The Cook is key member of the Campus Dining Team within the Division of Administration at Vanderbilt University.  The Cook is responsible for supporting the culinary leadership and senior cooks in a variety of functions and executing complex recipes.  This position is also responsible for butchering meats, chopping vegetables using advanced cuts, preparing multi-ingredient sauces and completing other advanced level culinary tasks.   This position will provide delegation to cook assistants in the kitchen.   

About the Campus Dining Department: 

Vanderbilt Campus Dining takes pride in the culinary creations served from our kitchens. Our Dining program is highly decorated, the winner of many prestigious awards in the food service industry, including Best On-Site Food Service Operation in the Nation, Best Food Service Operator, the prestigious Ivy Award, and many more. We have main dining centers, restaurants and cafes, convenience stores, and we employ over 300 employees. 

Key Functions and Expected Performance: 

Provide leadership and culinary instruction to cook assistants per managements direction  Assist with training servers on use of correct portions when cutting, preparing, and serving items   Notify day and night shifts regarding of menu items that require long cooking times to ensure unit is prepared for upcoming meals   Communicate with the management to maintain the level of food quality that is expected   Cook and prepare food using complex, multi-ingredient recipes   Cuts, trims, bones and carves meats and poultry, chops vegetables using advanced cuts, prepares multi-ingredient sauces and completes other advanced level culinary tasks  Cook and prepare food according to production guidelines and recipes using various methods of food preparation, cooking times, and portion sizes to ensure food is prepared in prescribed manner  Provide information to unit leadership when issues arise that could affect the service before each meal period   Responsible for using correct portions when cutting, preparing, and serving items  Evaluates food quality and preparedness by using proper quality control measures   Cover, date and correctly store all food items as per safe food-handling procedures  Complete production sheets, which includes logs for waste, temperature and actual prepared product   Identify production needs based on recipes and par levels   Ensure food is stored at the correct temperature for the prescribed length of time while following all food safety standards and complete daily temperature logs  Set up and break down workstations  Clean and sanitizes work areas, equipment and utensils to ensure a clean and sanitary workstation 

Supervisory Relationships: 

This position does not have supervisory, this position reports administratively and functionally to the unit’s management team and chef.  

Qualifications: 

High School education or equivalent preferred  Serve Safe Certified preferred  Excellent customer service   Great interpersonal skills and the ability to work in a team environment   Minimum 1½ years’ experience in the food service industry as a cook is necessary   More than 3 years’ experience in the food service industry as a cook preferred  Must be able to understand and follow directions   Ability to read documents   Possess knowledge and skill in a variety of cooking techniques   Ability to cook complex recipes   Must be able to safely operate all kitchen equipment  Ability to lift up to 50 lbs. and frequently lift, push, pull, or carry up to 30 lbs.  Ability to walk or stand for extended time periods, up to 6 hours  Involves repetitive motion  Requires frequent lifting/transporting hot food items  Ability to work in all unit and kitchen areas while interacting with heated equipment, steam, chemicals for cleaning, etc.   

Key Characteristics of a Successful Team Member in this Work Unit: 

Acceptance of Feedback – Takes constructive criticism with grace, and makes improvements without taking it personally or holding grudges; when wrong, owns it – freely admits mistakes  

Believes – Believes in the work being done and in the importance of the organization’s mission 

Raises the Bar – Expects and delivers excellence; is a creative problem solver; is proactive; welcomes input on making things better -- places a high value on learning and getting better 

Teamwork – Genuinely values teamwork and co-workers; make them feel valuable and important by acknowledging what they do well.  Doesn’t expect from others effort that one is unwilling to do themselves.  Finds ways to acknowledge other’s strong suits. 

Assumes the Best – Assumes that others are working as hard as you are on things that are as important as what you are working on; just because you don’t know what someone does, it doesn’t mean they’re not doing anything