Senior Cook
Washington & Lee University
Lexington, VA
Full-time
Food Service
Posted on May 21, 2023
Job Description:
This position requires a cook with exceptional skills and the ability to work with a broad view of operations. Understands the operation of each station and posses the ability to fill in when and where necessary. Produces high quality, properly seasoned, and nutritious food in a timely and efficient manner. Adheres to all kitchen safety and sanitation procedures. Ensures that all food is presented to best effect – ensuring both intrinsic food quality and the appearance of the dish is consistent. Learns Net Menu, USF ordering protocols, and develops menus under the supervision of the Executive Chef. He or she will become proficient in inventory related functions and understand how to achieve the desired inventory turn.
Washington and Lee University actively promotes a dynamic and inclusive environment that allows students and employees of multiple backgrounds, cultures, and perspectives to learn, work, and thrive together. Successful candidates will contribute to that environment and exhibit potential for excellence in their areas of expertise.
Essential Functions:
- Works as a roundsman for the Executive Sous Chef by having the ability to work in all areas of the kitchen on any given day while following recipes to standards as established by the Executive Chef.
- Competent in the following cooking techniques: grilling, deep-frying, sauting, broiling, roasting, batch cooking, and display.
- Follows guidelines, policies and procedures as set forth by the Department including uniform dress code and hygiene.
- Maintains proper production and summary reports and follows all “Serve Safe guidelines” in regards to food preparation and service. He or she performs all job duties in a safe, sanitary and cautious manner remembering the safety of self and others.
- Ensures that products are prepared and rotated FIFO so as to reduce waste.
- Monitors food temperatures to insure quality and safety of products.
- Performs routine cleaning assignments, monitoring floors and countertops.
- Assists in other areas of the Department as needed and performs other duties as assigned.
Minimum Qualifications: The candidate must possess four or more years of cooking experience in a professional kitchen and a degree from a formal culinary training program, or a combination of education and experience from which a similar skill set would be obtained. High School degree or equivalent is also required. He or she must be proficient in understanding and following basic and complex recipes and have a sound understanding of advanced cooking methods and cuisine styles. Fast paced cooking environment requires the ability to multi-task and meet production requirements in a timely manner. Must have strong communications skills and be able to communicate effectively with co-workers, management, students, faculty and staff. Must be able to follow verbal and written directions and provide responses in writing. Ability to use computers to read and respond to emails and to use basic applications is also required. Must be Serve Safe certified or be certified within six months of hire date.
Application Instructions: Review of applications will begin immediately and continue until the position is filled. Resume and cover letter are required. Upload documents to the Resume/CV upload section of the application. You will be asked to provide names and contact information for three professional references.
Physical Requirements
- Fingering: Picking, pinching, typing or otherwise working, primarily with fingers rather than with whole hand or arm as in handling.
- Grasping: Applying pressure to an object with the fingers and palm.
- Repetitive motions: Making substantial movements (motions) of the wrists, hands, and/or fingers.
- Stooping: Bending body downward and forward by bending spine at the waist. This factor is important if it occurs to a considerable degree and requires full use of the lower extremities and back muscles.
- Kneeling: Bending legs at knee to come to a rest on knee or knees.
- Crouching: Bending the body downward and forward by bending leg and spine.
- Standing: Remaining upright on the feet, particularly for sustained periods of time.
- Walking: Moving about on foot to accomplish tasks, particularly for long distances or moving from one work site to another.
- Pushing: Using upper extremities to press against something with steady force in order to thrust forward, downward or outward.
- Pulling: Using upper extremities to exert force in order to draw, drag, haul or tug objects in a sustained motion.
- Lifting: Raising objects from a lower to a higher position or moving objects horizontally from position to-position. This factor is important if it occurs to a considerable degree and requires the substantial use of the upper extremities and back muscles.
- The worker is subject to both environmental conditions: Activities occur inside and outside.
- The worker is subject to hazards: Includes a variety of physical conditions, such as proximity to moving mechanical parts, moving vehicles, electrical current, working on scaffolding and high places, exposure to high heat or exposure to chemicals.
- The worker is subject to oils: There is air and/or skin exposure to oils and other cutting fluids.
Position Type:
Non-Exempt, Full Time, Benefit Eligible
Minimum Pay:
$19.58 - Pay Commensurate with Experience
The university requires that new employees beginning work prior to May 12 have received at least their first COVID-19 vaccination prior to their first day of work. Individuals may seek a medical or a religious exemption to the vaccination requirement. The university strongly recommends employees be fully vaccinated against COVID-19.