Cook

University of Dayton; Dayton (OH); Hybrid; USD 19,000 - 25,000; Full time

Job summary

University of Dayton seeks a dining service cook for the Marycrest area. The role involves timely preparation and presentation of all food items, while maintaining sanitary conditions and proper temperatures. Requires clear English communication and ability to follow recipes and safety guidelines.

The position is swing shift 35 hours per week, with a primary shift 3:00pm–10:30pm and weekend rotation per the union contract. Applicants must be authorized to work in the United States.

Qualifications

• Must have a high school diploma or GED.
• Must be able to write and communicate effectively in English.
• Must be able to listen to supervisors and coworkers.
• Must be able to exert mobility for periods up to four hours.
• Must be able to lift up to 40 pounds repeatedly.
• Must be able to bend, stoop and dexterous for periods up to four hours.
• Must stand for up to four hours.
• Must read ingredient labeling and follow recipes.
• Must have basic math skills.
• Must coordinate food preparation with kitchen staff.
• Minimum 1 year cooking experience in a high volume kitchen.
• Knowledge of standard kitchen equipment.
• Proven customer service skills.
• Ability to work independently with supervision.

Responsibilities

• Prepare and present food items as per daily menu, recipes or worksheets.
• Ensure proper portion sizes and correct temperatures.
• Maintain sanitary kitchen and follow safety policies.
• Meet and greet customers in a respectful, professional manner.
• Coordinate food preparation with kitchen staff to ensure quality.

Skills

English communication

Mobility endurance

Reading labels

Team coordination

Safety awareness

Education

High school diploma or GED

Tools

Commercial kitchen equipment

Job description

Job No: 503858

Work Type: Staff Full Time (1500 hours or greater)

Location: Dayton, OH

Category: Bargaining Unit, AFSCME

Department: Dining Serv - Marycrest - 800612

Pay Grade: 5 - Non Exempt (BU Dining)

Advertised: September 08, 2026

Applications close: Open until filled

Position Summary:

Responsible for the timely, proper preparation and presentation of all food items as required by daily menu, recipes, or work sheets, under the direction of appropriate supervisory personnel. Responsible for assuring correct portion sizes as well as proper temperature of all prepared items. Responsible for maintaining a sanitary kitchen and following all safety and sanitation policies and procedures. Meets and greets the customer in a respectful yet friendly manner and assures customer satisfaction. Must be able to effectively communicate (written and spoken) directly with other employees and staff members in English in a pleasant and professional manner. Coordinates food preparation with a kitchen staff. Monitors all products to assure high quality.

Minimum Qualifications:

• Must have a high school diploma or G.E.D.
• Must be able to write and communicate effectively in English.
• Must be able to listen attentively to supervisors and other employees.
• Must be able to exert well paced mobility for periods up to four (4) hours in length.
• Must have the ability to lift supplies and equipment up to 40 pounds in weight repeatedly.
• Must be able to bend, stoop and possess finger dexterity for periods up to four (4) hours at a time.
• Must be able to stand for up to four (4) hours at a time.
• Must be able to read ingredient labeling and follow written instructions and recipes.
• Must have basic math skills.
• Must have the ability to coordinate food preparation with a kitchen staff.
• Must have a minimum of one (1) year cooking experience in a high volume commercial kitchen.
• Must have working knowledge of standard commercial kitchen equipment.
• Must possess proven successful customer service skills.
• Must be able to work independently with the appropriate amount of supervision.
• Must be able to visually differentiate colors for the purposes of food safety.
• Must be able to work when exposed to wet floors, temperature extremes and loud noise.
• Successful completion of Ohio Person-in-Charge food safety training class (or within one year of hire).

Preferred Qualifications:

• Successful cooking experience of two (2) years or more in a high volume a la carte operation.
• Degree or certification from a post-secondary culinary arts training program.
• Proven customer service skills in a work environment of three (3) years or more.
• Managerial ServSafe certified.
• Demonstrates a professional demeanor.

Special Instructions to Applicants:

Applicants must be currently authorized to work in the United States on a full-time basis. The University does not provide work visa sponsorship for this position.

SWING SHIFT 35 hours per week. Primary Shift 3:00pm-10:30pm. Weekend rotation in accordance to the union contract. Schedules may vary due to holidays and school breaks.

Closing Statement:

Informed by its Catholic and Marianist mission, the University is committed to the dignity of every human being. Informed by this commitment, we seek to increase diversity in all of its forms, achieve fair outcomes, and model inclusion across our campus community. The University is committed to policies of affirmative action designed to increase the employment opportunities of individuals with disabilities and protected veterans in compliance with the Rehabilitation Act of 1973 and Vietnam Era Veterans' Readjustment Assistance Act of 1973.