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COOK II

Position Details

Summary

Operating Title COOK II
Long Classification Title COOK II
Location UNH, Durham, NH
Department UNH Stillings [UQDSTL]
Summary of Position

Under general supervision from Executive Chef & Assistant Director of Culinary Operations, position is responsible for the direction of the culinary team and bakery team in the preparation of menu items at Stillings Hall.

Additional Job Information
Posting Number/Job Order # PS0539FY18
Acceptable minimum level of education HS or equivalent
Acceptable minimum years of experience 2 years
Other minimum qualifications

High school graduation, or equivalent, and at least one year of experience in some phase of quantity cooking or food preparation. Sufficient strength and physical dexterity to perform duties and responsibilities of this job, including heavy work. Must be able to wear and use appropriate personal protective equipment, as necessary. One to two years of experience in quantity baking and cooking or two years in comparable work experience in a commercial kitchen

Additional Preferred Qualifications

Two years of supervisory experience

Salary Information

Salary is complemented by a comprehensive benefits package which includes medical, dental, retirement, tuition, and paid time off.

Quicklink for Posting http://jobs.usnh.edu/postings/27173
Percent Time Information (FTE) 0.76
Grade 08
EEO Statement

The University System of New Hampshire is an Equal Opportunity/Equal Access/Affirmative Action employer. The University System is committed to creating an environment that values and supports diversity and inclusiveness across our campus communities and encourages applications from qualified individuals who will help us achieve this mission. The University System prohibits discrimination on the basis of race, color, religion, sex, age, national origin, sexual orientation, gender identity or expression, disability, veteran status, or marital status. Application by members of all underrepresented groups is encouraged. Hiring is contingent upon eligibility to work in the U.S.

Institution Information

Posting Details

Posting Date 07/25/2017
Open Until Filled Yes
Closing Date
Posting Open to Internal Candidates Only? No
Interested Internal Candidates Exist? No
Job Category Hourly Staff (Non-Exempt)
Appointment Type Regular
If TERM position provide projected end date
Equipment/Instruments

Knowledge of materials/methods used in the preparation of food on a large scale basis. Knowledge of food values and nutrition. Ability to supervise, instruct, train, and effectively evaluate assigned cooking staff. Knowledge of sanitation/safety in handling food/equipment. Sufficient strength and physical dexterity to perform duties and responsibilities of this job including heavy work.

DOT Safety Information None applicable

Duties / Responsibilities

Job Duties

Duty/Responsibility

Coordination of production of baked and pastry items as well as main line items to ensure menu availability as programmed. Direct and instruct staff on the various steps within the production process, assign duties based on skill set and ensure compliance to expectations.

Duty/Responsibility

Complete and oversee production process of items prepared by Baker I and assigned student staff to include decorative finishing, plating, proper portioning, garnishing and establishing presentation/display.
Supervise, direct, and evaluate direct reports (Cook I’s and FSA’s) to maintain high levels of performance and quality menu execution. Plan, organize, and delegate work assignments for self and others as assigned within work shift. Assume responsibility for the high standards of food production, presentation, and eye appeal for meal. Responsible for maintaining high level of safety and sanitation standards.

Duty/Responsibility

Under the direction of the Executive Chef, create and design product offerings, menu schedule and location of production(Main kitchen or servery area) to be placed in facilities menu offerings. Coordinate menu so as to properly balance workload, customer needs, theme event menus and expectations of Associate Director of Culinary.

Duty/Responsibility

Train and develop skill set of Baker I, Cook I’s, FSA’s and assigned student staff to ensure compliance to specifications and expectations of Executive Chef and program directives. Coach and council performance of team members. Report challenges and oportunities to Executive Chef.

Duty/Responsibility

Ensure sanitation levels are appropriate. Direct staff to areas of concern. Resolve issues regarding production timing, sanitation and assignments as necessary.

Supplemental Questions

Required fields are indicated with an asterisk (*).

  1. * Do you meet the definition of an Internal Candidate? Internal Candidates include: (1) active status employees who have completed the introductory period and (2) adjunct staff members who have been employed within USNH for at least 12 months in total and who have worked at least 1,000 hours during the 12 month period preceding the application for the position. Student employment does not apply toward internal status eligibility.
    • Yes
    • No

Documents Needed to Apply

Required Documents
  1. Resume/Vita
  2. Cover Letter
  3. (3) Professional References Contact Info
Optional Documents