Cook 1 (Cannon Commons)

About the Role

Provides standard culinary services at the direction of upper management within BYU Dining Services, supporting daily food operations in high-volume campus environments such as the Cannon Commons—one of BYU’s primary residential dining facilities serving the student population.

Responsibilities

• Culinary Operations
  • Uses recipes to prepare food.
  • Gathers ingredients and materials needed to perform daily production.
  • Follows proper procedures for storing and preserving food, including FIFO and allergen control.
  • Maintains cleanliness of work and prep area.
  • Ensures coolers and freezers are organized and ingredients are labeled, dated, and rotated correctly.
  • Supports efficient, high-quality meal service in a fast-paced dining environment such as Cannon Commons.
• Operations Management
  • Under the guidance of Cook II, prioritizes production order and student staffing.
  • Assists in maintaining smooth kitchen operations during peak service periods common in residential dining locations like Cannon Commons.
• Personnel Supervision
  • May oversee up to a few student employees.
  • Provides basic guidance and support to student staff in a collaborative, student-focused work environment.

Qualifications

• A firm commitment to the mission of BYU.
• A minimum of 1 year experience in food service.
• Graduation from Culinary School and at least 2 years experience in food service is preferred, but not required.

Physical Requirements

• Physical Effort: Moderate – physical effort represented by frequent handling of medium weight objects (approx. 20-50 lbs.) and materials, or use of medium weight hand tools. May require climbing and working from ladders or in awkward positions.
• Environment: Periodic exposure to unfavorable conditions because of unavoidable need to be in variable temperatures or wet environments, etc.
• Hazards: Minimal existing or potential hazards.
• Typical Physical Efforts, Environmental Factors, and Hazards:
  • Operation of kitchen equipment such as slicer, mixer, grills, oven, tilt skillet, freezers, knives etc. (5+ hours, daily)
  • Work in freezer with temps at or near -20 degrees (20 minutes, twice daily, gloves/coat/headgear provided)
  • Move boxes weighing up to 50 lbs to various parts of the kitchen (30 minutes, multiple times daily)

Benefits

• 401k: BYU automatically contributes 8% at no cost to you. Additionally, if you contribute 5%, BYU adds an additional 4% (Rehires may qualify for different retirement plans).
• Generous vacation and sick time, plus 13 paid holidays.
• Employee assistance program, available to the employee and all members of their household.
• Tuition benefits for employees and eligible family members.
• Excellent medical/dental benefits.
• Short/long term disability benefits.
• Paid parental and maternity leave.
• Wellness program.
• Free on-campus parking.
• Free UTA passes for employee, spouse, and qualified dependents.
• Discounts at the BYU Store and for many events at BYU.

Pay

• Pay Grade: 47
• Typical Starting Pay: $18.75 to $23.75 per hour ($39,500 - $49,500 per year)
• The actual compensation offered will take into consideration internal equity and may vary based on the candidate’s job-related experience, knowledge, skills, and other relevant factors. Candidates with very significant work-related experience may receive an offer higher than the posted typical range.

Required Documents: All Staff positions require a resume.