Senior Cook, Dining Services

Overview

The mission of Laramie County Community College is to transform our students' lives through the power of inspired learning. Our over-arching goal is that our accomplishments as a community college will distinguish LCCC from others in the nation, in turn benefiting our communities and bringing pride to the Great State of Wyoming. Our core values include Passion, Authenticity, and the Desire to Make a Difference.

• Hours of Work: This position requires a variable work schedule and weekends are required. Typically, the schedule will be Monday

• 1:00 p.m. to 8:30 p.m.; Thursday and Friday

• 1:30 p.m. to 8:30 p.m.; Saturday and Sunday

• 9:00 a.m. to 7:30 p.m. The work schedule may be adjusted to meet institutional and Dining Services needs.

• Screening will begin ASAP and continue until the position(s) is filled.

• Start date to be determined, but as soon as practicable after the hiring/interview process

Salary and Benefits: This is a full-time, benefited Classified 6 level position. Starting wage range: $20.44 - $23.11/hourly, depending upon experience.

• Educational Benefits for the employees and dependents

• Tuition Reimbursement

• 15

• 18 Paid Holiday/Closure Days

• Two Paid Personal Days

• Healthcare/Dental/Vision/Life Insurance

• Generous Retirement Benefits

• 14.62% Employer Paid/4% Employee Paid

• Paid Vacation and Sick Leave

• Onsite Childcare Center

• Professional Development Opportunities

Job Summary: Core responsibilities of this position include:

The Cook, Senior is a full-time benefited position, responsible for supporting Dining Services leadership with operational supervision, supervising weekend operations, preparing and cooking food products to specifications, ensuring food quality and safety to meet stakeholders needs. Additionally, this position supports serving of food products and assists with customer service and providing support to operational areas during peak service time.

This position requires a variable work schedule including with a primary focus on weekends and holidays. The typical schedule will be Monday 1:00 p.m. to 9:00 p.m.; Thursday and Friday 1:30 p.m. to 8:30 p.m.; Saturday and Sunday 9:00 a.m. to 7:30 p.m. The work schedule may be adjusted to meet institutional and Dining Service's needs.

The Cheyenne campus has a residential population of about 630 students, a commuter population of about 3,000 students, and a faculty/staff population of about 300 employees. The LCCC Dining Services includes a 328-seat march-style dining center, the Emporium which is a grab & go style retail operation, Coffee 101, and the Micro Market, which is a cashless/non-supervised grab & go style retail operation within the Residence Hall complex.

Other tasks may be assigned based on contemporary institutional need.

For information about Cheyenne, visit http://www.lccc.cc.wy.us/about/welcome

Essential Functions

Essential Functions: - this position is Non-Exempt, i.e., is eligible for compensatory or overtime pay provisions of the FLSA. This listing of essential duties is not all-inclusive, but representative; other duties may be assigned).

• Our goal is to offer a variety of food options to our valued LCCC customers by adeptly preparing, cooking, and serving meals as per the daily menu.

• Support daily operations for Dining Services through appropriately utilizing resources, supporting operational areas and adapting to daily operational changes.

• Ensure operational efficiency by striving to create a hospitable atmosphere.

Knowledge, Skills, and Abilities:

Knowledge

• Customer and Personal Service

• Knowledge of principles and processes for providing customer rand personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.

• Food Production

• Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.

• Sales and Marketing

• Knowledge of principles and methods for showing, promoting, and selling products or services. This includes marketing strategy and tactics, product demonstration, sales techniques, and sales control systems.

Skills

• Complex Problem Solving

• Identifying complex problems and reviewing related information to develop and evaluate options and implement solutions.

• Critical Thinking

• Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions, or approaches to problems.

• Equipment Selection

• Determining the kind of tools and equipment needed to do a job.

• Judgment and Decision Making

• Considering the relative costs and benefits of potential actions to choose the most appropriate one.

• Service Orientation

• Actively looking for ways to help people.

• Time Management

• Managing one's own time and the time of others.

• Quality Control Analysis

• Conducting tests and inspections of products, services, or processes to evaluate quality or performance.

Abilities

• Category Flexibility

• The ability to generate or use different sets of rules for combining or grouping things in different ways.

• Deductive Reasoning

• The ability to apply general rules to specific problems to produce answers that make sense.

• Inductive Reasoning

• The ability to combine pieces of information to form general rules or conclusions (includes finding a relationship among seemingly unrelated events).

• Information Ordering

• The ability to arrange things or actions in a certain order or pattern according to a specific rule or set of rules (e.g., patterns of numbers, letters, words, pictures, mathematical operations).

• Memorization

• The ability to remember information such as words, numbers, pictures, and procedures.

• Problem Sensitivity

• The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing that there is a problem.

• Time Sharing

• The ability to shift back and forth between two or more activities or sources of information (such as speech, sounds, touch, or other sources).

• Selective Attention

• The ability to concentrate on a task over a period of time without being distracted.

Physical/Mental Demands:

To successfully perform the essential functions of this position, an employee must be able to:

• Maintain appropriate composure and necessary confidentiality with regard to both past and current employee, student, and donor data; documents; issues; etc., and respect privacy needs of employees, students, donors

• Work in an industrial kitchen setting including but not limited to working with/on industrial cooking equipment, sharp objects, in confined spaces, complex machines, slippery surfaces, and chemicals; appropriate safety precautions, equipment, and procedures must be utilized at all times

• Exposure to potential hazardous materials, chemicals, and flammable materials; appropriate personal protection equipment (PPE) must be utilized

• Follow OSHA, regulations, and college safety practices and procedures at all times

• May be required to climb ladders, maneuver in confined spaces, squat, crawl, bend, twist, kneel, sit, stand, and extend arms over head

• Comply with highly inflexible deadlines is required to successfully perform the essential functions of this position; there will be multiple occurrences of sudden, urgent task completion required

• Work a variable work schedule may be required including long workdays, evenings, weekends and response to emergencies as needed

• Interact with employees and/or students, past employees and/or students, members of the general public, and others who express opinions, may exhibit strong emotions, which will require the employee to interact professionally, diplomatically, and appropriately in such situations

• Frequently be required to move around the assigned work areas as well as within hallways, meeting rooms, and other parts of the campus facilities

• Multiple/daily instances of prolonged sitting, standing, and personal computer use, which would include keyboard and/or mouse usage as well as viewing a computer monitor

• Frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds; a team lift technique is required for lifts exceeding 50 pounds

NOTE: This position description is a general description; it is not intended as an employment contract, nor is it intended to describe all duties someone in this position may perform. All employees of the College are expected to perform other tasks as assigned by their respective supervisor/manager regardless of job title or routine job duties.

Qualifications

Minimum Education and Experience:

• Highschool Diploma, GED, or equivalent

• Two years of experience food service industry

• Ability to work flexible hours and/or extended hours as may be needed

Preferred Education and Experience:

• Associate degree in Food Service Management, Culinary Arts, Hospitality, Hotel/Restaurant Management, or related field; Culinary Certifications, or a combination of four years of training and years of experience directly related to managing a food service operation

• Two years of experience in food service as a Senior Cook or equivalent

If you are selected for the position, your appointment is contingent upon successful completion of a background check. LCCC reserves the right to end this employment agreement should the results of your background investigation not be successful.

LCCC DOES NOT SPONSOR H1B VISAS.

Equal Opportunity Employer

Laramie County Community College is committed to providing a safe and nondiscriminatory educational and employment environment. The college does not discriminate on the basis of race, color, national origin, sex, disability, religion, age, veteran status, political affiliation, sexual orientation or other status protected by law. Sexual harassment, including sexual violence, is a form of sex discrimination prohibited by Title IX of the Education Amendments of 1972. The college does not discriminate on the basis of sex in its educational, extracurricular, athletic or other programs or in the context of employment.

http://lccc.wy.edu/

http://www.lccc.wy.edu/about/humanresources