Cook 2

Washington State University•Pullman, WA

10d•Onsite

About The Position

The Cook 2 works under the general supervision of the Dining Services Manager and prepares menu items, special menus, and catering offerings. The role collaborates with the Chef and Manager to develop new annual and seasonal menu items while maintaining appropriate inventory levels to ensure product availability and minimize waste. The Cook 2 establishes production par levels, manages batch cooking during peak meal periods, oversees a la carte production during off-peak hours, and directs production activities. The position ensures proper handling and storage of food products; safe and proper use of equipment; a clean work environment; and a secure work area at the end of each shift. The Cook 2 also maintains required records and provides exceptional customer service to guests. This is a full-time, permanent, overtime-eligible position with a nine-month term in Dining Services at Washington State University in Pullman, Washington. A hiring incentive of up to $3,500 is available.

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; 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 and 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 annual and seasonal menu items.
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.