Schedule: Includes Nights & Weekends (Candidates with flexible schedules strongly preferred)
Perks: Free shift meals, free MTA bus rides, partial-benefits plan, temp-to-perm
Pay: starting at $16.00 an hour
Vanderbilt Campus Dining takes pride in the culinary creations served from its kitchens. Our Dining program is highly decorated--the winner of many prestigious awards in the food service industry, including Best On-Site Food Service Operation in the Nation, Best Food Service Operator, the prestigious Ivy Award, and many more. We have main dining centers, restaurants, cafes, and convenience stores. We employ over 300 employees.
The Cook is a key member of the Campus Dining Team, within the Division of Administration at Vanderbilt University. The Cook is responsible for supporting the culinary leadership and senior cooks in a variety of functions and executing complex recipes. This position is also responsible for butchering meats, chopping vegetables (using advanced cuts), preparing multi-ingredient sauces, and completing other advanced level culinary tasks. This position will provide delegation to cook assistants in the kitchen.
Duties and Responsibilities
Provide leadership and culinary instruction to cook assistants, per management's direction
Assist with training servers on use of correct portions when cutting, preparing, and serving items
Notify day and night shifts regarding menu items that require long cooking times to ensure unit is prepared for upcoming meals
Communicate with the management to maintain the level of food quality that is expected
Cook and prepare food using complex, multi-ingredient recipes
Cuts, trims, bones, and carves meats and poultry; chops vegetables using advanced cuts; prepares multi-ingredient sauces; and completes other advanced level culinary tasks
Cooks and prepares food according to production guidelines and recipes using various methods of food preparation, cooking times, and portion sizes to ensure food is prepared in prescribed manner
Provide information to unit leadership when issues arise that could affect the service before each meal period
Responsible for using correct portions when cutting, preparing, and serving items
Evaluates food quality and preparedness by using proper quality control measures
Cover, date and correctly store all food items as per safe food-handling procedures
Complete production sheets, which includes logs for waste, temperature and actual prepared product
Identify production needs based on recipes and par levels
Ensure food is stored at the correct temperature for the prescribed length of time, while following all food safety standards and complete daily temperature logs
Set up and break down work stations
Clean and sanitize work areas, equipment, and utensils to ensure a clean and sanitary work station
This position does not have supervisory responsibility. This position reports administratively and functionally to the unit's management team and chef.
Internal Number: 2001126
About Vanderbilt University
Vanderbilt University is a center for scholarly research, informed and creative teaching, and service to the community and society at large. Vanderbilt will uphold the highest standards and be a leader in the quest for new knowledge through scholarship, the dissemination of knowledge through teaching and outreach, and the creative experimentation of ideas and concepts. In pursuit of these goals, Vanderbilt values most highly intellectual freedom that supports open inquiry, equality, compassion, and excellence in all endeavors.