Campus Cook - From-Scratch Meals & Training

Kansas State University; Manhattan (KS); On-site; USD 19,000 - 25,000; Full time

Benefits offered by this job

Generous benefits

On-site position

Weekend day off every other weekend

Job summary

Kansas State University is seeking a Cook to support food production across residence hall dining programs in a from-scratch environment. You will prepare multi-step entrees, coordinate batch cooking, and maintain safe, sanitary work areas to ensure high-quality meals for students and guests.

This on-site position offers a 40-hour week with a weekend day every other weekend and a generous benefits package. The work involves rotating duties, following HACCP standards, and mentoring student staff

Qualifications

• Requires one year of relevant experience in commercial/institutional cooking.
• Ability to learn basic math computations to accurately weigh and measure ingredients.
• Ability to use and care for kitchen equipment.

Responsibilities

• Prepare multi-step, complex entrees and side dishes using standardized menus and recipes.
• Assist in the coordination of food production using batch cooking methods.
• Operate, clean, and maintain equipment and work areas in a safe and sanitary manner.
• Comply with all cleaning and sanitation standards.
• Evaluate HACCP and food safety activities and ensure equipment and cleaning standards are met.
• Store and handle food in a safe and sanitary manner using established procedures.
• Participate as an effective team worker by cooperating with co-workers and daily meetings.
• Train and oversee the work of student employees in the production area.

Skills

Cooking experience

Food safety

Job description

Kansas State University is seeking a Cook to support food production across residence hall dining programs in a from-scratch environment. You will prepare multi-step entrees, coordinate batch cooking, and maintain safe, sanitary work areas to ensure high-quality meals for students and guests.

This on-site position offers a 40-hour week with a weekend day every other weekend and a generous benefits package. The work involves rotating duties, following HACCP standards, and mentoring student staff