Cook I (Academic Work Calendar)(Global Center)

YOUR ROLE: As an Entree Cook, you are part of a team that creates great tasting food with food safety in focus. You will be preparing food in a variety of forms using a unique combination of equipment.

This position is an academic position. This position will be under the Academic Year schedule, the position will have summers off and start back up in August and continue through May.

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

The University of Arizona has been recognized for our innovative work-life programs.

• Prepares food on hot and cold production line, adhering to the recipe's method of preparation. Coordinates food preparation needs and ordering needs with supervisor and p.m. staff. Prepares food items from recipes for restaurant daily. Performs food preparation tasks such as sandwich, salad making and beverage preparation, following written standardized recipes.
• Cleans and processes fruits and vegetables according to recipe's specification. Labels, dates and stores fruits and vegetables in proper areas. Assembles necessary ingredients to prepare orders. Labels and dates products. Assists cold food production when possible. Prevents cross contamination of food products. Weigh, labels, and dates all food items and stores in designated areas.
• Cleans countertops, windows, walls, shelves, drain screes and floor mats. Cleans cooking utensils, grills, oven hoods and other equipment used in food preparation. Ensure all utensils are properly stored. Empties sanitizer and take out trash.
• Works harmoniously with co-workers, supervisors, and management. Greets and serves customers in a friendly and courteous manner.

Physical Requirements:

• Must be able to lift/transport a maximum of 50 lbs.

• High school diploma or high school diploma equivalency is required.

• Two years of commercial or institutional cooking experience
• ServSafe or other food safety certification