Cook

It’s a great time to join Marymount University! We are looking for faculty and staff who are passionate about providing excellent service to ensure ahigh qualitystudent experience and collaborative working environment.

Direct Supervisor Assistant Vice President for Culinary & Retail Operations

Status Full-Time, Exempt (Hourly Position)

Grade 08

Division Financial Affairs

No. Direct Reports 0

Target Weekly Hours 40

Location Main Campus

Benefits Eligibility Yes

JOB SUMMARY

The Cook will accurately and efficiently prepare, portion, cook, and present a variety of hot andor cold food items for various meal periods : to include Breakfast, Lunch, Dinner, and SpeciaCatered Events.

The general responsibilities of the position include those listed below, but the University may identify other responsibilities of the position.

MAJOR DUTIES AND RESPONSIBILITIES

Prepares and cooks to order foods that may require short preparation time

May prepare food and serve customers at an a la carte and may operate a grill station

Prepares food in accordance with current applicable federal, state and corporate standards, guidelines and regulations to ensure high-quality food service is provided

Reads food orders or receives verbal instructions on food required by patrons, and prepares and cooks food according to instructions

Provides the highest quality of service to customers at all times

Follows basic recipes andor product directions for preparing, seasoning, cooking, tasting, carving and serving soups, meats, vegetables, desserts and other foodstuffs for consumption in eating establishments

Prepares foods under direct supervision or instruction by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary use

Tastes products, reads menus, estimates food requirements, checks production, and keeps records in order to accurately plan production requirements and requisition supplies and Equipment

May clean and sanitize work stations and equipment and must follow all Regulatory rules and procedures

Attends all allergy and foodborne illness in-service training

Complies with all HACCP policies and procedures.

Reports all accidents and injuries in a timely manner

Complies with all safety and risk management policies and procedures

Participates in regular safety meetings, safety training and hazard assessments

Attends training programs (classroom and virtual) as designated

May move and lift foodstuffs and supplies and prepare meals for customers requiring special diets

JOB REQUIREMENTS

Education

Associate’s degree (AA) or two-year equivalent preferred, but not required.

Experience

Willingness to be open to learning and growing

Maturity of judgment and behavior

Maintains high standards for work areas and appearance

Maintains a positive attitude

Ability to work a flexible schedule helpful

Must comply with any dress code requirements

Must be able to work nights, weekends and some holidays

Attends work and shows up for scheduled shift on time with satisfactory regularity

Skills / Aptitude

Presents self in a highly professional manner to others and understands that honesty and ethics are essential

Ability to maintain a positive attitude

Ability to communicate with co-workers and other departments with professionalism and respect

Maintains a professional relationship with all coworkers, vendor representatives, supervisors, managers, customers, and client representatives

Ability to use a computer

Good working knowledge of food preparation

Requires familiarity of kitchen equipment

Must be able to read and follow a recipe unsupervised

Physical Requirements

Close vision, distance vision, peripheral vision, depth perception and the ability to adjust focus, with or without corrective lenses

Significant walking or other means of mobility

Ability to work in a standing position for long periods of time (up to 8 hours)

Ability to reach, bend, stoop, push and / or pull, and frequently lift up to 35 pounds and occasionally lift / move 40 pounds

Financial Responsibility

Assists the Executive Chef and Sous Chef with recording financial transactions within established guidelines and safeguards

Supervision N / A

Special Knowledge

Knowledge of kitchen tools for use in the preparation of food

SPECIAL WORKING CONDITIONS

None