Cook 2

The Opportunity:

Under the general supervision of the Executive Chef and Sous Chef, you will play a key role in preparing menu items for daily service, special events, and catering within the WSU Athletics Performance Nutrition Program. You will create high-quality, performance-focused meals that support student-athletes, while also collaborating with leadership to develop innovative and seasonal menu offerings. In this role, you will manage inventory effectively by maintaining proper stock levels, ensuring sufficient product availability while minimizing waste. You will plan and execute production levels, balancing peak batch cooking with off-peak la carte preparation to maintain efficiency and quality.

Your responsibilities will also include ensuring proper food handling and storage, maintaining a clean and safe work environment, and using kitchen equipment appropriately and responsibly. You will be expected to demonstrate sound judgment, integrity, and a commitment to excellence in all aspects of your work, while keeping accurate records and helping oversee the production area. Most importantly, you will contribute to a positive dining experience by delivering high-quality food and exceptional customer service to every guest.

Required Qualifications:

• Two (2) years cooking experience in a large scale food service or culinary operation which includes six (6) months experience directing the work of others. Completion of course in large-scale cooking may be substituted for one (1) year of experience; OR one (1) year as a Cook 1 in State service; OR equivalent education/experience.
• Possession of, or ability to obtain, a Washington state Food Handler's Permit within 14 days of employment.
• Ability to work some evenings and weekends based on business needs.

Preferred Qualifications:

• Two to five years' experience in increasingly responsible food service positions.
• Experience in la carte restaurant cooking and various international/ethnic cuisines.
• Serve Safe Certified.
• Multi-faceted food experience.
• Experience leading and training employees.
• General knowledge of commercial grade kitchen equipment use, safety, and maintenance.