Cook I

Cook 1 **Job Summary:**- Provides standard culinary services for MTC Dining at the direction of upper management. **What you'll do in this position:****Culinary Operations**- Uses recipes to prepare food.- Gathers ingredients and materials needed to perform daily production.- Follows proper procedures for storing and preserving food, including FIFO and allergen control.- Maintains cleanliness of work and prep area.- Ensures coolers and freezers are organized and ingredients are labeled, dated, and rotated correctly.- Assist with Missionary Training Center special events as needed. **Operations Management**- Under the guidance of Cook II, prioritizes production order and student staffing. **Personnel Supervision**- May oversee up to a few student employees. **What qualifies you for this role?****Required:**- A firm commitment to the Mission of BYU- A minimum of 1 year of experience in Food Service- Ability to handle heavy objects (up to 50 lbs) and exposure to unfavorable conditions and potential hazards- A physical examination will be given as part of the applicant review process to ensure selected candidate meets this requirement.**Preferred**- Culinary School and at least two years' experience in Food Service **Pay Grade:** 47**Typical Starting Pay:** $18.50-$23.25 **Physical Effort:**- *Moderate -- Physical effort represented by frequent handling of medium weight objects (approx. 20-50 lbs.) and materials, or use of medium weight hand tools. May require climbing and working from ladders or in awkward positions.*- *Frequent Lifting of up to 50 lbs* **Environment:**- *Periodic exposure to unfavorable conditions because of unavoidable need to be in variable temperatures or wet environments, etc.*- *Frequent work in freezers and coolers.*- *Frequent exposure to temperatures from -20 to 55F* **Hazards:**- *Moderate existing or potential hazards .*- *Frequent operation of kitchen equipment such as slicer, mixer, grills, oven, tilt skillet, knives, etc.*