Campus Kitchen Cook — Production & Quality Control

UNAVAILABLE; Tsaile (AZ); On-site; USD 21,000 - 30,000; Full time

Job summary

Dine College’s dining services department is seeking a Cook to prepare, produce, and present a variety of foods across campus locations in Tsaile, AZ. The role involves completing production sheets and collaborating with supervisors on menu development.

The position emphasizes quality control, sanitation, and the ability to work across different kitchen stations with no supervisory responsibilities. Vaccination and English proficiency are required.

Qualifications

• Must have a High School diploma or GED.
• Arizona Food Handler’s Card or ServSafe Certification contingent upon 30 days of hire.
• Must have one (1) year of related work experience.
• Contract requires employees to speak, understand, read and write English.
• COVID-19 vaccination is required for this work location.

Responsibilities

• Performs all main line food production duties with items determined by assigned shift.
• Reviews daily needs with supervisors, completes production sheets, reviews maintenance reports, and verifies supply needs.
• Assists with menu and recipe development.
• Maintains quantity and quality control in food production and sanitation of areas.
• May supervise and train food service personnel.
• Arranges kitchen helpers to complete smaller item preparation.
• Ensures food serving lines and bars are stocked, set up, and cleaned.
• Fills in for other positions as needed.
• Observes and instructs on rotation procedures for produce and dairy.
• Maintains equipment and storage areas per sanitation and safety procedures.
• May assist other food service personnel as needed.

Skills

English proficiency

Education

High School diploma or GED

Arizona Food Handler’s Card or ServSafe Certification

Job description

Dine College’s dining services department is seeking a Cook to prepare, produce, and present a variety of foods across campus locations in Tsaile, AZ. The role involves completing production sheets and collaborating with supervisors on menu development.

The position emphasizes quality control, sanitation, and the ability to work across different kitchen stations with no supervisory responsibilities. Vaccination and English proficiency are required.