Campus Cook I: Flexible Hours & Growth

Sodexo; Atlanta (GA); On-site; USD 21,000 - 22,000; Full time

Benefits offered by this job

Flexible work environment

Career development opportunities

Comprehensive benefits package

Job summary

Sodexo is seeking a Cook I at Clark Atlanta University to prepare and present a variety of hot and cold items for all meals and events. You will work in a fast-paced kitchen, following Sodexo’s culinary standards for quality and safety, while maintaining a clean workstation and supporting a collaborative team.

Responsibilities include following recipes, estimating production needs, and ensuring accurate preparation and sanitation.

Qualifications

• High School diploma, GED or equivalent experience.
• 0 to 2 years of related work experience.
• Knowledge of basic operation of equipment and food-handling procedures preferred.
• Ability to follow written and verbal instructions.
• Good working knowledge of food preparation.
• Requires familiarity of kitchen equipment.
• Must be able to read and follow a recipe unsupervised.

Responsibilities

• Prepare, portion, cook, and present hot and cold items for meals and events per Sodexo standards.
• Follow current recipes and product directions for soups, meats, vegetables, desserts, and other foods.
• Taste, estimate production needs, check production, and requisition supplies as needed.
• Significant walking or standing for the shift and extended hours.
• Ensure safety, cleanliness, and organization of the workstation.
• Duties may vary by account and client requirements.

Skills

Food prep

Recipe following

Safety & sanitation

Kitchen teamwork

Job description

Sodexo is seeking a Cook I at Clark Atlanta University to prepare and present a variety of hot and cold items for all meals and events. You will work in a fast-paced kitchen, following Sodexo’s culinary standards for quality and safety, while maintaining a clean workstation and supporting a collaborative team.

Responsibilities include following recipes, estimating production needs, and ensuring accurate preparation and sanitation.