Cook, Senior

Functional Title

Cook, Senior

Job Code

1002-CA360

Band/Zone

F1

Department

Housing, Dining, Recreation and Business Services

FLSA

Non exempt

Last Updated

January 2018

General Function

Prepares a wide variety of foods in large volume production quantities. Instructs and directs other employees in the performance of their duties. Responsible for preparing and/or directing the preparation of food to be served complying with all applicable sanitation, health, and personal hygiene standards while following established food production programs and procedures.

Characteristic Duties and Responsibilities—Essential Functions

  • Operates standard institutional cooking and food preparation equipment in the preparation of food for serving.
  • Prepares, cooks and coordinates the preparation of hot and cold menu items by following standard recipes, production specifications and scheduled serving times.
  • Assigns duties and specific tasks to employees and assures that such tasks are completed in a timely manner.
  • Instructs and trains employees in the performance of their duties; coordinates efficient work flow and instructs others in the proper use of equipment.
  • Maintains records of work performed, time expended, food temperatures and ingredients used, etc.; performs basic mathematical calculations and records information as needed.
  • Maintains clean and sanitary work and dining.
  • Observes strict safety rules, sanitation standards and housekeeping practices.
  • Maintains all food items at proper temperatures as instructed.
  • Maintains surfaces, utensils, and equipment in a clean and serviceable condition.
  • Responds to client requests for service, special diets, as well as other information in a friendly, professional and helpful manner.
  • Performs other related duties as required or assigned.

Reporting Relationships

Direction Received: Executive/General Manager, Corporate/Executive Chef, Associate Manager, Assistant Manager, Food Production Leader, and Student Manager

Direction Given: Cook, Assistant Cook, Food Service Assistant, Building and Grounds Assistant, and student staff.

Minimum Requirements

  • High School diploma or GED
  • Three (3) years cooking experience in a food service operation.
  • Current Level II Food Safety Certification.
  • Successful completion of departments Culinary Training program within two years of hire/promotion or comparable training experience.
  • Knowledge of commercial kitchen equipment proper usage, including knives
  • Miami University Food Service operation experience preferred.
  • Twelve (12) months training beyond high school, or a certificate or Degree from Culinary Arts Program
  • Ability to taste, smell and visually differentiate colors

Knowledge, Skills, Abilities, and Worker Characteristics

  • Ability to add, subtract, multiply and divide whole numbers
  • Ability to work with ratios
  • Ability to read and write simple sentences
  • Knowledge of basic food preparation techniques including sautéing, display cooking, deep frying, grilling and steaming; ability to weigh and measure ingredients
  • Ability to properly use knives and standard kitchen equipment
  • Ability to create garnishes
  • Knowledge of storage and handling
  • Ability to understand and follow directions
  • Ability to communicate information so others will understand
  • Knowledge of principles and processes for providing customer service, including meeting quality standards and evaluation of those standards
  • Ability to read and write common vocabulary
  • Knowledge of principles and processes for providing customer and personal services
  • Knowledge of business and management principles involved in resource allocation, product methods, quality control and coordination of people and resources
  • Ability to motivate, develop, direct people as they work, and identify the best people for the job
  • Ability to monitor and assess performance to make improvements or take corrective action
  • Knowledge of techniques and equipment for handling food for consumption, including storage/handling techniques

Working Conditions

Constant standing. Frequent stooping, pushing, pulling, walking and simple grasping. Occasional bending, squatting, twisting, and use of motor skills that require firm grasping, and fine manipulation. Minimal sitting and climbing. Occasional lifting of up to 50 pounds. Minimal lifting of and carrying/transporting materials weighing up to 35 pounds. Minimal overhead lifting up to 25 pounds.


Please note: The intent of this job description is to provide a representative summary of the types of duties and responsibilities that will be required of positions given this title and shall not be construed as a declaration of the specific duties and responsibilities of any particular positions. Employees may be requested to perform job-related tasks other than those specifically presented in this description. For jobs occupied by more than one employee, the identification of non-essential functions shall be determined from the individual’s position description.