Line Cook – St. Paul Campus
The University of St. Thomas invites qualified candidates to apply for a Line Cook (Cook I) position within the Dining Services Department on the St. Paul Campus.
The University of St. Thomas embraces diversity, inclusion, and equal opportunity for all. Our convictions of dignity, diversity and personal attention call us to embody and champion a diverse, equitable and inclusive environment. We welcome applicants of diverse races, ethnicities, geographic origins, gender identities, ages, socioeconomic backgrounds, sexual orientations, religions, work experience, physical and intellectual abilities, and financial means. We are committed to building a team that represents a variety of backgrounds, perspectives, and skills. This commitment is consistent with our mission to inspire our students, using the Catholic intellectual tradition, to think critically, work skillfully, and act wisely – all for the common good. A successful candidate will possess a commitment to the ideals of this mission.
JOIN OUR COMMUNITY
The University of St. Thomas offers a competitive and comprehensive benefits program, which includes:
Up to 100% tuition remission for employees, spouses, and dependents upon eligibility
A generous Employer retirement contribution of 9.4% of annual salary upon eligibility
Medical, dental, and vision options
Employer-paid disability, life, and AD&D benefits
The Cook I position is a short-order, open line cook who interacts with customers to make made-to-order menu items. This position also assists with general food preparation tasks, such as gathering food items, reading recipes and preparing food for service.
This position is a 12 month, 1.0 FTE position.
This position works a flexible schedule that may include nights and weekends as business levels dictate. This position is designated as Emergency Essential. Emergency Essential employees are expected to remain at work if campus closes during their regular work schedule or to report to work if the campus closing announcement is made before their regular work schedule begins.
1. Set up/close down open line work station for service based on provided recipes, planograms, etc. in a clean and timely manner.
2. Prepare customized, made-to-order menu items in a high-volume environment, with a focus on food presentation and speed of service (saute, grill, pizza, etc.)
3. Provide assistance where needed in back-of-house or front-of-house operations
Clean and prepare fresh food according to recipe specifications
Pan up raw ingredients for later use in an organized ant appealing manner
Gather, weigh, measure and assemble all ingredients for use in standardized recipes
Assemble catering trays, box lunches, etc. using standardized recipes
Follow ServSafe food handling guidelines
Label and date items once opened
Other tasks as assigned
4. Document usages on production worksheet
Use proper unit of measure when documenting quantities
High school education or the equivalent
Two (2) years of experience in large-scale institutional food preparation and volume cooking
Preferred qualifications include culinary school training
ServSafe certification from the State of Minnesota
HOW TO APPLY
On the University of St. Thomas Jobs page, follow the instructions to complete an online application which includes uploading a resume and copy/pasting a job specific cover letter.
In light of its commitment to create and maintain a safe learning and working environment, employment with the University of St. Thomas requires consent and successful completion of a background screening.
The University of St. Thomas, Minnesota Human Resources Department advertises the official job listing on its website at www.stthomas.edu/jobs.
The University of St. Thomas is an Equal Opportunity Employer