The Cook is responsible for preparing and cooking high-quality meals in a fast-paced campus dining environment. This role ensures food is prepared according to recipes, safety standards, and quality expectations while delivering excellent service to students, faculty, staff, and visitors.

Schedule: Monday- Friday 8am-4:30pm

Key Responsibilities

• Prepare and cook menu items according to standardized recipes and production schedules
• Ensure food quality, taste, and presentation meet university standards
• Maintain a clean and organized kitchen, including proper sanitation of workstations and equipment
• Follow all food safety and sanitation guidelines, including proper food storage and handling procedures
• Assist with food prep tasks such as chopping, portioning, and ingredient preparation
• Monitor inventory levels and notify management of shortages or supply needs
• Support setup and service for dining areas, catering events, and special functions
• Operate kitchen equipment safely and efficiently
• Work collaboratively with kitchen and dining staff to ensure smooth operations

Qualifications

• High school diploma or equivalent preferred
• Previous cooking or food service experience required (institutional or high-volume setting preferred)
• Knowledge of basic cooking techniques and food safety standards
• Ability to work in a fast-paced environment and manage multiple tasks
• Strong attention to detail and organizational skills
• Dependable with a positive attitude and team-oriented mindset