Cook II

Objective / Summary

Responsible for food preparation, organization, and daily kitchen operations of the assigned kitchen workstation in alignment with Upper Crust Food Service's commitment to fresh, made-from-scratch food and outstanding hospitality. This role oversees and supervises 5-15 employees (cooks, dishwasher, student-workers).

Essential Functions

Responsible for preparation and production of menu items following standardized recipes and

procedures.

• Prepare hot food, soups, sauces, proteins, starches, and vegetables.
• Ensure meals during meal service adhere to standardized portions.
• Butcher meats, fish, and poultry for production.

Maintain efficient standards of operation and time preparation to meet service schedules; ensure that

food reaches serving lines at proper temperatures.

• Regularly complete and record food temperature checks.
• Set steam table; serve or ensure proper serving of hot food in dining area.
• Store food properly and safely, marking the date and item per company policy and local health regulations.
• Clean and maintain equipment in food preparation areas.
• Assist in training kitchen stewards and cooks.
• Represent Upper Crust Food Service with clients, including student members, corporate headquarters, local alumni, and house directors or property managers daily.

Other Functions

• Comply with all management, client, local, and state sanitation standards, personal hygiene, and health standards.
• May be required to perform deep cleaning assignments as directed by supervisor, Chef, and/or Dir. Of Dining Services.
• May be required to assist on other workstations, dish pit, and/or café attendant stand during the absence of other staff.

Competencies

1. Client Focus

2. Collaboration

3. Time Management

4. Organization

Supervisor Responsibility

This position carries direct supervisory responsibility for a team of 5–15 employees, including prep cooks,

line cooks, kitchen stewards, café attendant (student workers).

Supervisory duties include:

• Assign daily workstation responsibilities and ensure adequate coverage for each meal period.
• Provide on-the-floor coaching, feedback, and training to direct reports.
• Monitor team performance against production schedules, portion standards, and food safety requirements.
• Communicate staffing concerns, performance issues, and scheduling conflicts to the Dir. Of Dining Services.
• Support onboarding of new kitchen staff and reinforce UCFS standards and expectations.
• Foster a collaborative, respectful kitchen culture consistent with UCFS values.

Position Type / Expected Hours of Work

• Reliable work Monday-Friday 10am- 6pm with occasional weekends as needed for catering events
• Included supervisory duties as listed on attachment

Work Environment

This role operates in a kitchen environment equipped with ovens, stoves, dishwashers, slicers, coffee machines, steamers, mixers, and chef's knives. The employee is frequently exposed to heat, steam, fire, and noise.

Physical Demands

• The employee is occasionally required to sit, stand, reach, lift, bend, kneel, stoop, climb, push, and pull items weighing 30 pounds or less.
• The employee is required to stand for extended periods of time.
• The position requires the ability to follow written and oral instructions and procedures.

Required Education and Experience

Three years of experience working in a professional kitchen or restaurant environment as a prep/line cook.

Three years of customer service experience. Preferred: High school diploma.

Additional Eligibility Requirements

Ability to obtain and maintain any applicable licenses and certifications (e.g., state sanitation license).

Must adhere to policies and procedures set forth in the Upper Crust Food Service employee handbook.

Other Duties

Please note this job description is not designed to cover or contain a comprehensive listing of activities,

duties, or responsibilities required of the employee. Duties, responsibilities, and activities may change at

any time with or without notice.