Temporary Cook

Duties

and Responsibilities:

Production:

• Participates in the quality and quantity preparation of all menu items.
• In the absence of the direct supervisor, has complete responsibility for the preparation of specified meals.
• Reviews menu with supervisor and coordinates daily production; organizes work areas to ensure ease of operation.
• Checks production sheet against inventory to assure necessary items are on hand; assists in planning for backup items as needed.
• Inspects work area for any problems or discrepancies and reports findings to supervisor.
• Assists in forecasting proper quantity preparation for each item served.
• Follows correct methods of preparation.
• Makes products to specification and reviews recipes with supervisor for variances in the finished product, including yield, appearance, taste, and texture.
• Ensures proper product portioning.
• Follows sequential production time frames as established by the supervisor for maximum quality control.
• Responsible for the timely delivery, setup, and dispensing of menued items as specified.
• Assists in the completion of production/event records.
• Verifies quantity and quality of all incoming products.
• Ensures proper rotation and storage of all products.
• Operates all kitchen equipment properly.
• May assist in the determination and ordering of products and supplies.
• Assists in research, development, and testing of new recipes and menus.
• Attends weekly production meetings.

Customer Satisfaction:

• Maintains good customer relations through attitude, appearance, and attention to detail in daily work.
• Maintains consistent high-quality standards; quality-tests every finished product for taste, texture, appearance, and temperature.
• Assures that all foods are attractively garnished and appropriately displayed.
• Ensures that products are not held longer than establishing holding time frames.
• Services customer/guest needs with the appropriate sense of business urgency to provide quality service.
• Reports feedback from the customer to the supervisor and/or area manager.
• Provides input on menu and special meals in weekly production meetings.

Safety and Sanitation:

• Implements and maintains proper safety and sanitation standards in the workplace.
• Utilizes proper food handling methods and techniques.
• Assists in all scheduled cleanup operations.
• Operates equipment in an energy-efficient manner. Uses an efficient startup/shutdown schedule for equipment.
• Maintains excellent personal hygiene, including care of uniforms, shoes, and head covering.
• In the absence of a supervisor, responsible for the security of the unit.
• Maintains kitchen cleanliness/sanitation during operation.
• Does not participate in unsafe acts and sets a good example for other workers.
• Reports all accidents and/or injuries to supervisor immediately.
• Reports all equipment maintenance problems to the supervisor.
• Knows the location of fire extinguishers and Ansul System pull stations and how to use them.

Miscellaneous:

• Knows and follows all University and Dining Services policies and procedures.
• Assist in monthly inventory.
• Other duties as assigned.

Certificates, Licenses, Registrations:

• Must complete a 3-hour sanitation class as required by the San Diego Health Department.
• Must complete the University’s Hazmat Communication Program.
• Must complete an 8-hour Serv Safe as required by the San Diego Health Department.

Special Conditions of Employment:

• Must be able to work a varied hourly work schedule, including evenings, weekends, and holidays.
• Must be able to work a flexible schedule during intersession and summer conference periods.
• Must have excellent personal hygiene because of contact with food and food products.

Background check: Successful completion of a pre-employment background check.

Degree Verification Requirement: Persons offered employment in this position will be required to provide official education transcripts for degree verification purposes.

Job Requirements:

Minimum Qualifications:

• Graduation from high school or GED equivalent.
• At least 2 years of related experience.

Performance Expectations - Knowledge, Skills and Abilities:

• Ability to work with minimal supervision.
• Knowledge of proper cook times, temperatures, and food preparation procedures and techniques.
• Understanding of basic sanitation and safety requirements.
• Strong communication skills and problem-solving abilities.
• Ability to organize work and materials for maximum productivity.
• Excellent skills in the use of specific equipment and tools as identified below, as well as their preventive maintenance and calibration requirements.

Tools and Equipment Used:

• Various cooking and kitchen equipment (knives, ovens, slicers, carts, etc.).
• Cleaning equipment.
• Chemicals.