Cook

Cook Food Services Technician-OSP – Working Title: Cook – Location: Boone, NC – Classification Title: Food Services Technician-OSP – Job Category: 8 – Position Number: 066421 – Temporary 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 ingredients and tools, set up the 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 the station with Sani‑Buckets, thermometer, alcohol wipes, side towels, cut gloves as necessary, single‑use nitrile gloves, follow all food safety and sanitation guidelines, maintain a clean workstation throughout the shift, properly store food items and rotate stock using FIFO methods, maintain precise and consistent temperature logs, report any equipment malfunctions or safety concerns to supervisors. Teamwork & Communication: Work collaboratively with cooks, kitchen staff, students and supervisors to meet service goals, communicate clearly about prep needs, timing, and dietary requests, assist with training new team members, 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 improve station workflow, assist with receiving and storing deliveries, maintain organized storage areas, 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. License/Certification: Required. Prepare large quantities of food according to guidelines, operate commercial food equipment, follow health laws in the preparation, holding, and storing of food, interact positively with customers and staff to provide excellent service. Knowledge, Skills, & Abilities Knowledge: Basic cooking techniques, food safety and sanitation practices, standardized recipes and portion control. Skills: Food preparation and cooking, station setup and organization, communication, teamwork, inventory awareness, customer service. Abilities: Follow instructions and recipes accurately, work in a fast‑paced environment, lift up to 50 lbs and handle hot equipment safely, maintain a clean and safe workstation, support a respectful and inclusive culture. Preferred Qualifications Experience in high‑volume food production. Strong communication skills, ability to listen and respond to coworker questions, lead by example in problem solving, effective customer service and greeting. Knowledge‑Technical competence: prepare foods according to recipes and modified diet requirements, inspect finished product for flavor, temperature, and appearance, control food waste and product quality, label and date foods. Safety and health compliance: operate all kitchen equipment and machinery, sanitize work areas, follow state, university and food service policies, attend required safety training. #J-18808-Ljbffr