Cook III - Catering & Events - Kitchen

University of Wyoming • Laramie, WY

10d • Onsite

About The Position

Join Our Campus Community! Thank you for your interest in joining the University of Wyoming.  Our community thrives on the contributions of talented and driven individuals who share in our mission, vision, and values. If your expertise and experience align with the goals of our institution, we would be thrilled to hear from you. We encourage you to apply and become a valued member of our vibrant campus community today! Why Choose Us? At the University of Wyoming, we value our employees and invest in their success. Our comprehensive benefits package is designed to support your health, financial security, and work-life balance. Benefits include: 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. At the University of Wyoming , we are committed to creating a supportive and enriching workplace. To learn more about what we offer, please refer to UW’s Benefits Summary . JOB TITLE: Cook III - Catering & Events Kitchen JOB PURPOSE: Independently perform general and routine cooking and kitchen tasks according to the supervisor’s suggestions. Train, mentor, and supervise lower-level cooks.

Requirements

• Education: High School Diploma or GED
• Experience: Minimum of 2 years UW Dining work experience, including 1 year of supervisory experience
• Required licensure, certification, registration, or other requirements: ServSafe certification or the ability to obtain within 6 months
• Allergy training (e.g., AllerTrain) or the ability to complete training within 6 months

Nice To Haves

• 3 years in an off premise catering or banquet facility.
• Experience managing staff of eight
• 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 understanding 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.
• Knowledge 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.
• Teamwork: Interacting with staff and supervisors in a professional manner.
• Ability to acquire ServSafe Manager’s Certificate.

Responsibilities

• Preparation and Setup: Perform all 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 menu and recipes. Scale recipes to serving portions. Use appropriate ingredient substitutes when necessary. Revise recipes to maintain or improve taste. Roast, fry, boil, broil, and sauté poultry, meat, and vegetables as required for daily meals. Prepare and cook special diet foods. Train personnel in cooking special diet foods. Cut raw and cooked meat according to institution’s portion guide. 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. Supervise lower-level cooks, as well as part-time kitchen staff. Provide overall supervision of serving lines. Evaluate the job tasks of subordinates and make recommendations to the supervisor.
• Cleaning and Maintenance: Clear and clean the service line after meal service. Clean walk-in coolers and freezers according to institutional standards. Maintain a safe, clean, and sanitary work environment. Perform daily maintenance of all kitchen equipment according to the cleaning list.
• 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.
• Menu and Recipe Management: Provide recommendations on menu substitutions in the absence of a product. Perform cooking tasks as assigned according to established standards under general supervision.
• SUPPLEMENTAL FUNCTIONS: 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 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: Mid Level
• Education Level: High school or GED