Second Cook

Overview

Assist in kitchen operations, prepare daily menu, and lead when senior staff absent.

Key Responsibilities

• menu planning
• food safety
• staff training
• equipment operation
• quality control
• operations management

Tasks

-Observes the rules of the Division of Dining Services pertinent to food handling and production. -Trains lower labor-grade employees using various training methods. -Performs the duties of the First Cook in the absence of same. -Assists in production and menu planning, quality control, safety, preventive maintenance, and employee performance. -In charge of the general operation during the absence of higher-ranking Cooks and Manager. -Observes safety standards and practices. -Produces the menu of the day, including but not limited to, entrees, vegetables, soups, and sauces. -Operates all kitchen equipment in accordance with the prescribed manner including, but not limited to, ranges, steamers, meat slicers, and deep fat fryers.

Requirements

• high school

What You Bring

-High School Diploma and/or its equivalent.

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Benefits

-Salary Range: $24.37 - $26.63

About Columbia University Facilities & Operations

-Manages facilities and operational needs of the campus. -Ensures optimal functioning of buildings, utilities, and infrastructure. -Handles a diverse range of projects from residential spaces to large-scale commercial and academic buildings. -Manages energy-efficient systems and sustainable infrastructure across the campus. -Oversees large renovation projects, new construction, and ongoing maintenance. -Supports essential services to maintain the university's mission. -Focuses on both short-term and long-term planning for infrastructure.

Sector Specialisms