Catering Cook II
University of Richmond
Job Description
SUMMARY:
Primary food production staff in University Catering requiring a high level of
cooking and food presentation. Works under direction and exercises some decision making.
Prepares food for catering and commissary customers and is responsible for maintaining high
standards for food quality while practicing proper sanitation, food safety, and cooking procedures.
WORKING CONDITIONS/PHYSICAL EFFORT:
Food service
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 quantity food production principles and safe food handling practices
- Skilled in high-volume and high-quality food production and presentation
EDUCATION & EXPERIENCE:
- H.S. Diploma or GED required
- 2 years of experience in high volume production in hotel, restaurant, or college food service required
- Safe food handler certification or certification obtained within one year of hire. (Requirement dependent on assigned unit.)
WORK HOURS:
Full Time, Non – Exempt
Sunday – Saturday, hours vary, weekends needed
SALARY:
Pay Grade 8 – ($17.75/hour to $19.25/hour)