Position Summary: 

The Cook Assistant is key member of the Campus Dining Team within the Division of Administration at Vanderbilt University.  The Cook Assistant is responsible for supporting the culinary leadership in a variety if function and executing simple recipes. This position is also responsible for washing and cutting meats and vegetables using simple cuts, preparing a variety of ingredients for cooking and serving food to guests while providing high quality  customer service. This position does not have any delegation responsibilities 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: 

Cook food using simple recipes 

Cut, trim, and chop meat, poultry  and vegetables using simple knife skills  

Preparing and serving hot or cold beverages, such as coffee, espresso drinks, blended coffees, and teas. 

Operating espresso machines and other brewing equipment to create quality beverages. 

Prepare and serve food according to production guidelines and recipes  

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 work stations 

Clean and sanitizes work areas, equipment and utensils to ensure a clean and sanitary work station 

 

 

 

Supervisory Relationships: 

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

  

Education and Certifications: 

High School Education or equivalent preferred 

Food Handler Certified preferred 

 

Experience and Skills:  

Excellent customer service  

Great interpersonal skills and the ability to work in a team environment  

Minimum 1 year experience in the food service industry preferred 

Must be able to understand and follow directions  

Ability to read documents  

 

 

 

Physical Demands and Work Environment:  

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