Cook II

Posting Details

Position Information

Job Title Cook II
Department Housing & Dining
Full Time/Part Time Full-Time: 9 months
Requisition Number S18028
Open Date 07/21/2017
Close Date
Salary Information

$11.59 an hour minimum, with hiring salary commensurate with experience and qualifications.

Work Schedule

Basic weekly work schedule will vary, but standard work week is 40 hours per week for 9 months of the year (with a potential for summer employment).

Typical schedule is either 6 a.m. to 2:30 p.m. or 11:30 a.m. to 8:30 p.m.

The specific days of the week will be determined weekly and can include weekends. Must be flexible.

Benefits Eligible Yes
Eligible for Overtime Yes
Position Summary

The Cook II prepares a variety of foods in accordance with menu instructions and standardized recipes; ensures that proper food standards are maintained in the areas of quality, sanitation, and appearance; maintains a clean work area, and assists with general kitchen cleaning.

Education Required HS Diploma or equivalent
Concentration / Degree Type
Substitution for Education Requirement

.

Education Preferred

Culinary student or culinary graduate strongly preferred.

Experience Required 1 year
Type of Experience

Related culinary experience.

Substitution for Experience Requirement

Education may not be substituted for the experience requirement.

Experience Preferred

Two years experience in a large volume food service operation either institutional or commercial.

License/Certification Required

Certified Food Handler’s Permit (Houston) or equivalent (ServSafe).

License/Certification Preferred

Certified culinarian within 6 months to 1 year.

Skills Required

Able to read/write in English. Able to read and understand standard recipes/production sheets.

Skills Preferred

Documents HACCP Log sheet Breakfast, Lunch, Dinner.

Internal / External Contacts

Frequent contact with students, staff, and faculty.

Physical Demands

LIGHT – Exert up to 25 lbs. of force occasionally. Requires walking or standing up to 8 hours per day. Other physical requirements of the job include manual dexterity and the ability to see, hear, reach, climb, and balance. Must be able to detect scents and discern flavors.

Working Conditions

Work environment is a commercial kitchen and includes exposure to temperature extremes. Work hazards include exposure to chemicals, wet floors, dangerous equipment (fryers, dough sheeter, tortilla machine,stoves, ovens, knives, slicers, etc), and hot oil, steam, and water.

Security Sensitive Yes
Special Instructions to Applicants
Quick Link for Posting http://jobs.rice.edu/postings/11254

Job Duties

Job Duty Name
Description of Job Duty

- Prepares and serves food items in accordance with menus and standardized recipes.

Percentage of Time 50
Job Duty Name Performs one or more of the following specialized roles:
Description of Job Duty

Grill Cook: Responsible for preparing all food on the grill. Ensure that prepared food is always stocked for consumers.
Pizza Maker: Responsible for preparing, baking, and serving a variety of pizzas per menu instructions throughout the lunch service.
Food Prep/Sauces: Responsible for assisting with food preparation and production. Prepare various sauces based on daily menus as directed by Cook III/Sous Chef.
Lead Dishwasher: Provide direction and supervision for dishwashers and assist in daily dishwashing.
Baker/Pastry: Responsible for assisting Cook III’s and Pastry Chefs with bakery food production for the university campus dining operations.

Percentage of Time 35
Job Duty Name
Description of Job Duty

- Participates in maintaining a high degree of sanitation within the kitchen and serving area including cleaning standard kitchen equipment.

Percentage of Time 10
Job Duty Name
Description of Job Duty

- Other duties as assigned by Cook III/Sous Chef/Pastry Chef.

Percentage of Time 5

Applicant Documents

Required Documents
  1. Resume
Optional Documents
  1. Cover Letter

Supplemental Questions

Required fields are indicated with an asterisk (*).

  1. * Do you have a high school diploma or equivalent?
    • Yes
    • No
  2. * Do you have a year or more of culinary experience?
    • Yes
    • No
  3. * Do you have a Certified Food Handler’s Permit (Houston) or equivalent (ServSafe)?
    • Yes
    • No
  4. * Are you able to read and follow standardized recipes written in English?
    • Yes
    • No
  5. * Do you have experience working in a college or university environment?
    • Yes
    • No
  6. * Do you have experience in a large volume food service operation either institutional or commercial?
    • Yes
    • No
  7. * Are you willing and flexible to work weekend and evening shifts?
    • Yes
    • No