Cook 1

Position Title:

Compensation:

Department:

Start Date:

About this opportunity:

What you'll do and what you'll bring:

Position Function:

Under supervision, perform general duties necessary for the preparation of food.

Duties & Responsibilities:

1. Prepare foods such as (but not limited to) entrees, soups, gravies, casseroles, sauces, vegetable starches, and salads, pacing food production to customer demand. Garnish as required. Utilize Ball State standard recipes, menu, food production orders and supervisor's directions.

Requires the physical ability to crouch, reach, stand, walk, lift, grasp, feel, and exert up to 35 pounds of force unassisted. Task requires dexterity in arms, hands, and shoulders. Task requires the visual ability to distinguish color, perceive depth, read recipes, analog or digital scales, labels, etc. Task requires the ability to operate hand, power, steam and electrical equipment, oven mitts, gloves, etc. Employee is exposed to inside environmental conditions, noise, etc. Task requires the mental ability to read and comprehend recipes and related computer forms, use judgement, adapt to short notice changes, analyze problems. Task requires the ability to receive, comprehend, follow, and provide oral instructions and information and to read, comprehend, follow, and provide written instructions and information.

2. Prepare foods such as (but not limited to) all types of desserts (cobbler, cakes, cookies, puddings, etc.), pastry crusts, breads, rolls, dessert sauces and toppings etc., pacing food production to customer demand. Garnish as required. Utilize Ball State standard recipes, menu, food production orders and supervisor's directions.

Requires the physical ability to crouch, reach, stand, walk, lift, grasp, feel, and exert up to 35 pounds of force unassisted. Task requires dexterity in arms, hands, shoulders, etc. Task requires the visual ability to distinguish color, perceive depth, read recipes, analog or digital scales, labels, etc. Task requires the ability to operate hand, power, steam and electrical equipment, oven mitts, gloves, etc. Employee is exposed to inside environmental conditions, noise, etc. Task requires the mental ability to read, comprehend and follow written directions, recipes and related computer forms, use judgement, adapt to short notice changes, and analyze problems.

3. Count, measure, weigh, determine and record amounts of foods prepared and served.

Requires the physical ability to lift, grasp, and exert up to 35 pounds of force unassisted. Task requires the visual ability to read scales, record food amounts, etc. Task requires the ability to operate balance and portion scales, calculator, computer sheets, etc. Employee is exposed to inside environmental conditions, noise, etc. Task requires the mental ability to perform basic math skills including counting and reading scales.

4. Check availability and proper condition of foods for the next day's production. Date, label, wrap, and properly store leftovers and unused ingredients. Check with supervisor as to freezing or proper disposition of leftovers.

Requires the physical ability to stand, walk, stoop, lift, crouch, walk and stand for extended periods of time, grasp, and exert up to 35 pounds of force unassisted. Task requires dexterity in arms, hands, and shoulders, etc. Task requires the visual ability to distinguish color, perceive depth, read recipes, analog and/or digital scales, labels, see service and storage locations, etc. Task requires the ability to operate hand, power, steam and electrical equipment, oven mitts, gloves, mobile carts, etc. Employee is exposed to inside environmental conditions. Task requires the mental ability to read, comprehend and follow written instruction, information, recipes, related computer forms, etc., use judgement, adapt to short notice changes, analyze problems.

5. Adjust recipes as needed for production quantities.

Requires the ability to write figures, grasp a pen or pencil, etc. Task requires the visual ability to read numbers, words, etc. Employee is exposed to inside environmental conditions. Task requires the mental ability to perform mathematical functions, such as fractions, etc. Task requires employee to exert up to 20 pounds of force occasionally, and/or up to 10 pounds of force frequently.

6. Sample and correct prepared foods to maintain quality standards.

Requires the physical ability to climb, balance, stoop, kneel, crouch, reach, stand, walk, lift, grasp, feel, push, pull, and exert up to 35 pounds of force unassisted. Task requires the visual ability to readMSDSforms, labels, directions on cleaning compounds, see surfaces clearly, perceive depth, etc. Task requires the ability to operate cleaning and sanitizing agents, brushes, rags, scouring pads, gloves, protective goggles and mask, cleaning buckets, etc. Employee complies with University Waste Management procedures. Employee is exposed to inside environmental conditions, noise, chemicals, etc. Task requires the ability to receive, comprehend, follow, and provide oral instructions and information and to read, comprehend, follow, and provide written instructions and information.

7. Lead and direct helpers assigned to the work area to promote efficiency and completion of duties at the appropriate time.

Requires the physical ability to stand, taste, smell, etc. Task requires the visual ability to distinguish color and texture, etc. Task requires the ability to operate eating utensils, measuring devices, etc. Employee is exposed to inside environmental conditions. Task requires the mental ability to analyze recipe problems and take corrective action. Task requires employee to exert up to 20 pounds of force occasionally, and/or up to 10 pounds of force frequently.

8. Follow sanitary and safe food handling, public health, and personal hygiene procedures as identified in Residence Halls Dining Service Safety/Sanitation printed material, manuals, handbooks, and posted information. Maintain a clean and neat work area at all times.

Requires the ability to read small print, write legibly, perform math functions, organize duties in a logical sequence, use pencil, paper, and computer sheets, etc. Employee is exposed to inside environmental conditions. Task requires employee to exert up to 20 pounds of force occasionally, and/or up to 10 pounds of force frequently.

9. Report substandard foods or supplies as well as malfunctioning, broken, or unsafe equipment to the supervisor immediately.

Requires the physical ability to stoop, push, pull, crouch, reach, walk or stand for extended periods of time, grasp, and exert up to 35 pounds of force unassisted. Task requires the visual ability to see supplies and storage locations, perceive depth, etc. Task requires the ability to use mobile carts, pans, trays, etc. Employee is exposed to extreme cold and inside environmental conditions. Task requires mental ability to read labels, write grocery and equipment lists, etc.

10. Obtain, collect, and return materials and supplies from their proper place as needed.

Requires the ability to hear, listen, see, etc. Task requires visual ability to distinguish color, perceive depth, etc. Employee is exposed to inside working conditions. Task requires the mental and physical ability to communicate, achieve results through subordinates, be precise, etc. Task requires employee to exert up to 20 pounds of force occasionally, and/or up to 10 pounds of force frequently. Task requires ability to receive, comprehend, follow, and provide oral instructions and information and to read, comprehend, follow, and provide written instructions and information.

11. Perform other duties as assigned.

Minimum Qualifications:

- High school diploma or equivalent (GED).

-No allergies to soaps, cleaning agents, chemicals, or other materials or environmental factors in food service, e.g., steam, dust, etc.
-Must have clean body, teeth, hair, nails, and clothing.
-Must be able to read and comprehend all specified policies and procedures for safety, hazardous materials information, and University policies, procedures and communications, and perform mathematical calculations.
-Must be able to perform all physical and mental requirements outlined in each job duty/responsibility.
-You must be 18 years or older.

Preferred Qualifications:

- Prior Cook I related experience of one (1) year or more performing similar duties to those expected at Ball State University.

How to apply:

Any additional questions please reach out to Dining at 765-285-1967.

What we offer:

At Ball State University, we understand the importance of balancing professional responsibilities with personal well-being. That's why we offer a generous paid time off program and 10 holidays a year. Plus, our paid parental leave (6 weeks) is there for life's most significant moments. We offer affordable health and dental insurance, robust short-term disability, long-term disability and life insurance plans, as well a range of retirement benefits to provide financial security to you and your family. These benefits ensure that you can focus on your work and personal growth without worrying about the unexpected.

When you work for us, you are family. And to show our support of your family, we will cover 90 percent of your child's (or children's) undergraduate college tuition at Ball State. We do the same for you. In fact, we'll cover 100 percent of the tuition costs for you to earn you undergraduate degree and 80 percent of your graduate tuition. It's just one way we do our part to uplift you.

Let's fly together toward a secure and prosperous tomorrow.

Curious about our excellent benefits package?

We have developed a calculator that shows you the value of our core benefits. Select the Total Compensation Calculator - Service and download our calculator spreadsheet.