Cook II - Washington and Lee University : Job Details

Understands and follows basic and complex recipes. Primary cooking responsibilities include grilling, deep frying, sautéing, broiling and roasting. Produces high quality, properly seasoned, nutritious food in a timely and efficient manner, adhering to recipes and safety and sanitation procedures. Washington and Lee University actively promotes a dynamic and inclusive environment that allows students and employees of multiple backgrounds, cultures, and perspectives to learn, work, and thrive together. Successful candidates will contribute to that environment and exhibit potential for excellence in their areas of expertise.Essential Functions:

• Follows a multitude of diverse recipes to standards established by the Executive Chef requiring grilling, deep frying, sautéing, broiling, roasting, batch cooking, and display techniques.
• Maintains proper production and summary reports.
• Follows guidelines, policies and procedures as set forth by the Department including uniform dress code and hygiene. Follows Serve Safe guidelines in regards to food preparation and service, always performing job duties in a safe, sanitary and cautious manner remembering the safety of self and others.
• Ensures that products are prepared and rotated FIFO so as to reduce waste.
• Monitors food temperatures to insure quality and safety of products.
• Performs routine cleaning assignments, monitoring floors and countertops.
• Assists in other areas of the Department as needed and performs other duties as assigned.

Work Schedule: Hours range from 6:00 am-9:00 pm. Will typically be scheduled for an 8-hour shift with the understanding it would be a mixture of AM/PM shifts. 6:00 am-2:30 pm, 12:30 pm-9:00 pm, etc. The work schedule will consist of a minimum of 40 hours per week.Minimum Qualifications:

• Four or more years cooking experience in professional Hospitality Industry with formal culinary training preferred.
• High School degree or equivalent preferred.
• Must be proficient in understanding and following basic and complex recipes and have a sound understanding of advanced cooking methods and techniques, and cuisine styles.
• Fast paced cooking environment requires the ability to multi-task and meet production requirements in a timely manner.
• Must have strong communications skills and be able to communicate effectively with co-workers, management, students, faculty and staff.
• Must be able to follow verbal and written directions and provide responses in writing.
• Ability to use computers to read and respond to emails and to use basic applications is also required.
• Must be Serve Safe certified or be certified within six months of hire date.
• Must be able to pass an extensive background check.

Application Instructions: Review of applications will begin January 2, 2025, and continue until the positions are filled. A resume and cover letter are opitonal. Upload both required documents to the Resume/CV upload section of the application. You will be asked to provide names and contact information for three professional references. Physical Requirements

• Fingering: Picking, pinching, typing or otherwise working, primarily with fingers rather than with whole hand or arm as in handling.
• Grasping: Applying pressure to an object with the fingers and palm.
• Repetitive motions: Making substantial movements (motions) of the wrists, hands, and/or fingers.
• Stooping: Bending body downward and forward by bending spine at the waist. This factor is important if it occurs to a considerable degree and requires full use of the lower extremities and back muscles.
• Kneeling: Bending legs at knee to come to a rest on knee or knees.
• Crouching: Bending the body downward and forward by bending leg and spine.
• Standing: Remaining upright on the feet, particularly for sustained periods of time.
• Walking: Moving about on foot to accomplish tasks, particularly for long distances or moving from one work site to another.
• Pushing: Using upper extremities to press against something with steady force in order to thrust forward, downward or outward.
• Pulling: Using upper extremities to exert force in order to draw, drag, haul or tug objects in a sustained motion.
• Lifting: Raising objects from a lower to a higher position or moving objects horizontally from position to-position. This factor is important if it occurs to a considerable degree and requires the substantial use of the upper extremities and back muscles.

Working Conditions:

• The worker is subject to both environmental conditions: Activities occur inside and outside.
• The worker is subject to hazards: Includes a variety of physical conditions, such as proximity to moving mechanical parts, moving vehicles, electrical current, working on scaffolding and high places, exposure to high heat or exposure to chemicals.
• The worker is subject to oils: There is air and/or skin exposure to oils and other cutting fluids.

Type of Work: Medium work: Exerting up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects.Position Type: Non-Exempt, Full Time, Benefit EligibleMinimum Pay: