Job Description JOB SUMMARY: As an entry level kitchen position working under direction, this position prepares food in quantity and is responsible for maintaining high standards for food quality while practicing proper sanitation, food safety, and cooking procedures. JOB DUTIES/RESPONSIBILITIE: Operations: (90%) • Cooks and prepares food as directed according to established recipes, special dietary or nutritional restrictions, or numbers of portions. Cooking may include display cooking • Cleans, cuts, and cooks all food products as assigned, including meat, fish, poultry, starches, and vegetables • Garnishes foods • Cleans, sets up, and breaks down kitchen equipment, appliances, and work areas to ensure cleanliness and functional operation • Operates kitchen, line equipment and machinery according to established safety procedures • Covers, labels, and dates all food products, and follows all food safety rules for proper storage • Monitors serving lines and ensures an adequate supply of food items, per the menu of the day, for the entire service period • Monitors and records temperatures of foods stored in refrigeration, in hot boxes, and on the serving line to ensure safe temperatures • Performs other duties, as assigned Additional Duties: (10%) • Maintains cleanliness of the production's areas • Washes pots, pans, dishes, utensils, and other cooking equipment, as needed CONTACTS: Contacts are primarily with direct supervisor and others in group or department to give and receive information. WORKING CONDITIONS/PHYSICAL EFFORT: Food services QUALIFICATIONS: Knowledge, skills & ability: • Ability to simultaneously handle multiple priorities • Proficient in English written and verbal communication skills • Possesses flexibility to work in a fast paced, dynamic environment • Friendly and service-oriented • Demonstrates a high commitment to quality • Excellent collaboration and team building skills • Basic knowledge of culinary practices and techniques • Knowledge of quantity food production principles and safe food handling practices • Safe food handler certification preferred, or certification obtained within one year of hire, required. Required dependent upon assigned unit Education & experience: • H.S. Diploma or GED required • One year of related work experience preferred Work Schedule: •Full-time; Nonexempt •11:30am-8:30pm, Sunday through Saturday 5 days/week, rotating schedule Pay Structure: Grade 1 Hourly ($16.75 to $18.25 per hour) Located just minutes from downtown Richmond, Virginia, the University of Richmond blends the intimacy of a small college with exceptional academic, research, and cultural opportunities usually found only at large institutions. The mission of the University of Richmond is to educate in an academically challenging, intellectually vibrant, and collaborative community dedicated to the holistic development of students and the production of scholarly and creative work. A Richmond education prepares students for lives of purpose, thoughtful inquiry, and responsible leadership in a diverse world. Our strategic priorities are academic excellence, belonging and community, access and affordability, well-being, and experiential learning and community engagement. These priorities, coupled with strong benefits, makes the University of Richmond an employer of choice in the Richmond area. UR is a private, highly selective, liberal arts university with a welcoming spirit that prizes diversity of experience and thought. With more than 60 undergraduate majors and an average undergraduate class size of 15 students, the University provides a collaborative learning and research environment unlike any other in higher education, offering students an extraordinary combination of the liberal arts with law, business, leadership studies, and continuing education. The University of Richmond ranks number 30 among the nation’s best liberal arts colleges by US News and World Report, one of many accolades that showcases Richmond as a premiere place to grow professionally and personally.

Cook I.

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