Temp Cook - Culinary Exp Required

Vanderbilt University•Nashville, TN

14h

About The Position

The temporary Cook is a member of Vanderbilt University’s Campus Dining Team within the Division of Administration. The role supports culinary leadership and senior cooks by preparing food using complex recipes and performing advanced culinary tasks, including butchering meats, making advanced vegetable cuts, preparing multi-ingredient sauces, and delegating work to cook assistants. Campus Dining operates dining centers, restaurants, cafes, and convenience stores and employs more than 300 employees. The Cook prepares food according to recipes and production guidelines, maintains food quality and safety, and communicates with management and other shifts about production and service needs. The position also includes training support, food storage and temperature monitoring, production documentation, and cleaning and sanitizing kitchen work areas and equipment. The position reports administratively and functionally to the unit’s management team and chef and has no supervisory responsibilities.

Requirements

At least 1½ years of experience in the food service industry as a cook.
Ability to understand and follow directions.
Ability to read documents.
Knowledge and skill in a variety of cooking techniques.
Ability to cook complex recipes.
Ability to safely operate all kitchen equipment.
Ability to lift up to 50 pounds and frequently lift, push, pull, or carry up to 30 pounds.
Ability to walk or stand for extended periods, up to 6 hours.
Ability to perform repetitive motions.
Ability to frequently lift or transport hot food items.
Ability to work in all unit and kitchen areas while interacting with heated equipment, steam, and cleaning chemicals.
Excellent customer service and interpersonal skills, and ability to work in a team environment.

Nice To Haves

High school education or equivalent preferred.
ServSafe certification preferred.
More than 3 years of experience in the food service industry as a cook preferred.

Responsibilities

Provide culinary instruction and leadership to cook assistants as directed by management.
Assist with training servers on correct portions when cutting, preparing, and serving items.
Notify day and night shifts about menu items requiring long cooking times so the unit can prepare for upcoming meals.
Communicate with management to maintain expected food quality.
Cook and prepare food using complex, multi-ingredient recipes and prescribed production guidelines, methods, cooking times, and portion sizes.
Cut, trim, bone, and carve meats and poultry; chop vegetables using advanced cuts; prepare multi-ingredient sauces; and complete other advanced culinary tasks.
Inform unit leadership of issues that could affect service before each meal period.
Use correct portions when cutting, preparing, and serving items.
Evaluate food quality and preparedness using proper quality-control measures.
Cover, date, and store food items correctly according to safe food-handling procedures.
Complete production sheets, including waste, temperature, and actual-prepared-product logs.
Identify production needs based on recipes and par levels.
Store food at the correct temperature and for the prescribed length of time, follow food-safety standards, and complete daily temperature logs.
Set up and break down work stations.
Clean and sanitize work areas, equipment, and utensils.