Cook

Job Summary

This position prepares and supervises the production and service of main dish, salads, bakery items, soups, and sauces for the daily operations within BYU Dining Services as well as catered events as needed. This position is responsible to mentor, train, and teach employees about work ethics, values, using their talents and professional service.

Essential Functions
1. Kitchen Production

• Prepares and oversees the production for operation and assist other production areas as needed or directed.

• Batch cooks to eliminate waste and excessive leftovers. Products of leftovers are to be of good quality.

• Responsible for in-time decision of product substitution when listed menu item is running out

• Follow Proper procedures in storing and preserving food. Understand and follow FIFO method.

• Follows and maintains standardized recipes to ensure consistency.

• Follows and maintains guidelines and records for food safety and sanitation.

• Maintains and cares for equipment.

• Identify locations of and collect items needed for daily/weekly preparation of cycle menu.

• Ensure and record proper temperature of food throughout storage, production, and service

• Keeps working area cleaned and organized.

• Keeps coolers and freezers organized and ensures that products are been labeled, dated, and rotated correctly.

• Records daily production for depletion, next cycle ordering and repurposing of product.

• Prepare special meals to meet the needs of guests that have dietary restrictions.

• Understand and practice allergen separation in food production

• Assists chef in creation and maintenance of new recipes and methods

2. Trains and Supervises Employees-

• Trains employees in cooking and serving techniques and kitchen procedures.

• Maintain and follow standards and expectations of quality, taste, and appearance of food throughout production and service.

• Mentor employees to have good work ethics and values and to learn proper culinary skills and techniques.

• Keeps employees on task and positively motivated.

• Responsible to identify immediate needs and re-direct employees to priority areas that need help.

• Train employees how to prepare items for future meals.

• Train employees how to handle products in coolers, freezers, and dry storage.

• Train employees how to handle dietary restriction requests.

• Teach, practice, and maintain a culture of safety in all work areas.

3. EATEC – Food Management System-

• Collect and record data for EATEC

Education/Experience

Minimum education/experience required: 1 year of experience in food service

Preferred: Graduation from Culinary School and at least two years’ experience in food service

Skills, abilities, knowledge, licenses, certifications:

• Must pass post-offer physical exam before hired/promoted to this position

• Broad knowledge of cooking skills

• Skills and knowledge of hospitality standards to interact with guests, clients, and employees.

• Have/obtain knowledge and certification in Federal/State/County health and safety codes and maintain a clean work environment.

• Knowledge of how to use kitchen equipment.

• Able to maintain a clean, organized and safe work environment

• Ability to work a flexible schedule which includes early morning, late evening, weekend, and holiday shifts

• Ability to follow instructions from chefs and management.

• Ability to read and follow recipes

• Ability to read, write and communicate effectively in English

• Ability to train and mentor part-time and student staff

• Knowledge of proper food handling procedures throughout production

• ServSafe Food Handler certified or ability to become certified within 6 months of hire

• ServSafe Allergens certified or ability to become certified within 6 months of hire

• Able to work overtime as needed throughout multiple weeks with special events and needs throughout the year

Employee Class: Staff (Full-Time)

Work Location: Provo Campus

Environment: Periodic exposure to unfavorable conditions. Need to be in variable temperatures or wet environments, etc.

Physical Exam Required:

Physical Exam Details: Lifting boxes of frozen items (20-50lbs)

Cutting meat and vegetables

Working in freezers (temps -20 degrees)

Cleaning ovens

Desired Start Date: As soon as possible

Job Close Date: Open Until Filled

Pay Level: 47

Approximate Starting Salary: $35,500 - $45,000

Documents Required at time of Application:

Required: Resume
Optional: Cover Letter, Letter of Recommendation 1

Members of The Church of Jesus Christ of Latter-day Saints must hold and be worthy to hold a current temple recommend.

Brigham Young University is an equal opportunity employer, including disability and protected veteran status.