Experience Inc. Jobs

Work Schedule:

Full-time Float: Saturday & Sunday:7am--3:30pm Monday & Tuesday: 10:30am-7pm (Float) Wednesday & Thursday: Off Friday: 12:15--8:45pm

This position is eligible to receive a pay differential of $1.00 per hour, for hours worked between 9:00 PM and 4:59 AM.

Summer schedules vary in June, July, and August.

General Description:

This is a great opportunity in a busy kitchen with top-notch benefits; uniform provided, retirement plan, tuition remission for you and dependents, medical and dental, use of the University facilities as well as vacation, sick and holiday pay. On average, the university has 14 paid holidays per year. We are always closed (with holiday pay) over the Thanksgiving and Christmas holidays. Be ready to work with a great team in a high-volume kitchen serving breakfast, lunch, and dinner. Dining and Culinary Services is independently operated and provides the nutritional foundation for the academic and co-curricular success of Pacific Lutheran University students. The Lead Cook prepares a variety of foods for the main dining facility, The Commons, and leads a team of line cooks, prep cooks and college students with strong emphasis on proper cooking techniques, safety, sanitation, sustainability, and exemplary customer service. This position reports to the Executive Chef.

Essential Functions and Responsibilities:

• Prepare, season, and cook soups, meats, vegetables, pasta, pizza, sandwiches, ethnic dishes, desserts, and other food stuff for consumption in the university dining facility.
• Mentor, train, and supervise staff, student, and temporary workers with emphasis on cooking techniques, customer service, safety, and sanitation.
• Prepare scratch menu items. Assist in menu development and recipe creation.
• Read the menu to estimate food requirements and requisition food or procure it from storage.
• Monitor and adjust thermostat controls to regulate temperature of ovens, combi-ovens, fryers, boilers, grills, range top, induction burners, and steam kettles, to ensure food quality.
• Measures and mixes ingredients according to recipes, using a variety or kitchen utensils and equipment, such as blenders, mixers, grinders, slicers, and tenderizers. Seasons food during mixing or cooking.
• Sautés, grills, bakes, and fries a la minute or batch cooked orders in a high energy, fast paced environment. Bakes, roasts, broils and steams meats, fish, vegetables, and other foods.
• Carves meat, portions food on serving plates, adds gravies, sauces, and garnishes to fill orders.
• Will wash, peel, cut and shred vegetables and fruits. May butcher chickens, fish, and shellfish.
• Proper storage, rotation, and labeling of product. Responsible for condition of kitchen/equipment.
• Follow proper cleaning, maintenance, and reporting procedures. Comply with all safety standards.
• Maintains correct department signage, pricing and answers to customer questions.
• Perform other related duties as assigned or requested by a manager or supervisor.
• Dining Services' team members are essential university personnel. In the event of  PLU declaring emergency status essential university personnel must contact supervisor to obtain schedule.

Knowledge, Skills, and Abilities:

Excellent interpersonal skills and ability to communicate effectively with other university leadership, team members, and customers.

Ability to work independently and as part of a team.

Knowledge of and commitment to diversity, equity, and inclusion.

Ability to explain cooking fundamentals to others using basic food science terminology.

Ability to read, write and perform arithmetic or shop geometry to figure amo