Cook 2
Requisition Number P01176
Position Type Staff
Department Dining and Catering Services
Working Title Cook 2
Classification Cook 2 - 81160
Position Summary Information
Nature of position Permanent, Full-time
If Temporary, Start Date
If Temporary, End Date
If part-time, hours per week
If part-time, percent time
Days Worked Work hours and days off will vary. Working every other weekend.
Hours/Shift worked 8:00 a.m. - 4:00 p.m. or 11:00 a.m. - 7:00 p.m.
Union AFSCME
Posting Detail Information
Job Summary/Basic Function
About the job: The Cook 2 will be a lead worker in the performance of specialized cooking tasks in an institutional food service operation. This position is responsible for large-scale food production, assigns and inspects the work of lower-level cooks, food service workers, and student help engaged in the performance of specialized and routine production tasks, establishes techniques and procedures for cooking, develops and revises recipes for quality and quantity of food, requisitions cooking ingredients and supplies; and maintains and updates recipe files.
Annual Salary: $39,785.00 plus comprehensive benefits:
Health insurance
Dental insurance
Vision insurance
Group life insurance
Retirement - 2 plans to choose from
Tuition waiver
Vacation leave
Sick leave
Holiday leave
The State System Employee Benefits Summary can be found at passhe.edu/inside/HR/syshr/Benefit_Summaries/PEBTF_Summary.pdf
About us: Located in Lancaster County, Pennsylvania, Millersville University of Pennsylvania is one of the 10 public universities of Pennsylvania's State System of Higher Education. Our pillars of distinction include exceptionally strong student-faculty relationships, numerous programs of distinction, a beautiful campus and vibrant location, and successful job placement for our students. Our students' success, both inside and outside of the classroom, is our highest priority, and we provide numerous opportunities to facilitate their academic, personal, and social growth and development. Almost 70 baccalaureate programs are available for our 6,000 students to find their path. Approximately one thousand graduate students enroll in 21 master's and three doctoral programs. Our faculty are highly respected in their fields and dedicated to the success of students in the classroom, research labs, and in campus life. Over 66,000 alumni live in all 50 states and in 72 countries around the world. We seek individuals who embrace and value our EPPIIC values of exploration, public mission, professionalism, inclusion, integrity, and compassion.
At Millersville University we are committed to fostering a learning and working environment that promotes the intersectionality of diversity to foster a climate of inclusion. Employing our EPPIIC values and the principles of Inclusive Excellence, we hold that an inclusive community is a core value that is an essential part of the foundation for our learning and working environment. Millersville University is an equal opportunity employer and, in compliance with federal and state laws and university policy, is committed to providing equal educational and employment opportunities for all persons without regard to age, color, national origin, race, religion, disability, veteran status, sex, sexual orientation, gender identity or gender expression. Individuals from traditionally underrepresented populations are encouraged to apply.
Duties and Responsibilities
Prepare menu items for student meals in Gordinier.
Prepare menu items for catering and conference functions both on and off campus as directed.
Review data and adjusts recipes; accordingly, recycles leftover food into useable food products to reduce waste.
Prepare ingredients and cooks menu items for special and modified diets.
Operate kitchen equipment such as ovens, broilers, fryers, and mixers used in production and cooking.
Function as a lead worker by assigning, coordinating, participating in, and reviewing specialized and routine production tasks performed by lower-level cooks, food service workers, and students.
Establish techniques and procedures for cooking; and develops and adjusts recipes to attain higher standards of quality and insure accurate quantity measures.
Estimate food production needs, and requisitions ingredients and supplies.
Ensure that kitchen equipment is properly maintained and prepares work orders for maintenance and repairs.
Establish and reviews procedures and recipes with the Executive Chef and Sous Chef or Chef Manager and assists with developing and revising recipes.
Work assignments may include mixing, chopping, dicing, grating, slicing, and assembling food in preparation for cooking.
Assign, participate in, and inspect the cleaning of cooking utensils and equipment, and floors, wood surfaces, and other areas in the production area.
Work independently and un-supervised to set up and organize the pantry area, prepare salads from scratch recipes for catered functions as well as student dining, garnishing and eye appeal, ability to create eye appealing cold platters, displays and trays, including fruit and vegetable.
Review catering functions with production supervisor or Sous Chef, request assistance, and set-up or plate-up dessert presentation for catering or student dining as needed.
All other duties as assigned.
SAFETY:
Work safely by using Personal Protective Equipment, maintaining equipment, following safety procedures and policies, etc.
Leave the work area clean and functional at the end of shift.
Be aware of and report any potential safety hazards to supervisor or management immediately.
Cooperate with safety investigations and audits.
Attend safety training sessions and maintain licenses, certifications, etc.
Required Qualifications
Experience as a cook in a large volume food preparation operation; or any equivalent combination of experience and/or training.
Knowledge of
the modern methods, materials, practices, and procedures used in large-scale cooking.
food production safety and sanitation standards.
the proper care and use of modern kitchen utensils and equipment.
the types and qualities of a wide variety of cooking ingredients.
the methods and procedure used in requisitioning supplies.
Ability to:
assign, coordinate, and inspect a variety of specialized and routine production and cooking tasks on a quantity basis.
instruct cooks, food service workers, and student help in performing specialized and routine production and cooking tasks.
estimate accurately and quantity of cooked food needed from statistics.
operate modern kitchen equipment in preparing a variety of menu items.
prepare ingredients and cook food items on a quantity basis.
prepare and maintain recipe and attendance records and requisition supplies as needed.
Excellent oral, written, and interpersonal communication skills.
Evidence of a commitment to diversity, equity, and inclusion.
Successful interview.
Successful completion of three background checks.
Preferred Qualifications
Culinary degree.
5 years cooking experience.
3 years' experience in a lead position.
Essential Functions
Must be able to:
mix, chop, dice, grate, slice, and assemble food for cooking, baking, grilling, steaming, or frying.
prepare meats for cooking: skinning, boning, trimming, or stuffing.
clean all equipment, use, and sanitize work area.
work at a cooking station for a minimum of a two-hour period.
lift / pull / push / stir up to 40 pounds without assistance.
work in a high heat environment.
work in cold storage.
stand for long periods of time.
Must have hand dexterity and coordination to move food from the pan to the plate, neatly with little or no mess.
Intermediate math skills for recipe and quantity control.
Assignments also include grilling, baking, steaming, sauteing, and frying.
Posting Open Date 06/03/2025
Posting Close Date 06/15/2025
Special Instructions to Applicants
This position is represented by a labor union and is subject to the terms and conditions of the AFSCME Collective Bargaining Agreement.
This position is designated an essential employee position. Employee is expected to report to work during their designated shift during emergency situations, university closures or delays.
Requisition Number P01176
Position Type Staff
Department Dining and Catering Services
Working Title Cook 2
Classification Cook 2 - 81160
Position Summary Information
Nature of position Permanent, Full-time
If Temporary, Start Date
If Temporary, End Date
If part-time, hours per week
If part-time, percent time
Days Worked Work hours and days off will vary. Working every other weekend.
Hours/Shift worked 8:00 a.m. - 4:00 p.m. or 11:00 a.m. - 7:00 p.m.
Union AFSCME
Posting Detail Information
Job Summary/Basic Function
About the job: The Cook 2 will be a lead worker in the performance of specialized cooking tasks in an institutional food service operation. This position is responsible for large-scale food production, assigns and inspects the work of lower-level cooks, food service workers, and student help engaged in the performance of specialized and routine production tasks, establishes techniques and procedures for cooking, develops and revises recipes for quality and quantity of food, requisitions cooking ingredients and supplies; and maintains and updates recipe files.
Annual Salary: $39,785.00 plus comprehensive benefits:
Health insurance
Dental insurance
Vision insurance
Group life insurance
Retirement - 2 plans to choose from
Tuition waiver
Vacation leave
Sick leave
Holiday leave
The State System Employee Benefits Summary can be found at passhe.edu/inside/HR/syshr/Benefit_Summaries/PEBTF_Summary.pdf
About us: Located in Lancaster County, Pennsylvania, Millersville University of Pennsylvania is one of the 10 public universities of Pennsylvania's State System of Higher Education. Our pillars of distinction include exceptionally strong student-faculty relationships, numerous programs of distinction, a beautiful campus and vibrant location, and successful job placement for our students. Our students' success, both inside and outside of the classroom, is our highest priority, and we provide numerous opportunities to facilitate their academic, personal, and social growth and development. Almost 70 baccalaureate programs are available for our 6,000 students to find their path. Approximately one thousand graduate students enroll in 21 master's and three doctoral programs. Our faculty are highly respected in their fields and dedicated to the success of students in the classroom, research labs, and in campus life. Over 66,000 alumni live in all 50 states and in 72 countries around the world. We seek individuals who embrace and value our EPPIIC values of exploration, public mission, professionalism, inclusion, integrity, and compassion.
At Millersville University we are committed to fostering a learning and working environment that promotes the intersectionality of diversity to foster a climate of inclusion. Employing our EPPIIC values and the principles of Inclusive Excellence, we hold that an inclusive community is a core value that is an essential part of the foundation for our learning and working environment. Millersville University is an equal opportunity employer and, in compliance with federal and state laws and university policy, is committed to providing equal educational and employment opportunities for all persons without regard to age, color, national origin, race, religion, disability, veteran status, sex, sexual orientation, gender identity or gender expression. Individuals from traditionally underrepresented populations are encouraged to apply.
Duties and Responsibilities
Prepare menu items for student meals in Gordinier.
Prepare menu items for catering and conference functions both on and off campus as directed.
Review data and adjusts recipes; accordingly, recycles leftover food into useable food products to reduce waste.
Prepare ingredients and cooks menu items for special and modified diets.
Operate kitchen equipment such as ovens, broilers, fryers, and mixers used in production and cooking.
Function as a lead worker by assigning, coordinating, participating in, and reviewing specialized and routine production tasks performed by lower-level cooks, food service workers, and students.
Establish techniques and procedures for cooking; and develops and adjusts recipes to attain higher standards of quality and insure accurate quantity measures.
Estimate food production needs, and requisitions ingredients and supplies.
Ensure that kitchen equipment is properly maintained and prepares work orders for maintenance and repairs.
Establish and reviews procedures and recipes with the Executive Chef and Sous Chef or Chef Manager and assists with developing and revising recipes.
Work assignments may include mixing, chopping, dicing, grating, slicing, and assembling food in preparation for cooking.
Assign, participate in, and inspect the cleaning of cooking utensils and equipment, and floors, wood surfaces, and other areas in the production area.
Work independently and un-supervised to set up and organize the pantry area, prepare salads from scratch recipes for catered functions as well as student dining, garnishing and eye appeal, ability to create eye appealing cold platters, displays and trays, including fruit and vegetable.
Review catering functions with production supervisor or Sous Chef, request assistance, and set-up or plate-up dessert presentation for catering or student dining as needed.
All other duties as assigned.
SAFETY:
Work safely by using Personal Protective Equipment, maintaining equipment, following safety procedures and policies, etc.
Leave the work area clean and functional at the end of shift.
Be aware of and report any potential safety hazards to supervisor or management immediately.
Cooperate with safety investigations and audits.
Attend safety training sessions and maintain licenses, certifications, etc.
Required Qualifications
Experience as a cook in a large volume food preparation operation; or any equivalent combination of experience and/or training.
Knowledge of
the modern methods, materials, practices, and procedures used in large-scale cooking.
food production safety and sanitation standards.
the proper care and use of modern kitchen utensils and equipment.
the types and qualities of a wide variety of cooking ingredients.
the methods and procedure used in requisitioning supplies.
Ability to:
assign, coordinate, and inspect a variety of specialized and routine production and cooking tasks on a quantity basis.
instruct cooks, food service workers, and student help in performing specialized and routine production and cooking tasks.
estimate accurately and quantity of cooked food needed from statistics.
operate modern kitchen equipment in preparing a variety of menu items.
prepare ingredients and cook food items on a quantity basis.
prepare and maintain recipe and attendance records and requisition supplies as needed.
Excellent oral, written, and interpersonal communication skills.
Evidence of a commitment to diversity, equity, and inclusion.
Successful interview.
Successful completion of three background checks.
Preferred Qualifications
Culinary degree.
5 years cooking experience.
3 years' experience in a lead position.
Essential Functions
Must be able to:
mix, chop, dice, grate, slice, and assemble food for cooking, baking, grilling, steaming, or frying.
prepare meats for cooking: skinning, boning, trimming, or stuffing.
clean all equipment, use, and sanitize work area.
work at a cooking station for a minimum of a two-hour period.
lift / pull / push / stir up to 40 pounds without assistance.
work in a high heat environment.
work in cold storage.
stand for long periods of time.
Must have hand dexterity and coordination to move food from the pan to the plate, neatly with little or no mess.
Intermediate math skills for recipe and quantity control.
Assignments also include grilling, baking, steaming, sauteing, and frying.
Posting Open Date 06/03/2025
Posting Close Date 06/15/2025
Special Instructions to Applicants
This position is represented by a labor union and is subject to the terms and conditions of the AFSCME Collective Bargaining Agreement.
This position is designated an essential employee position. Employee is expected to report to work during their designated shift during emergency situations, university closures or delays.
Job ID: 479681716
Originally Posted on: 6/4/2025
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