Cook 2

Washington State University•Pullman, WA

9d•Onsite

About The Position

As a Cook 2 for Dining Services, you will work under the general supervision of the Dining Services Manager and prepare menu items, special menus, and catering offerings. You will collaborate with the Chef and Manager to develop new menu items on an annual and seasonal basis while maintaining appropriate inventory levels to ensure product availability and minimize waste. You will establish production par levels, manage batch cooking during peak meal periods, and oversee a la carte production during off-peak hours. You will ensure proper handling and storage of food products and demonstrate sound judgment, integrity, and a commitment to quality in food preparation. You will safely and properly use equipment, maintain a clean work environment, secure your work area at the end of each shift, maintain required records, and direct production activities. Providing exceptional customer service to guests is also an important part of the role. This is a full-time, permanent, overtime-eligible position with an 11-month position term, based in Pullman, Washington. The monthly salary range is $4,004 to $4,746. A hiring incentive of up to $3,500 has been approved for this recruitment.

Requirements

Two years of cooking experience in a large-scale food service or culinary operation, including six months of experience directing the work of others; completion of a course in large-scale cooking may substitute for one year of experience; alternatively, one year as a Cook 1 in State service or equivalent education/experience.
Possession of, or ability to obtain, a Food Handler’s Permit within 14 days of employment.
Ability to work a flexible schedule, including evenings, weekends, and holidays.

Nice To Haves

Two to five years of experience in increasingly responsible food service positions.
Multifaceted food experience.
Experience in a la carte restaurant cooking and various international or ethnic cuisines.
Experience leading and training employees.
General knowledge of commercial-grade kitchen equipment use, safety, and maintenance.

Responsibilities

Prepare menu items, special menus, and catering offerings.
Collaborate with the Chef and Manager to develop new menu items annually and seasonally.
Maintain appropriate inventory levels to ensure product availability and minimize waste.
Establish production par levels.
Manage batch cooking during peak meal periods and oversee a la carte production during off-peak hours.
Ensure proper handling and storage of food products.
Use equipment safely and properly, maintain a clean work environment, and secure the work area at the end of each shift.
Maintain required records and direct production activities.
Provide exceptional customer service to guests.