Vanderbilt Campus Dining takes pridein the culinary creations served from its kitchens. Our Dining program ishighly decorated--the winner of many prestigious awards in the food serviceindustry, including Best On-Site Food Service Operation in the Nation, BestFood Service Operator, the prestigious Ivy Award, and many more. We have maindining centers, restaurants, cafes, and convenience stores. We employ over 300employees.
The Senior Cook is a key member of the CampusDining Team within the Division of Administration at VanderbiltUniversity. The Senior Cook is responsible for supporting the culinary leadership and senior cooks in avariety of functions, preparing allergen meals, executing complex recipes, and providingguidance to culinary staff on overall food management processes and guidelines. The Senior Cooksupports the culinary leadership in the execution of kitchen management, menumanagement, catering, and special events. This position will provide delegationto cooks and cook assistants in the kitchen.
Duties and Responsibilities
Prepare allergenmeals for students on the ordering system and other prospective students
Provide guidance toculinary staff on overall food management processes and guidelines and delegateassigned duties to cooks and cook assistants
Expedite andmaintain the amount of food produced based on forecasted demand during peak andnon-peak service times
Assist culinaryleadership in ordering and inventory
Train servers on use of correct portions whencutting, preparing, and serving items Cook and prepare food using complex,multi-ingredient recipes
Notify day and night shifts regarding of menu itemsthat require long cooking times to ensure unit is prepared for upcoming meals
Communicate with the management to maintain thelevel of food quality that is expected
Cuts, trims, bones, and carves meatsand poultry; chops vegetables using advanced cuts; prepares multi-ingredient sauces; andcompletes other advanced level culinary tasks
Cook and prepare food according to productionguidelines and recipes using various methods of food preparation, cooking times, andportion sizes to ensure food is prepared in prescribed manner
Provide information to unit leadership when issuesarise that could affect the service before each meal period
Responsible for using correctportions when cutting, preparing, and serving items
Evaluates food quality andpreparedness by using proper quality control measures
Evaluate front-of-house presentationand make changes to food displays as needed
Cover, date, and correctly store all food items as per safefood-handling procedures
Completeproduction sheets, which includes logs for waste, temperature, and actualprepared product
Identifyproduction needs based on recipes and par levels
Ensure food is stored at the correcttemperature for the prescribed length of time while following all food safetystandards and complete daily temperature logs
Set up and break down work stations
Clean and sanitize work areas,equipment and utensils to ensure a clean and sanitary work station
Thisposition does not have direct reports but is responsible for directing thekitchen staff, monitoring their performance, and giving appropriate feedbackregarding timing and preparation of food items. This position reportsadministratively and functionally to the unit's management team and chef.
Profile of an Ideal Candidate
HighSchool Education or equivalent preferred
Mustbe Serve Safe Certified within 30 days of hire
More than 3years' experience in the food service industry as a lead cook preferred
Minimum 2years' experience in the food service industry as a lead cook necessary
Greatinterpersonal and communication skills
Abilityto work in a team environment and demonstrate excellent customers service
Possessknowledge and skill to safely operate all kitchen equipment (choppers, slicers,ovens, steamers, a variety of knives, etc.)
Musthave the ability to manage and support the kitchen staff
Mustbe able to understand and follow directions
Abilityto read documents
Possessknowledge and skill in a variety of cooking techniques
Abilityto cook complex recipes
Knowledgeof food product, identification, and acceptable level of foodquality
PhysicalDemands and Work Environment:
Must be able to safely operate allkitchen equipment
Ability to lift up to 50 lbs. andfrequently lift, push, pull, or carry up to 30 lbs.
Ability to walk or stand forextended time periods, up to 6 hours
Involves repetitive motion
Requires frequent lifting/transporting hot food items
Ability to work in all unit andkitchen areas while interacting with heated equipment, steam, chemicals forcleaning, etc.
Vanderbilt University, located in Nashville, Tennessee, isa top-15 private research university offering a full range of undergraduate,graduate and professional degrees. Vanderbilt is situated on a 330-acre campusnear the thriving city center, serving more than 12,000 students and employingalmost 7,000 faculty and staff. The university's students, staff, andfaculty frequently cite Nashville and the surrounding area as one of the manyperks of being a part of the Vanderbilt community. Vanderbilt Universityis a place where your expertise will be valued, your knowledge expanded, andyour abilities challenged. It is a place where your diversity is sought andcelebrated. Vanderbilt was recently named as one of "America's Best LargeEmployers" and the top employer in Tennessee and the Nashville metropolitanarea in 2019 (Forbes).
Internal Number: 2000697
About Vanderbilt University
Vanderbilt University is a center for scholarly research, informed and creative teaching, and service to the community and society at large. Vanderbilt will uphold the highest standards and be a leader in the quest for new knowledge through scholarship, the dissemination of knowledge through teaching and outreach, and the creative experimentation of ideas and concepts. In pursuit of these goals, Vanderbilt values most highly intellectual freedom that supports open inquiry, equality, compassion, and excellence in all endeavors.