Cook II, Marketplace

Washington and Lee University•Lexington, VA

1d•Onsite

About The Position

Understands and follows basic and complex recipes. Primary cooking responsibilities include grilling, deep frying, sautéing, broiling and roasting. Produces high quality, properly seasoned, nutritious food in a timely and efficient manner, adhering to recipes and safety and sanitation procedures. Washington and Lee University actively promotes a dynamic and welcoming environment that allows students and employees of multiple backgrounds and perspectives to learn, work, and thrive together. Successful candidates will contribute to that environment and exhibit potential for excellence in their areas of expertise.

Requirements

Progressively responsible cooking experience in professional Hospitality Industry with advanced culinary training preferred.
High School degree or equivalent preferred.
Must be proficient in understanding and following basic and complex recipes and have a sound understanding of advanced cooking methods and techniques, and cuisine styles.
Fast paced cooking environment requires the ability to multi-task and meet production requirements in a timely manner.
Must have strong communications skills and be able to collaborate effectively with co-workers, and exhibit leadership capabilities.
Must communicate effectively with co-workers, management, students, faculty and staff.
Must be able to follow verbal and written directions and provide responses in writing.
Ability to use computers to read and respond to emails and to use basic applications is also required.
Must be Serve Safe certified or be certified within six months of hire date.
Must be able to pass an extensive background check.

Responsibilities

Follows a multitude of diverse recipes to standards established by the Executive Chef requiring grilling, deep frying, sautéing, broiling, roasting, batch cooking, and display techniques.
Maintains proper production and summary reports.
Follows guidelines, policies and procedures as set forth by the Department including uniform dress code and hygiene.
Follows “Serve Safe guidelines” in regards to food preparation and service, always performing job duties in a safe, sanitary and cautious manner remembering the safety of self and others.
Ensures that products are prepared and rotated FIFO so as to reduce waste.
Monitors food temperatures to insure quality and safety of products.
Performs routine cleaning assignments, monitoring floors and countertops.
Assists in other areas of the Department as needed and performs other duties as assigned.