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Job Overview
Employment Type
Full-time
Hourly
Compensation
Hourly
Range $16.00 - $20.25
Work Schedule
Day Shifts
Weekend Shifts
Benefits
Medical insurance
Dental Insurance
Health savings account
flexible spending accounts
Life insurance
Disability insurance
Retirement Plan
Tuition subsidy
Paid holidays
Paid Time Off
Paid parental leave
Employee assistance program
Job Description
Indiana University (IU) Dining and Hospitality is a proud extension of Indiana University's commitment to education, innovation, and tradition, reflecting the true essence of Hoosier hospitality. As a leading provider of culinary services within the university community, IU Dining is dedicated to delivering fresh, delicious, and sustainably sourced cuisine to its students, faculty, staff, and guests. The department maintains a vision centered on a service-oriented and collaborative culture that fosters creativity and innovation. Collaborating closely with local and regional producers, IU Dining emphasizes sustainable procurement practices that align with the preferences and dietary needs of the university’s diverse community. Their... Show More
Job Requirements
- high school diploma or equivalent
- 2 years of cooking experience
- demonstrated leadership skills
- food safety servsafe certification within 180 days from date of hire
- ability to work in a safe and efficient manner
- proficient communication skills
- maintains professionalism
- time management and priority setting skills
- commitment to quality
- flexibility to work in fast paced environment
- thorough and dependable
- high level of accuracy
- excellent organizational skills
- strong verbal communication
- ability to build customer relationships
- knowledge of food preparation methods
- knowledge of kitchen sanitation and food safety
- ability to follow instructions
- ability to read and calculate ingredient quantities
- ability to operate kitchen equipment
- ability to coordinate food preparation and timing
- ability to work standing with physical effort in hot or humid conditions
- ability to maintain personal hygiene
- ability to analyze menus for supply levels
- ability to work in team settings
- ability to work with diverse cultures
Job Qualifications
- 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
- food safety servsafe certification within 180 days from date of hire
- 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
- possesses 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
- familiar with ingredients and cooking techniques to effectively work with a variety of ingredients and cooking
Job Duties
- 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
- 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 works 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
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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