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.
Please note, the schedule for this role is both AM and PM shifts, including weekends. The pay starts at $16.00 per hour and includes perks such as benefits, tuition assistance, career advancement, free shift meals, free MTA bus rides, paid time off (PTO), and holiday and winter break pay.
Vanderbilt Campus Dining takes pride in the culinary creations served from our kitchens. Our Dining program is highly decorated, the winner of many prestigious awards in the foodservice 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, and cafes, convenience stores, and we employ over 300 employees.
Duties and Responsibilities
- Provide leadership and culinary instruction to cook assistants per managements direction
- Assist with training servers on use of correct portions when cutting, preparing, and serving items
- Notify day and night shifts regarding of 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
- Cook and prepare 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 sanitizes work areas, equipment and utensils to ensure a clean and sanitary work station
