Cook I

Come join the Ball State University Dining team! This position offers a generous wage and great benefits package that includes health insurance, paid time off, University funded retirement and much more!

At Ball State University, inclusiveness is one of the enduring values and informs all of our work. We define 'inclusiveness' as a commitment 'to respect and embrace equity, inclusion, and diversity in people, ideas, and opinions.' As such, this value incorporates a commitment to inclusive excellence and freedom of expression.

Under supervision, perform general duties necessary for the preparation of food.

1.High school diploma or equivalent ( GED).

1.No allergies to soaps, cleaning agents, chemicals, or other materials or environmental factors in food service, e.g., steam, dust, etc.
2.Must have clean body, teeth, hair, nails, and clothing.
3.Must be able to read and comprehend all specified policies and procedures for safety, hazardous materials information, and University policies, procedures and communications, and perform mathematical calculations.
4.Must be able to perform all physical and mental requirements outlined in each job duty/responsibility.
5.You must be 18 years or older.

1.Prior Cook I related experience of one (1) year or more performing similar duties to those expected at Ball State University.

Ball State University is an Equal Opportunity/Affirmative Action employer that is strongly and actively committed to diversity within its community. Women, minorities, individuals with disabilities and protected veterans are strongly encouraged to apply. All qualified applicants will receive equal consideration for employment without regard to race, color, ethnicity, religion, sex, sexual orientation, gender identity, gender expression, national origin, age, disability, protected veteran status or any other legally protected status.

Sun Off
Mon 12-8:30p
Tues 12-8:30p
Wed 12-8:30p
Thurs Off
Fri 11-7:30p
Sat 11-7:30p
Sun 11-7:30p
Mon 12-8:30p
Tues 12-8:30p
Wed Off
Thurs 12-8:30p
Fri 11-7:30p
Off

Ball State University is located in Muncie, Indiana, on an attractive campus 45 miles northeast of Indianapolis. Approximately 20,000 graduate and undergraduate students enroll in one of eight academic colleges that offer 270+ undergraduate and graduate programs. Many of our master's, doctoral, certificate, and specialist degrees rank among the best in the nation. We engage students in educational, research, and creative endeavors that empower our graduates to have fulfilling careers and meaningful lives enriched by lifelong learning and service, while we enhance the economic, environmental, and social vitality of our community, our state, and our world.

Prepare foods such as (but not limited to) entrees, soups, gravies, casseroles, sauces, vegetable starches, and salads, pacing food production to customer demand. Garnish as required. Utilize Ball State standard recipes, menu, food production orders and supervisor's directions.

Requires the physical ability to crouch, reach, stand, walk, lift, grasp, feel, and exert up to 35 pounds of force unassisted. Task requires dexterity in arms, hands, and shoulders. Task requires the visual ability to distinguish color, perceive depth, read recipes, analog or digital scales, labels, etc. Task requires the ability to operate hand, power, steam and electrical equipment, oven mitts, gloves, etc. Employee is exposed to inside environmental conditions, noise, etc. Task requires the mental ability to read and comprehend recipes and related computer forms, use judgement, adapt to short notice changes, analyze problems. Task requires the ability to receive, comprehend, follow, and provide oral instructions and information and to read, comprehend, follow, and provide written instructions and information.

Prepare foods such as (but not limited to) all types of desserts (cobbler, cakes, cookies, puddings, etc.), pastry crusts, breads, rolls, dessert sauces and toppings etc., pacing food production to customer demand. Garnish as required. Utilize Ball State standard recipes, menu, food production orders and supervisor's directions..

Requires the physical ability to crouch, reach, stand, walk, lift, grasp, feel, and exert up to 35 pounds of force unassisted. Task requires dexterity in arms, hands, shoulders, etc. Task requires the visual ability to distinguish color, perceive depth, read recipes, analog or digital scales, labels, etc. Task requires the ability to operate hand, power, steam and electrical equipment, oven mitts, gloves, etc. Employee is exposed to inside environmental conditions, noise, etc. Task requires the mental ability to read, comprehend and follow written directions, recipes and related computer forms, use judgement, adapt to short notice changes, and analyze problems.

Count, measure, weigh, determine and record amounts of foods prepared and served.

Requires the physical ability to lift, grasp, and exert up to 35 pounds of force unassisted. Task requires the visual ability to read scales, record food amounts, etc. Task requires the ability to operate balance and portion scales, calculator, computer sheets, etc. Employee is exposed to inside environmental conditions, noise, etc. Task requires the mental ability to perform basic math skills including counting and reading scales.

Check availability and proper condition of foods for the next day's production. Date, label, wrap, and properly store leftovers and unused ingredients. Check with supervisor as to freezing or proper disposition of leftovers.

Requires the physical ability to stand, walk, stoop, lift, crouch, walk and stand for extended periods of time, grasp, and exert up to 35 pounds of force unassisted. Task requires dexterity in arms, hands, and shoulders, etc. Task requires the visual ability to distinguish color, perceive depth, read recipes, analog and/or digital scales, labels, see service and storage locations, etc. Task requires the ability to operate hand, power, steam and electrical equipment, oven mitts, gloves, mobile carts, etc. Employee is exposed to inside environmental conditions. Task requires the mental ability to read, comprehend and follow written instruction, information, recipes, related computer forms, etc., use judgement, adapt to short notice changes, analyze problems.

Adjust recipes as needed for production quantities.

Requires the ability to write figures, grasp a pen or pencil, etc. Task requires the visual ability to read numbers, words, etc. Employee is exposed to inside environmental conditions. Task requires the mental ability to perform mathematical functions, such as fractions, etc. Task requires employee to exert up to 20 pounds of force occasionally, and/or up to 10 pounds of force frequently.

Sample and correct prepared foods to maintain quality standards.

Requires the physical ability to climb, balance, stoop, kneel, crouch, reach, stand, walk, lift, grasp, feel, push, pull, and exert up to 35 pounds of force unassisted. Task requires the visual ability to read MSDS forms, labels, directions on cleaning compounds, see surfaces clearly, perceive depth, etc. Task requires the ability to operate cleaning and sanitizing agents, brushes, rags, scouring pads, gloves, protective goggles and mask, cleaning buckets, etc. Employee complies with University Waste Management procedures. Employee is exposed to inside environmental conditions, noise, chemicals, etc. Task requires the ability to receive, comprehend, follow, and provide oral instructions and information and to read, comprehend, follow, and provide written instructions and information.

Lead and direct helpers assigned to the work area to promote efficiency and completion of duties at the appropriate time.

Requires the physical ability to stand, taste, smell, etc. Task requires the visual ability to distinguish color and texture, etc. Task requires the ability to operate eating utensils, measuring devices, etc. Employee is exposed to inside environmental conditions. Task requires the mental ability to analyze recipe problems and take corrective action. Task requires employee to exert up to 20 pounds of force occasionally, and/or up to 10 pounds of force frequently.

Follow sanitary and safe food handling, public health, and personal hygiene procedures as identified in Residence Halls Dining Service Safety/Sanitation printed material, manuals, handbooks, and posted information. Maintain a clean and neat work area at all times.

Requires the ability to read small print, write legibly, perform math functions, organize duties in a logical sequence, use pencil, paper, and computer sheets, etc. Employee is exposed to inside environmental conditions. Task requires employee to exert up to 20 pounds of force occasionally, and/or up to 10 pounds of force frequently.

Report substandard foods or supplies as well as malfunctioning, broken, or unsafe equipment to the supervisor immediately.

Requires the physical ability to stoop, push, pull, crouch, reach, walk or stand for extended periods of time, grasp, and exert up to 35 pounds of force unassisted. Task requires the visual ability to see supplies and storage locations, perceive depth, etc. Task requires the ability to use mobile carts, pans, trays, etc. Employee is exposed to extreme cold and inside environmental conditions. Task requires mental ability to read labels, write grocery and equipment lists, etc.

Obtain, collect, and return materials and supplies from their proper place as needed.

Requires the ability to hear, listen, see, etc. Task requires visual ability to distinguish color, perceive depth, etc. Employee is exposed to inside working conditions. Task requires the mental and physical ability to communicate, achieve results through subordinates, be precise, etc. Task requires employee to exert up to 20 pounds of force occasionally, and/or up to 10 pounds of force frequently. Task requires ability to receive, comprehend, follow, and provide oral instructions and information and to read, comprehend, follow, and provide written instructions and information.

Perform other duties as assigned.