Campus Cook: Scratch Kitchen & Creative Prep

Elior North America; Volga (WV); On-site; USD 18,000 - 21,000; Full time

Benefits offered by this job

Medical (FT Employees)

Dental

Vision

Voluntary UNUM offering for Accident,

Quality time off?

Discount Program

Commuter Benefits (Parking and Transit

EAP

401k

Sick Time

Holiday Pay (9 paid holidays)

Tuition Reimbursement (FT Employees)

Paid Time Off

Job summary

We are seeking a FT Cook at West Virginia Wesleyan College within Elior Collegiate Dining. You will join a motivated kitchen team to cook meals in a fast-paced environment, ensuring quality, portion control, and creative presentation.

The role emphasizes scratch cooking, safety standards, and customer service in a collegiate setting. Candidates should have at least one year of culinary experience in a high-volume facility, strong culinary knowledge, and the ability to multitask effectively.

Qualifications

• At least 1 year of culinary experience in quality, high-volume environments with scratch cooking.
• Strong knowledge of culinary methods, techniques and standards.
• Excellent attention to detail and ability to multitask in a fast-paced setting.
• Ability to operate common kitchen equipment and distinguish food items.
• Customer service experience is required.

Responsibilities

• Quality and portion control.
• Food preparation.
• Creative food presentation.
• Maintaining kitchen and cleanliness.
• Proper storage of food items.
• Follow safe food handling policies, procedures and recipes.

Skills

Culinary experience

High-volume cooking

Customer service

Attention to detail

Multi-tasking

Kitchen equipment

Job description

We are seeking a FT Cook at West Virginia Wesleyan College within Elior Collegiate Dining. You will join a motivated kitchen team to cook meals in a fast-paced environment, ensuring quality, portion control, and creative presentation.

The role emphasizes scratch cooking, safety standards, and customer service in a collegiate setting. Candidates should have at least one year of culinary experience in a high-volume facility, strong culinary knowledge, and the ability to multitask effectively.