Cook II; Penn Dining Services

University of Pennsylvania•South Portland, ME

11d

About The Position

The Cook II receives direction from Cook I and Chef regarding daily production responsibilities. The role follows batch cooking techniques through all stages of preparation, uses standardized recipes, and provides information to Cook I and Chef to support accurate production sheets. The Cook II maintains management-established quality standards for food appearance, temperature, texture, and taste, and communicates with Unit Leader I and Food Service Workers about production and the amount of food available on the serving line. Leftovers must be labeled, dated, covered, and stored properly. The Cook II maintains clean-as-you-go standards and keeps the work area clean and sanitized during and at the end of each shift. Ongoing training is mandatory and must be attended when offered. This position is in Penn Dining Services within Residential and Hospitality Services, which oversees on-campus living and dining and provides consistent, high-quality food to a diverse on-campus clientele. The position is located in Philadelphia, Pennsylvania and operates for nine months per year.

Requirements

High school diploma or GED preferred; 0 to 1 year of experience, or an equivalent combination of education and experience.
Some recent food service experience preferred.
Ability to communicate and implement management direction.
Ability to lift 10–25 pounds.
Must be willing to work flexible hours in a seven-day-a-week operation.

Nice To Haves

High school diploma or GED.
Some recent food service experience.

Responsibilities

Prepare, display, and serve hot and cold ingredients and food items safely and sanitarily.
Serve and restock food, beverages, condiments, dishes, and other items.
Complete required logs and charts, and date and label foods, ingredients, and leftovers.
Clean, sanitize, and store pots, pans, utensils, and other equipment; receive soiled dishes, glasses, silverware, racks, utensils, and other equipment.
Keep work, storage, and surface areas neat, free of debris, and continuously cleaned and sanitized.
Assist with maintenance of other dining hall areas, including dusting woodwork and sweeping, vacuuming, and mopping.
Follow HACCP procedures and other monitoring methods when handling, preparing, serving, and storing foods and chemicals.
Follow batch cooking techniques and standardized recipes, and provide information to Cook I and Chef for accurate production sheets.
Maintain food quality standards for appearance, temperature, texture, and taste.
Communicate with Unit Leader I and Food Service Workers about production and food available on the serving line.
Attend mandatory ongoing training when offered.

Benefits

Comprehensive medical, prescription, behavioral health, dental, vision, and life insurance benefits.
Flexible spending accounts for eligible health care and dependent care expenses.
Tuition assistance for employees, spouses, and dependent children at Penn, and for dependent children at other institutions.
Basic, matching, and supplemental retirement plans, with pre-tax or Roth savings options and investment options through TIAA and Vanguard.
Substantial time away from work during the year.
Long-term care insurance.
Wellness and work-life programs and resources.
Professional and personal development resources.
Access to University libraries, athletic facilities, cultural activities, and recreational resources.
Discounts and special services for arts, entertainment, transportation, mortgages, and other goods and services.
Flexible work options.
Forgivable homeownership loan for eligible employees buying a home or residing in West Philadelphia.
Adoption expense reimbursement for eligible employees.