Cook

Overview

Cook

Below you will find the details for the position including any supplementary documentation and questions you should review before applying for the opening.

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Please see Special Instructions for more details.

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

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-OSP

Working Title
:
Cook

Location
:
Boone, NC

Job Category
: 8

Position Number
: 066421

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 - Park Place Cafe - 170450

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 Executive Chef and contributes to a positive dining experience for students, staff, and guests.

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

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.

• Prepare large quantities of food according to guidelines.
• Employees are responsible for meat and vegetable preparation.
• Follows menus, standardized recipes, and production sheets.
• Operates commercial food equipment.
• Follows health laws in the preparation, holding, and storing of food.
• Interacts with customers and staff positively to provide excellent service.

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.

Experience in high volume food production.

Required competencies to successfully perform job duties include communication, customer service, knowledge-technical, safety and health compliance.

Communication – Listens to coworkers, communicates information to keep the supervisor informed, and collaborates across units as needed.

Customer Service – Greet customers, respond to needs promptly and respectfully, and resolve concerns positively.

Knowledge-Technical – Prepare…