Cook 2

Department Summary

The University of Oregon Intercollegiate Athletic Department's primary purpose is to provide a unique opportunity for student-athletes to be developed, tested, and encouraged to reach their maximum potential in every aspect of their lives. It is the steadfast goal of the Department of Intercollegiate Athletics to provide the most outstanding student-athlete experience by helping them to achieve excellence, both in the classroom and in their chosen sport. The department has approximately 290 administrative & classified employees and hosts over 600,000 spectators annually and represents the University of Oregon in athletic competition with other universities & colleges.

Position Summary

The Matthew Knight Arena Cook is responsible for cooking, setting up, and executing concession and catering events. The Cook 2 leads and directs the work group in the preparation of daily meals with a focus on quality, efficiency, and thoroughness. This lead position sets the example for lower-level positions by exhibiting appropriate professional behavior and creating a respectful and inclusive work environment. Duties include: directing meal preparation, production, service and clean up; creating prep list for the day; completing worksheets at the close of shift by recording food usage; assigning work to lower-level cooks, food service workers, temporary staff, and student employees; assisting the manager with controlling labor costs through effective analysis of staffing needs and schedules; assisting with product ordering and receiving; assisting with ongoing training of classified and student staff; acting supervisor in Manager's absence.

Position requires lifting and exertion for short periods; ability to work in sustained rush periods during peak meal service hours; ability to stand for long periods on hard surfaces that may be slippery when wet; ability to work overheated food service areas and in areas below sixty degrees for several hours per day; exposure to hot, humid conditions (commercial dish room); ability to stoop, twist, bend, reach, and grasp with high frequency. This position interacts with a large number of people, including co-workers and student employees, customers, delivery workers, repair workers, and vendors.

The Cook 2 will make decisions regarding the day-to-day operations to ensure high-quality food is prepared in accordance with health and safety standards and HACCP guidelines. This position reports to the Director of Food and Beverage Concession Services and serves as the lead for lower-level classified staff, temporary employees, and student staff.

Additional Expectations of the Position
• Obtain UO driver’s certification within 90 days of employment and maintain it throughout employment with the Athletic Department.
• Obtain UO forklift, scissor lift, and boom lift certification within 6 months of employment.
• Complete Kitchen Safety training, and Hazard Communication training within 90 days of employment.
• Obtain Lane County Food Handler's Card and OLCC server’s permit within 90 days of employment.
• Schedules can and will change depending on the needs of the unit and may include a mixture of a.m./p.m., weekend, and holiday shifts.

Minimum Requirements

• Two years of cooking experience in an institution or commercial firm serving complete meals;
OR
• Associate's degree in Food Service Management, Foods and Hospitality Service, or a directly-related field.