Retail Line Cook

Retail Line Cook (FS 4)\n \nCollege Association Position\n \nTITLE:\n \nRetail Line Cook (FS 4)\n \nDEPARTMENT:\n \nCollege Association\n \nRATE OF PAY:\n \n$17.68/hour\n \nDescription of Duties\n \nThe Retail Line Cook ensures quality and proper presentation of food in a timely manner; that food orders are prepared and assembled quickly according to recipes and procedures to avoid waste; and that the line is always stocked, neat, clean and safe.\n \nPrincipal Duties\n\n Prepares, to order, all food items following standard recipes and procedures within specified time limits. Prepare recipes and plate presentations.\n Prepare assigned food items.\n Measure and assemble ingredients and cook items according to recipes and menu specifications. Grill, deep fry, bake, broil and microwave raw and prepped foods.\n Maintain cooking line in a clean, sanitary and safe manner. Complete daily/weekly cleaning and maintenance of equipment. Maintain personal health and sanitation standards.\n Assists with the training of new employees.\n Stock/restock items according to specifications.\n Monitor product freshness and rotate our old product based on a predetermined schedule from dining management.\n Provides services to dining customers in a friendly and efficient manner.\n Serves food in proper pre-determined portion sizes.\n Serves food that is the correct serving temperature and quality. Any substandard quality food must be brought to the attention of the dining manager and properly discarded.\n Maintains appearance of all equipment and serving counters.\n \nLesser Duties\n\n Serves on committees as assigned.\n Performs miscellaneous job-related duties as assigned.\n \nOther Duties\n \nPlease note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.\n \nCompetencies\n\n Customer/Client Focus\n Communication Proficiency\n Flexibility\n Organizational Skills\n Presentation Skills\n Teamwork Orientation\n Time Management\n \nSupervisory Responsibilities\n \nThis position has no supervisory responsibilities.\n \nWork Environment\n \nThis job entails frequent exposure to smoke, steam, high temperatures, humidity and extreme cold. There is also frequent contact/immersion of hands in water, sanitation solutions, meat products, poultry products, seafood and produce items.\n \nPhysical Demands\n \nThe physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.\n \nWhile performing the duties of this job, the employee is regularly required to talk, hear and stand. The employee is frequently required to reach, bend, stoop, stir, pour, carry, push and lift objects up to 75 pounds. There is substantial repetitive motion of the wrists, hands and fingers.\n \nRequired Education\n\n High school diploma or equivalent.\n One year of prior food service experience\n Must be NRA ServSafe certified within one year of employment.\n \nPreferred Education and Experience\n\n Cooking culinary classes.\n \nPosition Type and Expected Schedule\n \nThis is a full-time seasonal position (based on the academic year).\n \nMonday-Friday 8:30am-4:30pm\n\n