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.
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.
Pay for this position is $20 an hour.
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 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.
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