Cook 2 (Culinary Finishing Kitchen)
for section headings (e.g. About the role, Responsibilities, Requirements, Qualifications, Skills, Benefits, Pay, Schedule). We must not repeat job title as heading. Use - for any list of duties/requirements/benefits, and
for prose.
We must preserve all substantive info, not invent or summarize away detail. Remove boilerplate: cookie/navigation/legal/EEO/equal-opportunity/scam-warning, duplicated lines, application instructions. Also remove "Equal Opportunity" line? That's EEO boilerplate; remove. Also remove "If the job has a post-end date..." etc (application instructions). Also remove "Why Work at BYU" maybe considered intro but it's substantive about mission; we can keep as a paragraph maybe under a heading? There's no explicit heading for that; we could treat as "About the role" or maybe just a
before sections. The instruction: use
for section headings (e.g. About the role, Responsibilities, Requirements, Qualifications, Skills, Benefits, Pay, Schedule). So we should create headings for sections we have content: maybe "About the role" (intro), "Responsibilities" (What You'll Do), "Requirements" (Employment Requirements + What Qualifies You), "Qualifications" maybe overlapping; but we need to avoid thin sections. Could combine Requirements and Qualifications into one "Requirements" section. Benefits as "Benefits". Pay as "Pay". No Schedule.
We must not create sections with filler like "commensurate with experience". We have actual pay info.
We need to preserve all substantive info: mission statement, belonging statement, employment requirements (temple recommend, Honor Code, etc), job summary, duties (list), qualifications (experience, preferred degree, physical exam, lift test, physical effort details), benefits list, pay grade and range.
We need to format duties as - . The duties have subheadings: Production Line Management, Equipment Training and Management, Culinary Support, Leadership and Additional Duties. Should we treat those as subheadings? The instruction only mentions using
for section headings (like About the role, Responsibilities...). It doesn't forbid using other headings like or ? It says use for section headings (e.g. About the role, Responsibilities, Requirements, Qualifications, Skills, Benefits, Pay, Schedule). It doesn't forbid other headings, but to be safe we could embed those subheadings as or maybe as but not required. Probably better to keep them as within the responsibilities section.
Similarly, qualifications could be list.
Benefits list: we have many items; we should list each as - .
Pay: we can put in
.
We must not include duplicated lines. Ensure we don't repeat.
Let's extract content:
Intro: "Why Work at BYU At Brigham Young University (BYU), your work is an opportunity to contribute to a distinctive educational mission rooted in the gospel of Jesus Christ and to make a meaningful difference in the lives of students. As the flagship university of The Church of Jesus Christ of Latter-day Saints, BYU strives to be among the exceptional universities in the world. We are devoted to our faith, our students, and the University's Mission: "To assist individuals in their quest for perfection and eternal life." We seek staff members who enthusiastically embrace and advance this unique mission. Across the university, staff bring their expertise and talents to work that helps students learn, grow, and thrive. A culture of covenant belonging, weekly devotionals, meaningful opportunities for learning and growth, and a beautiful and historic campus make BYU a distinctive and inspiring place to build a career. Belonging Statement United by our common primary identity as children of God, BYU values and embraces the variety of individual characteristics, life experiences and circumstances, perspectives, talents, and gifts across the BYU community. This richness strengthens our shared efforts to create and support an environment of covenant belonging centered in Jesus Christ."
We can keep as a couple paragraphs.
Employment Requirements: "Members of The Church of Jesus Christ of Latter-day Saints are required to hold and be worthy to hold a current temple recommend to be hired and to remain in any position at BYU. In hiring decisions, Brigham Young University lawfully gives strong preference to qualified, faithful members of The Church of Jesus Christ of Latter-day Saints. All employees are required to abide by the university's Honor Code and Dress & Grooming Standards. Successful candidates are expected to support and contribute to the academic and religious missions of the university, which are aligned with the principles and doctrine of The Church of Jesus Christ of Latter-day Saints."
Job Summary: "The Cook 2 oversees daily production in a high-volume commercial kitchen that prepares food for food to go events, restaurant support, packaged meals, and pizza production and sushi. This role combines hands-on cooking leadership with production line management, equipment oversight, culinary quality control, team supervision (including student labor), and continuous improvement to ensure consistent, high-quality output that meets volume, timing, safety, and operation standards."
What You'll Do In This Role: subsections.
Production Line Management: list of duties.
Equipment Training and Management: list.
Culinary Support: list.
Leadership and Additional Duties: list.
What Qualifies You For This Role: "A firm commitment to the Mission of BYU Minimum: 2 years experience in food production or a manufacturing related field Preferred: Culinary Arts Degree or American Culinary School (ACF) certification or similar working experience. A physical exam and lift test will be conducted as a part of the hiring process for this position. 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: Moderate existing or potential hazards Typical Physical Efforts, Environmental Factors, And Hazards Lifting boxes of meat or bins of product weighing 20-50 lbs (30 min to 6 hrs, up to 5 days/week) Exposure to hot and cold temperatures from oven (350 degrees) and freezers (-20 degrees) (1 hr, up to 20 times daily) Cleaning - Kneeling and Bending (1 hr, daily) Extended hours on feet (7 hrs, daily)"
What We Offer In Return: list of benefits.
Pay Grade: "Pay Grade: 48 Typical Starting Pay: $20.50 to $26.50 per hour, $42,500 to $55,000 per year"
We should not include the line about post-end date.
Now produce HTML.
Structure:
Intro paragraphs maybe two
.
About the role
maybe include mission and belonging statement? Or we could put intro under About the role.
Then Responsibilities
with - each duty? But we have subcategories; we could make each subcategory as
- with nested
? Or we could keep subheadings as inside - . Simpler: make each duty as
- and include subheadings as part of text.
But we need to preserve all detail; we can break into multiple
- items.
Let's list duties:
Production Line Management:
- Responsible for food production including setup, production requirements, efficiency, and clean-up across Food to Go, restaurant support, packaged meals, and pizza lines and sushi production.
- Evaluate and uphold standard operating procedures for production, safety, and quality.
- Ensure each order is accurately completed and delivered on time.
- Coordinate student labor hours by making daily assignments and adjusting as needed.
- Verify all production areas are properly sanitized and ready for the next day.
- Follow up on Key Performance Indicators (KPIs).
- Track student attendance and performance issues.
- Assist in managing the production of large quantities for catering, restaurant support, packaged meals, pizza operations and sushi.
Equipment Training and Management:
- Responsible for equipment training, preventive maintenance, and safety for all production equipment.
Culinary Support:
- Inspect and manage raw ingredient inventory to meet standards of freshness and quality.
- Inspect the output of all products produced to ensure consistency and quality standards.
- Oversee just-in-time cooking practices to eliminate waste, minimize excessive leftovers, and support proper food rotation.
- Implement and enforce procedures to maintain a clean and organized work area.
Leadership and Additional Duties:
- Lead, train, mentor, and direct students and student supervisors; assign stations and provide coaching on technique, speed, consistency, and food safety.
- Maintain strict adherence to recipes, portion controls, packaging standards, and brand/client specifications.
- Enforce food safety, sanitation, and HACCP standards (temperature monitoring, dating, labeling, cross-contamination controls).
- Support quality assurance checks for appearance, taste, texture, and packaging integrity before products leave the kitchen.
- Collaborate with food to go coordinators, restaurant partners, and packaging teams to ensure accurate order fulfillment and on-time readiness.
- Participate in a weekend coverage rotation with other leaders.
- Perform other duties as assigned.
Now Qualifications/Requirements:
We could have
Requirements
with - items:
- A firm commitment to the Mission of BYU
- Minimum: 2 years experience in food production or a manufacturing related field
- Preferred: Culinary Arts Degree or American Culinary School (ACF) certification or similar working experience.
- A physical exam and lift test will be conducted as a part of the hiring process for this position.
- 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: Moderate existing or potential hazards
- Typical Physical Efforts, Environmental Factors, And Hazards:
- Lifting boxes of meat or bins of product weighing 20-50 lbs (30 min to 6 hrs, up to 5 days/week)
- Exposure to hot and cold temperatures from oven (350 degrees) and freezers (-20 degrees) (1 hr, up to 20 times daily)
- Cleaning - Kneeling and Bending (1 hr, daily)
- Extended hours on feet (7 hrs, daily)
But we need to keep as prose or list? The instruction: Use
- for any list of duties/requirements/benefits. So we should list each requirement as
- . For the physical effort details, we could make sublist? Might be okay to keep as a single
- with the details.
Benefits list: items:
- 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
for prose. We must preserve all substantive info, not invent or summarize away detail. Remove boilerplate: cookie/navigation/legal/EEO/equal-opportunity/scam-warning, duplicated lines, application instructions. Also remove "Equal Opportunity" line? That's EEO boilerplate; remove. Also remove "If the job has a post-end date..." etc (application instructions). Also remove "Why Work at BYU" maybe considered intro but it's substantive about mission; we can keep as a paragraph maybe under a heading? There's no explicit heading for that; we could treat as "About the role" or maybe just a
before sections. The instruction: use
for section headings (e.g. About the role, Responsibilities, Requirements, Qualifications, Skills, Benefits, Pay, Schedule). So we should create headings for sections we have content: maybe "About the role" (intro), "Responsibilities" (What You'll Do), "Requirements" (Employment Requirements + What Qualifies You), "Qualifications" maybe overlapping; but we need to avoid thin sections. Could combine Requirements and Qualifications into one "Requirements" section. Benefits as "Benefits". Pay as "Pay". No Schedule.
We must not create sections with filler like "commensurate with experience". We have actual pay info.
We need to preserve all substantive info: mission statement, belonging statement, employment requirements (temple recommend, Honor Code, etc), job summary, duties (list), qualifications (experience, preferred degree, physical exam, lift test, physical effort details), benefits list, pay grade and range.
We need to format duties as - . The duties have subheadings: Production Line Management, Equipment Training and Management, Culinary Support, Leadership and Additional Duties. Should we treat those as subheadings? The instruction only mentions using
for section headings (like About the role, Responsibilities...). It doesn't forbid using other headings like or ? It says use for section headings (e.g. About the role, Responsibilities, Requirements, Qualifications, Skills, Benefits, Pay, Schedule). It doesn't forbid other headings, but to be safe we could embed those subheadings as or maybe as but not required. Probably better to keep them as within the responsibilities section.
Similarly, qualifications could be list.
Benefits list: we have many items; we should list each as - .
Pay: we can put in
.
We must not include duplicated lines. Ensure we don't repeat.
Let's extract content:
Intro: "Why Work at BYU At Brigham Young University (BYU), your work is an opportunity to contribute to a distinctive educational mission rooted in the gospel of Jesus Christ and to make a meaningful difference in the lives of students. As the flagship university of The Church of Jesus Christ of Latter-day Saints, BYU strives to be among the exceptional universities in the world. We are devoted to our faith, our students, and the University's Mission: "To assist individuals in their quest for perfection and eternal life." We seek staff members who enthusiastically embrace and advance this unique mission. Across the university, staff bring their expertise and talents to work that helps students learn, grow, and thrive. A culture of covenant belonging, weekly devotionals, meaningful opportunities for learning and growth, and a beautiful and historic campus make BYU a distinctive and inspiring place to build a career. Belonging Statement United by our common primary identity as children of God, BYU values and embraces the variety of individual characteristics, life experiences and circumstances, perspectives, talents, and gifts across the BYU community. This richness strengthens our shared efforts to create and support an environment of covenant belonging centered in Jesus Christ."
We can keep as a couple paragraphs.
Employment Requirements: "Members of The Church of Jesus Christ of Latter-day Saints are required to hold and be worthy to hold a current temple recommend to be hired and to remain in any position at BYU. In hiring decisions, Brigham Young University lawfully gives strong preference to qualified, faithful members of The Church of Jesus Christ of Latter-day Saints. All employees are required to abide by the university's Honor Code and Dress & Grooming Standards. Successful candidates are expected to support and contribute to the academic and religious missions of the university, which are aligned with the principles and doctrine of The Church of Jesus Christ of Latter-day Saints."
Job Summary: "The Cook 2 oversees daily production in a high-volume commercial kitchen that prepares food for food to go events, restaurant support, packaged meals, and pizza production and sushi. This role combines hands-on cooking leadership with production line management, equipment oversight, culinary quality control, team supervision (including student labor), and continuous improvement to ensure consistent, high-quality output that meets volume, timing, safety, and operation standards."
What You'll Do In This Role: subsections.
Production Line Management: list of duties.
Equipment Training and Management: list.
Culinary Support: list.
Leadership and Additional Duties: list.
What Qualifies You For This Role: "A firm commitment to the Mission of BYU Minimum: 2 years experience in food production or a manufacturing related field Preferred: Culinary Arts Degree or American Culinary School (ACF) certification or similar working experience. A physical exam and lift test will be conducted as a part of the hiring process for this position. 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: Moderate existing or potential hazards Typical Physical Efforts, Environmental Factors, And Hazards Lifting boxes of meat or bins of product weighing 20-50 lbs (30 min to 6 hrs, up to 5 days/week) Exposure to hot and cold temperatures from oven (350 degrees) and freezers (-20 degrees) (1 hr, up to 20 times daily) Cleaning - Kneeling and Bending (1 hr, daily) Extended hours on feet (7 hrs, daily)"
What We Offer In Return: list of benefits.
Pay Grade: "Pay Grade: 48 Typical Starting Pay: $20.50 to $26.50 per hour, $42,500 to $55,000 per year"
We should not include the line about post-end date.
Now produce HTML.
Structure:
Intro paragraphs maybe two
.
About the role
maybe include mission and belonging statement? Or we could put intro under About the role.
Then Responsibilities
with - each duty? But we have subcategories; we could make each subcategory as
- with nested
? Or we could keep subheadings as inside - . Simpler: make each duty as
- and include subheadings as part of text.
But we need to preserve all detail; we can break into multiple
- items.
Let's list duties:
Production Line Management:
- Responsible for food production including setup, production requirements, efficiency, and clean-up across Food to Go, restaurant support, packaged meals, and pizza lines and sushi production.
- Evaluate and uphold standard operating procedures for production, safety, and quality.
- Ensure each order is accurately completed and delivered on time.
- Coordinate student labor hours by making daily assignments and adjusting as needed.
- Verify all production areas are properly sanitized and ready for the next day.
- Follow up on Key Performance Indicators (KPIs).
- Track student attendance and performance issues.
- Assist in managing the production of large quantities for catering, restaurant support, packaged meals, pizza operations and sushi.
Equipment Training and Management:
- Responsible for equipment training, preventive maintenance, and safety for all production equipment.
Culinary Support:
- Inspect and manage raw ingredient inventory to meet standards of freshness and quality.
- Inspect the output of all products produced to ensure consistency and quality standards.
- Oversee just-in-time cooking practices to eliminate waste, minimize excessive leftovers, and support proper food rotation.
- Implement and enforce procedures to maintain a clean and organized work area.
Leadership and Additional Duties:
- Lead, train, mentor, and direct students and student supervisors; assign stations and provide coaching on technique, speed, consistency, and food safety.
- Maintain strict adherence to recipes, portion controls, packaging standards, and brand/client specifications.
- Enforce food safety, sanitation, and HACCP standards (temperature monitoring, dating, labeling, cross-contamination controls).
- Support quality assurance checks for appearance, taste, texture, and packaging integrity before products leave the kitchen.
- Collaborate with food to go coordinators, restaurant partners, and packaging teams to ensure accurate order fulfillment and on-time readiness.
- Participate in a weekend coverage rotation with other leaders.
- Perform other duties as assigned.
Now Qualifications/Requirements:
We could have
Requirements
with - items:
- A firm commitment to the Mission of BYU
- Minimum: 2 years experience in food production or a manufacturing related field
- Preferred: Culinary Arts Degree or American Culinary School (ACF) certification or similar working experience.
- A physical exam and lift test will be conducted as a part of the hiring process for this position.
- 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: Moderate existing or potential hazards
- Typical Physical Efforts, Environmental Factors, And Hazards:
- Lifting boxes of meat or bins of product weighing 20-50 lbs (30 min to 6 hrs, up to 5 days/week)
- Exposure to hot and cold temperatures from oven (350 degrees) and freezers (-20 degrees) (1 hr, up to 20 times daily)
- Cleaning - Kneeling and Bending (1 hr, daily)
- Extended hours on feet (7 hrs, daily)
But we need to keep as prose or list? The instruction: Use
- for any list of duties/requirements/benefits. So we should list each requirement as
- . For the physical effort details, we could make sublist? Might be okay to keep as a single
- with the details.
Benefits list: items:
- 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
for section headings (like About the role, Responsibilities...). It doesn't forbid using other headings like or ? It says use for section headings (e.g. About the role, Responsibilities, Requirements, Qualifications, Skills, Benefits, Pay, Schedule). It doesn't forbid other headings, but to be safe we could embed those subheadings as or maybe as but not required. Probably better to keep them as within the responsibilities section.
Similarly, qualifications could be list.
Benefits list: we have many items; we should list each as - .
Pay: we can put in
.
We must not include duplicated lines. Ensure we don't repeat.
Let's extract content:
Intro: "Why Work at BYU At Brigham Young University (BYU), your work is an opportunity to contribute to a distinctive educational mission rooted in the gospel of Jesus Christ and to make a meaningful difference in the lives of students. As the flagship university of The Church of Jesus Christ of Latter-day Saints, BYU strives to be among the exceptional universities in the world. We are devoted to our faith, our students, and the University's Mission: "To assist individuals in their quest for perfection and eternal life." We seek staff members who enthusiastically embrace and advance this unique mission. Across the university, staff bring their expertise and talents to work that helps students learn, grow, and thrive. A culture of covenant belonging, weekly devotionals, meaningful opportunities for learning and growth, and a beautiful and historic campus make BYU a distinctive and inspiring place to build a career. Belonging Statement United by our common primary identity as children of God, BYU values and embraces the variety of individual characteristics, life experiences and circumstances, perspectives, talents, and gifts across the BYU community. This richness strengthens our shared efforts to create and support an environment of covenant belonging centered in Jesus Christ."
We can keep as a couple paragraphs.
Employment Requirements: "Members of The Church of Jesus Christ of Latter-day Saints are required to hold and be worthy to hold a current temple recommend to be hired and to remain in any position at BYU. In hiring decisions, Brigham Young University lawfully gives strong preference to qualified, faithful members of The Church of Jesus Christ of Latter-day Saints. All employees are required to abide by the university's Honor Code and Dress & Grooming Standards. Successful candidates are expected to support and contribute to the academic and religious missions of the university, which are aligned with the principles and doctrine of The Church of Jesus Christ of Latter-day Saints."
Job Summary: "The Cook 2 oversees daily production in a high-volume commercial kitchen that prepares food for food to go events, restaurant support, packaged meals, and pizza production and sushi. This role combines hands-on cooking leadership with production line management, equipment oversight, culinary quality control, team supervision (including student labor), and continuous improvement to ensure consistent, high-quality output that meets volume, timing, safety, and operation standards."
What You'll Do In This Role: subsections.
Production Line Management: list of duties.
Equipment Training and Management: list.
Culinary Support: list.
Leadership and Additional Duties: list.
What Qualifies You For This Role: "A firm commitment to the Mission of BYU Minimum: 2 years experience in food production or a manufacturing related field Preferred: Culinary Arts Degree or American Culinary School (ACF) certification or similar working experience. A physical exam and lift test will be conducted as a part of the hiring process for this position. 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: Moderate existing or potential hazards Typical Physical Efforts, Environmental Factors, And Hazards Lifting boxes of meat or bins of product weighing 20-50 lbs (30 min to 6 hrs, up to 5 days/week) Exposure to hot and cold temperatures from oven (350 degrees) and freezers (-20 degrees) (1 hr, up to 20 times daily) Cleaning - Kneeling and Bending (1 hr, daily) Extended hours on feet (7 hrs, daily)"
What We Offer In Return: list of benefits.
Pay Grade: "Pay Grade: 48 Typical Starting Pay: $20.50 to $26.50 per hour, $42,500 to $55,000 per year"
We should not include the line about post-end date.
Now produce HTML.
Structure:
Intro paragraphs maybe two
.
About the role
maybe include mission and belonging statement? Or we could put intro under About the role.
Then Responsibilities
with - each duty? But we have subcategories; we could make each subcategory as
- with nested
? Or we could keep subheadings as inside - . Simpler: make each duty as
- and include subheadings as part of text.
But we need to preserve all detail; we can break into multiple
- items.
Let's list duties:
Production Line Management:
- Responsible for food production including setup, production requirements, efficiency, and clean-up across Food to Go, restaurant support, packaged meals, and pizza lines and sushi production.
- Evaluate and uphold standard operating procedures for production, safety, and quality.
- Ensure each order is accurately completed and delivered on time.
- Coordinate student labor hours by making daily assignments and adjusting as needed.
- Verify all production areas are properly sanitized and ready for the next day.
- Follow up on Key Performance Indicators (KPIs).
- Track student attendance and performance issues.
- Assist in managing the production of large quantities for catering, restaurant support, packaged meals, pizza operations and sushi.
Equipment Training and Management:
- Responsible for equipment training, preventive maintenance, and safety for all production equipment.
Culinary Support:
- Inspect and manage raw ingredient inventory to meet standards of freshness and quality.
- Inspect the output of all products produced to ensure consistency and quality standards.
- Oversee just-in-time cooking practices to eliminate waste, minimize excessive leftovers, and support proper food rotation.
- Implement and enforce procedures to maintain a clean and organized work area.
Leadership and Additional Duties:
- Lead, train, mentor, and direct students and student supervisors; assign stations and provide coaching on technique, speed, consistency, and food safety.
- Maintain strict adherence to recipes, portion controls, packaging standards, and brand/client specifications.
- Enforce food safety, sanitation, and HACCP standards (temperature monitoring, dating, labeling, cross-contamination controls).
- Support quality assurance checks for appearance, taste, texture, and packaging integrity before products leave the kitchen.
- Collaborate with food to go coordinators, restaurant partners, and packaging teams to ensure accurate order fulfillment and on-time readiness.
- Participate in a weekend coverage rotation with other leaders.
- Perform other duties as assigned.
Now Qualifications/Requirements:
We could have
Requirements
with - items:
- A firm commitment to the Mission of BYU
- Minimum: 2 years experience in food production or a manufacturing related field
- Preferred: Culinary Arts Degree or American Culinary School (ACF) certification or similar working experience.
- A physical exam and lift test will be conducted as a part of the hiring process for this position.
- 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: Moderate existing or potential hazards
- Typical Physical Efforts, Environmental Factors, And Hazards:
- Lifting boxes of meat or bins of product weighing 20-50 lbs (30 min to 6 hrs, up to 5 days/week)
- Exposure to hot and cold temperatures from oven (350 degrees) and freezers (-20 degrees) (1 hr, up to 20 times daily)
- Cleaning - Kneeling and Bending (1 hr, daily)
- Extended hours on feet (7 hrs, daily)
But we need to keep as prose or list? The instruction: Use
- for any list of duties/requirements/benefits. So we should list each requirement as
- . For the physical effort details, we could make sublist? Might be okay to keep as a single
- with the details.
Benefits list: items:
- 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
for section headings (e.g. About the role, Responsibilities, Requirements, Qualifications, Skills, Benefits, Pay, Schedule). It doesn't forbid other headings, but to be safe we could embed those subheadings as or maybe as but not required. Probably better to keep them as within the responsibilities section.
Similarly, qualifications could be list.
Benefits list: we have many items; we should list each as - .
Pay: we can put in
.
We must not include duplicated lines. Ensure we don't repeat.
Let's extract content:
Intro: "Why Work at BYU At Brigham Young University (BYU), your work is an opportunity to contribute to a distinctive educational mission rooted in the gospel of Jesus Christ and to make a meaningful difference in the lives of students. As the flagship university of The Church of Jesus Christ of Latter-day Saints, BYU strives to be among the exceptional universities in the world. We are devoted to our faith, our students, and the University's Mission: "To assist individuals in their quest for perfection and eternal life." We seek staff members who enthusiastically embrace and advance this unique mission. Across the university, staff bring their expertise and talents to work that helps students learn, grow, and thrive. A culture of covenant belonging, weekly devotionals, meaningful opportunities for learning and growth, and a beautiful and historic campus make BYU a distinctive and inspiring place to build a career. Belonging Statement United by our common primary identity as children of God, BYU values and embraces the variety of individual characteristics, life experiences and circumstances, perspectives, talents, and gifts across the BYU community. This richness strengthens our shared efforts to create and support an environment of covenant belonging centered in Jesus Christ."
We can keep as a couple paragraphs.
Employment Requirements: "Members of The Church of Jesus Christ of Latter-day Saints are required to hold and be worthy to hold a current temple recommend to be hired and to remain in any position at BYU. In hiring decisions, Brigham Young University lawfully gives strong preference to qualified, faithful members of The Church of Jesus Christ of Latter-day Saints. All employees are required to abide by the university's Honor Code and Dress & Grooming Standards. Successful candidates are expected to support and contribute to the academic and religious missions of the university, which are aligned with the principles and doctrine of The Church of Jesus Christ of Latter-day Saints."
Job Summary: "The Cook 2 oversees daily production in a high-volume commercial kitchen that prepares food for food to go events, restaurant support, packaged meals, and pizza production and sushi. This role combines hands-on cooking leadership with production line management, equipment oversight, culinary quality control, team supervision (including student labor), and continuous improvement to ensure consistent, high-quality output that meets volume, timing, safety, and operation standards."
What You'll Do In This Role: subsections.
Production Line Management: list of duties.
Equipment Training and Management: list.
Culinary Support: list.
Leadership and Additional Duties: list.
What Qualifies You For This Role: "A firm commitment to the Mission of BYU Minimum: 2 years experience in food production or a manufacturing related field Preferred: Culinary Arts Degree or American Culinary School (ACF) certification or similar working experience. A physical exam and lift test will be conducted as a part of the hiring process for this position. 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: Moderate existing or potential hazards Typical Physical Efforts, Environmental Factors, And Hazards Lifting boxes of meat or bins of product weighing 20-50 lbs (30 min to 6 hrs, up to 5 days/week) Exposure to hot and cold temperatures from oven (350 degrees) and freezers (-20 degrees) (1 hr, up to 20 times daily) Cleaning - Kneeling and Bending (1 hr, daily) Extended hours on feet (7 hrs, daily)"
What We Offer In Return: list of benefits.
Pay Grade: "Pay Grade: 48 Typical Starting Pay: $20.50 to $26.50 per hour, $42,500 to $55,000 per year"
We should not include the line about post-end date.
Now produce HTML.
Structure:
Intro paragraphs maybe two
.
About the role
maybe include mission and belonging statement? Or we could put intro under About the role.
Then Responsibilities
with - each duty? But we have subcategories; we could make each subcategory as
- with nested
? Or we could keep subheadings as inside - . Simpler: make each duty as
- and include subheadings as part of text.
But we need to preserve all detail; we can break into multiple
- items.
Let's list duties:
Production Line Management:
- Responsible for food production including setup, production requirements, efficiency, and clean-up across Food to Go, restaurant support, packaged meals, and pizza lines and sushi production.
- Evaluate and uphold standard operating procedures for production, safety, and quality.
- Ensure each order is accurately completed and delivered on time.
- Coordinate student labor hours by making daily assignments and adjusting as needed.
- Verify all production areas are properly sanitized and ready for the next day.
- Follow up on Key Performance Indicators (KPIs).
- Track student attendance and performance issues.
- Assist in managing the production of large quantities for catering, restaurant support, packaged meals, pizza operations and sushi.
Equipment Training and Management:
- Responsible for equipment training, preventive maintenance, and safety for all production equipment.
Culinary Support:
- Inspect and manage raw ingredient inventory to meet standards of freshness and quality.
- Inspect the output of all products produced to ensure consistency and quality standards.
- Oversee just-in-time cooking practices to eliminate waste, minimize excessive leftovers, and support proper food rotation.
- Implement and enforce procedures to maintain a clean and organized work area.
Leadership and Additional Duties:
- Lead, train, mentor, and direct students and student supervisors; assign stations and provide coaching on technique, speed, consistency, and food safety.
- Maintain strict adherence to recipes, portion controls, packaging standards, and brand/client specifications.
- Enforce food safety, sanitation, and HACCP standards (temperature monitoring, dating, labeling, cross-contamination controls).
- Support quality assurance checks for appearance, taste, texture, and packaging integrity before products leave the kitchen.
- Collaborate with food to go coordinators, restaurant partners, and packaging teams to ensure accurate order fulfillment and on-time readiness.
- Participate in a weekend coverage rotation with other leaders.
- Perform other duties as assigned.
Now Qualifications/Requirements:
We could have
Requirements
with - items:
- A firm commitment to the Mission of BYU
- Minimum: 2 years experience in food production or a manufacturing related field
- Preferred: Culinary Arts Degree or American Culinary School (ACF) certification or similar working experience.
- A physical exam and lift test will be conducted as a part of the hiring process for this position.
- 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: Moderate existing or potential hazards
- Typical Physical Efforts, Environmental Factors, And Hazards:
- Lifting boxes of meat or bins of product weighing 20-50 lbs (30 min to 6 hrs, up to 5 days/week)
- Exposure to hot and cold temperatures from oven (350 degrees) and freezers (-20 degrees) (1 hr, up to 20 times daily)
- Cleaning - Kneeling and Bending (1 hr, daily)
- Extended hours on feet (7 hrs, daily)
But we need to keep as prose or list? The instruction: Use
- for any list of duties/requirements/benefits. So we should list each requirement as
- . For the physical effort details, we could make sublist? Might be okay to keep as a single
- with the details.
Benefits list: items:
- 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
. We must not include duplicated lines. Ensure we don't repeat. Let's extract content: Intro: "Why Work at BYU At Brigham Young University (BYU), your work is an opportunity to contribute to a distinctive educational mission rooted in the gospel of Jesus Christ and to make a meaningful difference in the lives of students. As the flagship university of The Church of Jesus Christ of Latter-day Saints, BYU strives to be among the exceptional universities in the world. We are devoted to our faith, our students, and the University's Mission: "To assist individuals in their quest for perfection and eternal life." We seek staff members who enthusiastically embrace and advance this unique mission. Across the university, staff bring their expertise and talents to work that helps students learn, grow, and thrive. A culture of covenant belonging, weekly devotionals, meaningful opportunities for learning and growth, and a beautiful and historic campus make BYU a distinctive and inspiring place to build a career. Belonging Statement United by our common primary identity as children of God, BYU values and embraces the variety of individual characteristics, life experiences and circumstances, perspectives, talents, and gifts across the BYU community. This richness strengthens our shared efforts to create and support an environment of covenant belonging centered in Jesus Christ." We can keep as a couple paragraphs. Employment Requirements: "Members of The Church of Jesus Christ of Latter-day Saints are required to hold and be worthy to hold a current temple recommend to be hired and to remain in any position at BYU. In hiring decisions, Brigham Young University lawfully gives strong preference to qualified, faithful members of The Church of Jesus Christ of Latter-day Saints. All employees are required to abide by the university's Honor Code and Dress & Grooming Standards. Successful candidates are expected to support and contribute to the academic and religious missions of the university, which are aligned with the principles and doctrine of The Church of Jesus Christ of Latter-day Saints." Job Summary: "The Cook 2 oversees daily production in a high-volume commercial kitchen that prepares food for food to go events, restaurant support, packaged meals, and pizza production and sushi. This role combines hands-on cooking leadership with production line management, equipment oversight, culinary quality control, team supervision (including student labor), and continuous improvement to ensure consistent, high-quality output that meets volume, timing, safety, and operation standards." What You'll Do In This Role: subsections. Production Line Management: list of duties. Equipment Training and Management: list. Culinary Support: list. Leadership and Additional Duties: list. What Qualifies You For This Role: "A firm commitment to the Mission of BYU Minimum: 2 years experience in food production or a manufacturing related field Preferred: Culinary Arts Degree or American Culinary School (ACF) certification or similar working experience. A physical exam and lift test will be conducted as a part of the hiring process for this position. 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: Moderate existing or potential hazards Typical Physical Efforts, Environmental Factors, And Hazards Lifting boxes of meat or bins of product weighing 20-50 lbs (30 min to 6 hrs, up to 5 days/week) Exposure to hot and cold temperatures from oven (350 degrees) and freezers (-20 degrees) (1 hr, up to 20 times daily) Cleaning - Kneeling and Bending (1 hr, daily) Extended hours on feet (7 hrs, daily)" What We Offer In Return: list of benefits. Pay Grade: "Pay Grade: 48 Typical Starting Pay: $20.50 to $26.50 per hour, $42,500 to $55,000 per year" We should not include the line about post-end date. Now produce HTML. Structure:
Intro paragraphs maybe two
.
About the role
maybe include mission and belonging statement? Or we could put intro under About the role. ThenResponsibilities
with- each duty? But we have subcategories; we could make each subcategory as
- with nested
- ? Or we could keep subheadings as inside
- . Simpler: make each duty as
- and include subheadings as part of text. But we need to preserve all detail; we can break into multiple
- items.
Let's list duties:
Production Line Management:
- Responsible for food production including setup, production requirements, efficiency, and clean-up across Food to Go, restaurant support, packaged meals, and pizza lines and sushi production.
- Evaluate and uphold standard operating procedures for production, safety, and quality.
- Ensure each order is accurately completed and delivered on time.
- Coordinate student labor hours by making daily assignments and adjusting as needed.
- Verify all production areas are properly sanitized and ready for the next day.
- Follow up on Key Performance Indicators (KPIs).
- Track student attendance and performance issues.
- Assist in managing the production of large quantities for catering, restaurant support, packaged meals, pizza operations and sushi.
Equipment Training and Management:
- Responsible for equipment training, preventive maintenance, and safety for all production equipment.
Culinary Support:
- Inspect and manage raw ingredient inventory to meet standards of freshness and quality.
- Inspect the output of all products produced to ensure consistency and quality standards.
- Oversee just-in-time cooking practices to eliminate waste, minimize excessive leftovers, and support proper food rotation.
- Implement and enforce procedures to maintain a clean and organized work area.
Leadership and Additional Duties:
- Lead, train, mentor, and direct students and student supervisors; assign stations and provide coaching on technique, speed, consistency, and food safety.
- Maintain strict adherence to recipes, portion controls, packaging standards, and brand/client specifications.
- Enforce food safety, sanitation, and HACCP standards (temperature monitoring, dating, labeling, cross-contamination controls).
- Support quality assurance checks for appearance, taste, texture, and packaging integrity before products leave the kitchen.
- Collaborate with food to go coordinators, restaurant partners, and packaging teams to ensure accurate order fulfillment and on-time readiness.
- Participate in a weekend coverage rotation with other leaders.
- Perform other duties as assigned.
Now Qualifications/Requirements:
We could have
Requirements
with- items:
- A firm commitment to the Mission of BYU
- Minimum: 2 years experience in food production or a manufacturing related field
- Preferred: Culinary Arts Degree or American Culinary School (ACF) certification or similar working experience.
- A physical exam and lift test will be conducted as a part of the hiring process for this position.
- 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: Moderate existing or potential hazards
- Typical Physical Efforts, Environmental Factors, And Hazards:
- Lifting boxes of meat or bins of product weighing 20-50 lbs (30 min to 6 hrs, up to 5 days/week)
- Exposure to hot and cold temperatures from oven (350 degrees) and freezers (-20 degrees) (1 hr, up to 20 times daily)
- Cleaning - Kneeling and Bending (1 hr, daily)
- Extended hours on feet (7 hrs, daily)
But we need to keep as prose or list? The instruction: Use
- for any list of duties/requirements/benefits. So we should list each requirement as
- . For the physical effort details, we could make sublist? Might be okay to keep as a single
- with the details. Benefits list: items: - 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
- items:
- A firm commitment to the Mission of BYU
- Minimum: 2 years experience in food production or a manufacturing related field
- Preferred: Culinary Arts Degree or American Culinary School (ACF) certification or similar working experience.
- A physical exam and lift test will be conducted as a part of the hiring process for this position.
- 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: Moderate existing or potential hazards
- Typical Physical Efforts, Environmental Factors, And Hazards:
- Lifting boxes of meat or bins of product weighing 20-50 lbs (30 min to 6 hrs, up to 5 days/week)
- Exposure to hot and cold temperatures from oven (350 degrees) and freezers (-20 degrees) (1 hr, up to 20 times daily)
- Cleaning - Kneeling and Bending (1 hr, daily)
- Extended hours on feet (7 hrs, daily)
But we need to keep as prose or list? The instruction: Use