Summary

Prepares, seasons, and cooks a wide variety of meats, vegetables, soups, breakfast dishes, and other food items.

Duties and Responsibilities

1. Receives food ingredients and supplies from main kitchen and pantry as required for daily operations.
2. Reviews production schedule to determine food requirements including variety and quantity of food for preparation and to assemble supplies and equipment needed for daily cooking activities.
3. Prepares and displays a wide variety of foods such as vegetables, fruits, meats, soups, salads, simple pastries/breads and cereals in accordance with prescribed recipes using a full range of cooking methods; tests foods being cooked for quality.
4. Completes production sheets and other records as required.
5. Maintains clean work areas, utensils, and equipment.
6. Caters special events as required.
7. Attends to day-to-day problems and needs concerning equipment and food supplies; detects and ensures disposition of spoiled or unattractive food, defective supplies/equipment, and/or other unusual conditions.
8. May be required to prepare special diets according to prescribed standards.
9. May record inventory and/or order stock.
10. Performs miscellaneous job-related duties as assigned.

Minimum Job Requirements

• High school diploma or GED; at least 6 months of experience directly related to the duties and responsibilities specified.
• Completed degree(s) from an accredited institution that are above the minimum education requirement may be substituted for experience on a year for year basis.

Knowledge, Skills and Abilities Required

• Ability to gather data, compile information, and prepare reports.
• Ability to safely use cleaning equipment and supplies.
• Ability to prepare and bake a variety of pastries, rolls and/or other baked goods.
• Skill in cooking and preparing a variety of foods.
• Knowledge of food preparation and presentation methods, techniques, and quality standards.
• Organizing and coordinating skills.
• Ability to accept receipt of goods and supplies.
• Knowledge of supplies, equipment, and/or services ordering and inventory control.

Conditions of Employment

• All regular, non-temporary positions assigned to this classification are represented by a labor union and subject to the terms and conditions of the CWA Collective Bargaining Agreement.
• Successful candidate must submit to post-offer, pre-employment physical examination and medical history check.
• Ability to obtain State of New Mexico Food Handler's Certificate, where applicable.
• If located at the UNM Children's Campus, successful candidate must pass a comprehensive post-offer, pre-employment criminal and New Mexico Children, Youth and Families Department (CYFD) fingerprint background check, and a continued successful status will be verified by periodic future background checks.
• Employees who provide services or work in patient care or clinical areas are required to be in compliance with the University's influenza vaccination requirement.

Working Conditions and Physical Effort

• Moderate physical activity. Requires handling of average-weight objects up to 25 pounds or standing and/or walking for more than four (4) hours per day.
• Work environment involves some exposure to hazards or physical risks, which require following basic safety precautions.
• Work may involve moderate exposure to unusual elements, such as extreme temperatures, dirt, dust, fumes, smoke, unpleasant odors, and/or loud noises.

The University of New Mexico provides all training required by OSHA to ensure employee safety.

Revised Date: 05/02/2021