Cook

Primary Purpose Of Position
Position Summary The Cook is responsible for preparing high-quality meals in accordance with campus dining standards recipes and safety protocols. This role supports the kitchen team by ensuring food is prepared efficiently safely and attractively while maintaining a clean and organized work environment. The Cook works under the direction of the Sous Chef and Executive Chef and contributes to a positive dining experience for students staff and guests. Key Responsibilities Food Preparation & Cooking Begin your food preparation by gathering all needed ingredients and tools and set up your station completely for success. Prepare and cook menu items according to standardized recipes and portion sizes. Ensure food is cooked and held at safe temperatures. Follow proper techniques for grilling sautéing roasting baking and other methods. Assist & direct prep work including chopping portioning marinating and labeling. Maintain consistency in food quality taste and presentation. Sanitation & Safety Set up your station for Safety and Success including Sani-Buckets thermometer alcohol wipes side towels cut glove as necessary single use nitrile gloves Follow all food safety and sanitation guidelines as required by state and campus policies. Maintain a clean and organized workstation throughout the shift. Properly store food items and rotate stock using FIFO (First In First Out) methods. Maintain precise and consistent temperature logs including Final Cook Active Cooling and Holding. Report any equipment malfunctions or safety concerns to supervisors. Teamwork & Communication Work collaboratively with other cooks kitchen staff student employees and supervisors to meet service goals. Communicate clearly about prep needs timing and special dietary requests. Assist with training new team members as directed. Support a respectful and inclusive kitchen culture in alignment with Campus Dining Policies. Inventory & Supplies Notify supervisors when ingredients or supplies are running low. Request tools and equipment to help improve station workflow. Assist with receiving and storing deliveries as needed. Maintain organized storage areas ie. walk-ins dry storage dock mop closets. Use ingredients efficiently to minimize waste. Customer Service & Campus Standards Present food in an appealing and professional manner. Follow uniform and appearance standards. Interact courteously with students and staff! Uphold the values and expectations of the campus dining program.

Minimum Qualifications
Experience in food preparation or service activities in a commercial kitchen; or an equivalent combination of training and experience. Special Note: This is a generalized representation of positions in this class and is not intended to reflect essential functions per ADA . Examples of competencies are typical of the majority of positions but may not be applicable to all functions. -

Preferred Qualifications
Experience in high volume food production.