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Offer: Cook 2:Oregon State UniversityJob description:Cook 2Bookmark this Posting Print Preview | Apply for this JobPlease see Special Instructions for more details.Applications will be reviewed located on the information submitted on the employment profile with education and work history along with any other requested documentation i.e. posting specific question responses, transcripts, etc. Your profile MUST clearly show how you meet the minimum/required qualifications for the position. Resumes are NOT accepted at the application stage for this position.Equivalent required practice is located on full-time equivalent (40 hours per week). PLEASE NOTE: If you have volunteer practice significant to this position, please include in the Employment History section and note length of time, average number of hours per week and major tasks. Typically, the starting income is at the lower end of the income range. For additional information Contact Us by: David Wilber at david.wilber@oregonstate.edu. OSU commits to inclusive excellence by advancing equity and diversity in all that we do. We are an Affirmative Action/Equal Opportunity employer, and particularly encourage applications from members of historically underrepresented racial/ethnic groups, women, individuals with disabilities, veterans, LGBTQ community members, and others who demonstrate the capability to help us achieve our vision of a diverse and inclusive community. OSU will conduct a review of the National Sex Offender Public website prior to hire. OSU is a fair chance employer committed to inclusive hiring. We encourage applications from candidates who bring a wide variety of lived practice including involvement with the justice system. This job has ?critical or security-sensitive? responsibilities. If you are selected as a finalist, your initial job offer will be contingent upon the results of a job-related pre-employment check (such as a background check, motor vehicle history check, sexual misconduct reference check, etc.). Background check results do not automatically disqualify a candidate. Take a look at our Background Checks website including the for candidates section for more details. If you have questions or concerns about the pre-employment check, Contact Us by OSU's Employee and Labor Relations team at E-Mail: employee.relations@oregonstate.edu. Position DetailsPosition InformationDepartment Dining Centers (MHD) Classification Title Cook 2 Job Title Cook 2 Appointment Type Classified Staff Job Location Corvallis Benefits Eligible Full-Time, benefits eligible Remote or Hybrid option? Employment Category Regular Job Summary This recruitment will be used to fill two full-time Cook 2 positions for University Housing and Dining Services at Oregon State University (OSU). The purpose of this position is to ensure that guests of UHDS dining operations receive an appealing, nutritious and satisfying meal. This position has responsibility for coordinating the food production for a designated area, preparing foods for special diets, maintaining adequate product, and training students and staff on cooking methods and procedures. This is done by providing leadership abilities and function-modeling on how to maintain high quality food and how to prepare menu items using solid cooking methods with a focus on safety and sanitation. This position is required to support the established professional standards, policies and procedures of the work unit, department, and university. UHDS's vision is to engage our students, enrich their lives and help them thrive. UHDS strives to provide students, faculty, staff, and guests with safe, economical, convenient, and comfortable living and dining options, and the department works to maintain the highest educational and service standards. On the Corvallis campus, UHDS houses 5,000 students and offers a variety of living and dining options in 15 residence halls, three dining centers, 10-14 retail and coffee shop locations across campus, a market, catering, and a limited number of family apartments. UHDS assists the Housing & Dining program at OSU - Cascades, and is developing student housing at the Hatfield Marine Science Center in Newport. UHDS is an auxiliary enterprise and is funded solely by customers who use our services - we receive no State or General fund allocation. UHDS is committed to an appreciation for diversity, and fosters an open, respectful and enjoyable living, learning and working environment. UHDS staff members are expected to demonstrate a personal and professional commitment to providing excellent customer service. Creating inclusive, welcoming, and safe environments are core values of University Housing and Dining Services. The UHDS Culinary Team is committed to providing an inspirational culinary practice through a food-first philosophy: integrating nutrition, quality, and passion in food. This team is dedicated to sustainable practices, food innovation, and supportive work environments. Food is a voice to expressing these values along with educating students, staff, guests, and the OSU community. This position is eligible for meal perquisites per the SEIU contract. This position will adhere to all OSU and UHDS policies and procedures. Why OSU? Working for Oregon State University is so much more than a job! Oregon State University is a dynamic community of dreamers, doers, problem-solvers and change-makers. We don't wait for challenges to present themselves - we seek them out and take them on. We welcome students, faculty and staff from every background and perspective into a community where everyone feels seen and heard. We have deep-rooted mindfulness for the natural world and all who depend on it, and together, we apply expertise, tools and expertise to build a better future for all. FACTS: • Top 1.4% university in the world • More research funding than all public universities in Oregon combined • 1 of 3 land, sea, space and sun grant universities in the U.S. • 2 campuses, 11 colleges, 12 experiment stations, and Extension programs in all 36 counties • 7 cultural resource centers that offer education, celebration and belonging for everyone • 100+ undergraduate degree programs, 80+ graduate degrees plus hundreds of minor options and certificates • 35k+ students including more than 2.3k international students and 10k students of color • 217k+ alumni worldwide • For more interesting facts about OSU visit: https://oregonstate.edu/about Locations: Oregon State has a statewide presence with campuses in Corvallis and Bend, the OSU Portland Center and the Hatfield Marine Science Center on the Pacific Coast in Newport. Oregon State's beautiful, historic and state-of-the-art main campus is located in one of America's best college towns. Corvallis is located close to the Pacific Ocean, the Cascade mountains and Oregon wine country. Nestled in the heart of the Willamette Valley, this beautiful city offers miles of mountain biking and hiking trails, a river perfect for boating or kayaking and an eclectic downtown featuring local cuisine, popular events and performances. Total compensates Package: Oregon State University offers a comprehensive benefits package with benefits eligible positions that is designed to meet the needs of employees and their families including: • Medical, Dental, Vision and Basic Life. OSU pays 95% of premiums for you and your eligible dependents. • Free confidential mental health and emotional support services, and counseling resources. • Retirement savings paid by the university. • A generous paid leave package, including holidays, vacation and sick leave. • Tuition reduction benefits for you or your qualifying dependents at OSU or the additional six Oregon Public Universities. • Robust Work Life programs including Dual Career assistance resources, flexible work arrangements, a Family Resource Center, Affinity Groups and an Employee Assistance Program. Future and current OSU employees can use the Benefits Calculator to lgain more about the full value of the benefits provided at OSU. Key Responsibilities 35% FOOD PREPARATION This includes, but is not limited to, the following: » Uses appropriate preparation techniques, while following all safe food handling procedures, for meats and seafood, vegetables, pastas, breads, and dairy products. » Follows all safety procedures for using large food production equipment. » Ensures that other employees (Cook 1s, Food Service Workers, and students) who assist in the item preparation are following safe and sanitary preparation procedures. » Informs the Chef de Cuisine or manager of needed products and product outages. » As a member of a production team, the primary goal is excellent, attentive customer service. This requires assisting wherever needed to provide top quality service to customers. » Responsible for the appearance, flavor and overall quality of each menu item prepared, and that the complete menu is available for the entire posted menu hours. » Prioritizes time for production timetable and meeting deadlines of meal hours. » May need to assist in baking responsibilities as business demand requires. The criteria for determining the quality is as follows: » Flavor of food has been tasted and is acceptable. » Temperature of food is at safe level. Use of thermometer for each prepared item is required to determine this factor. » Under no circumstances should inferior quality products be delivered (i.e. burnt, under- or over-cooked or poor flavor). » Confers with Chef de Cuisine, Food Service Coordinator or Property Specialist to determine ingredient or menu item acceptcapability. Requests changes or makes changes as necessary to satisfy standards of quality. 15% COST consciousness » Maintains cost consciousness in the planning, preparation, and storage of all products with an emphasis on minimizing waste. » Keeps accurate production records and discuss with Chef de Cuisine or manager. Use recipes and keep notes for future reference. » Uses leftover products promptly for food safety or store properly for future use. 15% SAFETY AND SANITATION » Maintains standards of safety and sanitation. » Implements standards of cleanliness in personal appearance, hygiene, food handling, and food storage. » Keeps work area and equipment clean and organized as work progresses. » Reports unsafe conditions and equipment needing repair immediately. » Trains lower-level cooks, food service workers, and student employees on proper use and upkeep of equipment. » Follows all health department guidelines for safe handling of food. » Ensures proper food storage procedures are being followed in all coolers. 15% LEADWORK » Trains, assigns, approves, and provides leadwork for food service personnel and student employees in food preparation areas, including safety and sanitary methods. » Contributes everyday to a positive and supportive working environment. » Promotes an inclusive working environment. 10% COLLABORATION » Maintains dialogue with Chef de Cuisine or manager regarding overall operation of unit (i.e. food prep, equipment maintenance, staffing). » Communicates with Restaurant Leads, Production Kitchen and/or Chef de Cuisine to ensure production sheets are accurate. » Fosters positive working relationships with peers, managers, and student employees. 5% CUSTOMER SERVICE » Meets and greets customers. » Provides friendly, polite, expertiseable, efficient service. » Provides cashier tasks if needed, following procedures and policies regarding item entry and the payment process, whether cash, credit card, or meal plan. » Performs routine food service tasks; dispensing beverages and serving prepared foods. 5% MISCELLANEOUS » Works cooperatively with other staff and student workers to complete everyday tasks. » Uses computer to check work schedule, complete time sheet, fill out online forms, and check employer-provided e-mail. » Other tasks as assigned. What We Require Two years of cooking practice in an institution or commercial firm serving complete meals; OR an Associate's degree in Food Service Management, Foods and Hospitality Service, or a directly-related field. What You Will Need » practice working with kitchen equipment including, but not limited to, grills, fryers, knives, slicing machines, mixers, ovens, and steam kettles. » expertise of large quantity food preparation. » practice in safe and sanitary methods for food and beverage preparing, handling, and storage. » Demonstrated capability to follow instructions and stay organized. » Demonstrated passion for food and the food service industry. » capability to respond positively to changing work demands. » capability to work cooperatively with a variety of individuals. » Professional and effective oral and non-verbal communication expertise. » Must be able to work shift on feet and perform frequent arm movements. » A demonstrable commitment to promoting and enhancing diversity and creating an equitable and inclusive environment. » Requires a valid Food Handler's certificate within 30 days of employment. Must maintain certification all over service with UHDS. This position is designated as a critical or security-sensitive position; therefore, the incumbent must prosperously complete a criminal history check and be determined to be position qualified as per University Standard: 05-010 et seq. Incumbents are required to self-report convictions and those in youth programs may have additional criminal history checks every 24 months. What We Would Like You to Have » practice as a lead worker, including training and directing employees. » practice in a retail food environment. » practice providing good customer service. » Demonstrated expertise of food allergens and special dietary needs. » practice in exhibition cooking. » practice in various global cuisines. » practice working in a team-located environment. Working Conditions / Work Schedule WORKING CONDITIONS » This is a physically active job in a kitchen environment. Incumbent will practice long periods of standing on a hard floor; working with commercial kitchen institutional equipment; and fluctuations in work flow, temperature, and noise level. » Must be able to work shift on your feet and perform frequent arm movements. » The employee in this position will often be required to lift or carry objects weighing up to 50 pounds, and push or pull carts weighing up to 50 pounds. » Will require work in areas that prepare and handle raw meat, as well as most common food allergens, including gluten. » OSU is a 100% tobacco-free campus. WORK SCHEDULE » Flexibility in work shifts is necessary. Shift and/or work assignment may be changed located on operational needs. Because we are responsible to provide all meals for the student residents, we are a seven-day-a-week operation, and early morning, evening, weekend, and holiday work may be required. » Good attendance is crucial for stcapability and day-to-day business needs. Must follow attendance schedule and break schedules, and must be on time and in uniform when shift begins. » This position is deemed essential; and the incumbent is expected to report to work during inclement weather, emergency and other University work curtailments or closures. » This position will potentially serve as a back-up person for the delivery of food and beverage items into access-secured residence halls, where there may be minors present; and/or this position may need to regularly access storage areas in a residence hall without an escort. These security-sensitive tasks will require passing a criminal history check (CHC). Pay Method Hourly Pay Period 16th - 15th of the following month Pay Date Last working day of the month Min income $17.80 Max income $26.44 Link to Position Description https://jobs.oregonstate.edu/position_descriptions/156795 Posting Detail Information Posting Number P04900CT Number of Vacancies 2 Anticipated Appointment Begin Date 08/12/2024 Anticipated Appointment End Date Posting Date 07/10/2024 Full Consideration Date Closing Date 07/28/2024 Indicate how you intend to recruit for this search Competitive / External - open to ALL qualified candidates Special Instructions to candidates Applications will be reviewed located on the information submitted on the employment profile with education and work history along with any other requested documentation i.e. posting specific question responses, transcripts, etc. Your profile MUST clearly show how you meet the minimum/required qualifications for the position. Resumes are NOT accepted at the application stage for this position. Equivalent required practice is located on full-time equivalent (40 hours per week). PLEASE NOTE: If you have volunteer practice significant to this position, please include in the Employment History section and note length of time, average number of hours per week and major tasks. Typically, the starting income is at the lower end of the income range. For additional information Contact Us by: David Wilber at david.wilber@oregonstate.edu. OSU commits to inclusive excellence by advancing equity and diversity in all that we do. We are an Affirmative Action/Equal Opportunity employer, and particularly encourage applications from members of historically underrepresented racial/ethnic groups, women, individuals with disabilities, veterans, LGBTQ community members, and others who demonstrate the capability to help us achieve our vision of a diverse and inclusive community. OSU will conduct a review of the National Sex Offender Public website prior to hire. OSU is a fair chance employer committed to inclusive hiring. We encourage applications from candidates who bring a wide variety of lived practice including involvement with the justice system. This job has ?critical or security-sensitive? responsibilities. If you are selected as a finalist, your initial job offer will be contingent upon the results of a job-related pre-employment check (such as a background check, motor vehicle history check, sexual misconduct reference check, etc.). Background check results do not automatically disqualify a candidate. Take a look at our Background Checks website including the for candidates section for more details. If you have questions or concerns about the pre-employment check, Contact Us by OSU's Employee and Labor Relations team at E-Mail: employee.relations@oregonstate.edu. Supplemental QuestionsRequired fields are indicated with an asterisk (*).» * Tell us about a specific time when there was a conflict with one of your peers. How did you handle the situation, and what were the results? If you had a conversation, how was Information technology approached? (Open Ended Question) » * Please describe your practice in leading and training persons from a broad range of backgrounds, expertise, education, cultures, and/or language abilities. (Open Ended Question) Documents Needed to ApplyRequired DocumentsOptional Documents» VETERANS ONLY: Must provide proof of Veteran Status (DO NOT upload any unrelated documentation - information uploaded to this field will be removed once reviewed) Skills:
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