Cook, Housing and Food Services (Multiple Positions)

About the role

Reporting to Executive Chef/Manager, the Cook works as a key team member in a dynamic, high volume food production environment with other full time and student employees. The Cook is responsible for preparing proteins, vegetables, fruits, starches and sauces supporting multiple types of international cuisines.

There are 9-month or 11.5-month cyclic positions available. These positions are located at various UW Dining venues. The Cook position is 100% onsite and is not eligible for remote work. Schedules may be changed with two weeks’ notice.

Responsibilities

Food Service Operations – 70%

• Using CBORD recipes and specifications, prepare menu items including proteins, vegetables, fruits, starches, and sauces.
• Marinate, grill, roast, griddle and carve proteins; steam vegetables and starches.
• Review recipes and consult with the unit’s designated culinarian (Sous Chef, Manager, or Chef de Cuisine) to confirm production goals and service needs. Seek prior approval before deviation from assigned recipes and specifications.
• Perform display cooking to customer order, plating according to established standards and answering questions about ingredients, recipes and pricing.
• Guide the work of classified and student food service staff.
• Maintain records of foods produced, foods wasted, and any recipe adjustments for the culinary leadership.
• Consult with culinary leadership to address requests to accommodate dietary restrictions.

Cleaning, Food Safety and Sanitation – 30%

• Monitor prepared foods for compliance with Washington State health code regulations, including taking and recording food temperatures before the food leaves the production area.
• Continuously clean and maintain order of workstation and prep areas, including sweeping, mopping, and sanitizing.
• Participate in cleaning the kitchen’s tables and equipment using sanitizing solutions as needed.
• This position performs essential services and may be required to work during any period of declared suspended operation.

Requirements

To be considered for this opportunity your application must demonstrate you meet both the minimum qualifications and additional qualifications listed below.

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 clean work area.

Working Conditions

Work conditions within UW Dining are dynamic and fast-paced, with employees contributing across a range of environments—including large residential dining facilities, cafés, restaurants, and convenience or grocery-style markets—based on operational needs. Work assignments may shift to support business demands and ensure an exceptional customer experience across all locations.

The program follows the rhythm of the University of Washington academic calendar, with peak operations occurring from mid-September through mid-June; as a result, employees are expected to prioritize availability during this period, with extended time off planned around academic breaks or outside of the academic year.

About the Team

University of Washington Dining, part of Housing & Food Services (HFS), is a dynamic, student-centered program serving one of the nation’s leading public universities, offering a diverse portfolio of dining experiences across 30+ locations including residential dining halls, cafés, markets, and restaurants. Focused on fueling student success, UW Dining delivers fresh, nutritious, and globally inspired cuisine while creating inclusive community spaces and hands-on employment opportunities for hundreds of students each year.

Pay

Pay Range: $45,144.00 – $55,824.00 annual