Position Title:

Cook II

Job Group:

Merit

Required Minimum Qualifications:

• Two years of experience as a Cook I or outside experience in quantity and quality food preparation comparable thereto.

Preferred Qualifications:

High volume food service/production experience in a restaurant, commercial, university, professional cooking, or large volume food preparation
Background in supervising and managing food service operations
Training and certification in ServSafe or similar food safety standards
Catering Experience

Job Description:

Ready to take your kitchen skills to the next level in a whole new way?

Iowa State University Dining is hiring Cook II team member for one of several dining locations across campus. 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 supporting others in a large-scale food service environment.

At ISU Dining, our kitchens operate on a scale that’s different from most food service environments. In addition to preparing food behind the scenes, Cook II team members also support service areas that operate directly in front of customers, including action stations and location-specific setups. You’ll work as part of a larger production team, helping ensure meals are prepared consistently, safely, and on schedule while supporting the flow of service throughout the day.

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What You’ll Do

• Work alongside sous chefs and managers to support daily operations in a high-volume campus dining setting.

• Contribute directly to day-to-day work by supporting food preparation and service tasks that keep operations running smoothly.

• Jump in where needed during busy meal periods to help maintain workflow and support service lines.

• Coordinate with your team on the floor to support shifting priorities and daily production needs.

• Rotate through different kitchen areas depending on location and daily needs, keeping the work hands-on and varied.

• Support newer team members by modeling safe, efficient, and consistent kitchen practices.

• Help maintain an organized, well-run kitchen environment that supports smooth transitions throughout the shift.

When You'll Work

• 6:00 am - 2:30 pm

• Monday - Friday | Rotating Weekends

​Benefits & Perks You’ll Get

• 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 You'll Be a Part Of

Click HERE to watch our team in action!

Characteristic Duties and Responsibilities

• 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.

Knowledge, Skills, and Abilities

• 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 tr