Cook III-Brennan's Nights@UVM Davis Center-Sodexo

Posting ID : A1068484398
Date Posted : 2015-08-18
Category : Food Beverage Hospitality

August 2015
Position Title: Cook III -- Brennan's Full time
Fri-Tues 400p-12am

Position Summary: Works as short order Cook in busy Local & Sustainable Restaurant
Prepares food and serves restaurant patrons at counters or tables.
Takes order from customer, and cooks foods requiring short preparation time, according to customer requirements.
Typically, performs short order/grill cooking duties in preparing food items to be served to customers. .
Works with Unit Chef to increase sales and improve overall menu mix
Assist with weekend prep for unit/station
Provides the highest quality of service to customers at all times.
Follows recipes and/or product directions for preparing, seasoning, cooking, tasting, carving and serving soups, meats, vegetables, desserts and other foodstuffs for consumption in eating establishments.
Prepares foods by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary use.
Tastes products, reads menus, estimates food requirements, check production, and keep records in order to accurately plan production requirements and requisition supplies and equipment.
May select recipes per menu cycle, prepare bakery items, receive inventory, move and lift foodstuffs and supplies and prepare meals for customers requiring special diets.
May clean and sanitize work stations and equipment and must follow all Sodexho, client and regulatory rules and procedures.

Typical Knowledge and Skills:

Needs to work efficiently & neatly. Needs to be able to read orders. Must apply food knowledge & skill to position
Typical Requirements:
Education or Equivalent Experience: High School diploma or GED or equivalent experience.
Supervisor/Managerial Experience: None
Function Specific Experience: 1 - 3 years of related work experience.
Certification Requirements: None

Supervision Received:
Supervisor provides general supervision with instructions given for routine work and detailed instructions given for new lines of work or special assignments. Works directly under Unit Executive Chef

Working Conditions:
Work is performed in an area that is adequately lighted and ventilated. Works in a kitchen environment.

Physical Demands: Specific physical characteristics and abilities are required to perform the work, such as agility, dexterity and long periods of walking, standing, bending, carrying or lifting supplies and equipment weighing 50 pounds or more.


Must be willing to work at least one weekend day/night
Must adhere to unit and company policies at all times
This position is from mid-August to mid-May

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