Cook II - AM - Outstanding benefits including paid week off between Christmas and New Year's plus vacation and tuition assistance for dependents
Below you will find the details for the position including any special instructions, supplementary documentation and questions you should review before applying for the opening. To apply for the position, please click the
Apply for this Job
link. Position Title: Cook II - AM Position Type: Staff Employee Group: Staff Time Status: Full-Time Annual Hours: 2080 # of Months: 12 Hours Per Week: 40 Work Dates: July 1 – June 30 Campus: Main Campus (Grantham) Position Description
Position Summary:
Prepare meals, ensuring that both quality and quantity are maintained following standardized recipes. Education Required
High School Diploma; degree from an accredited culinary institute or equivalent experience. Must be ServSafe certified. Experience Required
2 years of high volume restaurant, hotel or institutional culinary experience. Skills, Characteristics Required for Position
Clean appearance and work habits Fundamental knife skills and good culinary technique Knowledge of standard weights and measures Quality cooking skills, recipe accuracy; ability to maintain ServSafe standards Knowledge of use and care of food service equipment Ability to organize and work in a high-paced environment Special Working Conditions
Must be able to lift 50 lbs. Must be mentally and physically able to perform essential job functions, which require walking, standing, pushing and pulling. Must be able to work a flexible schedule including evening and some weekend hours to meet the demands of the operation. This position is essential; employees providing essential services must report to work as scheduled by their supervisor in the event of an emergency closing or delay. Primary Duties
Prepare quality meals of appropriate volume by following standardized recipes ensuring that both quality and quantity are maintained. Monitor the efficient use of leftovers. Wrap, label, date and store properly. Provide production estimates and write production records using serving line worksheets. Check food supplies prior to each meal to ensure that quantities of food available correspond with the daily recipe and production requirements. Assist Executive Chef in developing menu items that are unique and appealing. Monitor serving lines to ensure proper portion control and food presentation is maintained. Produce consistent and accurate documentation using Quality Control and HACCP reporting tools. Assist Lead Cook (Catering) with the preparation and production of food for catering events. Train and supervise Pantry Lead. In the absence of the Lead Cook, the Cook II will support the Lead Cook’s operational duties. Complete daily cleaning assignments. Clean and sanitize equipment and work area. Assist in securing food service facilities. Maintain consistent and reliable attendance. Secondary Duties
Other duties as assigned by supervisor. Supervision
Supervises: # of Administrative: 0 Supervises: # of Staff: 0 Supervises: # of Student: 4 Application Information
Posting Date: 12/04/2024 Open Until Filled: Yes Diversity Statement
Messiah University’s commitment to diversity and inclusive excellence draws inspiration from its mission “to educate men and women toward maturity of intellect, character and Christian faith in preparation for lives of service, leadership and reconciliation in church and society.” Candidates should clearly articulate why diversity and inclusive excellence matter to them as persons of faith as well as in their profession.
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Below you will find the details for the position including any special instructions, supplementary documentation and questions you should review before applying for the opening. To apply for the position, please click the
Apply for this Job
link. Position Title: Cook II - AM Position Type: Staff Employee Group: Staff Time Status: Full-Time Annual Hours: 2080 # of Months: 12 Hours Per Week: 40 Work Dates: July 1 – June 30 Campus: Main Campus (Grantham) Position Description
Position Summary:
Prepare meals, ensuring that both quality and quantity are maintained following standardized recipes. Education Required
High School Diploma; degree from an accredited culinary institute or equivalent experience. Must be ServSafe certified. Experience Required
2 years of high volume restaurant, hotel or institutional culinary experience. Skills, Characteristics Required for Position
Clean appearance and work habits Fundamental knife skills and good culinary technique Knowledge of standard weights and measures Quality cooking skills, recipe accuracy; ability to maintain ServSafe standards Knowledge of use and care of food service equipment Ability to organize and work in a high-paced environment Special Working Conditions
Must be able to lift 50 lbs. Must be mentally and physically able to perform essential job functions, which require walking, standing, pushing and pulling. Must be able to work a flexible schedule including evening and some weekend hours to meet the demands of the operation. This position is essential; employees providing essential services must report to work as scheduled by their supervisor in the event of an emergency closing or delay. Primary Duties
Prepare quality meals of appropriate volume by following standardized recipes ensuring that both quality and quantity are maintained. Monitor the efficient use of leftovers. Wrap, label, date and store properly. Provide production estimates and write production records using serving line worksheets. Check food supplies prior to each meal to ensure that quantities of food available correspond with the daily recipe and production requirements. Assist Executive Chef in developing menu items that are unique and appealing. Monitor serving lines to ensure proper portion control and food presentation is maintained. Produce consistent and accurate documentation using Quality Control and HACCP reporting tools. Assist Lead Cook (Catering) with the preparation and production of food for catering events. Train and supervise Pantry Lead. In the absence of the Lead Cook, the Cook II will support the Lead Cook’s operational duties. Complete daily cleaning assignments. Clean and sanitize equipment and work area. Assist in securing food service facilities. Maintain consistent and reliable attendance. Secondary Duties
Other duties as assigned by supervisor. Supervision
Supervises: # of Administrative: 0 Supervises: # of Staff: 0 Supervises: # of Student: 4 Application Information
Posting Date: 12/04/2024 Open Until Filled: Yes Diversity Statement
Messiah University’s commitment to diversity and inclusive excellence draws inspiration from its mission “to educate men and women toward maturity of intellect, character and Christian faith in preparation for lives of service, leadership and reconciliation in church and society.” Candidates should clearly articulate why diversity and inclusive excellence matter to them as persons of faith as well as in their profession.
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