Temporary General Cook - The Inn at Villanova University
Temporary General Cook - The Inn at Villanova University
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Not Disclosed
Salary Not Disclosed
1 Vacancy
Job Description
The General Cook II performs a variety of tasks including but not limited to food prep grill cooking cleaning and sanitation of kitchen area with minimal supervision. This person has indepth knowledge of food safety and sanitation under guidelines set by The Inn at VU. This person works with chefs managers and other staff to ensure the success of the Inn. All team members should improve our systems and overall operation. Villanova is a Catholic university sponsored by the Augustinian order. Diversity and inclusion have been and will continue to be an integral component of Villanova Universitys mission. The University is an Equal Opportunity/Affirmative Action employer and seeks candidates who understand respect and can contribute to the Universitys mission and values.
Duties And Responsibilities
Work assigned areas such as main kitchen buffets action stations etc. Ability to identify needs for various stations with minimal supervision. This includes small ware needs equipment needs and settings portion controls and overall quality of ingredients. Follow recipes and produce food items as assigned by Chefs. Maintain proper food temperatures and appearance of food. Record and maintain food production records. Be responsible for gathering ingredients utensils pots pans and food from walkins and freezers for preparation of product. Clean and sanitize equipment including but not limited to hoods ovens grills floors walls hot trucks kettles prep tables broilers char broilers and other cleaning tasks as assigned by chefs/ managers. Work special functions if requested.
Minimum Qualifications
Formal Education: High School Graduate or Formal GED . Specific Job Knowledge: Indepth knowledge of food service safety and sanitation procedures. Minimum Work Experience: Must have at least three years of basic food service experience. Work Skills: Ability to read and interpret recipes and adjust scale to yield requirements. Practices excellent personal hygiene habits; follows and adheres to uniform standards daily. Basic communication skills. Ability to work with minimal supervision. Ability to interact with people on a constant basis. Equipment Knowledge: Indepth knowledge of operating commercial kitchen equipment and their functions. Ability to setup operate break down and clean. Ability to properly use knives slicer ovens and other equipment as directed by chef/managers.
Preferred Qualifications
Current Serve Safe Certification a plus.
Work Schedule
temporary
Required Experience:
Intern
Employment Type
Temp
