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Cook/Culinarian

Pay: $17.25/hr Location: Various locations in Indiana University Entry Level Position Shifts: Varies, between 5:30 AM to 11:30 PM, some weekends Requirements: High School Diploma or equivalent (such as HSE or GED) 2 years of cooking experience with either demonstrated leadership skills or High School Diploma Receives and stores food supplies, equipment, and utensils in refrigerators, cupboards, and other storage areas. Carries food supplies, equipment, and utensils to and from storage and work areas. Responsible for the rotation and timely use of all food products located within production areas, including walk-in refrigerators, upright/chest freezers, and kitchen pantries. Weighs or measures ingredients. Uses manual and/or electric appliances to clean, peel, slice, and trim foods. Washes, peels, and/or cuts various foods to prepare for cooking or serving. Removes trash and cleans kitchen garbage containers. Assures that the kitchen is equipped with all necessary food and cooking items for scheduled meals. Informs supervisors when supplies are low or equipment is not working properly. Cleans galley equipment, kitchen appliances, and work areas in order to ensure cleanliness and functional operation. Answers staff and customer questions, troubleshoots basic issues, and provides guidance on urgent matters. May provide guidance to lower-level Cooks. Works from recipes and instructions to prepare and cook food; calculates, weighs, and measures ingredient quantities; washes, peels, cuts, slices, trims, or blends various items for cooking and serving. Under limited supervision, prepares food items according to menus and numbers of portions to be served. Works with management in establishing closing procedures for the dining facility. Ensures proper cleaning and disinfecting of equipment. Regularly trains, leads, and provides guidance to lower-level cooks. Reviews work for quality and works with supervisor and chef to ensure all proper procedures are followed by food services staff. Prioritizes and monitors work assignments. Responsible for covering employee break times; ensures that service is always maintained. Assists in other kitchen departments as time permits. Skills and Abilities: Ability to work in a safe and efficient manner Proficient in English written and verbal communication skills Maintains a high degree of professionalism Demonstrated time management and priority setting skills Demonstrates a high commitment to quality Possesses flexibility to work in a fast paced, dynamic environment Seeks to acquire knowledge in area of specialty Highly thorough and dependable Demonstrates a high level of accuracy, even under pressure Excellent organizational skills Ability to represent the company with external constituents Ability to drive multiple projects to successful completion Strong verbal communication and listening skills Ability to build strong customer relationships Working knowledge of preparation methods and practices for a variety of foods Knowledge of basic kitchen sanitation methods and food safety practices Ability to interpret and follow oral and written instructions Ability to read and interpret recipes and calculate necessary quantities of ingredients Ability to learn and operate institutional kitchen equipment Ability to coordinate both preparation and timing for menu food items Ability to perform work requires considerable standing and light-medium physical effort under hot and/or humid working conditions Ability to maintain acceptable standards of personal hygiene Ability to review and analyze impending menus to determine appropriate levels for supplies