Entry Level Risk Manager Jobs in Shawnee, KS (NOW HIRING)

POSITION SUMMARY
The Cook I supports KU Dining Services in either residential or retail dining locations across the University of Kansas campus by preparing and serving quality meals in a high-volume, team-oriented environment. This is an entry-level cooking position responsible for preparing food items according to standardized recipes, maintaining a clean and organized work area, and following food safety and sanitation standards. The Cook I position rotates among multiple stations such as grill, pizza, cold prep, allergen, "world" cook, and back-of-house (BOH) under the direction of supervisory staff. Work is performed under close supervision with a focus on developing foundational cooking skills, consistency, and efficiency while providing friendly service to KU students, faculty, staff, and the campus community.
DUTIES & REPONSIBILITIES OF ALL KU MEMORIAL UNION POSITIONS
1. Adhere to University and KU Memorial Union policies and procedures.
2. Demonstrate the organization's core values and apply the seven Team Principles in your role by aligning your work with our Lines of Effort: Our People, Engaging Programs, Outstanding Service, Collaborative Partnerships, Inviting Spaces, and Budget Management.
3. Support the KU Memorial Unions End State as described by the Executive Director, and work to achieve and uphold the department's mission and core values: community, dignity, empowerment, excellence, innovation, and safety.
4. Follow the 7 Team Principles: competence, creating a cohesive team through mutual trust, creating shared understanding, setting clear leader intent, written/verbal communication, disciplined initiative, and risk management.
5. Demonstrate a positive, solution-oriented attitude in performing job responsibilities and collaborating with colleagues to foster a respectful and productive work environment.
6. Always exhibit professional decorum while representing the KU Memorial Unions and the University, including routine events and meetings that occur outside of the office, around campus, and out in the community.
ESSENTIAL FUNCTIONS
• Follow supervisor directions to prepare and cook assigned menu items according to standardized recipes, portioning, and presentation standards while ensuring consistency and quality.
• Set up, stock, maintain, and break down assigned cooking stations in a safe and efficient manner. This includes properly storing food items by labeling, dating, covering, and maintaining appropriate storage conditions.
• Monitor food quality, freshness, and temperature to ensure compliance with food safety and sanitation standards by using the logs required by unit.
• Assist with basic food preparation tasks such as chopping, portioning, measuring, and assembling ingredients. This includes the proper usage of and cleaning of kitchen utensils and equipment.
• Maintain a clean and organized workspace by practicing "clean as you go", including following proper cleaning and sanitization guidelines.
• Develop proficiency in at least two (2) cooking stations (e.g., grill, pizza, cold prep, or back-of-house production across shifts) in order to support operational needs by assisting other workstations or areas as assigned and following appropriate training and guidance.
• Communicate clearly and timely with supervisors and team members regarding product levels, preparation timing, and operational needs to support efficient kitchen operations.
• Work collaboratively as part of a team, assisting with kitchen operations and supporting a positive and respectful work environment.
• Participate in required meetings and complete assigned trainings within established timeframes to support job performance, growth and development, and compliance adherence.
• Other duties as assigned by the Supervisor or their designee.
MIMUMUM REQUIREMENTS
• High School graduation or GED equivalent; or an equivalent combination of education and experience.
• Previous experience in commercial food service preparation and handling or a related environment preferred; or demonstrated ability to learn food preparation tasks.
• Basic understanding of materials and methods used in preparation, holding and serving of quality food in a dining area and the use and care of appropriate utensils and kitchen equipment.
• Basic understanding of sanitary and safety standards and practices applied to food service.
• Ability to follow written and verbal instructions, including recipes and production guidelines, with accuracy and attention to detail
• Ability to manage time effectively and complete assigned tasks within established production schedules and expectations.
• Ability to work effectively as part of a team while maintaining a positive, respectful, and service-oriented attitude.
PREFERRED QUALIFICATIONS
• Preferred food service experience in a college or institutional operation.
• ServSafe certified
WORKING CONDITIONS
Physical Demands
Work is performed in a high-volume kitchen environment, often requiring coordination across multiple workstations. Work schedules may include early mornings, mid-day shifts, evenings, and weekends depending on operational needs. This position requires the ability to stand and walk for extended periods of time, up to 8 hours or more per shift. Frequent bending, reaching, and lifting are required. Ability to carry and lift up to 50 pounds regularly and up to 30 pounds overhead is required. Repetitive motions including stirring, chopping, and portioning are required. Employees may be exposed to varying temperatures, including heat from cooking equipment and cold from storage areas, as well as noise typical of a commercial food service environment.
Environment
Work is performed in an active high-volume kitchen environment with multiple pieces of cooking equipment in operation, including sharp utensils, ovens, stoves, fryers and grills. This role requires consistent attention to safety practices to prevent injury and maintain a safe working environment.
Other Duties
Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.