Pacific Lutheran University Looking for Prep Cook Full Time

Work Schedule:

FT; Sunday-Thursday, 11:30am – 8:00pm. Other shifts as assigned; may vary based on
needs.

General Description:

The Prep Cook maintains a positive company image by providing courteous,
friendly, and efficient customer service. Supports the Managers and Supervisors in maintaining department standards. Responsibilities
include, but are not limited to, preparing, seasoning, and cooking salads, soups, sandwiches, ethnic dishes, desserts, and other food stuff
for consumption in the university dining facility. Reports to the Executive Chef.

Essential Functions and
Responsibilities:

• Act as a mentor for all student and temporary workers, inspiring enthusiasm, teamwork, and high
  morale.
• Read menu to estimate food requirements in advance.
• Measure and mix ingredients according to recipes, using a
  variety of kitchen utensils and equipment, such as blenders, mixers, grinders, slicers, and tenderizers, to prepare soups, salads, pasta,
  pizza, desserts, sauces, and casseroles.
• Frequently observe and test food being cooked and served by tasting, smelling and
  observing to determine that it meets service standards.
• Chop and prepare ingredients for the salad bar and prepare salads and
  sandwiches. Monitor and maintain the items in the salad bar and to go case.
• Ensure a fresh and appealing salad bar by rotating
  products, and removing out-of-date products, maintaining full levels of all products at the salad bar.
• Maintain correct department
  signage, pricing and answer customer questions.
• Utilize proper storage, rotation, and labeling of products.
• Comply with
  all PLU and Health Department safety standards. Follow proper cleaning, maintenance and reporting procedures for BOH and
  Dish room.
• Responsible for the condition of the kitchen/dish room and equipment it contains.
• Wash, peel, cut and shred
  vegetables and fruits to prepare them for use.
• Bake, roast, broil and steam meats, fish, vegetables, and other foods.
• Carve meat, portion food on serving plates; add gravies, sauces, and garnishes to fill orders.
• May butcher chickens, fish and
  shellfish.
• May Sauté, grill, bake, fry a la minute orders for line in a high energy, fast paced environment.
• Perform other duties as assigned.
• The University reserves the right to add or change duties at any time.
• All
  Campus Restaurant team members are considered essential university personnel. In the event of PLU declaring an emergency status
  essential university personnel are expected to contact their supervisor to obtain their schedule assignment.

Knowledge, Skills, and Abilities:

• Knowledge of and commitment to diversity, equity, and inclusion.
• Excellent
  verbal and communication skills. Ability to communicate effectively with university leadership, team members and customers.
• Ability
  to read, write and perform arithmetic or shop geometry to figure amounts of material needed, dimensions to be followed and cost of
  materials.
• Ability to follow verbal and written instructions and established procedures in the English language.
• Ability
  to utilize effective time management during production to work independently and as part of a team.
• Ability to measure, cut, or
  otherwise work on materials or objects with great precision.
• Ability to detect food and labor waste issues and develop a plan of
  corrective action.
• Ability to multitask, and have an extensive understanding of customer service principles to provide exemplary
  customer service constantly and consistently.
• Working knowledge of vegetarian and vegan cuisine, gluten free and special allergy
  diets.
• Operational knowledge of commercial kitchen equipment including, but not limited to, the proper use of slicers, knives, box
  cutters, a dumpster, and all related equipment.
• Fundamental computer knowledge in order to check email, check schedules, access pay
  forms, and access training modules.
• Ability to work flexible schedules including weekends, evenings, and holidays.

Required Qualifications:

1. High school diploma or GED
2. Some related experience.
3. Must
   possess a valid Washington State Food Handler’s Permit.
4. Finalist applicants must satisfactorily complete pre-employment
   background checks.

Preferred Qualifications:

• Valid driver’s license.
• 1 year
  professional kitchen experience.

Work Conditions:

• Will be exposed to hot, dry, cold, wet and/or
  humid conditions.
• Often works with/around standard kitchen/dishroom equipment requiring protective equipment.

Physical Requirements:

• Ability to stand and walk for up to 4 hours without a break.
• Ability to
  bend and stoop to grasp objects; climb ladders; lift loads up to 50 lbs. unassisted; push and pull carts weighing up to 100 lbs.
  unassisted.
• Ability to visually examine products for quality and signage/labeling for accuracy.

 Other
Information: