About this role
At Vanderbilt University , our work - regardless of title or role - is in service to an important and noble mission in which every member of our community serves in advancing knowledge and transforming lives on a daily basis. Located in Nashville, Tennessee, on a 330+ acre campus and arboretum dating back to 1873, Vanderbilt is proud to have been named as one of “America’s Best Large Employers” as well as a top employer in Tennessee and the Nashville metropolitan area by Forbes for several years running. We welcome those who are interested in learning and growing professionally with an employer that strives to create, foster and sustain opportunities as an employer of choice.
We understand you have a choice when choosing where to work and pursue a career. We understand you are unique and have a story. We want to hear it. We encourage you to apply today so that you might become a part of our story.
Vanderbilt University is an equal-opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or status as a protected veteran, or any other characteristic protected by law.
Position Summary: The temporary culinary worker is a support role in Campus Catering's kitchen and dining operations. Their duties include supporting the culinary leadership and senior cooks in a variety of functions and executing complex recipes. This position is also responsible for butchering meats, chopping vegetables using advanced cuts, preparing multi-ingredient sauces and completing other advanced level culinary tasks. This position will provide delegation to cook assistants in the kitchen. About the Campus Dining Department: Vanderbilt Campus Catering takes pride in the culinary creations served from our kitchens. Our Dining program is highly decorated, the winner of many prestigious awards in the food service industry, including Best On-Site Food Service Operation in the Nation, Best Food Service Operator, the prestigious Ivy Award, and many more. We have 4 main dining centers, restaurants and cafes, convenience stores, and we employ over 300 food service team members. Key Functions and Expected Performance:
• Cook and prepare food using complex, multi-ingredient recipes
• Cuts, trims, bones and carves meats and poultry, chops vegetables using advanced cuts, prepares multi-ingredient sauces and completes other advanced level culinary tasks • Cook and prepare food according to production guidelines and recipes using various methods of food preparation, cooking times, and portion sizes to ensure food is prepared in prescribed manner
• Provide information to unit leadership when issues arise that could affect the service before each meal period • Responsible for using correct portions when cutting, preparing, and serving items
• Evaluates food quality and preparedness by using proper quality control measures
• Cover, date and correctly store all food items as per safe food-handling procedures
• Complete production sheets, which includes logs for waste, temperature and actual prepared product
• Identify production needs based on recipes and par levels
• Ensure food is stored at the correct temperature for the prescribed length of time while following all food safety standards and complete daily temperature logs
• Communicate with the management to maintain the level of food quality that is expected • Set up and break down workstations
• Clean and sanitizes work areas, equipment and utensils to ensure a clean and sanitary workstation
This non-culinary catering VTS position is seasonal and temporary. Qualifications:
• High School education or equivalent preferred
• Serve Safe Certified preferred
• Excellent customer service
• Great interpersonal skills and the ability to work in a team environment
• Minimum 1½ years’ experience in the food service industry as a cook is necessary
• More than 3 years’ experience in the food service industry as a cook preferred • Must be able to understand and follow directions
• Ability to read documents • Possess knowledge and skill in a variety of cooking techniques • Ability to cook complex recipes • Must be able to safely operate all kitchen equipment
• Ability to lift up to 50 lbs. and frequently lift, push, pull, or carry up to 30 lbs.
• Ability to walk or stand for extended time periods, up to 6 hours
• Involves repetitive motion
• Requires frequent lifting/transporting hot food items
• Ability to work in all unit and kitchen areas while interacting with heated equipment, steam, chemicals for cleaning, etc.