participate in the preparation of meat, fish and fowl for cooking according to standard recipes, menus, or verbal instructions; butcher larger cuts of meat, fish, and fowl.
Lead and participate in the preparation and cooking of vegetables, fruits, soups, and cereals; lead and participate in the preparation of salads, quick breads, desserts and beverages.
Review recipes and consult with the unit’s designated culinarian (Sous Chef, Manager, or Chef de Cuisine) to confirm production goals and service needs.
Seek prior approval before deviation from assigned recipes and specifications.
Monitor prepared foods to ensure proper holding temperatures and handling comply with Washington State health code regulations, including required temperature log entries.
Lead and participate in the cleaning of the kitchen and equipment ensuring standards of sanitation and safety are met.
Prepare meals for customers with dietary restrictions due to a medically prescribed need (food allergy, food sensitivity, etc.).
Provide direction to Cooks, Food Service Workers, and student staff as needed.
Lead and participate in inventory management, storage and utilization of leftover ingredients and products, and rotation of stock.