Job Information
University of Washington COOK LEAD FOR RESIDENTIAL DINING in Seattle, Washington
Req #: 230753
Department: HOUSING & FOOD SERVICES
Posting Date: 05/02/2024
Closing Info: Closes On 05/16/2024
Salary: $3,477 - $4,515 per month
Shift: First Shift
Notes: As a UW employee, you will enjoy generous benefits and work/life programs. For a complete description of our benefits for this position, please visit our website, click here. (https://hr.uw.edu/benefits/wp-content/uploads/sites/3/2018/02/benefits-summary-classified-staff-greater-than-half-time-20220908_a11y.pdf)
As a UW employee, you have a unique opportunity to change lives on our campuses, in our state and around the world. UW employees offer their boundless energy, creative problem-solving skills and dedication to build stronger minds and a healthier world.
UW faculty and staff also enjoy outstanding benefits, professional growth opportunities and unique resources in an environment noted for diversity, intellectual excitement, artistic pursuits and natural beauty.
Housing & Food Services (HFS) provides on-campus housing to over 10,000 student residents and operates over 40 dining and café locations that serve the entire campus community. To successfully accomplish this, we employ over 1,200 students, classified and professional staff members who work throughout HFS, providing residential and dining services to the campus. As reflected in our mission statement— working together to enhance student life —teamwork and service to our students and customers are at the heart of our business.
At the University of Washington, diversity is integral to excellence. We value and honor diverse experiences and perspectives, strive to create welcoming and respectful learning environments, and promote access, opportunity, and justice for all. In Housing & Food Services, our DEI statement reads:
HFS will become an organization that prioritizes inclusive workplace communities, centered on belonging and opportunity for all staff. All HFS staff must accept responsibility to identify and interrupt biases, privilege, barriers, and power dynamics. We challenge ourselves to engage in open dialogue, active listening, and empathic learning.
Should you wish to learn more about our commitment to diversity, equity, and inclusion at UW Housing & Food Services, please reference this link Diversity, Equity, and Inclusion Statement Training (https://rise.articulate.com/share/Rvbm5rUb5hsucH1MFwIlEmC1xhyJOtye#/) .
DUTIES AND RESPONSIBILITIES The Cook Lead (NE S WFSE Campuswide) has the following responsibilities:
Review menus and recipes and consult with Manager on the production goals for the day/week
Develop prep and order specifications derived from multiple recipes at various stations
Prepare menu items from scratch ingredients
Ensure the successful and timely execution of the menu, consulting with the culinary leadership if exceptions occur
Assign, instruct and check the work of all kitchen staff, delegating to cooks and leads, as appropriate
Check inventory levels and ensure that the kitchen is properly stocked
Break down larger cuts of meat and seafood
Review prepared menu items to ensure proper cooking, presentation and authentic flavors
Receive inquiries and orders directly from customers and fulfill as requested
Monitor prepared foods for compliance with HACCP, including taking and recording food temperatures before the food leaves the production area
Oversee and participate in cleaning and sanitizing of all areas of the kitchen
Ensure foods and menu items remaining after meal preparation and service are properly wrapped, dated, labeled and stored before the close of the shift
Maintain records of foods produced, foods wasted, and any recipe adjustments
Identify any safety issues or equipment malfunctions and report them to the Unit Manager
Perform all responsibilities to standards of Washington State health code, UW Dining, and CBORD specifications
Frequently position self to lift items or boxes/bins of product from floor or low shelving or placing items on low shelving for preparing or cooking food
Perform related duties as requestedPosition DimensionsThe position is a nine-month cyclic position that works mid-September to mid-June. Additional work may be available in the summer based on business needs and seniority. While staff are hired into specific positions, they may be reassigned to a different unit or schedule with two weeks of notice. MINIMUM REQUIREMENTS
Possession of, or eligible to obtain a Washington State Food Worker card within two weeks of employment AND one year of experience performing skilled cooking duties; or equivalent education/experience. ADDITIONAL REQUIREMENTS
Ability to cook foods from scratch using a variety of cooking techniques.
A satisfactory outcome from the employment verification and reference check processes. DESIRED QUALIFICATIONS
Experience with Microsoft Word and Excel.
Food production experience within a college residential dining venue.
Experience and knowledge of standard cuts of meat including poultry and fish.
Experience in cutting and preparing meat and seafood menu items, including sauces, using various methods such as slicing, carving, roasting, brining, and smoking, curing, marinating, and grilling.
University of Washington is an affirmative action and equal opportunity employer. All qualified applicants will receive consideration for employment without regard to, among other things, race, religion, color, national origin, sexual orientation, gender identity, sex, age, protected veteran or disabled status, or genetic information.