The University of St. Thomas invites qualified candidates to apply a Cook II/Receiving Coordinator position within the University's Self Operated Dining Services Department.
There are TWO open positions. These positions are full-time, 1.0 FTE and work 12 months out of the year.
The University of St. Thomas Dining Services is a dynamic self-operated dining operation that provides meals for students, faculty, staff and visitors daily. The mission of Dining Services is to provide excellent dining experiences, enriching and nourishing the University of St. Thomas community. We provide a wide range of amenities that match the diverse needs of our campus community. Our department encompasses resident dining, catering services, and convenience locations.
The University of St. Thomas embraces diversity, inclusion, and equal opportunity for all. Our convictions of dignity, diversity and personal attention call us to embody and champion a diverse, equitable and inclusive environment. We welcome applicants of diverse races, ethnicities, geographic origins, gender identities, ages, socioeconomic backgrounds, sexual orientations, religions, work experience, physical and intellectual abilities, and financial means. We are committed to building a team that represents a variety of backgrounds, perspectives, and skills. This commitment is consistent with our mission to inspire our students, using the Catholic intellectual tradition, to think critically, work skillfully, and act wisely – all for the common good. A successful candidate will possess a commitment to the ideals of this mission.
JOIN OUR COMMUNITY
The University of St. Thomas offers a competitive and comprehensive benefits program, which includes:
Up to 100% tuition remission for employees, spouses, and dependents upon eligibility
A generous Employer retirement contribution of 9.4% of annual salary upon eligibility
Medical, dental, and vision options
Employer-paid disability, life, and AD&D benefits
Ample paid time off and holiday pay
This Cook II/Receiving Coordinator position is a skilled cook position that can perform short order, open line cooking, as well as large-scale institutional food preparation and volume cooking. This position also assists with staff training and has the skill to work all food stations.
Duties also include receiving and storing products in designated storerooms, proper storage and rotation of product, managing and recording inventory, assisting in the maintenance of the CBORD system as needed.
Maintains a clean working environment by adhering to Health Department Code and SERV SAFE codes. This Cook/ Receiving Coordinator position reports directly to the Production Chef and works with the culinary team on inventory management.
1. Responsible for receiving products, deliveries & rotating inventory
a. Properly storing and rotating all food products and supplies in accordance with SERV SAFE and Health Department Codes
b. Physically check invoices upon receiving to ensure we are receiving product that has been ordered
2. Responsible for maintaining cleanliness and sanitation standards for storage areas, including but not limited to breaking down product packaging, emptying trash, removing recycling, sweeping and mopping storage locations
3. Responsible for conducting weekly inventory and maintaining inventory reports
4. Train staff and assist with food preparation as business levels dictate for resident dining to expected standards for all stations and batch/volume food production
a. Meals must be prepared in accordance to recipe
b. Meals must be prepared using proper cooking method, i.e. fry, grill, sauté, etc.
c. Use batch cooking technique when necessary based upon business level
5. Follow CBORD recipes
a. Review recipes with culinary team when corrections are needed
b. When following recipes, use the specified ingredients and methods
6. Document all usage per CBORD serving line worksheet or production worksheet
a. After preparing food, document how much was prepared
b. After service, document how much is leftover
c. Use proper unit of measure when documenting quantities, i.e. pans, servings, pounds
7. Present food in an attractive manner
a. Items should be appropriately sauced and/or garnished
b. Food should be arranged in serving pan in an organized and appealing way
c. Serve hot food hot and cold food cold
8. Follow ServSafe food handling guidelines
a. Wash hands consistently throughout shift
b. Change gloves when appropriate, i.e. after touching anything other than what you’re immediately working with
c. Take and record product temperatures to ensure that food remains in safe zone throughout holding and service
d. Follow HACCP plan
9. Prep food throughout shift
a. Assist all culinary staff in completing prep sheets
b. Prep is a continuous job of this, and all, positions
Three (3) years of experience in large-scale institutional food preparation and volume cooking
A high school diploma (or accepted equivalent) and/or relevant culinary education
Short order cooking experience
This position works a flexible schedule based on business needs, including nights and weekends. This position is designated Emergency Essential. Emergency Essential employees may be expected to remain at work if campus closes during their regular work schedule or to report to work if the campus-closing announcement is made before their regular work schedule begins.
HOW TO APPLY
On the University of St. Thomas Jobs page, follow the instructions to complete an online application which includes uploading a resume and copy/pasting a job specific cover letter.
In light of its commitment to create and maintain a safe learning and working environment, employment with the University of St. Thomas requires consent and successful completion of a background screening.
The University of St. Thomas, Minnesota Human Resources Department advertises the official job listing on its website at www.stthomas.edu/jobs.
The University of St. Thomas is an Equal Opportunity Employer