Cook 2

University of Oregon • Eugene, OR

1d • Onsite

About The Position

The Cook 2 is responsible for cooking, setting up, and executing concession and catering events. This role involves leading and directing the work group in the preparation of daily meals, focusing on quality, efficiency, and thoroughness. As a lead position, the Cook 2 is expected to model appropriate professional behavior and foster a respectful and inclusive work environment for lower-level staff. The Cook 2 also makes day-to-day operational decisions to ensure food preparation adheres to health and safety standards and HACCP guidelines.

Requirements

• Two years of cooking experience in an institution or commercial firm serving complete meals; OR 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

• Cooking, setting up, and executing concession and catering events
• Leading and directing the work group in the preparation of daily meals with a focus on quality, efficiency, and thoroughness
• Setting the example for lower-level positions by exhibiting appropriate professional behavior and creating a respectful and inclusive work environment
• 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
• Making decisions regarding the day-to-day operations to ensure high-quality food is prepared in accordance with health and safety standards and HACCP guidelines

Benefits

• Robust benefits package to eligible employees
• Health insurance
• Retirement plans
• Paid time off

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: Associate degree