Cook - Univ. of Virginia-Newcomb Hall

UVA Dine is seeking dedicated and skilled Cooks to prepare high-quality food for students, faculty, and guests at Fresh Food Co. on the University of Virginia grounds. The Cook will be responsible for preparing a variety of food items according to standardized recipes, ensuring food safety and sanitation guidelines are met, and contributing to an excellent dining experience in a high-volume, buffet-style environment.

Benefits:

Aramark offers a comprehensive benefits package, including:

• Health insurance
• Dental insurance
• Vision insurance
• Retirement plan
• Paid time off

Job Responsibilities

• Prepare and cook food items according to standardized recipes and production schedules, ensuring consistency and quality for all Fresh Food Co. offerings.
• Set up and maintain clean and organized workstations with necessary ingredients and equipment.
• Measure, cut, chop, and prepare ingredients according to recipe specifications.
• Operate kitchen equipment safely and efficiently, including ovens, stoves, grills, fryers, and other tools.
• Cook food items using various cooking methods, such as baking, grilling, frying, sautéing, and steaming.
• Ensure food is cooked to the correct temperature and meets quality standards for taste and appearance.
• Plate and present food items in an attractive and appetizing manner on the serving line.
• Maintain cleanliness and sanitation of work areas, including equipment, utensils, and surfaces, throughout the shift.
• Follow all food safety and sanitation procedures, including proper handling, storage, and labeling of food items.
• Assist with inventory management, including checking stock levels, rotating products, and notifying supervisors of needed items.
• Work collaboratively with other kitchen and dining staff to ensure smooth and efficient service during busy meal periods.
• Provide friendly and efficient customer service, addressing student and guest inquiries and requests as they arise on the serving line.
• Adhere to all university and dining services policies and procedures.

Qualifications

• High school diploma or equivalent.
• Minimum of 1-2 years of experience as a Cook in a high-volume food service, buffet, or restaurant setting.
• Ability to read, write, and understand instructions and recipes.
• Ability to perform basic math calculations.
• Ability to work in a fast-paced environment and handle multiple tasks simultaneously.
• Ability to work effectively as part of a team.
• Good communication and customer service skills.
• Ability to stand and walk for extended periods.
• Ability to lift and carry up to 25-50 pounds.
• Ability to work a flexible schedule, including early mornings, evenings, weekends, and holidays.
• ServSafe certification is a plus.

Additional Skills and Abilities:

• Positive attitude and strong work ethic.
• Ability to take direction and follow instructions.
• Attention to detail and cleanliness.
• Ability to work under pressure and meet deadlines.
• Reliability and punctuality.
• Passion for food preparation and culinary arts.

Physical Demands:

• Ability to stand and walk for extended periods (e.g., 8+ hours).
• Ability to lift and carry up to 25-50 pounds frequently.
• Ability to work in a kitchen environment, which may be hot, humid, and noisy.
• Ability to bend, stoop, and reach as needed.

Education