Cook S04, Cornell Dining - Multiple Positions Available

Cook S04

Student and Campus Life (SCL) inspires transformation in all Cornell students on their journey of individual, academic and personal evolution. Our division is comprised of leading student affairs experts who support our campus on pressing student life matters including public service, health, wellbeing, connection and belonging, residential living, food services, sports, recreation, career services, and student activities and organizations including sorority and fraternity life. We provide support and services to roughly 25,000 undergraduate, graduate, and professional students on multiple campuses in the U.S. and abroad.

As part of SCL, Cornell Dining is comprised of more than 30 on-campus eateries, including multiple all-access dining rooms, cafs, coffee shops, food courts, retail convenience stores, concessions stands, a restaurant and catering services. From crafting holiday-themed meals to chef surprises and dining room special events, the Cornell Dining team of more than 400 skilled culinarians and front-line associates, and 600 student employees work hard every day to offer a variety of fresh and healthy food from all over the world. Cornell Dining's mission is a commitment to Nourishing the Future: both for our guests and for our team. This is accomplished with a team-oriented and customer-service mindset, and an emphasis on training, education, professional development and career path opportunities for our entire organization.

Under general supervision the SO-04 Cook independently prepares and serves a variety of hot and cold foods for our customers through a variety of stations and service methods.

Likely daily tasks include:

• Interacting directly with customers, and/or work in an open kitchen environment visible to customers.
• Preparing, or assist in preparing, a wide variety of both hot and cold food items for dining rooms, cafes, coffee houses, etc. Food items may be prepared in batched quantity or made to-order.
• Operating and maintaining a variety of standard and advanced kitchen equipment
• Read, scale and convert recipes to ensure offerings are prepared according to menu and recipe standards.
• Maintaining cleanliness, stock levels and organization of their assigned stations
• Assisting with maintaining portion control that is specified and help maintain production sheets by recording amounts of food prepared, served and left over in a standardized service line worksheet
• Ensuring that sanitary, HACCP, and NY State Health codes and procedures are maintained in assigned areas including, but not limited to, temperatures, safe handling procedures, proper sanitary restraints and uniforms.

Posting is for multiple positions across Dining with various schedules. Applications will be reviewed on a rolling basis. Anticipated Start date of August 10, 2026.

Location and schedule assignments will be based on business needs. Position may require regular evening, weekend, and holiday hours. Daily tasks, locations and schedules may be subject to change including the potential for seasonal lay-offs.

A successful SO-04 Cook will be customer-service driven and flexible as well as demonstrate strong time management and organizational skills. Additionally, this role will embrace Cornell Dining's Code of Professionalism and support Cornell Dining's overarching mission.

This is position is part of the United Auto Workers (UAW) union. The current rate of pay is listed in the collective bargaining agreement here: and starts at $24.55/hour.

Required Qualifications:

• High school diploma or equivalent and at least 2 years of relevant experience related to food preparation or an equivalent combination of experience and education.
• Must have knowledge and understanding of food cooking processes, techniques (e.g. grilling, frying, roasting, sauting, broiling, baking, steaming and braising) and equipment/tools. Basic skills in English including reading, writing, math and verbal articulation.
• Must be able to lift 30 lbs. occasionally and up to 50 lbs. (minimal). Must be able to reach over your head, stand for long periods of time, occasional squatting, frequent bending, and conduct repetitive motion, such as chopping, stirring, and mixing. Must be able to withstand frequent/continuous exposure to temperature changes and a variety of environmental and sensory impacts, including but not limited to cold, heat, steam, smoke, slippery floors, and food waste areas. Must be comfortable and able to use kitchen equipment such as slicers, fryers, steamers, ovens, as well as be able to learn the utilization of advanced cooking equipment as needed.
• Must be able to demonstrate proficient knife skills (applicable to the position) and successfully complete a cooking demonstration as part of the interview process.

Preferred Qualifications:

• Additional education and experience preferred including higher education food service or production kitchen experience. Knowledge of proper sanitation and HACCP procedures helpful. ServSafe Certified preferred.

No relocation assistance is provided for this position. Visa sponsorship is not available for this position.