Cook 3 | North Dining Hall

Key Responsibilities

• Execute advanced food preparation and cooking across multiple stations in accordance with standardized recipes and production schedules
• Maintain consistency in food quality, presentation, taste, and portioning
• Operate independently while supporting overall kitchen production and service execution
• Monitor station readiness, food levels, and service timing
• Provide informal leadership and daily guidance to Cook 1 and Cook 2 team members
• Assist in training new employees on recipes, techniques, and kitchen procedures
• Support production planning by organizing prep priorities and workflow
• Maintain strict adherence to food safety, sanitation, and HACCP standards
• Ensure proper labeling, storage, and rotation of all food products
• Maintain a clean, organized, and inspection-ready work environment
• Assist with inventory awareness, product usage, and communication of shortages
• Support waste reduction through proper handling and batch production
• Identify operational challenges and communicate effectively with the Sous Chef
• Contribute to recipe ingredient selection and consistent product execution

Qualifications

• A High School Diploma or GED
• Progressive culinary experience in a commercial, institutional, or high-volume foodservice environment
• Demonstrated proficiency in multiple cooking techniques and station production
• Strong understanding of food safety and sanitation standards
• Preferred qualifications include formal culinary training or degree, experience in high-volume dining operations, and experience supporting training and development of staff

Additional Information

Pay Rate: $19.50/hr