Campus Kitchen Cook: Fast-Paced, Scratch Cooking

Elior; Saint Mary-of-the-Woods (IN); On-site; USD 18,000 - 23,000; Full time

Benefits offered by this job

Medical (FT Employees)

Dental

Vision

UNUM offering for Accident, Criticalll

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

Elior Collegiate Dining is seeking an experienced cook to join our high-volume kitchen team at St. Mary of the Woods campus. You will work in a fast-paced environment, cooking high-quality meals and presenting them creatively.

This onsite, full-time role offers growth opportunities within a supportive campus dining program. Responsibilities include quality control, food preparation, safe handling, and proper storage of ingredients, with a focus on scratch cooking.

Qualifications

• At least 1 year of culinary experience in a high-volume, scratch-focused setting.
• Working knowledge of proper culinary methods, techniques, and standards.
• Excellent attention to detail and ability to multitask in a fast-paced environment.
• Ability to use various kitchen equipment and differentiate food items.
• Customer service experience is required.
• Food handlers’ certification (nice-to-have).

Responsibilities

• Quality and portion control.
• Food preparation and cooking.
• Creative food presentation.
• Maintaining kitchen and workflow.
• Ensuring proper storage of foods.
• Following safe food handling policies and recipes.

Skills

Culinary experience

Culinary techniques

Attention to detail

Kitchen equipment use

Customer service

Food handlers’ certification

Job description

Elior Collegiate Dining is seeking an experienced cook to join our high-volume kitchen team at St. Mary of the Woods campus. You will work in a fast-paced environment, cooking high-quality meals and presenting them creatively.

This onsite, full-time role offers growth opportunities within a supportive campus dining program. Responsibilities include quality control, food preparation, safe handling, and proper storage of ingredients, with a focus on scratch cooking.