Cook - Food Services - UMH

Job description

Job location: Miami, FL

Employment Type: Full-time
Posted data: 2020-10-23
Req: R100042440
Current Employees:If you are a current Staff, Faculty or Temporary employee at the University of Miami, please click here to log in to Workday to use the internal application process. To learn how to apply for a faculty or staff position using the Career worklet, please review this tip sheet.

Transforming Lives

The University of Miami is among the top research universities and academic medical centers in the nation, and one of the largest private employers in South Florida.

With more than 16,000 faculty and staff, the University strives for excellence, and is driven by a powerful mission to transform and impact the lives of its students, patients, members of the community, and people across the globe.

The University is committed to fostering a culture of belonging, where everyone feels valued and has the opportunity to add value. Through values of Diversity, Integrity, Responsibility, Excellence, Compassion, Creativity, and Teamwork (DIRECCT) the U community works together to create an environment driven by purpose, excellence, community, and service.


  • High School Diploma or Equivalent
  • In Lieu of Education: At least two years of experience as an assistant cook, baker; planning and preparing institutional meals.

For Lead: Two years of experience as a cook or food service manager experience

In Addition to Education: Cook-Baker: Attendance to special culinary workshop.

For Lead: A minimum of two years training in practical cooking units.

OTHER SKILLS REQUIRED: At least two years Food Service Department Operation. Through knowledge in kitchen equipment. Must be fluent in English. Must be familiar with cooking sequences and schedule demands for determining timing for use of equipment


Managerial: Cook: Promotion to Lead Cook; Lead Cook: Promotion to Executive Chef


Technical Duties: Ability to operate food service equipment. Knowledge of all regulations related to food handling preparation.

Motor Skills: Eye-hand coordination.

Interpersonal Skills: Communicate with other staff members to provide information regarding requisition.

Mental Abilities: Interacts with others in a professional manner.

Sensory Requirements: Visually assess food preparation, taste food for appropriate flavor.

PHYSICAL DEMANDS: This position requires to stand and walk for long periods of time (90% of the time) Heavy lifting and/or carrying of objects weighing up to 50 lbs; pushing up to 100 lbs; bending, reaching, stooping, climbing, sitting, stretching, repetitive motion.


Physical Environment: Exposure to heat up to 140 degrees, cold temperatures below zero when working in walk in refrigerator and freezer; fumes, and high levels of noise from operation of food service equipment.

Occupational Safety and/or Health Risks: Exposure to fire, slippery floors, mechanical and electrical food service equipment, and institutional sanitizing chemicals. Exposed to dangerous situations of falling objects when stocking supplies on shelves.

PERSONAL PROTECTIVE EQUIPMENT (PPE) /STANDARD PRECAUTIONS: Gloves, gowns, masks, protective eye wear and other PPE may be used as needed. Hoses, manual fire extinguishers and fire blankets are available in the kitchen area. Signs for slippery floors and rubber mats are located in food production areas. Infection control measures include standard, droplet, airborne, and contact precautions.

GENERAL EDUCATION DEVELOPMENT (Identify the required developmental level of reasoning, mathematical, science, writing, reading and language skills)


Responsible for adhering to food preparation standards of the food production department

Uses standardized recipes when preparing food items

Prepares hot food and/or bakery items in accordance with

production sheets

Confers with Executive Chef for correct amounts of

food to be prepared

Checks menu for patients, cafeteria, PDR and catering

preparation required

Ensures that all food in preparation area is labeled, dated,

stored and rotated as required

Shows an awareness of food cost by preventing spoilage

and utilizing leftovers in an appetizing manner

Determines and obtains types and quantities of ingredients

needed for production

Ensures that all food is produced in a timely manner

to meet time schedules

Responsible for accurate portion sizes needed and used

Ensures that all patients, cafeteria, PDR and catering

meals are prepared in wholesome, timely and attractive manner

Ensures temperature of food at time of service is appropriate

Flavors and appearance of food is acceptable

Ensures that hot food and or baked items are set

up on time for trayline

Accurately follows production sheets

Ensures production area is clean and leftovers properly

stored with date and labeled when trayline is finished

Is familiar with dietetic restriction and modified diets

Responsible for following established sanitation and safety procedures

Follows established safety procedures

Demonstrates a working knowledge of food service sanitation; of food items to patients, employees and guest

Uses accepted techniques in the handling, preparation and service

For Lead Only

Responds to changes in the work load schedules as necessary

Reports to Executive Chef whenever equipment is not operating


The University of Miami offers competitive salaries and a comprehensive benefits package including medical, dental, tuition remission and more.

UHealth-University of Miami Health System, South Florida's only university-based health system, provides leading-edge patient care powered by the ground breaking research and medical education at the Miller School of Medicine. As an academic medical center, we are proud to serve South Florida, Latin America and the Caribbean. Our physicians represent more than 100 specialties and sub-specialties, and have more than one million patient encounters each year. Our tradition of excellence has earned worldwide recognition for outstanding teaching, research and patient care. We're the challenge you've been looking for.

Patient safety is a top priority. As a result, during the Influenza ("the flu") season (September through April), the University Of Miami Miller School Of Medicine requires all employees who provide ongoing services to patients, work in a location (all Hospitals and clinics) where patient care is provided, or work in patient care or clinical care areas, to have an annual influenza vaccination. Failure to meet this requirement will result in rescinding or termination of employment.

The University of Miami is an Equal Opportunity Employer - Females/Minorities/Protected Veterans/Individuals with Disabilities are encouraged to apply. Applicants and employees are protected from discrimination based on certain categories protected by Federal law. Click here for additional information.

Job Status:

Full time

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Pay Grade:





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Job No:
Posted: 10/24/2020
Application Due: 1/22/2021
Work Type: