Cook II / Receiving Clerk
About The Position
The University of St. Thomas is hiring a Cook II/Receiving Clerk for its Dining Services Department at the Northsider on the St. Paul campus. This skilled cooking role includes short-order and open-line cooking, large-scale institutional food preparation, and volume cooking. The position can work across all food stations and assists with staff training. The role also receives and stores products, rotates stock, manages and records inventory, and assists with maintaining the CBORD system as needed. It maintains clean working and storage areas in accordance with Health Department and ServSafe standards, and works with the culinary team on inventory management. The position reports directly to the Production Chef. This is a full-time, 12-month position. The listed shift is 6:00 a.m. to 2:30 p.m.; the schedule is flexible based on business needs and may include nights and weekends. Some weekends are required. The position is designated Emergency Essential, so employees may be expected to remain at work or report to work when campus closes.
Requirements
- Three years of experience in large-scale institutional food preparation and volume cooking.
Nice To Haves
- High school diploma or accepted equivalent and/or relevant culinary education.
- Short-order cooking experience.
- ServSafe certification.
Responsibilities
- Receive deliveries, check invoices against ordered products, and rotate inventory.
- Store food products and supplies according to ServSafe and Health Department codes.
- Maintain clean and sanitary storage areas, including breaking down packaging, removing trash and recycling, and sweeping and mopping.
- Conduct weekly inventory and maintain inventory reports.
- Train staff and assist with food preparation for resident dining, including preparation across stations and batch or volume production.
- Prepare meals according to recipes and appropriate cooking methods, using batch cooking when needed.
- Follow CBORD recipes and review them with the culinary team when corrections are needed.
- Document food usage, preparation quantities, and leftovers on CBORD serving-line or production worksheets, using appropriate units of measure.
- Present food attractively, including appropriate garnishing and serving temperatures.
- Follow ServSafe food-handling guidelines and the HACCP plan, including handwashing, changing gloves, and recording product temperatures.
- Assist culinary staff with prep sheets and prepare food throughout the shift.
Benefits
- Tuition remission for employees, spouses, and dependents.
- Generous retirement contributions.
- Comprehensive medical, dental, and vision coverage.
- Fully paid disability, life, and AD&D insurance.
- Paid parental leave.
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What This Job Offers
Job Type
Full-time
Education Level
No Education Listed
