Cook understands and follows basic recipes primarily requiring baking, grilling, deep frying and assembly techniques. Produces high quality, properly seasoned, nutritious food in a timely and efficient manner, adhering to recipes and safety and sanitation procedures.
STATUS: Full-Time, 9 Month, With Benefits WORK HOURS: Variable: overtime, evenings, weekend work, and occasional holidays required FLSA: Non-Exempt MINIMUM PAY: $14.11
ESSENTIAL AND RELATED FUNCTIONS:
Prepares food items to specifications using baking, grilling, deep frying and assembly cooking techniques.
Follows guidelines, policies and procedures as set forth by the Department including uniform dress code and hygiene. Follows “Serve Safe guidelines” in regards to food preparation and service, always performing job duties in a safe, sanitary and cautious manner remembering the safety of self and others.
Ensures that products are prepared and rotated FIFO so as to reduce waste.
Set-up and clean-up of kitchen and any designated refrigerated or storage areas. Cleans counters and floors.
Proper labeling and rotating of all stock and product. Proper holding and serving temperatures of all products.
Notifies Lead, Full or Part Time cook of any shortages or quality issues.
Under supervision, operates standard cooking equipment such as mixers, steamers, toasters, choppers, fryers, ovens and stoves.
Assists in other areas of the Department as needed and performs other duties as assigned.
Plan and Coordinate - Complies with attendance and work hour standards. Makes an effort to communicate scheduled absences and late arrivals to supervisors in advance. Makes an effort to learn and observe quality/safety/cleanliness standards when handling the University resources (e.g., workspace, equipment, tools, etc.).
Technical Skills - Performs simple and routine work requiring basic skills and functionality, in a timely, thorough and accurate manner. Readily learns new information, practices and selects correct processes from clearly prescribed rules, standards or instruction. Makes an effort to seek advice and clear non-routine problems with senior work group member and/or supervisors.
Results Focused - Able to change work habits and approach to a particular task. Presents a positive outlook and is willing to devote the time and effort necessary to get the job done well. Able to quickly identify what needs to be done and takes action before being asked or required to do so.
Communication and Relations - Able to speak and write clearly (within role requirements) to convey messages effectively. Makes an effort to act on all requests independently and recognizes when to escalate issues/ problems to supervisors. Courteous and prompt when listening and responding to requests and requirements.
Teamwork - Participates willingly towards accomplishing work group goals. Listens carefully and attentively, encourages and accepts other points of view. Demonstrates respect and concerns for thoughts, feelings and rights of others.
1-2 years cooking experience in professional Hospitality Industry with formal culinary training preferred. High School degree or equivalent preferred. Must be proficient in understanding and following basic recipes and have a sound understanding of standard cooking methods and techniques, and cuisine styles. Fast paced cooking environment requires the ability to multi-task and meet production requirements in a timely manner. Must have strong communications skills and be able to communicate effectively with co-workers, management, students, faculty and staff. Must be able to follow verbal and written directions and provide responses in writing. Ability to use computers to read and respond to emails and to use basic applications is also required. Must be Serve Safe certified or be certified within six months of hire date.
Fingering: Picking, pinching, typing or otherwise working, primarily with fingers rather than with whole hand or arm as in handling.
Grasping: Applying pressure to an object with the fingers and palm.
Repetitive motions: Making substantial movements (motions) of the wrists, hands, and/or fingers.
Walking: Moving about on foot to accomplish tasks, particularly for long distances or moving from one work site to another.
Standing: Remaining upright on the feet, particularly for sustained periods of time.
Types of Work: Medium work: Exerting up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects.
The worker is subject to vibration: Exposure to oscillating movements of the extremities or whole body.
The worker is subject to hazards: Includes a variety of physical conditions, such as proximity to moving mechanical parts, moving vehicles, electrical current, working on scaffolding and high places, exposure to high heat or exposure to chemicals.
The worker is subject to atmospheric conditions: One or more of the following conditions that affect the respiratory system of the skin: Fumes, odors, dusts, mists, gases or poor ventilation.
The worker is subject to oils: There is air and/or skin exposure to oils and other cutting fluids.
Submit full online application. Cover letter and resume are optional.
Washington and Lee is an Equal Opportunity Employer. As such, we are interested in candidates who are committed to high standards of scholarship, performance and professionalism and to the development of a campus climate that supports equality and diversity in our faculty, staff and student body. Job description requirements are representative, but not all?inclusive of the knowledge, skill, and abilities needed to successfully perform this job. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform essential functions.
Statement of Commitment to Diversity
Washington and Lee affirms that diverse perspectives and backgrounds enhance our community. We are committed to the recruitment, enrichment, and retention of students, faculty, and staff who embody many experiences, cultures, points of view, interests, and identities. As engaged citizens in a global and diverse society, we seek to advance a positive learning and working environment for all through open and substantive dialogue.
About Washington and Lee University
Washington and Lee University is an independent liberal arts university founded in 1749, named for an early benefactor (George Washington) and an innovative president (Robert E. Lee). The campus is a national historical landmark, the city offers small-town charm, and the Allegheny and Blue Ridge Mountains provide unparalleled surroundings. Students govern themselves in a community based on trust and honor. The faculty of teacher-scholars pursues a student-oriented approach to scholarship and nurtures lifelong relationships with the pupils. The curriculum blends traditional liberal arts and sciences with pre-professional programs in business, journalism and law. W&L prepares graduates for a life of learning, achievement, leadership, service and engaged citizenship in a global society.