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Position: Specialist - Food Court Production Cook

Grade Department Position type: Position Number
05 3BE – Department not found Part-time G48469

Position Summary:

Order, Receive and Prepare all culinary food products for Teriyaki Stix hot production, Wolverine Wok hot production, La Esquina food production, Italian Cafe hot production, and assist Cash operation Chef in production of Valley View Room menu items. This position may also assist Catering Chef as time allows. Coordinate production operation from production sheets; incorporate assigned specialty recipes; oversee production of five areas w/subordinates to assure consistent production in all areas; disseminate food products to all locations.

Essential Functions, Major Duties, and/or Accountabilities:
  • Produces  quantity cooking (i.e.,chili/soups, Mexican items/ sauces, meat entrees and pasta for hot food lines.
  • Determines blend ingredients for large quantity cooking of gravies, sauces, and soups. 
  • Calculates amounts needed for designated menus; calculating recipes to amounts requested on production sheets. 
  • Determines measurement of ingredients for proper taste, consistency, and uniformity. 
  • Develops rotating garnish and food line presentation products for attractive food lines. 
  • Orders food products as specified on production orders bi-weekly basis. 
  • Instructs delivery personnel/vendors of proper placement of commodities received. 
  • Verifies receipt of products with corresponding invoice and sign. 
  • Maintains proper storage of food/kitchen supplies in clean, sanitary and orderly fashion. 
  • Manages proper rotation of all food products and advise Production Manager of adulterated/spoiled foods.
  • Enforces Food Service Operations policies and procedures and inform employees of policies. 
  • Assesses performance of employees; collaborate w/Production Manages employee placement for optimum production.      
  • Trains culinary personnel in proper safety and kitchen procedures. 
  • Instructs personnel on proper culinary practices to ensure highest quality of products produced at all times.
  • Oversees cooking work areas for safety and ensure compliance with food regulations.
  • Performs miscellaneous job-related duties as assigned.

Supervisory Responsibilities:
  • N/A

Special Requirements of the Position:
  • Employee should be able to lift 45# to waist height. Position requires significant bending, stooping, lifting and standing for prolongs periods of time. Must be able to work in a warm, humid and in a close working environment.


Graduation from an accredited institution with an associate's degree in Culinary Arts, or a related field; OR any combination of education and experience in food production totaling 2 years.  

  • Knowledge of local Health Department requirements pertain­ing to sanitation and food safety.
  • Knowledge of kitchen equipment.Knowledge of cooking and food service methods.
  • Ability to plan, create, and compute menus.
  • Skill in budget management, cost controls, and record keeping.
  • Ability to supervise.Interpersonal, problem-solving, and decision-making skills.
  • Ability to communicate orally and in writing.
  • Performs miscellaneous job-related duties as assigned.

This position description has been designed to indicate the general nature and level of work performed by employees within this classification. It is not designed to contain or be interpreted as a comprehensive list of all duties, responsibilities, and qualifications required of employees assigned to the position.
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