Cook 1

About the position:

Join Our Team at Millersville University!

• Comprehensive Health Coverage – Medical, dental, and vision insurance
• Group Life Insurance
• Retirement Plans – Choose from two excellent options
• Tuition Waiver – Invest in your education or your family’s
• Paid Time Off – Vacation, sick leave, and holidays to recharge
• Full Benefits Summary(PDF)

• Strong student-faculty connections
• 70+ undergraduate and 24 graduate programs
• A stunning campus and vibrant community
• Outstanding job placement for graduates

Our Mission & Values:

Equal Opportunity for All:

• Mixing, chopping, dicing, grating, slicing, assembling food in preparation for cooking, baking, or assembling, grilling, baking, steaming, or frying foods.
• Prepare meats for cooking:
  • Skinning, boning, trimming, stuffing, etc., as well as cooking the final product.
• Prepares menu items for student meals in Gordinier and Lyle Dining Halls and catering functions in-house and off-campus.
• Maintain records for the Service Summary Reports.
• Cleaning and sanitation of utensils, equipment, and facilities.
• May function as lead worker by coordinating, participating in and reviewing routine food production tasks performed by food service workers or student workers.
• Can train food service workers or student workers in routine food production tasks.
• Prepare requisitions for cooking ingredients and supplies
• Maintain recipe files.
• Check attendance for staff in the area.
• All other duties as assigned.

• Work safely by using Personal Protective Equipment, maintaining equipment, following safety procedures and policies, etc.
• Leave the work area clean and functional at the end of shift
• Be aware of and report any potential safety hazards to supervisor or management immediately
• Cooperate with safety investigations and audits
• Attend safety training sessions and maintain licenses, certifications, etc.

• One year experience in cooking or quantity commercial or institutional food production or equivalent combination of experience and/or training.
• Demonstrated knowledge of cooking ingredients, food production safety & sanitation.
• Experience:
  • Preparing ingredients and cooking food items on a quantity basis.
  • Reading and interpreting recipes
  • Performing recipe extensions.
  • Operating modern kitchen equipment.
  • Garnishing and presenting food for buffets and student dining.
• Excellent oral, written, interpersonal communication skills.
• Commitment to inclusive practices and working with diverse student populations.
• Successful interview.
• Successful completion of three background checks.

• Associate degree from a qualified Culinary or Food Service Institution.
• Experience as a restaurant cook.

• Ability to:
  • Lift up to 40 lbs. without assistance.
  • Lift over 40 lbs. with assistance.
  • Work in a high heat environment due to heat producing kitchen equipment.
  • Work in cold storage areas.
• Basic math skills (add, subtract, multiply, divide).
• Read ingredient lists, recipes, cooking techniques, cooking instructions, service directions and labels.
• Properly handle and safely use kitchen knives
• Work as a member of a culinary team.
• Understanding of written directions
• Understanding of verbal directions.
• Familiarity with cooking terminology, cooking equipment, knife handling & cutting skills, sanitation, and kitchen safety.
• Dexterity of hands and fingers to operate a computer keyboard and mouse.

• This position is represented by a labor union and is subject to the terms and conditions of the AFSCME Collective Bargaining Agreement.
• The ability to work on campus.
• Flexible work schedule as dictated by the needs of the university.
• Dining and Conference Services staff may be required to work evenings and weekends.
• This position is designated an essential employee position.
  • Employee is expected to report to work during their designated shift during emergency situations, university closures or delays.