| Promotional priority for Teamsters runs from 7/21/2020 through 7/28/2020 The following list of duties does not include all possible tasks and responsibilities, nor limits the assignment of additional related tasks including tasks typically performed by a lower classification.
-Preps food product to be used in recipes
-Prepares *complex recipes a majority of the time and *simple recipes as needed
-Uses independent judgment in menu presentation and food quality assessment
-Produces a whole meal by preparing multiple recipes in a meal menu, often from scratch, following brand specifications
-Identifies recipe issues and resolves or elevates to managers
-Participates in recipe file maintenance
-Completes food production records
-Determines batch cook amount and frequency
-Operates food production equipment, mechanical cutting equipment and other manual cooking utensils, including knives, in daily duties
-Puts away food and supplies
-Completes daily, weekly and monthly cleaning as assigned
-Performs other duties as assigned
Functions as a lead worker:
-Is given oversight responsibility of a group of staff employees in the absence of a manager
-Handles customer service issues in the absence of a manager
-Orients employees to job area and to the facility
-Trains employees on job tasks
-Assigns and re-assigns tasks throughout the shift to effectively accomplish prescribed work
-Gives direction to employees concerning procedures
-Communicates established standards of performance to employees and assesses conformance
-Provides informal feedback of employee's performance to the manager
-Models expected behaviors and standards
-Keeps manager apprised of operational issues
*A complex recipe would require at least 3 of the following:
1. Ingredients, recipes and steps may be revised based upon trained judgment and available ingredients, and with the approval from management to achieve satisfactory taste and texture.
For example:
-Vegetables should be lightly sauteed rather than fully cooked as cooking will continue in other parts of the recipe process
-A different spice or herb is selected for its flavor profile or is available fresh
-Length of cooking time needs to be modified to alter doneness of meat in a recipe
-Replacing jalapeno pepper with green pepper gives different results
2. One which requires the understanding of the effect on palatability of adjustments in time, procedure, and/or temperature of the food item.
For example:
-Searing protein will seal in the juices and gives a caramelized flavor to the meat
-Cooking a protein too quickly could toughen the end product
-Slicing against the grain could toughen the end result
3. Preparation and sequential assembly of products which generally involves the use of 3 or more prepared sub-recipes.
Sub-recipe example:
-Marinade
-Horseradish mayo
-Salsa ranch dressing
4. Application of moist or dry heat to primarily raw protein products.
*A simple recipe would be limited to the following:
1. Assembly of measured, portioned, processed ingredients
For Example:
-Assembling a hamburger
-Assembling a sandwich
-Assembling a pizza
-Assembling a taco
2. Application of non-moist heat in such a way that a reasonable lay person would easily be able to judge “doneness" to include reaching appropriate temperature on grilled products.
3. Addition or substitution of products to a recipe to make a variation of the same product.
For Example:
-Addition of butterscotch chips or butterscotch drizzle to make butterscotch brownies
-Pepperoni added to a plain cheese pizza
-Substituting red onions versus white onions in a stir fry
4. Application of heat to primarily pre-cooked protein products and non-protein products
For Example:
-Exhibition cooking
5. Assembly and heating of various prescribed ingredients in an established pattern and quantity with predetermined cooking parameters
For Example:
-Boxed brownie mix
-Rehydration of dehydrated mashed potatoes
-Assembly and cooking of a pizza
-Baking of preformed, frozen cookie dough
-Proofing and baking of pre-portioned yeast products
-Grilling a hamburger
-Scrambling eggs on a grill Summary:
This position has the responsibility of providing large qauntity food productions for University employees, students and the general public following appropriate food safety and sanitation standards. This is a lead worker position that must be capable of operating a wide variety of equipment that produces both hot and cold food, organizing a work group to meet production standards and time lines. Provides excellent customer service. **This position is a 9 month appointment and will run from approximately August 24 to May 15. Due to the variations in the academic year, it is possible that this job will have a reduction of hours during breaks.** Starting Rate: $16.96/hour Work Days & Hours: Variable - To Be Determined | 
