Production Cook

Production Cook

The University of Lynchburg, a private, regional university in the beautiful foothills of the Blue Ridge Mountains in Central Virginia, is seeking applicants for full-time Production Cook position in the Dining Services.

This position reports to, is supervised by, and evaluated by the Manager of Dining Services. The evaluation of work performance will be ongoing and will be carried out by the Production Cook. It will include the specific duties and responsibilities of this position description plus employee attitude and general working behavior.

Job Type: FT (Benefits Eligible)

Job Purpose:

Assists in daily food production and service by the preparation of freshly baked breads, desserts and pastries, following established guidelines for the student dining program and catered events.

Specific Job Duties

• Prepare high-quality entrées, vegetables, and other menu items in accordance with standardized recipes, production schedules, and appropriate usage levels, utilizing batch cooking methods when appropriate.

• Maintain the highest standards of food safety, sanitation, and cleanliness in compliance with Virginia Department of Health (VDH) regulations and organizational policies.

• Assist the Chef and/or Kitchen Manager in supervising daily food production operations and supporting production staff.

• Provide assistance to food service line staff during meal service as needed to ensure efficient operations.

• Ensure all hot foods are served at appropriate hot-holding temperatures and all cold foods are maintained at proper cold-holding temperatures in accordance with food safety standards.

• Requisition menu items in advance to allow adequate time for proper refrigerated thawing, preparation, and production.

• Maintain organized kitchen storage areas, including refrigerators and freezers, while following proper inventory rotation (FIFO) procedures.

• Accurately document food production records, inventory usage, and meal counts for each service period.

• Identify and promptly report equipment malfunctions, maintenance concerns, safety hazards, and sanitation issues.

• Perform daily setup, operation, cleaning, and breakdown of kitchen workstations and food service equipment.

• Assist with the preparation, production, and service of buffet meals, catered events, and special functions.

• Support team members in maintaining a clean, safe, and efficient kitchen environment.

• Perform other duties and responsibilities as assigned.

Equipment, Systems, and Resources Used

• Commercial kitchen equipment, including but not limited to ovens, steamers, mixers, grills, slicers, kettles, and other food preparation equipment.

• Menu planning and food production software (e.g., NetMenu).

• Dining Services Operations Manual.

• Equipment operation and safety manuals.

• OSHA regulations and workplace safety standards.

• Virginia Department of Health (VDH) Food Code and Health Regulations.

• ServSafe Food Protection Manager guidelines and standards.

• Safety Data Sheets (SDS/MSDS).

• Industry best practices and food service operating standards.

• Employee Handbook and Personnel Policies and Procedures.

Starting Salary: $14.00-$16.00

Benefits:

• Generous paid vacation, personal days, paid sick time and family leave, comprehensive insurance (medical, dental, vision, etc.) and retirement plans, flexible spending account, tuition remission, life and long-term disability insurance, and more. Learn more about employment benefits at the University of Lynchburg.

Schedule:

• 8 hours/day with some evenings and weekends to meet needs of the department may be required