Commissary Chef, Sewanee Dining

Primary Function

Employee performs semi-skilled work in preparing and cooking a variety of foods for the dining hall. Work involves preparing and cooking a wide variety of foods, some of which may require special techniques and care to ensure proper serving and cost reduction.

Position Appointment Details:

• Career Band: NE4
• Full-Time

Typical Duties & Responsibilities:

• Prepares and cooks a variety of foodstuffs.
• Operates standard cooking equipment, such as mixers, steamers, toasters, fryers, ovens, grills, and stoves.
• Participates in kitchen cleaning work, such as washing and cleaning equipment.
• Assists in preparing entrees and dining hall menus.
• Packages and labels prepared food products
• Secures food supplies from the storeroom and/or refrigerators
• Practices food safety and maintains and follows sanitation (HACCP) standards.
• As needed, replaces a more experienced cook in the latter's absence
• Assists in storeroom duties such as receiving orders, rotating stock, and taking inventory
• Other duties as assigned

Judgement Required:

Judgment and discretion as to the use of established policies are required to perform the essential duties of this position.

Machines & Equipment Used:

All standard kitchen equipment, such as grills, ovens, mixers, tilt skillets, charcoal grills, etc.

Budgetary Responsibility: None

Personal Interaction/Communication:

• Student Contact: Limited interaction
• Internal: Limited interaction
• External: Limited interaction

Education:

High School diploma or equivalent

Experience:

2 years of basic food service experience

Job-Related Skills:

Basic knife skills and food assembly

Licenses & Certifications: As requiredConfidential Information:

Related personnel information

Working Environment:

High volume kitchen production with hot cooking equipment, cold storage, and sometimes slippery floors. Some night and weekend shifts are required

Physical Requirements:

• Must be able to stand for extended periods of time,
• Must be able to walk for extended periods of time,
• Must be able to push and/or pull objects,
• Must be able to lift between 11-20 pounds (Light work),
• Must be able to carry between 11-20 pounds (Light 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.