Cook III Catering & Events Kitchen

JOB TITLE:

Cook III - Catering & Events Kitchen

JOB PURPOSE:

Independently perform general and routine cooking and kitchen tasks according to the supervisors suggestions. Train mentor and supervise lower-level cooks.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Preparation and Setup:
  • Perform all culinary prep work for supervisors and chefs.
  • Clean and sanitize the workstation regularly.
  • Set up the service line before meal service.
• Cooking and Serving:
  • Cook food according to the menu and recipes.
  • Scale recipes to serving portions.
  • Use appropriate ingredient substitutes when necessary.
  • Revise recipes to maintain or improve taste.
  • Roast fry boil broil and sauté poultry meat and vegetables as required for daily meals.
  • Prepare and cook special diet foods.
  • Train personnel in cooking special diet foods.
  • Cut raw and cooked meat according to institutions portion guide.
  • Evaluate the taste and quality of food before it goes on the service line.
  • Assist in serving food during meal periods.
  • Prepare leftover food for storage according to instructions.
• Training and Supervision:
  • Train entry-level personnel.
  • Supervise lower-level cooks as well as part-time kitchen staff.
  • Provide overall supervision of serving lines.
  • Evaluate the job tasks of subordinates and make recommendations to the supervisor.
• Cleaning and Maintenance:
  • Clear and clean the service line after meal service.
  • Clean walk-in coolers and freezers according to institutional standards.
  • Maintain a safe clean and sanitary work environment.
  • Perform daily maintenance of all kitchen equipment according to the cleaning list.
• Equipment and Inventory:
  • Know how to operate all kitchen equipment.
  • Notify supervisors of food and supply needs.
  • Report any equipment malfunctions to supervisors.
  • Safely use and clean kitchen equipment and utensils.
• Menu and Recipe Management:
  • Provide recommendations on menu substitutions in the absence of a product.
  • Perform cooking tasks as assigned according to established standards under general supervision.

SUPPLEMENTAL FUNCTIONS:

• Perform miscellaneous job-related duties as assigned.
• Attend and participate in training and other professional development activities.
• Participate in performance-related goal setting and achievement to meet personal and organizational objectives.

COMPETENCIES:

• Ability to Learn
• Adaptability
• Attention to Detail
• Consistency
• Safety Awareness
• Teamwork
• Work Standard
• Work Tempo

WORK LOCATION: This position provides vital support to campus customers and requires the successful candidate be available to work on campus.

This position has been deemed essential as addressed in the University of Wyomings Employee Handbook. Employees in essential positions may be required to work during emergency closures and winter closure based on the nature of their job duties and the reasons for the closure.

MINIMUM QUALIFICATIONS:

Education: High School Diploma or GED

Experience: Minimum of 2 years UW Dining work experience including 1 year of supervisory experience

Required licensure certification registration or other requirements:

• ServSafe certification or the ability to obtain within 6 months
• Allergy training (e.g. AllerTrain) or the ability to complete training within 6 months

DESIRED QUALIFICATIONS:

• 3 years in an off premise catering or banquet facility.
• Experience managing staff of eight
• Knowledge of kitchen setup including dry storage refrigerators freezers and cooking stations.
• Proficiency in proper use of containers food labeling and FIFO method.
• Proficiency in understanding food safety.
• Proficiency in proper use of cleaning chemicals.
• Proficiency in operating and cleaning different kitchen equipment.
• Proficiency in knife skills and safe use of knives.
• Knowledge of different pans their sizes and proper use.
• Ability to use and clean dish machines hand sinks 2-compartment sinks and 3-compartment sinks.
• Understanding of culinary terminology associated with cooking methods and temperatures.
• Teamwork: Interacting with staff and supervisors in a professional manner.
• Ability to acquire ServSafe Managers Certificate.

WORKING CONDITIONS:

Standard kitchen and food service environment; regular exposure to heat from ovens grills and stoves as well as cold from storage facilities. Maintain the same position for extended periods such as while cutting vegetables or working behind stations. Exposure to various hazards associated with food service and preparation is be required to lift objects up to 50 lbs.

REQUIRED MATERIALS:

Complete the online application and upload the following for a complete application: Resume or C.V. and contact information for four work-related references.

ABOUT LARAMIE:

The University of Wyoming is located in Laramie a town of 30000 in the heart of the Rocky Mountain West. The state of Wyoming continues to invest in its university helping to make it a leader in academics research and outreach. The university has state-of-the-art facilities in many areas and the community provides the advantages of a major university.

Located in a high mountain valley near the Colorado border Laramie offers both outstanding recreational opportunities and close proximity to Colorados Front Range a bustling group of metropolitan cities including Denver Boulder and Fort Collins. This beautiful mountain landscape offers outdoor enjoyment in all seasons with over 300 days of sunshine annually. For more information about the region please visit Experience:

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