Job Details

Description

The Associated Students of CSU, Chico is recruiting for Cook II at Éstom Jámani Residential Dining Hall. This is a full-time, academic-year (1700 hours), non-exempt position. The pay range for this position is $21.40 to $21.65/hr; new hires typically start at the beginning of the range. The anticipated schedule, which is subject to change based on department needs, is:

Thursday: 2:30pm - 11pm

Friday: 1:30pm - 10pm

Saturday: 1:30pm - 10pm

Sunday: 2:30pm - 11pm

Monday: 2:30pm - 11pm

Tuesday: off

Wednesday: off

When working a shift differential qualifying shift, an additional $1.35/hr will be applied to the base pay rate; this rate also applies to qualifying overtime hours.

Associated Students offers excellent benefits to include medical, dental and vision insurance with a generous employer contribution toward the cost. Basic life, AD&D, and long term disability are fully employer paid. Retirement is offered through CalPERS. An employee contribution to this defined benefit plan is required in addition to a significant employer contribution.

The Associated Students (AS) is a comprehensive campus auxiliary corporation of CSU,Chico serving thousands of students, faculty, staff and community members through myriad student programs, services and business enterprises. With an annual budget of more than $21M, the AS operates residential and retail dining services, the Bell Memorial Union, the Wildcat Recreation Center (WREC), and administers the contract for the Wildcat Store (bookstore). Additionally, the AS offers a wide variety of services and programs such as: CAVE (Community Action Volunteers in Education), Child Development Lab, Adventure Outings, Recycling, Sustainability and student government. Typically, the AS employs more than 100 full and part-time employees and more than 400 students.

A background check (including a criminal records check) must be completed satisfactorily before any candidate can be offered a position with Associated Students. Failure to satisfactorily complete the background check may affect the application status of applicants or continued employment of current Associated Students employees who apply for the position.

In support of campus-wide efforts, the AS is committed to recruiting and hiring candidates who demonstrate and embrace our corporate values and strategic priorities. We take a culturally-informed approach to all our processes related to employee relationships. We provide timely and intentional opportunities to increase our commitment to inclusivity within the Associated Students and actively support University-wide diversity initiatives. Successful candidates are those of variable abilities who will work to advance policies and practices that will strengthen our organizational culture.

To be considered, you must submit an application in full and attach a resume.

COOK II, Part-Time

SUMMARY

This is the working level position with general responsibility for the preparation and cooking of food at Éstom Jámani Hall. The Cook II level is distinguished from level of Cook I in that the Cook II level prepares a wider variety of menu items and has a broader scope of other job responsibilities for coordinating kitchen production, assisting with menu planning and supervising student workers.
ESSENTIAL FUNCTIONS

• Prepares and cooks a variety of food items, including meats, sauces, gravies, soups and other items.
• Prepares cooking area, insuring that proper variety and quantities of food are available for menu preparation.
• Provides work coordination for other food production staff.
• Monitors customer patterns as they relate to food production to minimize the time in which food is held on the production line.
• Arranges for prompt utilization of unused food.
• Monitors inventory levels of food and supplies, making recommendations for acquisition, storage, and use.
• Trains and oversees others in food preparation procedures.
• Develops recommendations for menu planning.
• Insures the use of proper sanitation and safety standards in food preparation.
• Performs a variety of food service and preparation assistance.
• Identifies and reports problems regarding equipment malfunction.
• Maintains good relations with customers.
• Other duties may be assigned.

POSITIONS DIRECTLY SUPERVISED

Up to five (5) Dining Services Student Assistants
TYPICAL WORKING CONDITIONS

Work is performed in a restaurant and kitchen environment; exposure to heat and moisture; continuous contact with staff, campus community, and public.
TYPICAL PHYSICAL REQUIREMENTS

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Stand for extended periods; manual dexterity and eye-hand coordination; verbal communication; reaching; lifting up to 50 lbs.; use of kitchen equipment. Ability to move throughout and between different departments and facilities in the organization.
tRAVEL REQUIREMENTS

None

KNOWLEDGE, SKILLS, AND ABILITIES REQUIREMENTS

• Principles and methods of preparing and cooking a variety of food items.
• Operation, maintenance, and use of a variety of kitchen equipment.
• Principles of supervision and employee development.
• Food service sanitation and safety.
• Principles of work direction and coordination.
• Estimate proper quantities for economical food service.
• Provide work coordination and direction for student assistants.
• Train, supervise and evaluate student assistants.
• Assist with menu planning and development.
• Maintain proper standards of sanitation and safety.
• Maintain records.
• Provide work coordination and training for food production personnel.
• Develop and maintain effective working relationships and at all times demonstrating cooperative behavior with a diverse population of staff, students, co-workers, and those contacted during the course of work.
• Communicate effectively with a diverse population of staff, students, co-workers and others.
• Work well under pressure: meeting multiple and sometimes competing deadlines.

MINIMUM EDUCATION and EXPERIENCE REQUIREMENTS

• Two (2) years of increasingly responsible work experience in quantity food preparation, cooking, and service.
• One (1) year of experience as a Cook I, successfully demonstrating the ability to prepare and cook a variety of menu items while coordinating the work for other food production staff.

PREFERRED REQUIREMENTS

Culinary training
SPECIAL REQUIREMENTS

• ServSafe Manager Certification or equivalent required.
• Post-Offer, pre-employment physical required.
• Employment is contingent upon successful completion of a background check, including a criminal records check. A conditional offer of employment may be rescinded if the background check yields any disqualifying information, or if it is determined that any information was withheld or falsified. A conviction does not automatically disqualify applicants from employment consideration.