COOK 2, Housing & Food Services Dining (Multiple Opportunities)

University of Washington•Seattle, WA

1d•Onsite

About The Position

As a UW employee, you have a unique opportunity to change lives on our campuses, in our state and around the world. UW employees offer their boundless energy, creative problem-solving skills, and dedication to build stronger minds and a healthier world. UW faculty and staff also enjoy outstanding benefits, professional growth opportunities and unique resources in an environment noted for diversity, intellectual excitement, artistic pursuits, and natural beauty. Housing & Food Services (HFS) has an outstanding opportunity for a Cook 2 to join their team. Housing & Food Services supports over 10,000 student residents and operates 40+ dining locations on campus. With a team of over 1,200 staff and students, HFS is dedicated to enhancing student life through teamwork and excellent service. POSITION PURPOSE The Cook 2 guides, supports and actively participates in all aspects of production and service of a variety of foods/cuisines, including cutting meat and seafood, making sauces and/or cooking proteins. During the service phase of the workday, the Cook 2 prepares menu items to customer order and provides direction to the staff who would be involved in assembling foods, plating, grilling and performing the sales transactions.

Requirements

Possession of, or eligible to obtain a Washington State Food Worker card within two weeks of employment
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.
A satisfactory outcome from the employment verification and reference check processes.
Washington State Food Worker Card within two weeks of employment.

Nice To Haves

Ability to cook foods from scratch using a variety of cooking techniques.
Experience with Microsoft Word and Excel.
Food production experience within a college residential dining venue.
Experience and knowledge of standard cuts of meat including poultry and fish.
Experience in cutting and preparing meat and seafood menu items, including sauces, using various methods such as slicing, carving, roasting, brining, and smoking, curing, marinating, and grilling.

Responsibilities

Review menus and recipes and consult with Manager on the production goals for the day/week.
Develop prep and order specifications derived from multiple recipes at various stations.
Prepare menu items from scratch ingredients.
Ensure the successful and timely execution of the menu, consulting with the culinary leadership if exceptions occur.
Assign, instruct and check the work of all kitchen staff, delegating to cooks and leads, as appropriate.
Check inventory levels and insure that the kitchen is properly stocked.
Break down larger cuts of meat and seafood.
Review prepared menu items to ensure proper cooking, presentation and authentic flavors.
Receive inquiries and orders directly from customers and fulfill as requested.
Monitor prepared foods for compliance with HACCP, including taking and recording food temperatures before the food leaves the production area.
Oversee and participate in cleaning and sanitizing of all areas of the kitchen.
Ensure foods and menu items remaining after meal preparation and service are properly wrapped, dated, labeled and stored before the close of the shift.
Maintain records of foods produced, foods wasted, and any recipe adjustments.
Identify any safety issues or equipment malfunctions and report them to the Unit Manager.
Perform related duties as requested.