Cook II
UR University of Richmond
Apply to this jobJob Description
SUMMARY:
As primary food production staff working under direction, this position exercises some decision making in the preparation of food in quantity for Dining Services customers and is responsible for maintaining high standards for food quality while practicing proper sanitation, food safety, and cooking procedures.
WORKING CONDITIONS/PHYSICAL EFFORT:
Office environment
QUALIFICATIONS:
- Ability to simultaneously handle multiple priorities
- Proficient in English written and verbal communication skills
- Possesses flexibility to work in a fast paced, dynamic environment
- Friendly and service-oriented
- Demonstrates a high commitment to quality
- Excellent collaboration and team building skills
- Intermediate knowledge of culinary techniques and practices
- Knowledge of food quantity food production principles and safe food handling practices
- Skilled in high-volume and high-quality food production and presentation
- Safe food handler certification preferred, or certification obtained within one year of hire required. This is dependent on the assigned unit
EDUCATION & EXPERIENCE:
- H.S. Diploma or GED required
- Two years’ experience in high volume production in hotel, restaurant, or college foodservice required
WORK HOURS:
Full Time, Non-exempt
Sunday - Saturday, AM hours (6:00am-3:30pm) rotating weekends
SALARY STRUCTURE:
Pay Grade 2 (Hiring Range $17.75 to $19.50 per hour)
Summary
Prepare food in high volume, maintain quality, ensure safety, and work in dynamic environment.
Job title
Cook II
Experience level
2+ years
Minimum experience
2+ years exp
Industry
foodservice
Location requirements
Must be on UR Main Campus, no remote work
Salary
Pay Grade 2 (Hiring Range $17.75 to $19.50 per hour)
Management role
No
Required skills
Preferred skills
Specializations
Structured locations inferred from the posting.
Unknown location