Culinary Worker III - University Housing

Under the direct supervision from a designated supervisor, performs the duties associated with moderately complex cooking and baking. All University Housing staff foster a respectful, inclusive, and collaborative work environment within University Housing.

• Prepares and cooks meats, fish, gravies, soups, sauces, vegetables, cereals, and other forms of food.
• Prepares and cooks foods for special diets from recipes approved by a Registered Dietitian.
• Maintains quality, appearance, cleanliness, sanitation, and product levels of serving line during service.
• Provides courteous service to guests and promotes good customer relations.
• Assists in controlling food waste by utilizing just in time cooking methods.
• Cleans and sanitizes refrigerators, kitchen counters, kitchen utensils, and equipment.
• Prepares and bakes cakes, pies, desserts, and hot breads as required.
• Wraps and labels products for storage and plans for the re-utilization of leftover foods.
• Responsible for filling out production worksheets to track food production, product utilization, shortages, including overproduction and/or spoilage/waste.
• May oversee and train student employees and/or assigned personnel as required.
• Serves foods as required.
• Performs other related duties as assigned.

Physical Demands:
Position works in a kitchen area which is heated by ovens and stoves. Position involves light lifting, frequent bending, remaining in a stationary position for long periods of time, and moving throughout the assigned work area.

Working Conditions:

The work is performed in an Industrial Kitchen where there is some discomfort in low temperature areas (-10 degrees

F) and/or high temperature areas (90 degrees

F). There is risk involved when working with dangerous machinery, wet floors, and exposure to open flames.

• High school diploma or equivalent.
• One (1) year (12 months) of work experience that is comparable to that described in the lower level of this series.
• As required by the position, Food Handler Training Certification from an American National Standards Institute (ANSI) accredited provider may be required upon hire, or the selected employee may be required to complete the certification during an initial training period.

• Ability to work effectively and collaboratively with staff and students from a variety of backgrounds.
• Knowledge of food terminology, ingredients, equipment, and food preparation methods.
• Knowledge of large-scale food preparation methods, nutrition, and the proper use and care of kitchen equipment and utensils.
• Strong service orientation, including the ability to recognize and respond to the needs of others.
• Knowledge of sanitation procedures, food safety practices, and the proper use of cleaning solutions and equipment.
• Ability to perform basic mathematical calculations, including addition, subtraction, fractions, and percentages.
• Ability to understand instructions and follow up with appropriate questions.
• Ability to comprehend instructions, recipes, procedures, and work-related documents.
• Knowledge of quality control practices, including evaluating food products and preparation processes to ensure quality standards are met.
• Ability to interpret and apply relevant policies, procedures, and food safety regulations to ensure compliance with established standards.
• Ability to organize, plan, and prioritize work assignments to complete tasks efficiently.
• Ability to plan and assist with large-scale meal preparation.
• Ability to provide direction and guidance to other kitchen employees, as assigned.
• Strong attention to detail and ability to complete assigned tasks accurately and thoroughly.

The rate of pay for Extra Help Culinary Worker III
- University Housing positions start at $21.63 per hour and increases based on level of work. The rate of pay is determined by the job description submitted by the department.

We offer short or long-term assignments up to 900 hours, which is about 6-months of full-time work. Employees can work either full or partial days and full or partial weeks.

Extra Help employees are appointed to fulfill casual or emergent needs within units. The amount of time for which services are needed is not usually predictable and payment for work performed is on an hourly basis and based on actual hours worked. Extra Help employees do not…