Part-Time Cook 2 | North Dining Hall

Key Responsibilities

• Prepare and cook food items according to standardized recipes and production needs
• Maintain consistency in food quality, presentation, taste, and portioning
• Support multiple stations and assist with service execution
• Monitor station readiness and food levels
• Support Cook 1 team members through daily collaboration and example
• Assist in onboarding and reinforcing recipes and procedures
• Follow direction from the Sous Chef and support team workflow
• Maintain strict adherence to food safety, sanitation, and HACCP standards
• Ensure proper labeling, storage, and rotation of all food products
• Maintain a clean and organized workstation
• Assist with inventory awareness and product usage
• Communicate shortages or issues to the Sous Chef
• Support waste reduction practices

Qualifications

• High School Diploma or GED
• Relevant culinary or foodservice experience
• Working knowledge of basic cooking methods and kitchen operations
• Ability to perform with moderate independence in a fast-paced environment
• Understanding of food safety and sanitation practices

Preferred Qualifications

• Formal culinary training or coursework
• Experience in high-volume or institutional dining
• Experience working across multiple kitchen stations
• Interest in pursuing ACF certification

Additional Information

Pay Rate: $18.50/hr