Sonoma State University
Job Title: Cook I - UPDATED
Department Name: Culinary Services
Job ID: 104085
Salary and Benefits
The salary range for this position is $2,450 to $3,862 a month. Starting salary placement will be at the minimum of the range.
This position is eligible for a broad range of benefits, including medical, dental, vision, life and disability insurances, retirement (CalPERS), tuition waiver, vacation and sick leave. In addition, 14 paid Holidays are offered each year; 13 scheduled on specific days and a Personal Holiday that may be taken any time during the year.
A comprehensive benefits summary for this position is available online by clicking the View Benefits Summary link below or by request from SSU Human Resources.
Applications will be reviewed on a rolling basis every Friday until the position is filled.
Conditions of Employment
This is a full time, non-exempt position, which will lead toward permanent status following the successful completion of a probationary period.
The Cook I works under general supervision to perform routine duties required in the preparation, cooking and dispensing of food. An emphasis is placed upon the preparation of quality products and services. The incumbent may assist a Cook II with food preparation and the cooking process and may assist in providing work direction to student assistants. The Cook I is responsible for cleaning, sanitizing and maintaining kitchen equipment and work areas based upon Sonoma County Environmental Health and Safety practices (CALCODE). They receive and store supplies. The Cook I may oversee others to perform duties such as slicing bread, weighing ingredients, cutting and grinding meat and cleaning areas. The incumbent may also participate in maintaining records and solving work problems and is part of the Culinary Services Team that supports the core values and the mission of the Division of Administration and Finance and that of Sonoma State University.
Major Duties for the Cook I position include, but are not limited to, the preparation of assigned meals and the following responsibilities:
1. Prepares, produces, heats, cooks, bakes and serves a variety of foods including soups, entrees, meats, vegetables, desserts, breads, salads, sandwiches, sauces, beverages or other food and beverages as specified by menus, recipes, and production records.
2. Sets up, cleans and breaks down work stations (including equipment).
3. Keeps records such as production reports and temperature logs.
4. Perform opening and closing duties.
5. Garnishes foods per established guidelines.
6. Operates kitchen equipment such as, but not limited to, electric mixers, slicers, grinders, ovens, stoves, grills and flat tops, tilt-skillets, tilt kettles, steamers, warmers, coolers, and combi-ovens.
7. Utilizes kitchenware such as, but not limited to, knives, spatulas, whisks, tongs, spoons, and ladles.
8. Practices safe food handling guidelines according to Sonoma County Environmental Health and Safety and regulations (CALCODE).
9. Assists in the monitoring and management of food waste.
10. Performs daily, weekly, monthly, and quarterly deep cleaning of the facility and service areas and all kitchen equipment.
11. Follows established recipes and meets quality standards both in volume and small quantities.
12. Cooks meals to order.
13. Prepares special dishes for customers with food allergies.
14. Receives, labels, and stocks food and supplies according to Sonoma County Environmental Health and Safety and regulations (CALCODE).
15. May assist in taking inventory.
16. Performs repetitive work such as slicing, chopping, cutting, stirring, and frying.
17. Performs all duties according to Sonoma County Environmental Health and Safety practices.
18. Attends and makes use of training opportunities.
19. Attends culinary meetings.
20. Arrives to work groomed, with clean hair and hands in a clean uniform - adhering to uniform guidelines.
Based upon the needs of the Director of Culinary Services, or their designee, the Cook I may perform other duties, as assigned, and as deemed necessary for the effective operation of University Culinary Services. During down times or slow periods, the Cook I may assist in the cleaning of facilities, reorganization of storage areas, and assist in any open operation within the Culinary Services.
Work primarily takes place in one of the various kitchens on the Sonoma State University campus. The Cook I position requires long periods of standing, working over a 450+ degree surface, as well as other high temperature machinery. Must be able to work indoors and outdoors. Early morning, swing or evening shifts may be required and will be specified by the supervisor to meet operational needs. Overtime, evening and weekend hours may be required and will be specified only by the supervisor to meet operational needs, including the University's commencement day which regularly scheduled for one of the last Saturdays in May. Position must maintain regular and acceptable attendance at such levels as is determined by the Appropriate Administrator.
The Cook I must possess a strong working knowledge of kitchen sanitation and safety measures; food handling sanitation; principles, procedures and equipment used in the storage, care, preparation, cooking and dispensing of food in large quantity; and methods and procedures used in the operations, cleaning and care of utensils, equipment and work areas based upon based upon HACCP principles and Health Department Laws.
The Cook I must possess the ability to prepare and cook all food groups; follow oral and written instructions; keep accurate records; lift an average of 50 pounds; read and write at a level appropriate to the position; stand for extended periods of time; use fingers, hands, arms; bend, kneel, and reach; and work in a close environment with high temperatures. The incumbent must be able to work in a very stressful environment where constructive feedback from others is encouraged and must work well with others on a team. As this position is service orientated and contains a high level of customer contact, it is imperative the incumbent has the ability to establish and maintain professional relationships with a diverse population and displays a professional and hospitable attitude to all. They will communicate verbally with guests, coworkers and supervisors respectfully and efficiently.
The Cook I must have an equivalent to one year of experience performing the duties of a Food Service Worker I or equivalent to one year of experience in assisting a cook in the preparation and cooking of a varied menu. The Cook I must possess and maintain food protection certification which has been accredited by the American National Standards Institute (ANSI) or the Conference for Food Protection (CFP). The incumbent is also expected to pass both the Serve Safe examination, with a score of 85% or greater, and a physical examination.
Requires successful completion of a pre-placement physical exam.
Click the "Apply Now" to apply to this position. Materials submitted with your application will not be returned. The ADA Coordinator is available, at 707/664-2664, to assist individuals with disabilities in need of accommodation during the hiring process.
Qualified candidates must submit Online Employment Application. Cover letter and resume are optional.
A background check (including a criminal records check) must be completed satisfactorily before any candidate can be offered a position. Failure to satisfactorily complete the background check may affect the application status of applicants or continued employment of current employees who apply for this position.
Equal Employment Opportunity: The University is an Affirmative Action/Equal Opportunity Employer. We consider qualified applicants for employment without regard to race, religion, color, national origin, ancestry, age, sex, gender, gender identity, gender expression, sexual orientation, genetic information, medical condition, disability, marital status, or protected veteran status.
Mandated Reporting: This position may be considered a "mandated reporter" under the California Child Abuse and Neglect Reporting Act and is required to comply with the requirements set forth in CSU Executive Order 1083 as a condition of employment.
This position may be considered a "mandated reporter" under the California Child Abuse and Neglect Reporting Act and is required to comply with the requirements set forth in CSU Executive Order 1083 as a condition of employment.
About Sonoma State University
Sonoma State University, located 48 miles north of San Francisco, is one of the 23 campuses of the California State University. Sonoma State University is a liberal arts institution with an enrollment of approximately 10,000 students and 530 full-time and part-time faculty. Our beautiful campus is located in Rohnert Park, at the foot of the Sonoma hills in the Wine Country.
Sonoma State University is proud to be a smoke-free campus, where smoking and other uses of tobacco products, such as smokeless tobacco, the use of e-cigarettes and similar devices, are prohibited.
Sonoma State University's Jeanne Clery Act Annual Security Report is available at http://www.sonoma.edu/ps/about/jeanneclery.html; Annual Campus Housing Fire Safety Report is available at http://www.sonoma.edu/housing/general-info/emergency-prep/fire-safety.html.
Sonoma State University
Main (707) 664-3100
Fax (707) 664-3196
1801 East Cotati Avenue
Rohnert Park, CA 94928
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