Part Time Cook

UNIVERSITY OF KANSAS MEMORIAL•Lawrence, KS

8d•$11 - $13

About The Position

The Part-Time Cook is responsible for preparing meals in accordance with daily production sheets, adhering to food safety and health standards set by HACCP and ServeSafe, and maintaining a clean and sanitary workstation. This role ensures the consistent quality and presentation of food while supporting efficient kitchen operations. Supervision: Received: Direct supervision from the supervisor and senior cooks. Given: Does not supervise other employees but may provide guidance and simple instructions to other staff as needed. Essential Functions: Production and Preparation: Review and interpret daily production sheets to understand the schedule and specific requirements. Follow recipes meticulously to ensure consistency in flavor, presentation, and quality. Sample foods regularly to verify flavor, texture, and consistency, ensuring adherence to quality standards. Food Safety and Handling: Handle raw ingredients, cook foods, and store products in compliance with HACCP and ServeSafe standards. Ensure all products are accurately labeled and stored for optimal food safety and quality. Sanitation and Maintenance: Maintain a clean and sanitary work environment, including walls, floors, equipment, and refrigeration units. Clean and maintain kitchen equipment and stainless-steel appliances, ensuring they are in good working order. Additional Responsibilities: Multi-tasking: Efficiently manage tasks in both hot and cold kitchen areas. Team Collaboration: Work effectively within a team setting to ensure smooth kitchen operations. Other Duties: Perform additional tasks as assigned by the supervisor. QualificationsRequired Knowledge, Abilities, and Skills: Physical Requirements: Ability to meet the physical demands of food service work, including standing for long periods, bending, and lifting up to 50 pounds. Hygiene and Work Habits: Adhere to high standards of personal hygiene and work habits. Flexibility: Adapt to last-minute changes and meet the evolving needs of the food service operation.

Requirements

Ability to meet the physical demands of food service work, including standing for long periods, bending, and lifting up to 50 pounds
Adhere to high standards of personal hygiene and work habits
Adapt to last-minute changes and meet the evolving needs of the food service operation
High school diploma or equivalent

Nice To Haves

Prior cooking experience in a college or institutional setting
Knowledge of kitchen equipment operation and strong knife skills
Some background in food service, including classical preparation methods, knowledge of common ingredients, proper storage and rotation of products, and industry standards
Basic food service sanitation skills, with ServeSafe certification being highly desirable

Responsibilities

Preparing meals in accordance with daily production sheets
Adhering to food safety and health standards set by HACCP and ServeSafe
Maintaining a clean and sanitary workstation
Review and interpret daily production sheets to understand the schedule and specific requirements
Follow recipes meticulously to ensure consistency in flavor, presentation, and quality
Sample foods regularly to verify flavor, texture, and consistency, ensuring adherence to quality standards
Handle raw ingredients, cook foods, and store products in compliance with HACCP and ServeSafe standards
Ensure all products are accurately labeled and stored for optimal food safety and quality
Maintain a clean and sanitary work environment, including walls, floors, equipment, and refrigeration units
Clean and maintain kitchen equipment and stainless-steel appliances, ensuring they are in good working order
Efficiently manage tasks in both hot and cold kitchen areas
Work effectively within a team setting to ensure smooth kitchen operations
Perform additional tasks as assigned by the supervisor