Cook II

Iowa State University • Ames, IA

9d

About The Position

Ready to take your kitchen skills to the next level in a whole new way? Iowa State University Dining is hiring a Cook II to support our campus catering operations. This role is a great fit for individuals who enjoy taking on added responsibility in the kitchen, working closely with sous chefs and managers, and contributing to the preparation of food for a wide range of university events. ISU Dining operates on a large scale, with catering services that support meetings, conferences, receptions, and special events across campus. In this role, Cook II team members focus on catering food production, preparing menu items according to established recipes, specifications, and timelines while maintaining high standards for quality, safety, and consistency. The work is hands-on and varied, with daily responsibilities shaped by scheduled events and production needs. You’ll collaborate with a team of culinary professionals to ensure food is prepared accurately and ready for service, while adapting to changing priorities in a fast-paced catering environment.

Requirements

• Two years of experience as a Cook I or outside experience in quantity and quality food preparation comparable thereto.
• Ability to judge final food product for quantity (yield) and quality (color, taste, texture, etc.).
• Ability to determine the freshness and quality of raw and cooked food products by sight and taste.
• Knowledge of safe temperatures for serving food and storage of refrigerated and frozen storage of raw and cooked foods.
• Knowledge of principles of food sanitation, health hazards, and the necessary precautionary measures.
• Ability to stand for long periods of time.
• Ability to lift up to 50 pounds.
• Ability to provide on-the-job training in food preparation to lower level employees.
• Ability to maintain effective working relationships with others.
• Knowledge of weights, measures and food measurement techniques.
• Ability to perform basic mathematics (addition, subtraction, multiplication, division and percentage conversion to decimals and count) as related to calculating or converting units of measure for determining proper amounts of food ingredients for mass food production.
• Knowledge of food preparation, food presentation and transportation methods.
• Ability to estimate quantity needs and maintain food production records.
• Ability to plan, assign, and direct others in work activities.
• Knowledge of sources of food contamination and infection.
• Knowledge of common safety practices and safe operation of equipment.
• Ability to maintain food production records.
• Candidates must be legally authorized to work in the U.S. on an ongoing basis without sponsorship.
• Immigration sponsorship is not available for this position.

Nice To Haves

• High-volume food service or production experience in catering, banquet service, institutional dining, or large-scale food preparation
• Background in supervising, training, or leading others in a food service operation
• Training and certification in ServSafe or similar food safety standards

Responsibilities

• Prepare food for campus catering events by following standardized recipes, production sheets, and food safety guidelines.
• Support daily catering production through prep, cooking, and finishing of menu items for scheduled events.
• Work closely with sous chefs and managers to ensure catering orders are completed accurately and on time.
• Adapt to changing production needs based on event schedules, menu adjustments, or ingredient availability.
• Monitor food quality, portioning, presentation, and temperatures throughout the preparation process.
• Assist with service preparation and execution as needed to support smooth catering operations.
• Model safe, efficient, and consistent kitchen practices while supporting newer team members.
• Maintain a clean, organized kitchen environment that supports high-volume catering production.
• Supervises, instructs, trains, plans and schedules the work of others in the preparation of large-scale meals and diets.
• Assists supervisor in the planning of menus as related to production of unit as required.
• Maintains maximum standards of sanitation and safety.
• Requisitions, receives, stores, freezes, labels, and maintains food supplies and related kitchen products.
• Reports deficiencies in quality of quantity of food supplies or kitchen products.
• Recommends equipment repairs or improvements.
• Tests new or revised recipes and recommends changes.
• Tests all prepared foods to maintain standards.
• Participates in preparing and serving menu items as required.
• Performs other related duties and responsibilities as required or assigned.

Benefits

• Medical, dental, and vision insurance beginning on your first day (with timely enrollment)
• Competitive retirement options with strong university contributions
• Paid vacation, sick leave, and holiday pay, including most Holidays OFF
• A consistent daytime schedule that supports work–life balance, with evenings free
• Free meal with every scheduled shift worked

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed