Cook 1 Jobs

This recruitment will be used to fill nine full-time, academic year (10-month), Cook 1 positions for the University Housing and Dining Services at Oregon State University (OSU).
University Housing and Dining Services recognizes the importance of learning both in and out of the classroom, and supports the concept of education as an individual as well as a community experience. Our primary focus is service to the UHDS residents and the OSU community. UHDS offers a variety of living and dining options with fifteen residence halls, a limited number of family apartments and houses, three dining centers, a catering department, and three satellite operations, including a market. Our Department is an auxiliary enterprise which is funded solely by customers who use our services — we receive no State or tax dollars. University Housing and Dining Services is committed to an appreciation for diversity, and fosters an open respectful and enjoyable living, learning atmosphere.
A personal and professional commitment to providing excellent customer service and creating inclusive environments is a core value of University Housing and Dining Services.
Our dining mission: the UHDS Culinary Team is committed to providing an inspirational culinary experience through a food-first philosophy: integrating nutrition, quality, and passion in food. This team is dedicated to sustainable practices, food innovation, and supportive work environments. Food is a voice to expressing these values along with educating students, staff, guests, and the OSU community.
This position is eligible for meal perquisites per the SEIU contract.
This position will adhere to all OSU and UHDS policies and procedures.
The purpose of this position is to assist the Cook 2 to ensure that customers of the dining center will get an appealing, nutritious and satisfying meal. This includes maintaining quality of service, preparation of menu items using good cooking methods as well as adhering to safety/sanitation requirements. This position in collaboration with management team is responsible for training and lead work (scheduling, assigning work, and approving work) of student employees. This position is required to support the established professional standards, policies and procedures of the work unit, department, and university.

Working for Oregon State University is so much more than a job!
Oregon State University is a dynamic community of dreamers, doers, problem-solvers and change-makers. We don’t wait for challenges to present themselves — we seek them out and take them on. We welcome students, faculty and staff from every background and perspective into a community where everyone feels seen and heard. We have deep-rooted mindfulness for the natural world and all who depend on it, and together, we apply knowledge, tools and skills to build a better future for all.
FACTS:

• Top 1.4% university in the world
• 217k+ alumni worldwide
• More research funding than all public universities in Oregon combined
• 1 of 3 land, sea, space and sun grant universities in the U.S.
• 7 cultural resource centers that offer education, celebration and belonging for everyone
• 100+ undergraduate degree programs, 80+ graduate degrees plus hundreds of minor options and certificates
• 35k+ students including more than 2.3k international students and 10k students of color
• 2 campuses, 11 colleges, 12 experiment stations, and Extension programs in all 36 counties
• For more interesting facts about OSU visit: https://oregonstate.edu/about

Locations:
Oregon State has a statewide presence with campuses in Corvallis and Bend, the OSU Portland Center and the Hatfield Marine Science Center on the Pacific Coast in Newport.
Oregon State’s beautiful, historic and state-of-the-art main campus is located in one of America’s best college towns. Corvallis is located close to the Pacific Ocean, the Cascade mountains and Oregon wine county. Nestled in the heart of the Willamette Valley, this beautiful city offers miles of mountain biking and hiking trails, a river perfect for boating or kayaking and an eclectic downtown featuring local cuisine, popular events and performances.
Total Rewards Package:
Oregon State University offers a comprehensive benefits package with benefits eligible positions that is designed to meet the needs of employees and their families including:

• Medical, Dental, Vision and Basic Life. OSU pays 95% of premiums for you and your eligible dependents.
• A generous paid leave package, including holidays, vacation and sick leave.
• Tuition reduction benefits for you or your qualifying dependents at OSU or the additional six Oregon Public Universities.
• Retirement savings paid by the university.
• Robust Work Life programs including Dual Career assistance resources, flexible work arrangements, a Family Resource Center, Affinity Groups and an Employee Assistance Program.

Future and current OSU employees can use the Benefits Calculator to learn more about the full value of the benefits provided at OSU.

60% MEAL PREPARATION:
Responsible for food preparation for a large dining facility. This includes, but is not limited to, the following:
Prepare food items following all safe food handling procedures for these items. Follow recipes and standards for presentation on the serving line.
Assist in preparation of menu items by following the directions from lead cooks and Chefs de Cuisine.
Follow standards for presentation, appearance, flavor and overall quality of the entrée item.
Have a clear understanding of the area assigned to work and maintain the WOW factor needed for overall experience.
Utilize preparation techniques following all safe food handling procedures for handling meats and seafood, vegetables, pastas, breads, and dairy products. Follow safety procedures for using large food production equipment. Ensures that students who assist in meal preparation are following safe and sanitary preparation procedures.
Inform Cook 2, Food Service Coordinator, or Chef de Cuisine of needed products and product outages.
As a member of a production team, the primary goal is excellent, attentive customer service and high-quality cuisine.
This requires assisting wherever needed to provide top quality service and products to customers.
Assists in the responsibility for the appearance, flavor, and overall quality of the entire meal for each assigned catering event when assigned to a catering position, as well as general responsibility for the quality of the total daily prepared meals when assigned to a restaurant or production.
Criteria for determining product quality is as follows:
Food has high eye appeal qualities and is garnished appropriately.
Flavor of food has been tested and meets culinary guidelines of excellence. Temperature of food is at safe level. Use of thermometer for each meal item is required to determine this factor.
All unappetizing products are removed from the line while following waste procedures.
Maintain sufficient quantities of food to meet customer demand while minimizing over-production and waste.
Rotate and properly store food and beverage products using the FIFOsystem and HACCP guidelines.
Preparation includes grilling, deep-fat frying, baking, panning, slicing, cleaning vegetables, etc.
Requires the use of large kitchen equipment including, but not limited to slicer, grill, oven, and deep-fat fryer, as well as small kitchen equipment.
Maintain standards of quality.
Record all leftover products daily.
15% MAINTAIN STANDARDS OF SAFETY AND SANITATION:
Implement standards of cleanliness in personal appearance, hygiene, food handling, and food storage.
Clean counter, production area, and equipment on a regular basis. Keep work area clean and organized as work progresses.
Sweep floors and dispose of trash.
Observe cleanliness of food preparation area and remind student employees about cleanliness when necessary.
Make sure students are following all sanitation guidelines and following Dining Services sanitation guidelines including temperature logs and record keeping, etc.
Adhere to proper use and upkeep of equipment, i.e. cash register system components, display equipment, reach-in refrigerator units, cooking equipment, etc.
Report unsafe conditions and equipment requiring repair immediately. Maintain cups, silverware, utensils, and other supplies in service area. Stock products needed for service.
Notify restaurant leader when supplies are low or obtain supplies from storage. When needed, set-up and open unit and/or ensure the unit is clean and stocked at the end of shift.
10% CUSTOMER SERVICE:
Meet and greet customers. Provide friendly, polite, knowledgeable, and
Instruct student workers as necessary in procedures. Advise supervisor on the performance of student workers. Plan work, assign work, and approve work.
Monitor student breaks when required.
Assist in training student relief cashiers.
Ensure security of unit at the end of shift.
Ensure opening and closing procedures are followed.
10% INSTRUCT STUDENT WORKERS:
Instruct student workers as necessary in procedures. Advise supervisor on the performance of student workers. Plan work, assign work, and approve work.
Monitor student breaks when required.
Assist in training student relief cashiers.
Ensure security of unit at the end of shift.
Ensure opening and closing procedures are followed.
5% MISCELLANEOUS:
Use a computer to check work schedule, complete time sheets, complete online forms, and check employer provided e-mail.
Other duties as required.

This position is designated as a critical or security-sensitive position; therefore, the incumbent must successfully complete a Criminal History Check and be determined to be position qualified as per OAR 576-055-0000 et seq. Incumbents are required to self-report convictions and those in Youth Programs may have additional Criminal History Checks every 24 months.
This position will potentially serve as a back-up person for the delivery of food and beverage items into access-secured residence halls, where there may be minors present; and/or this position may need to regularly access storage areas in a residence hall without an escort. These security sensitive tasks will require passing a CHC.

This is a physically active job in a commercial kitchen. Incumbent will experience long periods of standing on a hard floor; working with commercial kitchen equipment; and fluctuations in work flow, temperature, and noise level.
Must be able to work shift on your feet and perform frequent arm movements.
The employee in this position will often be required to lift and/or carry objects weighing up to 50 pounds, and push and/or pull carts weighing up to 50 pounds.
Will require work in areas that prepare and handle raw meat, as well as most common food allergens, including gluten.
WORK SCHEDULE:
Flexibility in work shifts is necessary. Shift and/or work assignment may be changed based on operational needs. Because we are responsible for providing all meals for the student residents; and because there are residents living on campus all year, seven days a week; early morning, evening, weekend, and holiday work may be required.
Good attendance is crucial for stability and day-to-day business needs. Must follow attendance schedule and break schedules, and must be on time and in uniform when shift begins.
This position is deemed essential and the incumbent may be expected to report to work during inclement weather, emergency and other University work curtailments or closures.
This position will potentially serve as a back-up person for the delivery of food and beverage items into access-secured residence halls, where there may be minors present; and/or this position may need to regularly access storage areas in a residence hall without an escort. These security sensitive tasks will require passing a CHC.