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About the Role

Entry-level cooking position assisting in the preparation of hot and cold food items for students, faculty, patients, and patrons in institutional settings. Responsibilities include working closely with Cooks, operating kitchen equipment safely, and potentially assuming Cook duties during absences.

Responsibilities

• Assist in the preparation of hot and cold food items.
• Serve students, faculty, patients, and patrons.
• Work closely with the Cook in preparing the main entree.
• Operate kitchen equipment with attention to safety practices.
• Assume duties and responsibilities of the Cook during absences.
• Assign tasks to food service employees (when applicable).

Requirements

• Must be able to work closely with a Cook.
• Must be able to operate kitchen equipment safely.
• Must be able to assume duties of the Cook during absences.
• Must be able to assign tasks to food service employees (when applicable).

Skills

• Food preparation
• Kitchen equipment operation
• Safety practices

Experience Level

• Entry level