Lead Cook; Cook), Late Shift, IU Dining and Hospitality

Overview

IU BLOOMINGTON HOSPITALITY (BA-HSPY-IUBLA)

Indiana University (IU) Dining and Hospitality embraces and expands Indiana University's core values of education, innovation, and tradition which embody the true spirit of Hoosier hospitality. IU Dining supports the IU community and our guests by serving fresh, delicious, sustainably sourced cuisine in welcoming dining halls and eateries. Residential dining staff strive to enhance the customer experience through innovative recipes created in-house by IU chefs;

new and ongoing partnerships with local and regional producers; and a commitment to nourishing the IU community, all in a service-oriented, collaborative culture characterized by creativity. Residential dining staff work closely with the teams in retail and Indiana Memorial Union (IMU) dining to ensure consistent procurement of products that match student preferences and dietary needs.

• Leads a team of full-time and student staff in the preparation and service of daily menus.
• Works with standardized recipes, follows instructions to prepare and serve food for their station.

• Receives and stores food supplies, equipment, and utensils in refrigerators, cupboards, and other storage areas.
• Carries food supplies, equipment, and utensils to and from storage and work areas.
• Responsible for the rotation and timely use of all food products located within production areas, including walk-in refrigerators, upright/chest freezers, and kitchen pantries.
• Weighs or measures ingredients.
• Uses manual and/or electric appliances to clean, peel, slice, and trim foods.
• Washes, peels, and/or cuts various foods to prepare for cooking or serving.
• Removes trash and cleans kitchen garbage containers.
• Assures that the kitchen is equipped with all necessary food and cooking items for scheduled meals.
• Informs supervisors when supplies are low or equipment is not working properly.
• Cleans galley equipment, kitchen appliances, and work areas in order to ensure cleanliness and functional operation.
• Answers staff and customer questions, troubleshoots basic issues, and provides guidance on urgent matters.
• May provide guidance to lower-level Cooks.
• Works from recipes and instructions to prepare and cook food; calculates, weighs, and measures ingredient quantities; washes, peels, cuts, slices, trims, or blends various items for cooking and serving.
• Under limited supervision, prepares food items according to menus and numbers of portions to be served.
• Works with management in establishing closing procedures for the dining facility.
• Ensures proper cleaning and disinfecting of equipment.
• Regularly trains, leads, and provides guidance to lower-level cooks.
• Reviews work for quality and work with supervisor and chef to ensure all proper procedures are followed by food services staff.
• Prioritizes and monitors work assignments.
• Responsible for covering employee break times; ensures that service is always maintained.
• Assists in other kitchen departments as time permits.

• Education /
  
  Work Experience:
  • High school diploma or equivalent (such as HSED or GED) with 2 years of cooking experience and demonstrated leadership skills; OR
  • General knowledge at the high school level with 2 years of experience at the intermediate cook level and demonstrated leadership skills
• Licenses and Certificates:
  • Food Safety (Serv Safe) certification within 180 days from date of hire
• Skills (Required):
  • Ability to work in a safe and efficient manner
  • Proficient communication skills
  • Maintains a high degree of professionalism
  • Demonstrates time management and priority setting skills
  • Demonstrates a high commitment to quality
  • Flexibility to work in a fast paced, dynamic environment
  • Seeks to acquire knowledge in area of specialty
  • Highly thorough and dependable
  • Demonstrates a high level of accuracy, even under pressure
  • Excellent organizational skills
  • Ability to represent the company with external constituents
  • Ability to drive multiple projects to successful completion
  • Strong verbal communication and listening skills
  • Ability to build strong customer relationships
  • Working knowledge of preparation methods and practices for a variety of foods
  • Knowledge of basic kitchen sanitation methods and food safety practices
  • Ability to interpret and follow oral and written instructions
  • Ability to read and interpret recipes and calculate necessary quantities of ingredients
  • Ability to learn and operate institutional kitchen equipment
  • Ability to coordinate both preparation and timing for menu food items
  • Ability to perform work requiring considerable standing and light-medium physical effort under hot and/or humid working conditions
  • Ability to maintain acceptable standards of personal hygiene
  • Ability to review and analyze impending menus to determine appropriate levels for supplies
  • Ability to work in team environment as an effective team player
  • Ability to work with wide variety of cultures and backgrounds
• Preferred:
  • Familiar with ingredients and cooking techniques to effectively work with a variety of ingredients and cooking

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