Under direction, the Third Cook performs routine, supportive duties to assist with food preparation for dining operations and catered events. The role includes moderately heavy lifting and may involve transporting food and equipment to catering functions. The position is 37.5 hours per week, 52 weeks per year, and reports to the Chef Manager in the assigned unit, with functional direction from the unit chef, first cook, and other support personnel. The Third Cook may assist in monitoring the work of food service workers and students.
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Job Type
Full-time
Career Level
Entry Level
Education Level
High school or GED