Second Cook/Commissary Chef, Sewanee Dining

Sewanee University of the South•Sewanee, TN

35d

About The Position

Employee performs semi-skilled work in preparing and cooking a variety of foods for the dining hall. Work involves preparing and cooking a wide variety of foods, some of which may require special techniques and care to ensure proper serving and cost reduction.

Requirements

High School diploma or equivalent
2 years of basic food service experience
Basic knife skills and food assembly
Ability to comprehend, carry out, and explain complex verbal and written instructions and/or recipes.
Must have basic math skills.

Responsibilities

Prepares and cooks a variety of foodstuffs.
Operates standard cooking equipment, such as mixers, steamers, toasters, fryers, ovens, grills, and stoves.
Participates in kitchen cleaning work, such as washing and cleaning equipment.
Assists in preparing entrees and dining hall menus.
Packages and labels prepared food products
Secures food supplies from the storeroom and/or refrigerators
Practices food safety and maintains and follows sanitation (HACCP) standards.
As needed, replaces a more experienced cook in the latter's absence
Assists in storeroom duties such as receiving orders, rotating stock, and taking inventory
Other duties as assigned