Cook - Full-Time

Wartburg College•Waverly, MI

12d•Onsite

About The Position

The cook is responsible to supervisors and management staff for preparing food in the kitchen and in front of customers, recording food use data, cleaning equipment and work areas, and working with student staff. Cooks work as a team to accomplish their tasks.

Requirements

Requires 9 months effective experience
basic math
use of a calculator and scale
ability to read and follow both written and verbal directions
communication and good customer service skills
ability to lift 50 lbs.
ability to work effectively with students, faculty and staff
Working with others in a collaborative manner is an essential function of this position.
Standing, kneeling and moving except when on break.
Lifting up to 50 lbs.
Pinching, hand/wrist position and endurance are moderate requirements of the position.
Good vision is needed to read recipes and prepare food.
Ability to work in hot conditions when working with some equipment.
Ability to go into refrigerators and freezers.
Ability to work in a noisy environment due to equipment, ventilation fans, garbage disposals, and other people working in same area.
Work pace is determined by business activity level, equipment used and deadlines.

Responsibilities

Prepare food for board plan dining, special diets, catering, and retail areas, utilizing information from rotating menus, service records, distribution summaries, recipes, sales order, and as verbally instructed by supervisors.
Use proper temperature measurement and tasting methods to maintain quality standards, and seek direction or assistance if recipe adjustment is needed.
Set up, operate, use, disassemble, clean and sanitize food service equipment and work areas.
Wash and sanitize pans and other dishes.
Accurately complete service records recording all items used, record run out times, gather recipe yields, recommend recipe improvements, help develop new recipes, and insure food quality.
Cook in front of guests, plate food, serve, engage with guests and colleagues, and provide quality customer service.
Ensure sanitary food production, storage and handling techniques.
Label and date, and package food to be sold or issued, and unused ingredients and food items.
Monitor food quality and assist with proper FIFO (first in first out) inventory usage.
Check and record refrigeration temperatures.
Welcome, orient, train, and supervise student employees.
Receive and put away food.
Compost and recycle.
Sweep and mop floors.
Perform other related duties as assigned.