Cook - Campus Dining (Vanderbilt Temporary Services)
Start Date: Mid-January 2021
Schedule: Includes Nights & Weekends (Candidates with flexible schedules strongly preferred)
Perks: Free shift meals, free MTA bus rides, partial-benefits plan, temp-to-perm
Pay: starting at $16.00 an hour
Vanderbilt Campus Dining takes pride in the culinary creations served from its kitchens. Our Dining program is highly decorated--the winner of many prestigious awards in the food service industry, including Best On-Site Food Service Operation in the Nation, Best Food Service Operator, the prestigious Ivy Award, and many more. We have main dining centers, restaurants, cafes, and convenience stores. We employ over 300 employees.
The Cook is a key member of the Campus Dining Team, within the Division of Administration at Vanderbilt University. The Cook is responsible for supporting the culinary leadership and senior cooks in a variety of functions and executing complex recipes. This position is also responsible for butchering meats, chopping vegetables (using advanced cuts), preparing multi-ingredient sauces, and completing other advanced level culinary tasks. This position will provide delegation to cook assistants in the kitchen.
Duties and Responsibilities
- Provide leadership and culinary instruction to cook assistants, per management's direction
- Assist with training servers on use of correct portions when cutting, preparing, and serving items
- Notify day and night shifts regarding menu items that require long cooking times to ensure unit is prepared for upcoming meals
- Communicate with the management to maintain the level of food quality that is expected
- Cook and prepare food using complex, multi-ingredient recipes
- Cuts, trims, bones, and carves meats and poultry; chops vegetables using advanced cuts; prepares multi-ingredient sauces; and completes other advanced level culinary tasks
- Cooks and prepares food according to production guidelines and recipes using various methods of food preparation, cooking times, and portion sizes to ensure food is prepared in prescribed manner
- Provide information to unit leadership when issues arise that could affect the service before each meal period
- Responsible for using correct portions when cutting, preparing, and serving items
- Evaluates food quality and preparedness by using proper quality control measures
- Cover, date and correctly store all food items as per safe food-handling procedures
- Complete production sheets, which includes logs for waste, temperature and actual prepared product
- Identify production needs based on recipes and par levels
- Ensure food is stored at the correct temperature for the prescribed length of time, while following all food safety standards 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
Supervisory Relationships
This position does not have supervisory responsibility. This position reports administratively and functionally to the unit's management team and chef.
