Cook Lead (Little Italy) (Multiple Positions)

Join the heart of campus life at the University of Arizona Student Unions, where culinary creativity meets community. The University is looking for a Cook, Lead to prepare, season and cook a wide variety of food for various food service units. This position also cooks according to recipes and requires knowledge of basic kitchen equipment and leads the work of the kitchen and ensures quality.

This position may be required to work weekends, nights, days and holidays.

Outstanding U of A benefits include health, dental, and vision insurance plans; life insurance and disability programs; paid vacation, sick leave, and holidays; U of A/ASU/NAU tuition reduction for the employee and qualified family members; retirement plans; access to U of A recreation and cultural activities; and more!

The University of Arizona has been recognized for our innovative work-life programs. For more information about working at the University of Arizona and relocations services, please click here.

• Prepares a
  complete selection of dishes and other menu items.
• Reviews recipes
  and makes necessary changes to meet production requirements.
• Utilizes
  FoodPro for recipes.
• Advises cooks
  on proper method of preparation.
• Checks for
  necessary product and reports shortages to Supervisors.
• Coordinates and
  places produce order.
• Coordinates
  meat and fish order and communicates needs to warehouse Lead.
• Checks walk-ins
  and freezer for proper product rotation to control product waste.
• Utilizes
  FoodPro for recipes.
• Advises cooks
  on proper method of preparation.
• Communicates
  changes or specials with cooks on a daily basis.
• Writes all new
  recipes using standard dining services recipe form so they can be added to Food
  Pro.
• Keeps recipes
  updated so that they reflect actual ingredients and amounts used thus ensuring
  that they are priced accordingly and nutritionally accurate.
• Yield tests
  recipes for accuracy.
• Greets and
  serves customers in a friendly courteous manner.
• Provides
  suggestions and input to supervisor.

Knowledge,
Skills, and Abilities (KSAs):

• Knowledge of weights and measures.
• Knowledge of food service operations including large
  quantity food preparation.
• Skill in operating various institutional/commercial
  kitchen equipment.
• Ability to communicate effectively.

Physical
Requirements:

• Occasionally lift, transfer or move a maximum of 50
  lbs.

This job posting reflects the general nature and level of work expected of the selected candidate(s). It is not intended to be an exhaustive list of all duties and responsibilities. The institution reserves the right to amend or update this description as organizational priorities and institutional needs evolve.

• High school
  diploma or high school diploma equivalency is required.
• Three years of relevant experience, or equivalent
  combination of education and work experience.