Cook III, Residential Dining

The Associated Students of CSU, Chico is recruiting for Cook III in Residential Dining. This is a full-time, academic-year (1900 hours), non-exempt position. The starting pay for new hires is $22.25/hr - $22.50/hr; placement in range is dependent upon experience with new hires typically starting at the base of the range. The anticipated schedule is closing shifts Thursday through Monday. When a shift qualifies for a shift differential rate of pay (working at least 4 hours after 6:00pm), an additional $1.35/hr will be added to the pay rate for all hours worked in the shift. The schedule is subject to change based on operational needs and may no longer qualify for shift differential pay.

Associated Students offers excellent benefits to include medical, dental and vision insurance with a generous employer contribution toward the cost. Basic life, AD&D, and long term disability are fully employer paid. Retirement is offered through CalPERS. An employee contribution to this defined benefit plan is required in addition to a significant employer contribution.

The Associated Students (AS) is a campus auxiliary organization serving thousands of students, faculty, staff, and community members. With an annual operating budget exceeding $21 million, the AS manages residential and retail dining services, the Bell Memorial Union, the Wildcat Recreation Center (WREC), and the Wildcat Store contract. The AS also provides a wide range of student-focused programs and services, including CAVE (Community Action Volunteers in Education), the Child Development Lab, Adventure Outings, Sustainability initiatives, and student government. The organization employs more than 125 career staff and over 450 student employees annually. 

A background check (including a criminal records check) must be completed satisfactorily before any candidate can be offered a position with Associated Students. Failure to satisfactorily complete the background check may affect the application status of applicants or continued employment of current Associated Students employees who apply for the position.

In support of campus-wide efforts, the AS is committed to recruiting and hiring candidates who demonstrate and embrace our corporate values and strategic priorities. We take a culturally-informed approach to all our processes related to employee relationships. We provide timely and intentional opportunities to increase our commitment to inclusivity within the Associated Students and actively support University-wide diversity initiatives. Successful candidates are those of variable abilities who will work to advance policies and practices that will strengthen our organizational culture.

COOK III

RESIDENTIAL DINING

SUMMARY

Under general supervision, to be responsible for the preparation of food at AS Dining Services; to coordinate the work of food production personnel in the preparation of menu items; to create new menu items; standardize recipes; enforce company policy; assist in ordering and inventory systems; to train and provide leadership to cook staff and to do related work as required.

ESSENTIAL FUNCTIONS

•    Prepares and cooks a variety of food items, including meats, sauces, gravies, soups and other items. 
•    Works with Kitchen Supervisor in assessing operations and makes recommendations.
•    Creates standardized recipes for new menu items.
•    Completes orders and inventory when needed.
•    Oversees cooking area preparation, insuring that proper variety and quantities of food are available for menu preparation.
•    Supervises work flow of production staff, making adjustments as necessary.
•    Monitors customer patterns as they relate to food production to minimize the time in which food is held on the production line.
•    Creates new standardized recipes.
•    Arranges for prompt utilization of unused food.
•    Monitors inventory levels of food and supplies, making recommendations for acquisition, storage, and use.
•    Helps enforce company policy and assists in disciplinary actions.
•    Trains other production staff in food preparation procedures.
•    Develops recommendations for menu planning.
•    Responsible for proper sanitation and safety standards in the kitchen.
•    Performs a variety of food service and preparation assistance.
•    Identifies and reports problems regarding equipment malfunction.
•    Maintains good relations with customers.
•    Acts as shift supervisor when Kitchen Supervisor is not on shift.
•    Other duties may be assigned.

POSITIONS DIRECTLY SUPERVISED

Student Staff

Career staff as required

WORK ENVIRONMENT AND PHYSICAL REQUIREMENTS

Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

Typical Work Environment:

Work is primarily performed in a restaurant and kitchen environment; exposure to heat and moisture; continuous contact with staff, campus community, and public.

Physical Requirements:

Manual dexterity and eye-hand coordination; verbal and written communication. Ability to move throughout and between different departments and facilities in the organization. Stand for extended periods; reaching; lifting up to 50 lbs.; use of kitchen equipment.

Travel Requirements:

None

KNOWLEDGE, SKILLS, AND ABILITIES REQUIREMENTS

•    Principles and methods of preparing and cooking a variety of food items.
•    Operation, maintenance, and use of kitchen equipment.
•    Principles of supervision and employee development.
•    Food service sanitation and safety.
•    Principles of work direction and coordination.
•    Food costing procedures.
•    Inventory control systems.
•    Prepare and cook a variety of food items.
•    Estimate proper quantities for economical food service.
•    Provide work coordination and direction for student assistants.
•    Train, supervise and evaluate student assistants.
•    Operate a variety of kitchen equipment.
•    Assist with menu planning and development.
•    Maintain proper standards of sanitation and safety.
•    Maintain records.
•    Provide work coordination and training for food production personnel.
•    Handle disciplinary actions.
•    Develop and maintain effective working relationships and at all times demonstrating cooperative behavior with a diverse population of staff, students, co-workers, and those contacted during the course of work.
•    Communicate effectively with a diverse population of staff, students, co-workers and others.
•    Work well under pressure: meeting multiple and sometimes competing deadlines.
•    Complete inventory at the end of the month.
•    Place orders through our main suppliers.

MINIMUM EDUCATION and EXPERIENCE REQUIREMENTS

Two (2) years of increasingly responsible work experience in quantity food preparation, cooking, employee supervision and customer service.

PREFERRED REQUIREMENTS

Culinary training and/or certification desirable.

SPECIAL REQUIREMENTS

•    Possession of or ability to obtain ServSafe Manager Certification or equivalent.
•    Possession of or ability to obtain a current and valid California Driver’s license with an acceptable driving record.
•    Post-offer, pre-employment physical required.