Cook

Posting Details

Work experience or education that is NOT included on the application will NOT be considered when screening your application. Please include ALL work experience and education on the application to ensure that you receive the appropriate credit toward qualification for this position.

Position Summary Information


Classification Title
Food Services Technician-ASU


Working Title
Cook


Location
Boone, NC


Job Category
8


Position Number
056981


Not Eligible for Visa Sponsorship


VISA sponsorship is not available for this position. All candidates must be eligible to work and live in the U.S

Department
Campus Dining - Bake Shop - 170360


Primary Purpose of Position


The Cook is responsible for preparing high-quality meals in accordance with campus dining standards, recipes, and safety protocols. This role supports the kitchen team by ensuring food is prepared efficiently, safely, and attractively, while maintaining a clean and organized work environment. The Cook works under the direction of the Sous Chef and Chef de Cuisine and contributes to a positive dining experience for students, staff, and guests.

Minimum Qualifications


Experience in food preparation or service activities in a commercial kitchen; or an equivalent combination of training and experience.

[Special Requirements may apply for individual positions such as certification requirements by Department of Correction.]

Special Note: This is a generalized representation of positions in this class and is not intended to reflect essential functions per ADA. Examples of competencies are typical of the majority of positions, but may not be applicable to all functions.

License/Certification Required

Essential Job Functions

Food Preparation & Cooking

- Begin your food preparation by gathering all needed ingredients and tools, and set up your station completely for success.

- Prepare and cook menu items according to standardized recipes and portion sizes.

- Ensure food is cooked and held at safe temperatures.

- Follow proper techniques for grilling, sauting, roasting, baking, and other methods.

- Assist & direct prep work including chopping, portioning, marinating, and labeling.

- Maintain consistency in food quality, taste, and presentation.

Sanitation & Safety

- Set up your station for Safety and Success including Sani-Buckets, thermometer, alcohol wipes, side towels, cut glove as necessary, single use nitrile gloves

- Follow all food safety and sanitation guidelines as required by state and campus policies.

- Maintain a clean and organized workstation throughout the shift.

- Properly store food items and rotate stock using FIFO (First In, First Out) methods.

- Maintain precise and consistent temperature logs including Final Cook, Active Cooling, and Holding.

- Report any equipment malfunctions or safety concerns to supervisors.

Teamwork & Communication

- Work collaboratively with other cooks, kitchen staff, student employees and supervisors to meet service goals.

- Communicate clearly about prep needs, timing, and special dietary requests.

- Assist with training new team members as directed.

- Support a respectful and inclusive kitchen culture in alignment with Campus Dining Policies.

Inventory & Supplies

- Notify supervisors when ingredients or supplies are running low.

- Request tools and equipment to help improve station workflow.

- Assist with receiving and storing deliveries as needed.

-Maintain organized storage areas ie. walk-ins, dry storage, dock, mop closets.

- Use ingredients efficiently to minimize waste.

Customer Service & Campus Standards

- Present food in an appealing and professional manner.

- Follow uniform and appearance standards.

- *Interact courteously with students and staff!

- Uphold the values and expectations of the campus dining program.

Qualifications

- Previous cooking experience in a commercial or institutional kitchen preferred.

- Knowledge of basic cooking techniques and food safety practices.

- Ability to follow recipes and instructions accurately.

- Strong work ethic, reliability, and attention to detail.

- Ability to work in a fast-paced environment and stand for extended periods.

Knowledge, Skills, & Abilities Required for this Position

Knowledge

• Basic cooking techniques : Grilling, sautéing, roasting, baking, etc.
• Food safety and sanitation practices : Including temperature control, storage methods (FIFO), and cleanliness standards.
• Standardized recipes and portion control : Ability to follow and execute recipes accurately.

Skills

• Food preparation and cooking : Efficiently prepare and cook meals with consistency in taste and presentation.
• Station setup and organization : Prepare workstations with necessary tools and safety items.
• Communication : Clearly communicate with team members about prep needs, timing, and dietary requests.
• Teamwork : Collaborate effectively with kitchen staff, student employees, and supervisors.
• Inventory awareness : Monitor supplies and ingredients, assist with deliveries and storage.
• Customer service : Present food professionally and interact courteously with students and staff.

Abilities

• Follow instructions and recipes accurately .
• Work in a fast-paced environment and stand for extended periods.
• Lift up to 50 lbs and handle hot equipment and sharp tools safely.
• Maintain a clean and safe workstation throughout the shift.
• Support a respectful and inclusive kitchen culture .

Preferred Qualifications

Required Functional Competencies to Successfully Perform Job Duties.


Customer Service
Communication
Interpersonal Skills
Safety, Health & Compliance

Type of Position
Permanent Full-Time


Staff/Non-Faculty
Staff/Non-Faculty


Appointment Type
1.0


Work Schedule/Hours


Campus Dining is a Sunday - Saturday, 7:00 am - 11:00 pm operation. Employees are scheduled two days off each week based on business need. Days off may not be consecutive days off.

Cook - AM - 6:00 am - 3:00 pm typically scheduled days

Cook - PM - 2:30 pm - 11:30 pm typically scheduled days

Actual schedule times may vary.

Operations are reduced during university breaks. Employees may be required to work some flex hours to support the needs of the business and/or for special campus events. Schedules will be adjusted as needed to provide coverage in these cases.

Number of Hours Per Week
40


Number of Months Per Year
12


Mandatory Staff
Yes


Physical Demands of Position


Lifting items over 50 lbs. Stooping and bending to retrieve items from ovens, shelves, etc. Sweeping and mopping area each day. Scrubbing and cleaning of all equipment daily. Ability to stand on your feet for your entire 8-hour shift.

Overall Competency Level
Journey


Salary Grade Equivalency

Salary Range

Anticipated Hiring Range
$35,845 - $37,400

Pay will be commensurate with applicant competencies, budget, equity and market considerations.


Posting Details Information


Posting Date
07/24/2026


Closing Date
08/23/2026


Competency Level Statement
Management will only consider applicants who meet the required competencies.


Special Instructions to Applicants


Please list a minimum of 3 professional references in the application.

Search Chair Name
Jules Bott


Search Chair Email
View email address on click.appcast.io


Applicant Pool Preference
External (Post on the Web)

Departmental Information


Quick Link




Posting Number
201503011P