"Cook (On-site)"

About the Job

Under supervision, incumbents perform journeyman level food preparation duties. Cooks perform or lead food preparation duties in a kitchen of a campus hospital, residence hall, restaurant or cafeteria; and perform other related duties as required. Typically train and/or lead one or more Assistant Cooks and Food Service Workers in the performance of food preparation duties and in the maintenance of sanitation and safety standards in a campus kitchen. Position is one of multiple Cook positions responsible for preparing, cooking and serving meals in a production, platform or demonstration setting throughout the dining room. This position functions at the journeyman level, interacting and attending to their requests as needed.

KEY RESPONSIBILITIES

FOOD PREPARATION

• Cook all food assigned to standards of excellent taste, quality & appearance.
• With guidance prepares entrees & following recipes, menu cycles and/or batch cooking guidelines.
• Prepare food from scratch including entrees, starches, vegetables, gravies & sauces, soups, breads, desserts & other dishes. Typically prepare eggs, ham, bacon, sausage, waffles, hot cakes, French toast, English muffins, and hot cereals for breakfast menus.
• Prepare hamburgers, grilled frankfurters, cold plate entrees, hot and cold sandwiches and soups for lunch menus.
• Prepare meat, fish, poultry by roasting, broiling steaming, baking, stewing or deep pot frying for dinner, menus.
• May prepare dressings, salads, desserts.
• May cut, trim and bone meat, fish, and poultry.
• Ensure all items are prepared & served on time with designated presentation & flavor standards.
• Multi task and perform pre & post-production responsibilities.
• Prepare menus for catered events or special meals.
• Guide food preparation & service duties to kitchen support staff & provide training & support to less experienced staff. Including; training and/or lead one or more Assistant Cooks and Food Service Workers in the performance of food preparation duties and in the maintenance of sanitation and safety standards in a campus kitchen.
• Guide, delegate & assign a wide range of tasks to student assistants.

CUSTOMER SERVICES AND PROFESSIONAL COMMUNICATION

• Interact with internal & external customers by demonstrating professionalism, enthusiasm & integrity.
• Convey welcoming attitude.
• Greet customers.
• Interact pleasantly.
• Anticipate Customer needs.
• Display a positive demeanor.
• Participate in production & unit/departmental meetings, workshops & conferences regularly.
• Ensure positive guest experience by accommodating special requests & making suggestions.
• Listen carefully to customers concerns/questions & answer appropriately.
• Act professionally; ensure that message, tone, body language & attentiveness exhibit a high level of helpfulness, commitment & customer service. Encourage collaboration & problem solving with co-workers.

SAFETY & SANITATION

• Use appropriate Personal Protective Equipment (PPE).
• Keep work area clean & debris free.
• Identify & correct hazards.
• Set-up/clean equipment, work tables, sinks & drains in kitchen areas at beginning & end of shift.
• Ensure compliance with State & Federal Sanitation Guidelines.
• Use appropriate cleaning agents to perform general kitchen maintenance.
• Notify management of maintenance problems.
• Independently safely use, assemble, disassemble & train others to use kitchen equipment following University Dining Services standards.
• Ensures that food quality and safety guidelines are maintained to achieve the highest public health standards and reduce the risk of food borne illness.
• Records daily HACCP time and temperature logs.
• Adheres to HACCP guidelines to ensure practices are in continued compliance with State and Federal Sanitation Guidelines.
• In conjunction with Unit Management, monitors kitchen facilities, property, and staff for safety and security.
• Oversees staff in utilizing appropriate cleaning agents for assigned job.
• Scrape out containers, use byproducts (leftovers/scraps) for soup, print doublesided, follow production flow plans.
• Wash pots, pans, food preparation bowls and dishes.
• Perform full range of kitchen cleaning.
• Use hand tools, polish silverware & wash equipment and dishes.
• Sweep & mop stains/spillage.

SUSTAINABILITY

• Sort waste for recycling & pre/post-consumer composting.
• Share sustainability knowledge.
• Maintain security of Unit equipment and supplies.
• Empty trash & recycling receptacles.
• Maintain adequate supply closets.

Qualifications

EDUCATION and REQUIREMENTS

• High school diploma and/or equivalent certification/experience/training.
• Three years of experience in food preparation and general of a kitchen area, or an equivalent combination of education and experience.
• Previous Food Handler Certification (Preferred)

CRITICAL KNOWLEDGE AND SKILLS

• Excellent customer service skills to cooperate with public and other staff members and convey a helpful, positive attitude.
• Interpersonal skills to work effectively with and provide excellent customer service to a diverse campus community.
• Communication skills to establish and maintain cooperative working relationships.
• Culinary experience and/or equivalent training in a high-volume, industrial culinary environment.
• Experience with culinary techniques, including but not limited to: sauteing, grilling, frying, steaming, and preparing sauces and stocks.
• Skill to taste and discern; product quality, read and interpret recipes and menus, estimate ingredient requirements, check production and keep records to accurately plan production requirements and request supplies and equipment.
• Skill to prepare complex recipes and perform multiple tasks simultaneously.
• Knowledge of cuisines from varying customer bases, including Regional American, Asian, Italian and Mexican, Vegetarian, Vegan.
• Ability to work with Nutrition Services and execute culinary and nutritional requirements for special diets (vegan, gluten free, kosher, etc.)
• Skill to check recipes, recognize problems and make corrections as needed.
• Skill to guide a wide range of tasks to student assistants and kitchen support staff. (Lead food service workers)
• Skill to differentiate products' composition, biodegradability, nutrition, etc.
• Problem solving skills to troubleshoot problems as they arise, find alternate solutions, and implement solutions in a professional and efficient manner.
• Knowledge of proper procedures for lifting, handling broken glass and skill to use wet floor signs when mopping floors or cleaning up spills.
• Skill to verify proper concentration of sanitized solution using test strips.
• Successful completion of Sanitation/Food Borne Illness prevention (HACCP) within 90 days of start, annual renewal.
• Ability to read, write, perform basic arithmetic calculations.

Hiring Range

The salary or hourly range for this position is $22.07/hr. - $28.00/hr. Please note the realized minimum pay for this position will be $25/hr., steps less than $25/hr. will include an additional amount elevating to $25/hr.

Job Closing Date
Initial applicant review will begin on or around January 21, 2026. Posting will remain open until filled.

This union position is represented by the bargaining unit AFSCME: Service - SX.

Remote/Hybrid eligibility: This position is fully on-site.