Cook 2, Housing and Food Services (Multiple Positions)

About the role

Reporting to the Executive Chef/Manager, the Cook 2 leads production in a dynamic, high-volume kitchen environment, collaborating with other cooks, full-time employees, and student employees. The Cook 2 is responsible for scratch cooking entrees and sides and leading production for multiple types of international cuisines. Positions are available for 9-month or 11.5-month cycles at various UW Dining venues. This is a 100% onsite role and is not eligible for remote work. Schedules may be changed with two weeks’ notice.

Responsibilities

• Food Service Operations – 60%
  • Prepare menu items including proteins, vegetables, fruits, starches, and sauces using CBORD recipes and specifications.
  • Lead and participate in cooking and/or baking items from scratch, including sauces, marinades, and spice blends.
  • Prepare and cook meat, fish, and fowl according to standard recipes, menus, or verbal instructions; butcher larger cuts of meat, fish, and fowl.
  • Prepare and cook vegetables, fruits, soups, cereals, salads, quick breads, desserts, and beverages.
  • Review recipes and consult with the unit’s designated culinarian to confirm production goals and service needs; seek prior approval before deviating from assigned recipes and specifications.
  • Monitor prepared foods to ensure proper holding temperatures and handling comply with Washington State health code regulations, including required temperature log entries.
• Cleaning, Food Safety and Sanitation – 20%
  • Lead and participate in the cleaning of the kitchen and equipment to ensure standards of sanitation and safety are met.
  • Prepare meals for customers with dietary restrictions due to medically prescribed needs (e.g., food allergies, sensitivities).
• Leadership – 20%
  • Provide direction to Cooks, Food Service Workers, and student staff as needed.
  • Lead and participate in inventory management, storage and utilization of leftover ingredients and products, and rotation of stock.

Requirements

• Minimum Qualifications:
  • Possession of, or eligible to obtain, a Washington State Food Worker card within two weeks of employment.
  • One year of experience preparing and serving food and maintaining a clean work area.

Working Conditions

Work environments within UW Dining are dynamic and fast-paced, with assignments across large residential dining facilities, cafés, restaurants, and markets based on operational needs. Peak operations occur from mid-September through mid-June, and employees are expected to prioritize availability during this period, with extended time off planned around academic breaks or outside the academic year.

Pay

Annual pay range: $45,144.00 – $58,632.00.