Cook II - Catering & Events - Kitchen

University of Wyoming • Laramie, WY

6d • Onsite

About The Position

Perform general and routine cooking and kitchen tasks either independently or according to the supervisor’s suggestions. May train and mentor lower-level personnel.

Requirements

• Education: High School Diploma or GED
• Experience: Minimum of 6 months of continuous cooking experience
• Food Handler or ServSafe certification, or the ability to obtain within 6 months
• Allergy training (e.g., AllerTrain) or the ability to complete training within 6 months
• Willingness to learn.
• Communication skills.
• Present self in a neat and clean appearance.
• Prepare food in a clean and sanitary manner.
• Use common kitchen equipment and utensils.
• Learn and perform techniques used in large-scale production kitchens.
• Safely use and clean equipment.
• Knowledge of kitchen setup, including dry storage, refrigerators, freezers, and cooking stations.
• Proficiency in proper use of containers, food labeling, and FIFO method.
• Proficiency in basic understanding of food safety.
• Proficiency in proper use of cleaning chemicals.
• Proficiency in operating and cleaning different kitchen equipment.
• Proficiency in knife skills and safe use of knives.
• Proficiency in the use of different pans, their sizes, and proper use.
• Ability to use and clean dish machines, hand sinks, 2-compartment sinks, and 3-compartment sinks.
• Understanding of culinary terminology associated with cooking methods and temperatures.
• Ability to read and write effectively.
• Ability to follow instructions accurately.
• Use basic math for quantity determination.
• Ability to gather data, compile information, and prepare reports.
• Ability to acquire a Food Handler’s Certificate.

Responsibilities

• Preparation and Setup: Gather mis-en-place for recipes.
• Assist with culinary prep work for supervisors and chefs.
• Clean and sanitize the workstation regularly.
• Set up the service line before meal service.
• Cooking and Serving: Cook food according to the recipes and event contracts.
• Scale recipes to serving portions.
• Use appropriate ingredient substitutes when necessary.
• Roast, fry, boil, broil, and sauté poultry, meat, and vegetables as required for daily meals.
• Evaluate the taste and quality of food before it goes on the service line.
• Assist in serving food during meal periods.
• Prepare leftover food for storage according to instructions.
• Training and Supervision: Train entry-level personnel.
• Cleaning and Maintenance: Clear and clean the kitchen and prep areas
• Clean walk-in coolers and freezers according to institutional standards.
• Maintain a safe, clean, and sanitary work environment.
• Equipment and Inventory: Know how to operate all kitchen equipment.
• Notify supervisors of food and supply needs.
• Report any equipment malfunctions to supervisors.
• Safely use and clean kitchen equipment and utensils.
• Perform miscellaneous job-related duties as assigned.
• Attend and participate in training and other professional development activities.
• Participate in performance-related goal setting and achievement to meet personal and organizational goals and objectives.

Benefits

• Generous Retirement Contributions: The State contributes 14.94% of your gross salary, and you contribute 3.68%, totaling 18.62% toward your retirement plan.
• Exceptional Health & Prescription Coverage: Enjoy access to medical, dental, and vision insurance with competitive employer contributions, that include 4 deductible options to suit your needs
• Paid Time Off: Benefit from ample vacation, sick leave, paid holidays, and paid winter closure.
• Tuition Waiver: Employees and eligible dependents can take advantage of tuition waivers, supporting continuous education and professional growth.
• Wellness and Employee Assistance Programs: Stay healthy with wellness initiatives, counseling services, and mental health resources.

What This Job Offers

• Job Type: Full-time
• Career Level: Entry Level
• Education Level: High school or GED
• Number of Employees: 1,001-5,000 employees