JOB REQUIREMENTS: JOB ID: 20749 Position Title: Cook TTC Title and Code: Cook (DS004) FTE: 75% Position Information: Principal Work Location: UW-Stevens Point Main Campus Supervisor: Sous Chef Position Summary Under general supervision, this position reports to the University Dining Management Team Members and Sous Chefs. This Lead position ensures that dining standards are attained so customers have an enjoyable dining experience in any of our dining facilities including Residential, Food Court, C-Store, Satellite and Catering locations of University Dining. Among the standards are efficient, courteous service, proper sanitation procedures, proper use and care of equipment, and the production of quality, wholesome, and properly prepared foods according to standardized menus and recipes. These standards are maintained through a corps of student employees and full-time staff who receive training and leadership from this position. This position will lead the activity of 1-5 employees on any one shift. The ability to work alternate hours as needed is required. Shift: Hours vary, Sunday through Saturday. Anticipated Appointment Date: May 2024 TO ENSURE CONSIDERATION: Applications received by Wednesday, 4/24/2024 are ensured full consideration. Files must be complete to be considered. Submission in PDF format is preferred for all attachments. Please include the following documents: - Cover letter addressing qualifications and experience - Resume - Contact information for three professional references (Official Transcripts may be required of finalist) Employment will require a criminal background check. It will also require you and your references to answer questions regarding sexual violence and sexual harassment. Position Contact For additional information regarding the position, please call or email: Anthony LaRocca, Chair, Search and Screen Committee Email: anlarocc@uwsp.edu Phone: 715-498-6088 Human Resources Contact If you have any questions regarding the application process, need special arrangements, or if you submitted your application with missing materials, please call or email: Human Resources Email: human.resources@uwsp.edu Phone: 715-346-2606 ***** OTHER EXPERIENCE AND QUALIFICATIONS: Required Qualifications Ability to work occasional extended hours up to 12 hours on some days. Ability to push or pull wheeled carts weighing up to 200# Ability to lift cases of food products weighing up to 50# Knowledge of efficient and safe use of food service equipment such as ovens, choppers, slicers, fryers, etc. Ability to bend, stoop and lift up to 50# when storing, stocking, and rotating. Knowledge of food production methods and procedures including sanitation Knowledge of equipment cleaning methods and procedures. Ability to read and interpret recipe information and production sheets from menu management system. Knowledge of weights and measures. Thorough knowledge of and experience in the use of materials, methods, and equipment used in large scale cooking. Thorough knowledge of food products and quality standards for foods. Ability to independently coordinate and guide preparation activities on a large scale. Considerable knowledge of sanitation and health precautions in food preparation and service. Preferred Qualifications Ability to work cooperatively with all staff members and the larger university community. The work environment requires that the incumbent communicate courteously, following customer service standards to vendors, supervisors, customers, and co-workers, often under stressful circumstances. The work must be performed within time constraints meeting quality standards, schedules, and deadlines. Working knowledge of ServSafe, ServSafe certificati ***** APPLICATION INSTRUCTIONS: Apply Online: www.careers.wisconsin.edu