Cook I - Washakie Dining Center

The University of Wyoming is delighted to receive your interest in our vacant position.  We strive to connect with qualified and uniquely talented individuals to join our campus community.  We would love to hear how your experiences translate to this position, the University’s Mission, Vision, and Values, and encourage you to submit an application today!

Join Our Culinary Team at the University! No Experience Needed – We Will Train You!

Are you passionate about cooking but don’t have prior experience? No problem! The University is excited to offer entry-level culinary positions with on-the-job training to help you develop your skills. Plus, we offer a career ladder that allows you to grow from Cook I to Cook III, gaining new responsibilities and opportunities for advancement along the way!

Growth Opportunities:

• Cook I: Start with entry-level kitchen tasks under direct supervision. No experience? No problem! You’ll learn and develop your culinary skills on the job.
• Cook II: With more experience, you’ll take on general responsibilities and help mentor newer cooks while continuing to hone your skills.
• Cook III: As an expert, you’ll independently handle complex cooking tasks, train and mentor others, and have more leadership responsibilities.

JOB TITLE:   

Cook I - Washakie Dining Center 

JOB PURPOSE:

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

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

WORK LOCATION ELIGIBILITY: This position provides vital support to campus customers and requires the successful candidate be available to work on campus.

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 storage, refrigerators, freezers, and cooking stations. *
• Ability to operate and clean sinks and dish machines. *
• Professional interaction with staff. *
• Ability to read and write effectively.
• Ability to follow instructions accurately.
• Use basic math for quantity determination.
• Obtain a Food Handler’s Certificate. *

WORKING CONDITIONS:

Standard kitchen and food service environment with regular exposure to heat from ovens, grills, and stoves, as well as cold from storage facilities.  Maintain the same position for extended periods, such as while cut