Posting DetailsOpen Date10/15/2020Close DateClassification TitleFirst Cook, Sewanee DiningDivisionTreasurerDepartmentBusiness Services - Sewanee DiningFLSA StatusNon-Exempt HourlyCareer/Pay BandNE5Work ScheduleOther (list below)If Other, specify monthsFull year with periodic shutdownsFull Time vs Part TimePart TimeAppointmentRegularIf Term, specify number of yearsPrimary Function
Employee performs skilled work involved with the preparation, display and cooking of a wide array of foodstuffs for Dining Services. Work involves following and maintaining proper sanitation and insuring culinary standards are maintained. Work is performed under general supervision of a chef or food service manager.Typical Duties & Responsibilities
- Prepares and cooks a variety of menu items, Responsible for the main components of the meal served during their shift.
- Coordinates food service activities to have meals and venues prepared at scheduled serving times. Sets up and breaks down serving venues.
- Operates all food service equipment and machinery in a safe, proper manner.
- Prepares proper amounts of each food item to insure product does not run out during the meal period and also that product is not excessively over produced.
- Demonstrates positive customer service skills at all times.
- Participates in cleaning, sanitizing and maintaining kitchen equipment, food preparation areas and walls/floors.
- Occasionally will open /close and secure kitchen and dining facilities
- Maintains all records of food prepared, served and supplies used-production forms, recipes, HACCP forms, amount of each item prepared during a meal period.
- Follows recipes and food production methods set forth by the Executive Chef and the Sous Chef.
- Provides guidance to second cooks on a shift. Insuring that the Second Cooks follow proper production, HACCP procedures.
- Assists with orders and inventories
- Assists in storeroom duties such as receiving orders, rotating stock and taking inventory
- Responsible for proper practice and recording of HACCP safety and sanitation techniques. Documents food temperature control points from preparation to holding and storage.
- Occasionally will finish Baked goods.
- Other duties as assigned
All standard institutional kitchen equipment such as; grills, ovens, mixers, tilt skillets, choppers, griddles, charcoal grills, hot hold, cold hold, etc.Education
High school diploma or equivalentExperience
2 years scratch cooking experienceJob Related Skills
Proficient knife skill food assembly and fabricationLicenses/Certification
Serv-safe certificationStudent Contact
Some interaction with student dinnersInternal
Limited interactionSupervision ReceivedThis position works with considerable independence and self-direction. Only general direction and scope of the work to be accomplished are discussed with supervisor.Positions Directly Supervised
Cook IIPositions Indirectly Supervised
Food service prep and utilityConfidential Information
Related personnel informationWorking Environment
High volume kitchen production with hot cooking equipment, cold storage, sometimes slippery floors.Physical RequirementsMust be able to stand for extended periods of time, Must be able to walk for extended periods of time, Must be able to lift between 21-50 pounds (Medium work), Must be able to carry between 21-50 pounds (Medium work)Any additional requirements specific to this position
Ability to comprehend, carry out and explain complex verbal and written instructions and/or recipes. Must have basic math skills.
Must be able to wear an approved mask for prolonged periods while performing job duties and responsibilities.University Information
The University of the South comprises a well-regarded College of Liberal Arts and Sciences and a distinguished School of Theology. It is an institution of the Episcopal Church that welcomes individuals of all backgrounds. The University is located on a striking, 13,000-acre campus on Tennessee’s Cumberland Plateau.EEO Statement
The University of the South is an equal opportunity educational institution that is committed to creating and maintaining a diverse and inclusive campus environment.Employment PrescreeningEligibility for employment is contingent upon successful prescreeningNon-Discrimination Statement
The University of the South stands firmly for the principle that its
employees, students, and participants of university-sponsored programs and
activities have a right to be free from discrimination based on race,
color, sex, religion, national origin, age, disability, sexual
orientation, gender identity, veteran status, pregnancy and childbirth, and
genetic information. As required by Title VI of the Civil Rights Act of
1964, Section 504 of the Rehabilitation Act of 1973, the Americans with
Disabilities Act of 1990 and the ADA Amendments Act of 2008, Title VII of
the Civil Rights Act of 1964 and Title IX of the Education Amendments of
1972, the University does not discriminate on the basis of sex or other
protected categories in the educational programs or activities which it
operates. This requirement of non-discrimination extends to admission to
and employment in those programs or activities. The University is committed
to sustaining a community in which the dignity of every individual is
respected. Key to this value are efforts to nurture an environment of
civility and mutual respect and to foster a culture of reporting concerns
so that the University can respond promptly and equitably whenever an
incident occurs. All employees, students, and participants of
university-sponsored programs and activities have the right to be free from
harassment and retaliation.
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