Central Washington University
Central Washington University is an Affirmative Action/ Equal Opportunity/Title IX employer committed to providing employment opportunities without regard to race, color, national origin, religion, sex, pregnancy, marital status, sexual orientation, gender identity, age, disability, or protected veteran status.
Full/Part Time Full-Time
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| || Job Summary |
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The Cook actively participates in daily production while regularly instructing and checking the work of others. Responsibilities include using Computrition to get menu information, entering and inventory values, performing general production duties, and serving food at display cooking stations. Position may be involved training Food Service Worker Leads, Food Workers, on-call staff, and students. Position ensures professional food preparation, storage, and a sanitary work environment. The Cook is a hands-on member of the kitchen staff and must be able to perform the cooking duties found in any of the dining units on campus, including line cooking.
| || Job Duties |
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- Cooks for the quality preparation and presentation of menu items and functions as cook during the assigned shift. Prepares menu selections for customers according to established production standards and specific recipes.
- Regularly assigns tasks, instructs, and checks work of civil service and student staff members.
- Properly sets up and uses equipment for production. Cleans and sanitizes equipment once production is completed.
- Reads, interprets, and follows standardized recipes. Adjusts weights and measurements of ingredients to match quantity produced. Stages necessary ingredients for production.
- Reads, interprets, and follows production guidelines produced by Menu Management Software System (Computrition- PROGUIDES, CALENDARS, RECIPES). Fills out all production guides for the assigned shift. Makes sure all amounts prepared, consumed, and leftover are input on the appropriate lines. Looks up and prints recipes as needed.
- Answers questions on recipe interpretation and explains established kitchen/production procedures.
- Monitors customer counts and consumption of food items during service hours.
- Ensures the availability of fresh and properly garnished products for customer selection at all times. Decides on alternate menu selections if production requires additional food items.
- Visually inspects and tastes food products before and during meal to ensure quality.
- Makes sure food products are properly garnished and merchandised at all times.
- Supports department mission of serving exceptional food to the campus community.
- Interprets and explains established kitchen and production procedures. Initiates needed corrections on recipes and production guides.
- Makes sure each employee is fully trained on each piece of equipment used in the kitchen. Sets up equipment as necessary.
- Ensures the performances of duties such as racking frozen products for proper tempering, cleaning work areas, and preparing food for the next shift or next day.
- Makes sure production is within reasonable limits to keep leftovers to a minimum.
- Ensures leftover food products are properly packaged, labeled, stored, and incorporated into the menus to eliminate food waste and extended storage.
- Ensures a safe work environment. Reports safety hazards immediately. Sweeps and mops floor as needed.
- Reads postings to make sure enough food is on hand.
- Coordinates specific special needs.
- Advises of specific needs for non-menu items not ordered through Computrition. Records inventory on monthly reports. Assists in rotating products in storage areas.
- Assists with inventory as assigned by Production Supervisor or Production Manager.
- Participates in physical counting in storage locations. Straightens up storage areas, mark cases, boxes, and bags for efficient inventory.
- Transports daily food orders to proper storage location after delivery from warehouse or vendors.
- Orders needed items.
- Enters production counts into menus and runs requested cost management reports.
- Assigns and checks work and provides training. May provide feedback to supervisor to assist with work assignments and job performance.
- Cleans and prepares fruits and vegetables for salad bars, soups, meals, and special events. Washes and peels, slices, chops, or dices the product as required for use in recipes.
- Serves food
- Bakes to support the quality preparation and presentation of baked goods on the menu.
- Performs more detailed cleaning of work areas during non-operational times. Cleans tables and chairs in dining room.
- Assists working and setting up for special events on or off campus.
- Supervises student employee in absence of Service Supervisor.
- Assembles special diet needs for customers per instructions from staff dietitian.
- Other duties as assigned
| || Minimum Qualifications |
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- One year of experience as a Cook or Food Service Worker Lead or the equivalent education/experience in a food service environment
- OR equivalent combination of experience and/or training which demonstrates the ability to perform the essential functions of the position.
SPECIAL CONDITION OF EMPLOYMENT
- Must have or be eligible to obtain WA State Food Handler's permit within 30 days of initial hire date
- Must be able to obtain SERVSAFE Certification within 6 months of initial hire date
- Experience cooking and leading other kitchen staff in a large scale food service operation, preferably a university or hospitality driven environment.
- Accountability/Dependability: Accepts responsibility for quality of own work; acknowledges and corrects mistakes. Shows up on time, meets standards, deadlines and work schedules.
- Creativity: Ability to use creativity to develop new menu's and food items and incorporate them into Dining Services and large events that have special catering needs.
- Judgement: Makes timely, informed decisions. Analyzes options and determines appropriate course of action.
- Leadership: Ability to lead and coordinate team efforts of kitchen staff thru direction and interaction. Ability to teach and train student employees in a fast paced environment.
- Teamwork: Promotes cooperation and mutual support to achieve goals. Encourages participation and mutual support.
- Adaptability/Flexibility: Responds positively to changing business needs and responsibilities. Adapts approach and methods to achieve results; recovers quickly from setbacks and finds alternatives.
- Commitment to Diversity: Recognizes the value of diversity and helps create environment that supports and embraces diversity.
| || Pay,Benefits, & Work Schedule |
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$2218/month with periodic increases up to $2857/month
| Schedule to be determine with supervisor / 10.5 Month Cyclic Appointment/ WFSE Bargaining Unit 1 |
Work is performed primarily indoors, at times in hot/cold/noisy/wet areas with some exposure to hazardous equipment and products. Working in temperatures from 0 degrees (freezer) to 350+ degrees (around cooking equipment) is common. Work requires walking and/or standing (often in a stationary position) for the majority of each shift. Bending/climbing/carrying/pulling/pushing/lifting associated with loading/unloading of supplies and preparation, plating and serving of food is required. Occasional overtime is required and shift work may be required.
Additional physical requirements of the position include: pushing utility and hand carts with up to 150 lbs of supplies around to various work stations; correctly lifting up to 35 lbs individually from the floor or shelf locations to heights of 48" so products can be poured into smaller containers or put on work tables.
CWU offers a comprehensive benefits package including medical and dental insurance, retirement and optional savings plans, life and disability insurance, along with vacation and sick leave plans depending on employment classification. For additional information please visit: http://www.cwu.edu/hr/benefits-0
| || How To Apply |
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To apply for this position, you must complete the on-line application and attach:
- A detailed cover letter clearly demonstrating how your education and experience: (a) meet the required (and, as applicable, preferred) qualifications, and (b) demonstrate the ability to perform the responsibilities as described by the posting; and
- Resume including work history, education, training and contact information for three professional references.
Screening Begins: February 18, 2017
**Priority will be given to applications received by the screening date. Incomplete applications will not be considered.
| || Contact Information |
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Name: Dan Layman
Phone: (509) 963-1332
Website: Dining Services
Please contact Human Resources at email@example.com or 509-963-1202 if you require technical assistance with the on-line application process.
| || Conditions of Employment |
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Prior to employment, final candidate(s) will be required to submit to a background check. All information obtained through background investigations will be strictly confidential and revealed only to those required to have access.
This is a Bargaining Unit I position and incumbent, as a condition of employment, will be required to become a member of the Washington Federation of State Employees, AFL-CIO, or pay a representation fee or a non-association fee within thirty calendar days from date of hire.