Temp Cook

Vanderbilt is a community of talented and diverse staff & faculty!

At Vanderbilt University , our work - regardless of title or role - is in service to an important and noble mission in which every member of our community serves in advancing knowledge and transforming lives on a daily basis. Located in Nashville, Tennessee, on a 330+ acre campus and arboretum dating back to 1873, Vanderbilt is proud to have been named as one of “America’s Best Large Employers” as well as a top employer in Tennessee and the Nashville metropolitan area by Forbes for several years running. We welcome those who are interested in learning and growing professionally with an employer that strives to create, foster and sustain opportunities as an employer of choice through:

• Working and growing together as a community of communities... we are One Vanderbilt.
• Providing a work environment where every staff and faculty member can be their authentic and best self, while providing the resources and opportunities to learn and grow.
• Encouraging development, collaboration, and partnership both internally and externally while fostering the value that every member of the Vanderbilt community can lead and grow regardless of title or position.

We understand you have a choice when choosing where to work and pursue a career. We understand you are unique and have a story. We want to hear it. We encourage you to apply today so that you might become a part of our story.

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Vanderbilt University has made the health and safety of our students, faculty and staff and our surrounding communities a top priority. As part of that commitment, the University may require employees to comply with any testing or health and safety measures which the University may require.

Position Summary:

The temporary culinary worker is a support role in Campus Dining’s kitchen and dining operations. Their duties include 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 4 main dining centers, restaurants and cafes, convenience stores, and we employ over 300 food service team members.

Key Functions and Expected Performance:

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 Communicate with the management to maintain the level of food quality that is expected Set up and break down workstations Clean and sanitizes work areas, equipment and utensils to ensure a clean and sanitary workstation This non-culinary dining VTS position is seasonal and temporary.  

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. 

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