Cook - Frist Campus Center

About the role

Campus Dining is committed to the success of our students, faculty, staff, alumni, and visitors by nourishing them to be their healthy best while caring for the environment. We welcome team members who share our passion for serving and caring for our community through exceptional dining experiences. In collaboration with campus partners, we craft culinary programs that deliver unique, memorable experiences. Our award-winning food program is based on scientific and evidence-based principles of healthy, sustainable menus prepared with high-quality ingredients.

Responsibilities

• Executes and produces scheduled menu items, ensuring alignment with food allergy guidelines.
• Adheres to standardized recipes, portion sizes, quality, taste, and presentation standards.
• Prepares, cooks, coordinates, and ensures production of menu items according to proper preparation methods in small batches or as required by business needs.
• Fries, grills, sautés, roasts, bakes, braises, steams, carves, and/or slices food products as directed.
• Prepares soups, sauces, and other food items from scratch, ensuring proper temperature before serving.
• Tastes and evaluates all food before service to ensure quality standards are met; consults manager with any concerns.
• Communicates with the Culinary Management Team when changes are required or product is low; utilizes comparable items for substitutions with the Chef’s knowledge.
• Supports global culinary trends, food marketing, allergy needs, and conscious eating habits to enhance the campus dining experience.
• Maintains the kitchen in a safe and sanitary condition at all times, demonstrating a “clean as you go” philosophy.
• Assists in daily, weekly, and periodic cleaning and maintenance duties; leaves workstation clean and re-stocked.
• Corrects or reports any safety and sanitation hazards; completes temperature logs and food service records accurately.
• Supports sustainability initiatives, including proper recycling and food donation procedures.
• Maintains storage areas using proper techniques, enforcing FIFO (first in/first out) policy for all food products.
• Assists with set-up, production, service, and clean-up of special functions on and off campus.
• Represents Campus Dining to guests in a positive and professional manner.
• Maintains required certifications and attends training as needed.
• Performs other responsibilities as directed by Campus Dining management.
• Adheres to the policies and procedures of Campus Dining and Princeton University.

Qualifications

• High School Diploma or GED.
• Four or more years as a Cook in the food service industry.
• Basic knowledge of food and supply systems, including standardized recipes, production sheets, and service summary reports.
• Demonstrated culinary techniques including hot, cold, ambient, aspic, display cooking, and buffet presentations.
• Experience with standard kitchen equipment (e.g., charbroilers, tandooris, steam jackets, kettles, ovens, grills, slicers, mixers).
• Strong knife skills and knowledge of culturally diverse menus, including entrees, sauces, soups, and accompaniments.
• Basic math skills and ability to use thermometers, scales, and other measuring devices.
• Excellent communication skills and ability to work cooperatively with a diverse population.
• Ability to coordinate tasks to meet production deadlines and work independently or as part of a team.
• Customer service-oriented with a willingness to provide the best dining experience.
• Flexible schedule to meet the needs of an “essential services employee” position.
• Knowledge of New Jersey State Health Department rules and regulations.

Preferred Qualifications: Culinary Arts degree, Serv-Safe Certification, Kosher Kitchen Experience.

Essential Job Functions

• Stand or walk up to 2 hours at a time for a total of 6-8 hours per day.
• Lift or carry up to 30 pounds frequently (34–66% of the workday) and up to 50 pounds occasionally (less than 33% of the workday).
• Push or pull using forces up to 50 pounds occasionally.
• Use arms and hands for simple grasping, fine manipulation, pushing, or pulling with forces up to 5 pounds continuously and up to 30 pounds frequently.
• Bend, squat, kneel, climb stairs, and reach overhead occasionally.
• Work under varying temperature conditions (e.g., kitchens, walk-in refrigerators, freezers).
• Adhere to University/Environmental Health and Safety Personal Protective Equipment (PPE) policies.

Finalist must successfully complete a pre-employment physical and background check.

Benefits

• Paid Time Off (vacation, sick time, and 11 University holidays).
• Medical, dental, and vision insurance (effective on your first day).
• Employee Child Care Assistance Program.
• Employee Tuition Assistance and Children’s Educational Assistance Plan (up to a $22,400 tuition grant for college).
• Continued career development and growth opportunities.
• Commuter Benefits Program (50% Transit Subsidy/NJ Transit Bus Pass/Carpool).
• Free uniforms and meals.
• Retiree Medical Plans.
• Employee Referral Program (earn up to $500 bonus).
• Culinary Boot Camp.

Pay

Salary range: $24.25 minimum hourly rate.

Schedule

• Standard weekly hours: 40.00.
• Eligible for overtime.
• Flexible schedule to meet the needs of an “essential services employee” position.