The Temporary Catering Cook 1 position will prepare hot and cold food in a timely manner for various extraordinary events, gatherings, and occasions as requested by our guest.

Position Responsibilities:

The principal responsibilities for the position are daily meal preparation and shift production such as: display cooking, appetizers and hors d'oeuvres entrees, salads, soups, bakery, grill, plating and presentation, garnishing, storage, and safe handling of food, pulling product, and preparation.

Prepare assigned dishes or portions of the meal according to established procedures and recipes: Responsible for cooked leftover food to be repurposed and/or properly labeled and stored.

Assists with food set-up for daily and catered events. The Cook I position will also assist in production to other areas on campus such as Vail Commons, Qdoba, The Davis Cafe, and the Wildcat Den based on business needs.

Perform clean-up and sanitizing of kitchen, utensils, and appliances; assist with proper storage of foods according to local health code policy. Adhere to all unit standards to include food production and equipment maintenance.

Ability to work independently without close supervision. Lead food preparation of a station or a shift Work in sustainable manner to reduce food waste and maximize the use of ingredients.

Helped with recycling efforts as required by the health department and the College.

Other duties as assigned by the Catering Chef or Director. The Catering Cook I position will also assist in production in other food service areas based on business needs.

Required Qualification:

Minimum 3 years' experience in a high-volume kitchen able to produce hot and cold food; knowledge of safe food handling practices and ensure compliance of state health guidelines.

• Excellent communication skills
• Strong teamwork and a cheerful outlook
• Adaptability and willingness to learn
• Passion for maintaining a healthy and safe environment
• High School Diploma
• Food handler certified or ability to get certified in 30 days of employment
• Ability to read and understand recipes and measurements
• Strong knife skills
• Knowledge of various cooking techniques
• Know how to utilize kitchen and cleaning equipment

Preferred Qualifications:

Associate degree in culinary arts or accredited apprentice program; ServSafe Certified

Knowledge, Skills, & Training:

Ability to read and understand recipes and measurements
Strong knife skills
Knowledge of various cooking techniques
Know how to utilize kitchen equipment and clean equipment
Knowledge of food allergies and dietary restrictions

Working Conditions:

Work in an industrial kitchen area with heavy equipment, sharp utensils and cutlery, steam tables, ovens, flat-tops, and grills. Requires the ability to lift 20-30 pounds. The area may be steamy, hot, and have exposure to slippery floors. Hours and days of work schedule vary based on business needs. Working outdoors may be required based on the needs of the business. Working in a shared kitchen with other food service operations.

Physical Demands

• Balancing
• Carrying
• Pulling / Pushing
• Repetitive Movement
• Standing
• Bending
• Reaching
• Twisting

Environmental Hazards

• Chemicals
• Electrical Hazards
• Fire Hazards
• Indoor Temperature Extremes
• Noise

Lifting Required: thirty pounds

Night and Weekend Work Required: Yes

Benefits

• Tiered shift differential pays for evenings and weekends.
• Meals are included during the employee's normal work hours.

Information about how to submit an application can be found at