The mission of Laramie County Community College is to transform our students' lives through the power of inspired learning. Our over-arching goal is that our accomplishments as a community college will distinguish LCCC from others in the nation, in turn benefiting our communities and bringing pride to the Great State of Wyoming. Our core values include Passion, Authenticity, and the Desire to Make a Difference.
Hours of Work: This position requires a variable work schedule and weekends are required. Typically, the schedule will be Monday – 1:00 p.m. to 8:30 p.m.; Thursday and Friday – 1:30 p.m. to 8:30 p.m.; Saturday and Sunday – 9:00 a.m. to 7:30 p.m. The work schedule may be adjusted to meet institutional and Dining Services needs.Screening will begin ASAP and continue until the position(s) is filled.Start date to be determined, but as soon as practicable after the hiring/interview process
Salary and Benefits: This is a full-time, benefited Classified 6 level position. Starting wage range: $20.44 - $23.11/hourly, depending upon experience.
Educational Benefits for the employees and dependentsTuition Reimbursement15 – 18 Paid Holiday/Closure DaysTwo Paid Personal DaysHealthcare/Dental/Vision/Life InsuranceGenerous Retirement Benefits - 14.62% Employer Paid/4% Employee PaidPaid Vacation and Sick LeaveOnsite Childcare CenterProfessional Development Opportunities
Job Summary: Core responsibilities of this position include:
The Senior Cook is a full-time, benefited position responsible for supporting Dining Services leadership with operational supervision and overseeing weekend operations, including preparing and cooking food to ensure quality and safety. This role also involves serving food, assisting with customer service, and providing support during peak service times. This position requires the ability to work flexible hours, including weekends and holidays.
Other tasks may be assigned based on contemporary institutional need.
For information about Cheyenne, visit http://www.lccc.cc.wy.us/about/welcome
Essential FunctionsEssential Functions: – this position is Non-Exempt, i.e., is eligible for compensatory or overtime pay provisions of the FLSA. This listing of essential duties is not all-inclusive, but representative; other duties may be assigned).
Enhance culinary operations by assisting with meal preparation, maintaining kitchen cleanliness, and ensuring strict compliance with food safety and sanitation standards to uphold quality and safety in dining services.Deliver exceptional customer service by promptly addressing customer concerns, ensure accurate order fulfillment, maintain a friendly and professional demeanor, and foster a positive dining experience for all patrons.Provide operational support by coordinating kitchen activities, directing weekend staff, and ensuring adherence to dining hall operational procedures for smooth and efficient service.Contribute to catering and special events by supporting catering, concessions, and special events both on and off campus and by assisting in meal preparation, setup, and execution to meet event standards.Foster team collaboration by communicating effectively, supporting shared goals, assisting colleagues during high-demand periods, and contributing to a positive and productive dining hall environment.Support Learning and Development through participation in training programs, staying updated on culinary techniques, mentoring team members, and implementing best practices to continually improve dining hall operations.Knowledge, Skills, and Abilities:
Knowledge
Customer and Personal Service - Knowledge of principles and processes for providing exceptional customer and personal services, including needs assessment, maintaining quality standards, and evaluating customer satisfaction.Food Production - Knowledge of techniques and equipment for food preparation, storage, and handling, including proper methods for maintaining food quality and safety.Food Safety and Sanitation Standards - Familiarity with food safety regulations and sanitation practices (e.g., HACCP, ServSafe) to ensure compliance with health codes and maintain a clean kitchen environment.Menu Execution and Dietary Accommodations - Understanding of how to execute established menus while accommodating dietary restrictions, allergies, and special customer requests.Inventory and Supplies - Basic knowledge of inventory control, food ordering, and proper storage techniques to ensure stock levels are maintained and waste is minimizedSkills
Complex Problem Solving - Ability to identify complex problems in kitchen operations, review related information, and develop solutions to ensure smooth functionality.Time Management - Skill in effectively managing personal time and coordinating schedules for weekend and team operations to ensure efficient meal service.Judgment and Decision Making - Ability to assess situations and determine the most effective course of action in a fast-paced kitchen environment.Service Orientation - Actively seeking ways to enhance the dining experience and exceed customer expectations.Quality Control Analysis - Conducting tests and inspections of food and kitchen operations to ensure high-quality output and adherence to standards.Team Communication and Collaboration - Strong skills in coordinating with team members, supporting shared goals, and fostering a positive work environment.Abilities
Attention to Detail -Ensuring dishes are prepared and presented with consistency and precision, adhering to portion and quality standards.Adaptability - Ability to adjust to changing customer preferences, team dynamics, and operational needs while maintaining high standards of service.Problem Sensitivity - Recognizing potential issues or inefficiencies in kitchen operations and addressing them proactively.Memorization - Retaining recipes, preparation methods, and kitchen protocols to ensure consistency in meal execution.Information Ordering - Arranging tasks, ingredients, and actions in a logical sequence to streamline meal preparation and service.Selective Attention - Focusing on tasks during high-demand periods without being distracted, ensuring consistent output under pressure.Physical/Mental Demands:
To successfully perform the essential functions of this position, an employee must be able to:Maintain appropriate composure and necessary confidentiality with regard to both past and current employee, student, and donor data; documents; issues; etc., and respect privacy needs of employees, students, donorsWork in an industrial kitchen setting including but not limited to working with/on industrial cooking equipment, sharp objects, in confined spaces, complex machines, slippery surfaces, and chemicals; appropriate safety precautions, equipment, and procedures must be utilized at all timesExposure to potential hazardous materials, chemicals, and flammable materials; appropriate personal protection equipment (PPE) must be utilized Follow OSHA, regulations, and college safety practices and procedures at all timesMay be required to climb ladders, maneuver in confined spaces, squat, crawl, bend, twist, kneel, sit, stand, and extend arms over headComply with highly inflexible deadlines is required to successfully perform the essential functions of this position; there will be multiple occurrences of sudden, urgent task completion requiredWork a variable work schedule may be required including long workdays, evenings, weekends and response to emergencies as neededInteract with employees and/or students, past employees and/or students, members of the general public, and others who express opinions, may exhibit strong emotions, which will require the employee to interact professionally, diplomatically, and appropriately in such situationsFrequently be required to move around the assigned work areas as well as within hallways, meeting rooms, and other parts of the campus facilitiesMultiple/daily instances of prolonged sitting, standing, and personal computer use, which would include keyboard and/or mouse usage as well as viewing a computer monitorFrequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds; a team lift technique is required for lifts exceeding 50 poundsNOTE: This position description is a general description; it is not intended as an employment contract, nor is it intended to describe all duties someone in this position may perform. All employees of the College are expected to perform other tasks as assigned by their respective supervisor/manager regardless of job title or routine job duties.
QualificationsMinimum Education and Experience:
Highschool Diploma, GED, or equivalentTwo years of experience food service industryPreferred Education and Experience:
Associate degree in Food Service Management, Culinary Arts, Hospitality, Hotel/Restaurant Management, or related field; Culinary Certifications, or a combination of four years of training and years of experience directly related to managing a food service operation.Two years of experience in food service as a Grill Cook or equivalent.If you are selected for the position, your appointment is contingent upon successful completion of a background check. LCCC reserves the right to end this employment agreement should the results of your background investigation not be successful.
LCCC DOES NOT SPONSOR H1B VISAS.
Equal Opportunity Employer
Laramie County Community College is committed to providing a safe and nondiscriminatory educational and employment environment. The college does not discriminate on the basis of race, color, national origin, sex, disability, religion, age, veteran status, political affiliation, sexual orientation or other status protected by law. Sexual harassment, including sexual violence, is a form of sex discrimination prohibited by Title IX of the Education Amendments of 1972. The college does not discriminate on the basis of sex in its educational, extracurricular, athletic or other programs or in the context of employment.
http://lccc.wy.edu/
http://www.lccc.wy.edu/about/humanresources
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