City: Nashville, TN, US
Employer Reference: 10006461
Company Description
Company Description
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
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.
Please note, all candidates selected for an offer of employment are subject to pre-employment background checks, which may include but are not limited to, based on the role for which they have been selected: criminal history, education verification, social media review, motor vehicle records, credit history, and professional license verification.
Job Description
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.