Weekend Cook
Location: Conway CCU
Schedule: Weekends (Saturday and Sunday), with potential for additional shifts
Pay Rate: $17.00
Position Summary
The Cook is responsible for preparing, cooking, and serving high-quality meals for students, faculty, staff, and guests in a college dining hall environment. This position ensures food is prepared according to established recipes, food safety standards, and production schedules while maintaining a clean, safe, and efficient kitchen operation.
Essential Duties and Responsibilities
- Prepare and cook a variety of hot and cold food items according to recipes and production guidelines.
- Assist with menu preparation for breakfast, lunch, dinner, special events, and catering functions.
- Ensure food is prepared and presented according to quality and portion control standards.
- Operate kitchen equipment such as ovens, grills, fryers, steamers, slicers, and mixers safely and efficiently.
- Monitor food temperatures and maintain compliance with health and sanitation regulations.
- Assist with receiving, storing, rotating, and inventorying food and supplies using FIFO (First In, First Out) procedures.
- Maintain cleanliness and sanitation of food preparation areas, equipment, and workstations.
- Adhere to all food safety, HACCP, and workplace safety standards.
- Assist with serving food during meal periods as needed.
Qualifications
- Previous cooking experience in a high-volume food service environment preferred.
- Knowledge of food preparation techniques, sanitation standards, and kitchen safety practices.
- Ability to read and follow recipes and production sheets.
- Strong organizational and time-management skills.
- Ability to work independently and as part of a team.
- Excellent customer service and communication skills.
Physical Requirements
- Ability to stand and walk for extended periods.
- Ability to lift and carry up to 50 pounds.
- Ability to bend, stoop, reach, and perform repetitive motions.
- Ability to work in hot, cold, and fast-paced kitchen environments.