Cook II

Position Details

Summary

Operating Title Cook II Long Classification Title Cook II Campus Location Durham Department UNH Catering Services Summary of Position

Perform various tasks related to the production and service of hot and cold food items according to recipe. Dining operates a cycle menu format; each day features new entrees and accompaniments. A Sous Chef relies on culinary fundamentals and a commitment to consistency to ensure we offer the absolute best meals to our guests, including menu and recipe development. This position is also required to maintain all aspects of the assigned station, including guest service, student training, sanitation, and related service records.

This is an essential staff position in Hospitality Services and is necessary for food production/service operations through weather or other emergency conditions.

Acceptable minimum level of education HS or equivalent Acceptable minimum years of experience 3 years Additional Job Information Posting Number PS4315FY24 Other minimum qualifications

• Ability to multi-task and self-prioritize.

• Must be able to wear and use appropriate personal protective equipment, as necessary.

• Must be able to work a flexible schedule to include nights and weekends.

• Must be able to physically meet the demands of the position including lifting, bending, twisting, pulling, and pushing loads up to 50lbs.

Additional Preferred Qualifications

• 3 years of experience

• ServSafe Certified

• Knowledge of food service techniques, sanitation, and safety.

• Must have a guest service passion and the ability to work with diverse teams.

• Proficiency in various cooking methods (i.e., roasting, braising, sauteing).

• Previous supervisory experience

Salary Information

Salary is complemented by a comprehensive benefits package which includes medical, dental, retirement, tuition, and paid time off.

Quicklink for Posting https://jobs.usnh.edu/postings/58673 Percent Time Information (FTE) 1.00 Grade 10 EEO Statement

The University System of New Hampshire is an Equal Opportunity/Equal Access/Affirmative Action employer. The University System is committed to creating an environment that values and supports diversity and inclusiveness across our campus communities and encourages applications from qualified individuals who will help us achieve this mission. The University System prohibits discrimination on the basis of race, color, religion, sex, age, national origin, sexual orientation, gender identity or expression, disability, genetic information, veteran status, or marital status.

Institution Information

The University of New Hampshire is an R1 Carnegie classification research institution providing comprehensive, high-quality undergraduate and graduate programs of distinction. UNH is located in Durham on a 188-acre campus, 60 miles north of Boston and 8 miles from the Atlantic coast and is convenient to New Hampshire's lakes and mountains. There is a student enrollment of 13,000 students, with a full-time faculty of over 600, offering 90 undergraduate and more than 70 graduate programs. The University actively promotes a dynamic learning environment in which qualified individuals of differing perspectives, life experiences, and cultural backgrounds pursue academic goals with mutual respect and shared inquiry.

The UNH Diversity Resource Guide with information and programming available in the seacoast area, New Hampshire, and the region can be found here: https://www.unh.edu/hr/diversity-resource-guide

Posting Details

Posting Date 04/19/2024 Open Until Filled Yes Closing Date Posting Open to Internal Candidates Only? No Interested Internal Candidates Exist? No Job Category Hourly Staff (Non-Exempt) Appointment Type Regular If TERM position provide projected end date Equipment/Instruments

• Ovens

• Fryers

• Mixers

• Ranges

• Char broiler

• Steamer

• Flat top

• Kettles

• Blast Chiller

• Knives

Drivers License and Physical Requirements. Please check all items that apply. Other

Duties / Responsibilities

Job Duties

Duty/Responsibility

Prep, prepare and present offerings designated in standard or cycle menus in accordance with standardized recipes. Operate full line of equipment as directed to include listed equipment in description. Maintain cleanliness of kitchen/service equipment.

Duty/Responsibility

Prepare and cook a variety of foods or specialty items using instructions from a chef, not just recipes. Must have a good base knowledge of culinary and baking techniques. Maintain high standards of quality food production, exercising concern to prevent food waste including cross-utilization of products Attend off-site catered events, plated meals and interactive stations as needed. Must be able to follow an ever-changing daily production schedule and work independently. Responsible for daily menu production ensuring finished products meet the highest quality expectations. Participate in menu and recipe development with the Executive Chef. Problem solves with staff to resolve operational issues and maintain professional appearance and demeanor. Participate in the orientation and training of team members, ensuring a positive work environment.

Duty/Responsibility

Monitor product quality as directed, to include presentation, temperature, and sanitization standards. Maintain records of temperature, food consumed, returned, or discarded as required. Inform immediate supervisor of customer impressions, suggestions, and equipment failure. Continuously develop and monitor culinary team.

Duty/Responsibility

Maintain high standards of quality food production, exercising concern to prevent food waste including cross-utilization of products. May be required to butcher meat, fish and poultry products for production.

Supplemental Questions