Cook II / Receiving Clerk

OVERVIEW : The University of St. Thomas invites qualified candidates to apply for a Cook II/Receiving Clerk position within the University's Dining Services Department. This position is located on our St. Paul campus within the Northsider. Pay: $21 - $23 Shift Available: 6:00am - 2:30pm Some Weekends Full Time, 12 months out of the year Work directly for the university, not a food service company This position works a flexible schedule based on business needs and could include nights and weekends. The University of St. Thomas offers a competitive and comprehensive benefits program , which includes: Tuition Remission for employees, spouses, and dependents Generous Retirement Contributions to support your future Comprehensive Health Coverage including medical, dental, and vision Fully Paid Insurance: disability, life, and AD&D Paid Parental Leave to support growing families JOB SUMMARY This Cook II/Receiving Coordinator position is a skilled cook position that can perform short order, open line cooking, as well as large-scale institutional food preparation and volume cooking. This position also assists with staff training and has the skill to work all food stations. Duties also include receiving and storing products in designated storerooms, proper storage and rotation of product, managing and recording inventory, assisting in the maintenance of the CBORD system as needed. Maintains a clean working environment by adhering to Health Department Code and SERV SAFE codes. This Cook/ Receiving Coordinator position reports directly to the Production Chef and works with the culinary team on inventory management. ESSENTIAL FUNCTIONS 1. Responsible for receiving products, deliveries & rotating inventory a. Properly storing and rotating all food products and supplies in accordance with SERV SAFE and Health Department Codes b. Physically check invoices upon receiving to ensure we are receiving product that has been ordered 2. Responsible for maintaining cleanliness and sanitation standards for storage areas, including but not limited to breaking down product packaging, emptying trash, removing recycling, sweeping and mopping storage locations 3. Responsible for conducting weekly inventory and maintaining inventory reports 4. Train staff and assist with food preparation as business levels dictate for resident dining to expected standards for all stations and batch/volume food production a. Meals must be prepared in accordance to recipe b. Meals must be prepared using proper cooking method, i.e. fry, grill, sauté, etc. c. Use batch cooking technique when necessary based upon business level 5. Follow CBORD recipes a. Review recipes with culinary team when corrections are needed b. When following recipes, use the specified ingredients and methods 6. Document all usage per CBORD serving line worksheet or production worksheet a. After preparing food, document how much was prepared b. After service, document how much is leftover c. Use proper unit of measure when documenting quantities, i.e. pans, servings, pounds 7. Present food in an attractive manner a. Items should be appropriately sauced and/or garnished b. Food should be arranged in serving pan in an organized and appealing way c. Serve hot food hot and cold food cold 8. Follow ServSafe food handling guidelines a. Wash hands consistently throughout shift b. Change gloves when appropriate, i.e. after touching anything other than what you’re immediately working with c. Take and record product temperatures to ensure that food remains in safe zone throughout holding and service d. Follow HACCP plan 9. Prep food throughout shift a. Assist all culinary staff in completing prep sheets b. Prep is a continuous job of this, and all, positions QUALIFICATIONS : Minimum Qualifications Three (3) years of experience in large-scale institutional food preparation and volume cooking Preferred Qualifications A high school diploma (or accepted equivalent) and/or relevant culinary education Short o…

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