Temporary Cook (Continuous Recruitment)

Required qualifications include: Ability to work occasional extended hours up to 12 hours on some days. Ability to push or pull wheeled carts weighing up to 200#Ability to lift cases of food products weighing up to 50#Knowledge of efficient and safe use of food service equipment such as ovens, choppers, slicers, fryers, etc. Ability to bend, stoop and lift up to 50# when storing, stocking, and of food production methods and procedures including sanitation Knowledge of equipment cleaning methods and procedures. Ability to read and interpret recipe information and production sheets from menu management system. Knowledge of weights and measures. Thorough knowledge of and experience in the use of materials, methods, and equipment used in large scale cooking. Thorough knowledge of food products and quality standards for foods. Ability to independently coordinate and guide preparation activities on a large scale. Considerable knowledge of sanitation and health precautions in food preparation and service. This is a temporary University Staff position, non-exempt from the Fair Labor Standards Act. This position is required to serve a six-month probation period. The successful applicant will be responsible for ensuring eligibility for employment in the United States on or before the effective date of the appointment. University sponsorship is not available for this position.