Third Cook

The Third Cook prepares, cooks, and presents a variety of menu items in accordance with established recipes, production schedules, quality standards, and food safety requirements. This position utilizes a variety of cooking methods and commercial kitchen equipment to produce food in support of daily dining operations.

• The Third Cook is responsible for maintaining assigned production stations, ensuring food is prepared and served in a timely manner, and maintaining high standards of food quality, sanitation, and customer service.
• Working both independently and as part of a team, the Third Cook assists with food preparation, service, station setup and breakdown, and other kitchen-related duties as assigned.
• The position is responsible for following all food safety and sanitation procedures, maintaining a clean and organized work area, and accurately completing required production and temperature logs.
• In customer-facing areas, the Third Cook provides courteous and professional service while contributing to a positive dining experience.
• The Third Cook must demonstrate the ability to work efficiently in a fast-paced environment, adapt to changing business needs, and perform assigned duties with minimal supervision.
• This position supports the overall success of dining operations through a commitment to quality, safety, teamwork, and exceptional customer service while performing additional duties as required to meet departmental and operational needs.
  • All employees are responsible for punching in and out in accordance with department policy and standards.
  • All employees must be given permission from a manager to punch in early or stay past their schedule "out time."
  • All employees must adhere to posted schedule.
  • All requests for time off will be granted based on business needs.
  • In accordance with the CBA, schedules will be posted 14 days (excludes catering) in advance.
  • Time off requests must follow proper procedure and will be approved or denied in accordance with department needs.
  • No request will be honored for Senior Week, Holidays, Alumni Weekend, Commencement, Orientation, Matriculation, or Special Events during the Academic Year.

Basic Requirements:

Knowledge and experience typically acquired by:

• High School Diploma or GED, or equivalent combination of education and experience
• Minimum of 1 year of food preparation or commercial kitchen experience preferred
• Ability to safely operate commercial foodservice equipment or learn equipment operation through on-the-job training
• Demonstrated knife skills and knowledge of basic culinary techniques
• Knowledge of food safety, sanitation, and proper food handling procedures
• Ability to work independently and as part of a team
• Strong customer service and communication skills

Preferred Qualifications:

• Associate Degree or Certificate in Culinary Arts
• ServSafe Food Handler or ServSafe Manager Certification
• Experience in high-volume institutional, university, hotel, restaurant, healthcare, or catering foodservice operations
• Experience using commercial food production equipment

The pay rate for this position is $28.16 / hour.