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Cook 1

Please see Special Instructions for more details.

Applications will be reviewed based on the information submitted on the employment profile with education and work history along with any other requested documentation i.e. posting specific question responses, transcripts, etc. Your profile MUST clearly show how you meet the minimum/required qualifications for the position. Resumes are NOT accepted at the application stage for classified staff positions. Typically, the starting salary is at the lower end of the salary range. For additional information please contact: Arwen Douglas at arwen.douglas@oregonstate.edu or 541-737-2005 OSU commits to inclusive excellence by advancing equity and diversity in all that we do. We are an Affirmative Action/Equal Opportunity employer, and particularly encourage applications from members of historically underrepresented racial/ethnic groups, women, individuals with disabilities, veterans, LGBTQ community members, and others who demonstrate the ability to help us achieve our vision of a diverse and inclusive community. This position is designated as a critical or security-sensitive position; therefore, the incumbent must successfully complete a Criminal History Check and be determined to be position qualified as per OSU Standard 576-055-0000 et seq. Incumbents are required to self-report convictions and those in Youth Programs may have additional Criminal History Checks every 24 months. Offers of employment are contingent upon meeting all minimum qualifications including the Criminal History Check Requirement.

Position Details

Position Information

Department Dining Centers (MHD)
Classification Title Cook 1
Job Title Cook 1
Appointment Type Classified Staff
Job Location Corvallis
Position Appointment Percent 100
Appointment Basis 10
Pay Method Hourly
Min Salary $12.39 hourly
Max Salary $17.40 hourly
Employment Category Academic Year
Position Summary

This posting has been re-opened in order to expand the original applicant pool.

This recruitment will be used to fill three or more full-time academic year (10 month), Cook 1 positions for University Housing and Dining Services at Oregon State University (OSU).

UHDS’ vision is to engage our students, enrich their lives and help them thrive. UHDS strives to provide students, faculty, staff, and guests with safe, economical, convenient, and comfortable living and dining options, and the department works to maintain the highest educational and service standards. On the Corvallis campus, UHDS houses 5,000 students and offers a variety of living and dining options in 15 residence halls, three dining centers, three satellite locations, catering, and apartments. UHDS operates the Housing & Dining program at OSU-Cascades, and is developing student housing at the Hatfield Marine Science Center in Newport. UHDS is an auxiliary enterprise and is funded solely by customers who use our services — we receive no State or General fund allocation. UHDS is committed to an appreciation for diversity, and fosters an open, respectful and enjoyable living, learning and working environment.

UHDS staff members are expected to demonstrate a personal and professional commitment to providing excellent customer service. Creating inclusive, welcoming, and safe environments are core values of University Housing and Dining Services.

The UHDS Culinary Team is committed to providing an inspirational culinary experience through a food-first philosophy: integrating nutrition, quality, and passion in food. This team is dedicated to sustainable practices, food innovation, and supportive work environments. Food is a voice to expressing these values along with educating students, staff, guests, and the OSU community.

This position is eligible for meal perquisites per the SEIU contract.

This position will adhere to all OSU and UHDS policies and procedures.

The purpose of this position is to assist the Food Service Coordinators, Cook 2s, and Chefs to maintain quality of service, and prepare menu items using good cooking methods as well as care in safety/sanitation. Requires participation in development and support of improvements to customer service. Will prepare some menu items to order to customers’ specifications. Must follow recipes thoroughly, incorporate proper food handling techniques and serving portions, train and lead (schedule, plan, assign) work of student employees, as well as provide classified employees in the restaurant with direction and leadership in cooperation with the management staff. This position may also be responsible for opening or closing.

Position Duties

60% MEAL PREPARATION:

Responsible for food preparation for a large dining facility. This includes, but is not limited to, the following:
a) prepare food items following all safe food handling procedures for these items,
b) follow recipes and standards for presentation on the serving line,
c) assist in preparation of menu items by following the directions from lead cooks and Chefs de Cuisine,
d) follow standards for presentation, appearance, flavor, and overall quality of the food,
e) have a working understanding of the assigned area, and maintain the WOW factor needed for overall experience,
f) utilize preparation techniques following all safe food handling procedures for handling meats and seafood, vegetables, pastas, breads, and dairy products,
g) follow safety procedures for using large food production equipment,
h) ensure that students who assist in meal preparation are following safe and sanitary preparation procedures, and
i) inform the Cook 2, Food Service Coordinator, or Chef de Cuisine of needed products and product outages.

As a member of a production team, the primary goal is excellent, attentive customer service and high quality cuisine. This requires assisting wherever needed to provide top quality service and products to customers.
Assists in the responsibility for the appearance, flavor and overall quality of the entire meal for each assigned catering event when assigned to a catering position, as well as general responsibility for the quality of the total daily prepared meals when assigned to a restaurant or production.

Criteria for determining product quality is as follows:
a) food has high eye appeal qualities and is garnished appropriately,
b) flavor of food has been tested and meets culinary guidelines of excellence, and
c) temperature of food is a safe level. Use of thermometer for each meal item is required to determine this factor.

All unappetizing products are removed from line while following waste procedures.
Maintain sufficient quantities of food to meet customer demand while minimizing over-production and waste.
Rotate and properly store food and beverage products using the FIFO system and HACCP guidelines.
Preparation includes grilling, deep-fat frying, baking, panning, slicing, cleaning vegetables, etc.
Requires the use of large kitchen equipment, including, but not limited to, slicer, grill, oven, and deep-fat fryer, as well as small kitchen equipment.
Maintain standards of quality.
Record all leftover products daily.

15% MAINTAIN STANDARDS OF SAFETY AND SANITATION

Uphold standards of cleanliness in personal appearance, hygiene, food handling and food storage.
Clean counters, production area, and equipment on a regular basis. Keep work area clean and organized as work progresses.
Sweep floors and dispose of trash.
Observe cleanliness of food preparation area, and remind student employees about cleanliness when necessary. Make sure students are following all sanitation guidelines, including temperature logs and record keeping, etc.
Adhere to proper use and upkeep of equipment, e.g. cash register system components, display equipment, reach-in refrigerator units, cooking equipment, etc.
Report unsafe conditions and equipment requiring repair immediately.
Maintain cups, silverware, utensils, and other supplies in service area. Stock products needed for service.
Notify restaurant leader when supplies are low or obtain supplies from storage.
When needed, set-up and open unit and/or ensure the unit is clean and stocked at the end of shift.

10% CUSTOMER SERVICE

Meet and greet customers. Provide friendly, polite, knowledgeable, and efficient service.
Attractively display and serve food products.
Perform cashier duties following Dining Services cash handling policies and procedures regarding item entry and the payment process, whether cash, credit card or meal plan.
Verify ending cash balance at end of shift.
Perform routine food services duties, such as serving prepared foods and dispensing beverages.

10% INSTRUCT STUDENT WORKERS

Instruct student workers as necessary in procedures.
Advise supervisor on the performance of student workers.
Plan work and assign work.
Monitor student breaks when required.
Assist in training student relief cashiers.
Ensure security of unit at the end of shift.
Ensure opening and closing procedures are followed.

5% MISCELLANEOUS

Use a computer to check work schedule, complete time sheet, complete online forms, and check employer-provided e-mail.
Perform other duties as required.

Minimum Qualifications

One year of experience as a cook in a commercial food service facility; OR possession of a Certificate of Completion in culinary arts and/or Foods and Hospitality Service from a certified community college or technical school.

Additional Required Qualifications

Effective internal and external customer service skills.

Effective communication skills, including the ability to understand and provide guidance to others regarding directions/instructions, recipes, safety information, machine instructions, etc.

Ability to respond positively to changing work demands.

Ability to work cooperatively with a variety of individuals.

Requires a valid Food Handlers’ certificate within 30 days of employment. Must maintain certification throughout service with UHDS.

This position is designated as a critical or security-sensitive position; therefore, the incumbent must successfully complete a Criminal History Check and be determined to be position qualified as per OAR 576-055-0000 et seq. Incumbents are required to self-report convictions and those in Youth Programs may have additional Criminal History Checks every 24 months.

Preferred (Special) Qualifications

Demonstrable ability to work with and/or lead diverse groups of employees. University Housing and Dining values the rich diversity of its workforce, which includes people with and without disabilities, people for whom English is a second language, people who are military veterans, and people from a wide range of countries, races, ethnicities, cultures, colors, age groups, socioeconomic statuses, locations, sexes, sexual orientations, gender identities and expressions, and religious backgrounds.

Experience working with kitchen equipment including, but not limited to: grills, ovens, fryers, knives, steam kettles, steam tables, etc.

Experience with the processes and regulations of safe food handling, safe food storage, and sanitation.

Experience working in a high-volume food service operation.

Leadwork experience in training, scheduling, and assigning work.

Cashiering experience.

Ability to use computer to fill out forms, complete timesheet, and check e-mail.

Working Conditions / Work Schedule

PHYSICAL WORKING CONDITIONS

This is a physically active job in a commercial kitchen environment. Incumbent will experience long periods of standing on a hard floor, working with commercial kitchen equipment, and fluctuations in work flow, temperature, and noise level.

Must be able to work shift on your feet and perform frequent arm movements.

The incumbent will often be required to lift and/or carry objects weighing up to 50 pounds, and push or pull carts weighing up to 50 pounds.

WORK SCHEDULE

Flexibility in work shifts is necessary. Shift and/or work assignment may be changed based on operational needs. Because we provide meals for the student residents, early morning, evening, weekend, and holiday work may be required.

Good attendance is crucial for stability and day-to-day business needs. Must follow attendance schedule and break schedule, and must be on time and in uniform when shift begins.

This position is deemed essential; and the incumbent is expected to report to work during inclement weather, emergency and other University work curtailments or closures.

This position is deemed essential and the incumbent may be expected to report to work during inclement weather, emergency and other University work curtailments or closures. Yes
This position requires a clear and unambiguous commitment to compliance of all National Collegiate Athletic Association (NCAA) regulations for Division I (FBS) universities. No

Posting Detail Information

Posting Number P01125CT
Number of Vacancies 3
Anticipated Appointment Begin Date 09/18/2017
Anticipated Appointment End Date
Posting Date 08/14/2017
Full Consideration Date
Closing Date 12/29/2017
Indicate how you intend to recruit for this search Competitive / External - open to ALL qualified applicants
Special Instructions to Applicants

Applications will be reviewed based on the information submitted on the employment profile with education and work history along with any other requested documentation i.e. posting specific question responses, transcripts, etc. Your profile MUST clearly show how you meet the minimum/required qualifications for the position. Resumes are NOT accepted at the application stage for classified staff positions.

Typically, the starting salary is at the lower end of the salary range.

For additional information please contact:
Arwen Douglas at arwen.douglas@oregonstate.edu or 541-737-2005

OSU commits to inclusive excellence by advancing equity and diversity in all that we do. We are an Affirmative Action/Equal Opportunity employer, and particularly encourage applications from members of historically underrepresented racial/ethnic groups, women, individuals with disabilities, veterans, LGBTQ community members, and others who demonstrate the ability to help us achieve our vision of a diverse and inclusive community.
This position is designated as a critical or security-sensitive position; therefore, the incumbent must successfully complete a Criminal History Check and be determined to be position qualified as per OSU Standard 576-055-0000 et seq. Incumbents are required to self-report convictions and those in Youth Programs may have additional Criminal History Checks every 24 months. Offers of employment are contingent upon meeting all minimum qualifications including the Criminal History Check Requirement.

Supplemental Questions

Required fields are indicated with an asterisk (*).

  1. * Describe your cooking experience. Include: (a) preparing a variety of menu items following standard recipes; (b) following standards for presentation, appearance, flavor and ensuring food quality; (c) kitchen equipment you have operated; and (d) safety and sanitation procedures you have followed. Indicate the organization where you gained your experience and your role and level of responsibility.

    (Open Ended Question)

  2. * Describe your customer service experience. Include: (a) your experience providing direct customer service; (b) how you have ensured customer satisfaction; and (c) your experience providing customer service to internal and/or external customers.

    (Open Ended Question)

Documents Needed to Apply

Required Documents
Optional Documents