Cook

Overview

As a cook, you will collaborate with the chef and kitchen manager to assist with food preparation and presentation, as well as cleaning and stocking the lines for the next day. You will receive and examine supplies to ensure that the quality and quantity meet established standards and specifications. Additionally, you will cut, trim, carve, and bone meats and poultry for cooking.

Your responsibilities will include working with other personnel to prepare, cook, and serve meats, sauces, vegetables, soups, and other foods. Among other tasks, you will prepare food according to recipes and maintain food safety and personal hygiene to ensure safe food practices.

• High school diploma or general education degree (GED)
• At least one year of professional experience and training or equivalent combination of education and experience

Certificates, licenses, and registrations: Valid driver’s license

The university work week is Sunday through Saturday. Most offices are open Monday through Friday from 8:30 a.m. to 5:30 p.m. To accommodate business needs, employees may be assigned to other workdays and/or hours, including weekends and evenings.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements and minimum qualifications listed are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions and/or meet the minimum qualifications.