Prep Cook

St. Norbert College•De Pere, WI

16d•Onsite

About The Position

Come join the number 1 college dining program in the state! We prioritize work-life balance with many opportunities for paid time off. St. Norbert College (SNC), a nationally ranked, private, Catholic, liberal arts college, is seeking a Prep Cook to provide direct culinary support to our chefs by preparing recipes, assisting with catering orders, and delivering meal service at Marketplace stations. Responsibilities may include preparing and serving items at omelet and wellness cook-to-order stations, supporting the bakery and salad departments, and assisting with menu preparation for daily meal plan service and catering events. This is an academic year position and works Monday through Friday, 6:30 a.m. to 2:30 p.m., including every sixth weekend on a rotating schedule. The position does not require work during the summer months.

Requirements

High School Diploma or Equivalent
1-2 years of experience as a line cook.
Food Service Sanitation Certification or the ability to obtain on-the-job.
Thrive in a fast-paced, team-oriented environment
Interact professionally and courteously with coworkers and customers, even in challenging situations
Resolve customer service issues with patience and professionalism
Multitask effectively, prioritize work, and meet deadlines
Perform basic math calculations accurately
Exercise sound judgment and make timely decisions
Serve as a positive role model for others
Maintain focus and attention in a busy or noisy setting
The College may consider any equivalent amount of credentials, licenses, training, or experience that provides the necessary knowledge, skills, and abilities to perform the duties and responsibilities of this job.

Nice To Haves

Prior work in a high-volume food service setting is a plus.

Responsibilities

Setup, daily stocking, and operation of Wellness and Omelet cook-to-order stations
Assisting in the bakery, salad, or deli departments
Preparing ingredients, slicing meats and cheeses, and cutting produce
Supporting cost management through stocking and inventory duties
Work primarily in an assigned area, with cross-training to support all Marketplace operations
Attend daily staff huddles and required trainings, such as AllerTrain, ServSafe, Emergency Action Plans, and Business & Finance updates
Wash pots and pans, clean griddles and fryers, and perform daily and deep-clean sanitation tasks in compliance with health regulations
Assist chefs and supervisors by preparing ingredients for 40–50 standardized recipes daily to support meal plans, summer conferences, and catering
Support catering preparation and assist with event execution as assigned
Perform additional duties as needed to support Marketplace operations