Cook II

St. Paul, MN
Aug 16, 2017
Institution Type
Four-Year Institution
The University of St. Thomas invites qualified candidates to apply for a Cook II position within the Department of Dining Services.

The Cook II works in the back-of-house performing high-volume batch cooking. This position also assists with short-order, open line cooking, catering production and general food preparation tasks, such as gathering food items, reading recipes and preparing food for service.

This position is a 12 month, 1.0 FTE position.

This position works a flexible schedule that may include nights and weekends as business levels dictate.
This position is designated as Emergency Essential. Emergency Essential employees are expected to remain at work if campus closes during their regular work schedule or to report to work if the campus closing announcement is made before their regular work schedule begins.

Essential Functions:

  • Batch cook high volume food for multiple stations per meal period in a high-paced work environment.
  • Assist with food production for catered events under the supervision of a sous chef or the Executive Chef.
  • Responsible for performing opening/closing duties in a timely and professional manner.
  • Assist with set up of open line workstations for service based on provided recipes, planograms, etc. in a clean and timely manner.
  • Prepare customized, made-to-order menu items in a high-volume environment, with a focus on food presentation and speed of service (sauté, grill, pizza, etc.)
  • Provide assistance where needed in back-of-house or front-of-house operations.
Clean and prepare fresh food according to recipe specifications Pan up raw ingredients for later use in an organized and appealing manner Gather, weigh, measure and assemble all ingredients for use in standardized recipes Assemble catering trays, box lunches, etc. using standardized recipes Follow ServSafe food handling guidelines Label and date items once opened Other tasks as assigned
  • Document usages on production worksheet, using proper unit of measure when documenting quantities.
This is a full-time, benefits eligible position. The University of St. Thomas offers a competitive and comprehensive benefits program, which includes medical, dental, vision, life, long-term care, legal, and disability insurance coverages. Offerings also include retirement plans, flexible spending accounts, a health savings account, and an employee assistance program. The University provides tuition remission to its employees, spouses, and dependents. In addition, the University values a healthy work/life balance and has generous provisions for paid time off.The University of St. Thomas invites qualified candidates to apply for a Cook II position within the Department of Dining Services. The Cook II works in the back-of-house performing high-volume batch cooking. This position also assists with short-or, Minimum Qualifications: High school education or the equivalent and two (2) years of experience in large-scale institutional food preparation and volume cooking.

Preferred Qualifications: Culinary school training and ServSafe certification from the State of Minnesota.

Skill in: basic cooking methods and techniques; basic knife handling/sharpening/maintenance; how to use, maintain and clean a wide variety of kitchen equipment; ability to read and follow recipes; familiarity with special dietary needs; excellent communication skills in order to interact with coworkers and customers in a friendly, positive manner.

Ability to: work efficiently and complete tasks in a timely manner, prioritize assignments, follow oral and written directions, give oral and written directions to student employee staff, get along well with others, work in close proximity to others, perform accurate arithmetic calculations and common weight/volume conversions, multi-task and switch tasks quickly when necessary, maintain accurate records and food-related reports, and maintain an organized and clean work station.

Knowledge of: safe food handling guidelines, including ServSafe, FIFO and HACCP principles, methods and equipment used in a restaurant setting, safe work practices and sanitation related to food preparation and service, basic computer applications related to the job.

Physical requirements: the ability to work in and move about a kitchen setting. The ability to use kitchen equipment. The ability to work independently. Stamina to stand for extended periods of time to prep and produce foods for events. The ability to lift and transport materials and equipment weighing up to forty pounds, (i.e., case lots, milk, frozen vegetables, mixing bowls or containers of food); The ability to access various storerooms, (i.e., walk-in refrigerators, freezers, dry storage, etc.). The ability to retrieve items stored on the floor or 8 inches from the floor as well as overhead positions. The ability to maintain cleanliness of the prep station and assigned cleaning duties that include reaching areas overhead and low to the floor.

Job may require working additional hours (more then scheduled 40 per week) to accommodate the catering business on weekends.

Applicants will be asked to upload a resume to their profile and copy/paste a cover letter into the application.

Inspired by Catholic intellectual tradition, the University of St. Thomas educates students to be morally responsible leaders who think critically, act wisely, and work skillfully to advance the common good. The successful candidate will possess a commitment to the ideals of this mission statement.

In light of its commitment to create and maintain a safe learning and working environment, employment with the University of St. Thomas requires successful completion of a background screening.

The University of St. Thomas, Minnesota Human Resources Department advertises the official job listing on its website. If you are viewing this posting from a site other than “Jobs at St. Thomas”, the University assumes no responsibility for the accuracy of information.

The University of St. Thomas is an Equal Opportunity Employer