Job Description

The Virginia Catering Company, operated by UVA Dine, is seeking a skilled and dedicated Catering Production Cook to join our culinary team. This role is crucial for the efficient and high-quality preparation of food for various catering events across the University of Virginia grounds. The Catering Production Cook will be responsible for preparing a wide range of menu items, adhering to strict food safety standards, and contributing to a dynamic and fast-paced kitchen environment.

Benefits:

Aramark offers a comprehensive benefits package to eligible employees, which may include:

• Medical, Dental, and Vision Insurance
• 401(k) Retirement Plan (with potential company match based on eligibility)
• Paid Time Off (PTO) / Vacation and Sick Leave accruals
• Paid Holidays (for eligible positions)
• Employee Assistance Program (EAP)
• Life and Disability Insurance
• Opportunities for career growth and development

Job Responsibilities

• Prepare and cook a variety of food items according to standardized recipes, production sheets, and catering event specifications.
• Execute all steps of food preparation, including washing, chopping, slicing, mixing, and cooking.
• Ensure all food is prepared to the highest standards of taste, quality, and presentation.
• Operate and maintain all kitchen equipment safely and efficiently (e.g., ovens, stoves, grills, mixers, slicers).
• Adhere strictly to all food safety and sanitation guidelines, including HACCP principles, proper temperature control, and cross-contamination prevention.
• Monitor food production to minimize waste and control costs without compromising quality.
• Assist with inventory management, including receiving, storing, and rotating food supplies.
• Maintain a clean and organized workstation, kitchen area, and storage facilities.
• Collaborate effectively with other culinary team members, catering staff, and management to ensure smooth production and successful event execution.
• Participate in daily production meetings to review menus, timelines, and special instructions for events.
• Ensure timely completion of all assigned tasks to meet event deadlines.

Qualifications

• High school diploma or equivalent. Culinary degree or certification preferred.
• Minimum of 2-3 years of experience as a Cook in a high-volume kitchen, catering, or banquet setting.
• Strong knowledge of culinary techniques, cooking methods, and various cuisines.
• Proficiency in knife skills and general kitchen equipment operation.
• Solid understanding of food safety and sanitation regulations (HACCP).
• Ability to read and follow standardized recipes accurately.
• Strong organizational skills and attention to detail.
• Ability to work effectively in a fast-paced, high-pressure environment.
• Good communication and teamwork skills.
• ServSafe certification required or ability to obtain within a specified timeframe.

Physical Demands:

• Ability to stand and walk for extended periods (8+ hours).
• Ability to lift, push, pull, and carry up to 50 pounds frequently.
• Ability to work in a kitchen environment, which may include exposure to hot, cold, and wet conditions.
• Manual dexterity for precise food preparation tasks.
• Ability to bend, stoop, reach, and climb as needed.

Education

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