Cook I - Dining Center

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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 I - Dining Center  

JOB PURPOSE:

Perform entry-level general and routine cooking and kitchen tasks under direct supervision, ensuring the smooth operation of the kitchen. 

This position has been deemed essential as addressed in the University of Wyoming’s Employee Handbook. Employees in essential positions may be required to work during emergency closures and winter closure based on the nature of their job duties and the reasons for the closure.  

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Preparation and Setup:
  • Gather mis-en-place for recipes as directed.
  • Assist with culinary prep work for supervisors and chefs.
  • Measure or weigh ingredients in recipes, scaling portions as required.
  • Set up the service line before meal service.
• Cooking and Serving:
  • Perform cooking tasks as assigned under supervision, following established standards.
  • Assist in serving food during meal periods.
  • Prepare leftover food for storage according to instructions.
• Cleaning and Maintenance:
  • Clean and sanitize the workstation regularly.
  • Rinse and wash pots, pans, and utensils.
  • 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.
• Equipment and Inventory:
  • Notify supervisors of food and supply needs.
  • Report any equipment malfunctions to supervisors.
  • Safely use and clean kitchen equipment and utensils.

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 goals and objectives.

 COMPETENCIES:

• Ability to Learn
• Adaptability
• Attention to Detail
• Consistency
• Safety Awareness
• Teamwork
• Work Standard
• Work Tempo

MINIMUM QUALIFICATIONS:  

Experience: No prior experience required; training provided

Required licensure, certification, registration, or other requirements: None

DESIRED QUALIFICATIONS:  

• Willingness to learn.
• Basic customer service skills.
• Neat and clean appearance.
• Understanding food safety. 
• Proper use of chemicals for cleaning. 
• Knife skills and safe use of knives. 
• Knowledge of different pans, their sizes, and proper use. 
• Familiarity with kitchen setup, including dry sto