Cook

A cook is a fundamental position responsible for culinary tasks within our operation. The line cook is responsible for the proper preparation, set up, and execution of a particular station or dish. The culinary work in this position must follow commitments to sustainability and proper health and safety guidelines.

Position Objectives:
In the performance of their respective tasks and duties all employees are expected to conform to the following:

• Perform quality work within deadlines with or without direct supervision.
• Interact professionally with other employees, customers, and suppliers.
• Work effectively as a team contributor on all assignments.
• Work independently while understanding the necessity for communicating and coordinating work efforts with other employees and organizations.

Major Duties/Functions/Tasks:

• Prepares hot and cold items per recipes and production guidelines for a specific station or area of a food service location.
• Washes, peels, cuts, and seeds vegetables and fruits; weighs and measures designated ingredients.  
• Ensures par levels are maintained for your station. Takes temperature of food at designated times throughout the shift and documents the temperatures in log books.
• Carries pans, kettles, and trays of food to and from workstations, stove, and refrigerator.
• Properly stores foods in designated areas following wrapping, dating, and rotation procedures.
• Cleans work areas, equipment, and utensils; distributes supplies, utensils, and portable equipment.
• Utilizes approved food production standards to ensure proper quality, serving temperatures, and standard portion control.
• Completes end of shift production sheets.
• Set up station or section in time for service.
• Serves customers in an efficient and friendly manner; resolves customer concerns.
• Interacts with co-workers to ensure compliance with company service standards, and inventory and cash control procedures.
• Assures compliance with all HACCP, ServSafe, Department of Health and JHU sanitation and safety requirements.

       Note: Job duties are subject to change as needed.

Qualifications:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Strong passion and motivation to create great food.
• General culinary knowledge of basic kitchen practices, protocols, and procedures.
• 2 years of equivalent experience working in a high-volume restaurant kitchen.
• Understanding of typical culinary units of measure.
• Ability to work safely and efficiently with large volume culinary equipment including but not limited to grill, fryers, steamers, tilt skillets, and convection ovens.
• Ability to follow all health and safety standards.
• Possess the ability to meet specific uniform standards for this position.
• Utilize all Personal Protective Equipment’s per guidelines.
• Wear a cut resistance glove whenever using a sharp or potentially sharp tool or instrument.

Certificates, Licenses, Registrations:

• ServSafe certification preferred.

Physical Requirements:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to:

• Stand; walk; sit; use hands to finger, handle, control, and/or feel; reach with hands and arms; and bend, twist, stoop, kneel, crouch, squat.
• Regularly talk or hear.
• Regularly lift and/or move up to 50 pounds.
• Must be able to reach at, below, and above shoulder level. 
• Specific vision abilities required include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.
• Ability to withstand hot temperatures as generated by ovens, grills, and fryers.

Language Skills:

• Ability to read, understand and speak basic English to perform essential functions of the job.
• Ability to write simple correspondence.
• Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.

Achieving Leadership in the Food Service Industry:

• JHU Dining is a diversity growth-oriented organization. Our goal is to improve the quality of work life by using fair and consistent treatment and providing equal growth opportunities for ALL associates. EOE & AA Employer M/F/D/V.

Authority:

• This position does not directly supervise anyone but is responsible for working in a team and completing task in a group setting.

This is a Bargaining Unit position. All newly hired employees in Bargaining Unit positions shall be considered “probationary” employees until completion of 90 calendar days of employment. These employees shall become members of the Bargaining Unit if this employment continues beyond four months. The university will notify the employees’ union. Bargaining Unit employees shall become eligible for benefits upon completion of their probationary period.

Classified Title: Cook
Starting Salary Range: $19.13 per hour
Employee group: Casual status with full-time schedule during 90-day probationary period. 40 hour work week from start date   
Schedule: Varies by Location 
Exempt Status: Non-Exempt 
Location: Homewood Campus 
Department Name: Dining Programs 
Personnel Area: University Student Services

The successful candidate(s) for this position will be subject to a pre-employment background check.

If you are interested in applying for employment with The Johns Hopkins University and require special assistance or accommodation during any part of the pre-employment process, please contact the Talent Acquisition Office at jhurecruitment@jhu.edu. For TTY users, call via Maryland Relay or dial 711.

Johns Hopkins has mandated COVID-19 and influenza vaccines, as applicable. Exceptions to the COVID and flu vaccine requirements may be provided to individuals for religious beliefs or medical reasons. Requests for an exception must be submitted to the JHU vaccination registry. For additional information, applicants for SOM positions should visit https://www.hopkinsmedicine.org/coronavirus/covid-19-vaccine/ and all other JHU applicants should visit https://covidinfo.jhu.edu/health-safety/covid-vaccination-information/.

The following additional provisions may apply, depending on campus. Your recruiter will advise accordingly.

The pre-employment physical for positions in clinical areas, laboratories, working with research subjects, or involving community contact requires documentation of immune status against Rubella (German measles), Rubeola (Measles), Mumps, Varicella (chickenpox), Hepatitis B and documentation of having received the Tdap (Tetanus, diphtheria, pertussis) vaccination. This may include documentation of having two (2) MMR vaccines; two (2) Varicella vaccines; or antibody status to these diseases from laboratory testing. Blood tests for immunities to these diseases are ordinarily included in the pre-employment physical exam except for those employees who provide results of blood tests or immunization documentation from their own health care providers. Any vaccinations required for these diseases will be given at no cost in our Occupational Health office.

Equal Opportunity Employer
Note: Job Postings are updated daily and remain online until filled. 

EEO is the Law
Learn more:
https://www.eeoc.gov/sites/default/files/migrated_files/employers/poster_screen_reader_optimized.pdf