Cook

Position Summary 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 Executive Chef and contributes to a positive dining experience for students, staff, and guests. Key Responsibilities Food Preparation & Cooking Gather all needed ingredients and tools; set up station. 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, sautéing, roasting, baking, and other methods. Assist and direct prep work including chopping, portioning, marinating, and labeling. Maintain consistency in food quality, taste, and presentation. Sanitation & Safety Set up station for safety, including Sani‑Buckets, thermometer, alcohol wipes, side towels, cut gloves, and nitrile gloves. Follow all food safety and sanitation guidelines as per state and campus policies. Maintain a clean and organized workstation throughout the shift. Properly store food items and rotate stock using FIFO methods. Maintain precise temperature logs (Final Cook, Active Cooling, Holding). Report 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 aligning with Campus Dining Policies. Inventory & Supplies Notify supervisors when ingredients or supplies are running low. Request tools and equipment to improve station workflow. Assist with receiving and storing deliveries as needed. Maintain organized storage areas (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. Minimum Qualifications Experience in food preparation or service activities in a commercial kitchen; or an equivalent combination of training and experience. This is a generalized representation of positions in this class and is not intended to reflect essential functions per ADA. Preferred Qualifications Experience in high volume food production. Knowledge, Skills & Abilities Knowledge Basic cooking techniques such as grilling, sautéing, roasting, baking. Food safety and sanitation practices – temperature control, storage methods (FIFO), cleanliness standards. Standardized recipes and portion control – ability to follow and execute recipes accurately. Skills Efficient food preparation and cooking with consistency in taste and presentation. Station setup and organization. Clear communication with team members about prep needs, timing, and dietary requests. Collaboration with kitchen staff, student employees, and supervisors. Inventory awareness – monitoring supplies and assisting with deliveries and storage. Customer service – presenting food professionally and interacting 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. Job Details Location: Boone, NC. Classification Title: Food Services Technician‑OSP. Working Title: Cook. Type: Permanent Full‑Time. Hours: 40 per week. Two days off scheduled in coordination with supervisor. Summer hours may vary. Employees may be required to cover special campus events. Pay will be commensurate with applicant competencies, budget, equity and market considerations. Not eligible for visa sponsorship. #J-18808-Ljbffr