Cook II - Floater
Core
Prepares fresh ingredients including slicing, marinating, and boning under Chef direction while adhering to health codes and food safety standards in a high-volume dining environment.
Role type
Line cook
Builds
Fresh ingredients and prepared dishes for on-campus dining services
Domain
Higher education food service
Deliverable
production ML models | product features | dashboards & analysis | research | client delivery | infrastructure | physical/clinical work
Required skills
Advanced knife skills, food sanitation knowledge, commercial kitchen equipment operation, from-scratch cooking, multi-tasking, simple arithmetic
Preferred skills
Specialty cuisine menu production experience, cross-training on cold and hot stations
Technologies
Woks, rotisseries, smokers, teppanyaki grills
Responsibilities
Review daily menu assignments and prepare ingredients per direction, batch cook based on demand, maintain clean and sanitary workspace, setup and breakdown stations during meal service, perform weekly deep cleaning of work stations, assist with catering preparation
Seniority
Entry-level to Mid-level