Cook 2 - Student Union Dining Operations

Central Washington University is recruiting a Cook 2 to join our Dining Services team in Ellensburg, Washington. We are seeking top-tier culinary leadership who want to help change students lives. Join the dynamic world of College and University Dining while growing your career. We offer a high quality of life with the opportunity to teach and influence. The CWU Dining Services team offers a range of culinary experiences to the CWU community, from fine dining meals, to fast casual experiences. We are seeking top-tier culinary leadership who want to help change students lives. Join the dynamic world of College and University Dining while growing your career. We offer a high quality of life with the opportunity to teach and influence. The CWU Dining Services team offers a range of culinary experiences to the CWU community, from fine dining meals, to fast casual experiences.

In addition to promotion and growth opportunities, CWU offers incredible benefits, including 8 credits in tuition waivers each quarter for employees and 50% off for dependents, 26 days of paid time off each year for salaried managers, and retirement matching. The role is an 11-month cyclic campus-based position, which means you get to see the lives you are impacting. We're offering a salary, depending on experience, from $38,640 - $51,384 annually plus the awesome CWU benefits.

Who we are:

We are a team of individuals committed to Changing Students' Lives. No matter what job, each of us plays a part in supporting and empowering our students to fulfill their dreams.

Working in higher education provides career growth and career choice. Think of a university campus like a mini city, operating across 380 acres. You'll find diverse academics, libraries, athletics and sporting events, full service and quick serve dining, conferences and events from small to large, recreation centers, housing, health services, police and public safety for the campus population of ~10,000 students.

Central Washington University has been named a Fulbright U.S. Scholar Program Top Producing Institution for the 2022-2023 academic year. In addition, for the seventh time in eight years, CWU is a recipient of the prestigious Higher Education Excellence in Diversity (HEED) Award from INSIGHT Into Diversity magazine. Come join us on our journey to encourage, inspire, and create spaces where all identities thrive on campus.

Tour our campus in Ellensburg here.

What we offer:

Our investment in you begins the day you join our team, a healthy and successful future for you is important to us. We offer medical, dental, life and disability insurance, retirement and optional savings plans, tuition assistance for you and your dependents, discounts across town, an employee assistance program for individualized counseling, and a wellness incentive program. Learn more: Benefits, Perks, and Leave.

The Role:

The Cook 2 actively participates in the daily production while regularly instructing, training, and checking the work of others. Responsibilities include using Computrition to draft menus, add recipes, quantify recipes, order food items from the warehouse, to get menu information and enter inventory values. This position is directly involved in leading, directing and training the culinary staff including Cook 1, Food Service Worker Leads, Food Workers, on-call staff and students. This position ensures professional food preparation, leads food production, and helps prep for next day's meals, ensures proper food storage practices are taken, and maintains a sanitary work environment. The Cook 2 is a hands-on member of the kitchen staff and must be able to perform the cooking duties found in any of the dining units on campus, including line cooking. All employees are expected to support CWU's commitment to diversity and to bring and support inclusion into the university environment.

- Ensures the successful and timely execution of the menu and culinary direction provided by the Student Union Sous Chef and Executive Chef.
- Prepares menu selections for customers according to established production standards and specific recipes.
- Regularly assigns tasks, instructs and checks work of Civil Services employees, temporary employees, and student staff members.
- Properly sets up and uses equipment for production. Cleans and sanitizes equipment once production is completed.
- Reads, interprets, and follows standardized recipes. Adjusts weights and measurement of ingredients to match quantity produced. Stages necessary ingredients for production.
- Reads, interprets, and follows production guidelines produced by the menu management software system (Computrition). Looks up and prints recipes as needed. Fills out all production guides for assigned shift. Makes sure all amounts prepared, consumed and leftovers are input on appropriate lines.
- Answers questions on recipe interpretations and explain established kitchen/production procedures.
- Monitors customer counts and consumption of food items during service hours.
- Ensures the availability of fresh and properly garnished products for customer selection.
- Proactively communicates with culinary leadership to ensure instructions and expectations are understood and acted upon.
- Performs routine temperature checks on food products in their area and fills out temp. log properly.
- Visually inspects and tastes food products before and during meals to ensure quality.
- Adjust recipes to volume of demand.
- Ensures food products are properly garnished and merchandised at all times.
- Uses mixers, ovens, choppers, steamers, grills (gas and electric), broiler, fryers, and warmers.
- Supports department mission of serving exceptional food to the campus community.
- Interprets and explains established kitchen and production procedures. Initiates needed corrections on recipes and production guides and communicates necessary corrections to culinary leadership.
- Makes sure each employee is fully trained to safely operate each piece of equipment used in the kitchen. Sets up equipment as necessary.
- Ensures the performance of duties such as racking frozen products for proper tempering, cleaning work areas and preparing food for the next shift or next day.
- Makes sure production is within reasonable limits to keep leftovers to a minimum.
- Ensure leftover food production is properly packaged, labeled, stored and communicated to culinary leadership to eliminated food waste and extended storage.
- Ensure a safe work environment. Report safety hazards immediately.
- Coordinates preparation of special dietary meal needs including but not limited to specific allergies, religious requirements, vegan/vegetarian needs, etc.
- Ensures correct serving and portion sizes are served and monitored.
- Advises of specific need for non-menu items not ordered through Computrition. Record inventory on monthly reports. Assist in rotating products in storage areas.
- Assist with inventory as assigned by the Unit Manager.
- Participates in the physical counting in storage locations. Straightens up storage area, mark cases, boxes, and bags for efficient inventory.
- Assist with transporting daily food orders to proper storage location after delivery from the warehouse or vendors as needed.
- Orders needed items on a daily, weekly and/or monthly basis.
- Enter production counts into menus and runs requested cost management reports.

Lead Duties
- Assigns and checks work and provides training. May provide feedback to supervisor to assist with work assignments and job performance.
- Leads all culinary staff, including Cook 1, FSWL, FSW and student employees.
- Maintains constant situational awareness to ensure a safe workplace.

Other Functions
- Cleans and prepares food items for salad bars, soups, specials, and remaining food concepts.
- Performs more detailed cleaning of work area during non-operational times.
- Assists in working and setting up for special events on or off campus as needed.

- Perform other duties as assigned.

• Ability to cook foods from scratch using a variety of cooking techniques.
• Knowledge of operation and production kitchen equipment.
• Two years of work experience as a Cook 1, or the equivalent education/experience in a high volume food service operation.
• Must have some computer competencies with Windows (word and excel) use of email, able to learn Computrition. (The campus menu management system)
• Special conditions of employment:
  • Must have or be able to obtain a WA. State Food Handlers permit within 30 days of initial hire date.
  • Must be able to obtain SERVSAFE Certification within 6 months of initial hire date.
• Demonstrated willingness and/or experience working with students and/or co-workers from a wide range of abilities, backgrounds and experiences.
• OR equivalent combination of experience and/or training which demonstrates the ability to perform the essential functions of the position.

Preferred Qualifications

• Experience cooking and leading other kitchen staff in a large-scale food service operation.
• Food production experience within a university or hospitality driven environment.
• Experience with basic computer functions including use of Microsoft Word and Excel.
• Demonstrated participation in programs designed to promote inclusion.
• A record of promoting inclusivity in the work environment.

Competencies

• Accountability/Dependability: Accepts responsibility for quality of own work; acknowledges and corrects mistakes. Shows up on time, meets standards, deadlines and work schedules.
• Judgement: Makes timely, informed decisions. Analyzes options and determines appropriate course of action.
• Teamwork: Promotes cooperation and mutual support to achieve goals. Encourages participation and mutual support.
• Adaptability/Flexibility: Responds positively to changing business needs and responsibilities. Adapts approach and methods to achieve results; recovers quickly from setbacks and finds alternatives.
• Commitment to Diversity: Recognizes the value of diversity and helps create environment that supports and embraces diversity.

Don't meet every single requirement? At CWU we're dedicated to building a diverse, inclusive, and authentic workplace, so if you're excited about this role but your experience doesn't align perfectly with every requirement, we encourage you to apply anyway. This may be the job for you!

Salary: This position is based on the range 38 of the Washington State Classification Listing, which has a minimum annual salary of $38,640 and maximum annual salary of $51,384. In accordance with RCW 49.58.110, the above salary reflects the full salary range for this position. Individual placement within the range is based on the candidate's current experience, education, skills, and abilities related to the position.

Schedule/Appointment: Varies / Dependent on department needs / 11 month cyclic appointment / WSFE Bargaining Unit 1

Working Conditions: Work is performed primarily indoors, at times in hot/cold/noisy/wet areas with some exposure to hazardous equipment and products. Working in temperatures from 0 degrees (freezer) to 350+ degrees (around cooking equipment) is common. Work requires walking and standing (often in a stationary position) for the majority of each shift. Bending/climbing/carrying/pulling/pushing/lifting associated with loading/unloading of supplies and preparation, plating and serving of food is required. Occasional overtime is required, and shift work may be required. Additional physical requirements of the position include: Pushing utility carts, and hand carts with up to 150 lbs. of supplies around to various workstations correctly lifting 35lbs. individually from the floor or shelf locations to heights of 48' so products can be poured into smaller containers or put on work tables. Dining Service's mission is to provide exceptional food services to the campus community. All staff are expected to work in support of this mission in every function they perform. All staff are expected to work in support of the department's continuous quality improvement program, so service and products are properly handled, prepared, garnished/merchandised, and served to our customers. There is some exposure to hazardous equipment and products found in kitchen environments. Work will be in a kitchen setting. Work requires the ability to use both hands for production work. Meals are served on campus seven days a week, therefore requiring staff to be scheduled between Monday to Sunday. Staff members are hired with the understanding that they may be scheduled to work throughout the week including nights, weekends and holidays.

Benefits: CWU offers a comprehensive benefits package including medical and dental insurance, retirement and optional savings plans, life and disability insurance, along with vacation and sick leave plans depending on employment classification. For additional information please visit Benefits, Perks, and Leave.

An employee of CWU may be eligible for the Public Service Loan Forgiveness Program if the employee has student loans. To learn more, visit: https://ofm.wa.gov/state-human-resources/public-service-loan-forgiveness-program.