Cook 2: Lead Large-Scale Kitchen & Menu Innovation

wsu; Pullman (WA); On-site; USD 45,000 - 53,000; Full time

Benefits offered by this job

Paid sick leave

Paid vacation

Holidays

Medical insurance

Dental insurance

Life & disability insurance

Retirement plan

Deferred compensation

Training programs

Tuition waiver

Job summary

Washington State University in Pullman, WA is seeking a Cook 2 to prepare menu items, special menus, and catering offerings under supervision. You will collaborate with the Catering Executive Chef to develop new items annually and seasonally, while maintaining par stock levels and ensuring waste is minimized.

The role requires 2 years of cooking experience in a large‑scale operation, a Food Handler's Permit within 14 days, and a valid driver’s license.

Qualifications

• Two years cooking experience in large‑scale food service or culinary operation, including six months directing others.
• Possession of, or ability to obtain, a Food Handler's Permit within 14 days of employment.
• Must have, or be able to obtain, a valid driver's license and meet driving standards.

Responsibilities

• Prepare menu items, special menus, and catering offerings.
• Collaborate with the Executive Chef to develop new menu items annually and seasonally.
• Maintain par stock levels to ensure sufficient product while minimizing waste.
• Establish production pars and determine batch cooking levels during peak and off‑peak hours.
• Ensure proper handling and storage of all food products; maintain clean and safe work areas.
• Direct production activities and provide exceptional customer service to guests.

Skills

Cooking experience

Supervising staff

Food handling

Food handler permit

Driver's license

Job description

Washington State University in Pullman, WA is seeking a Cook 2 to prepare menu items, special menus, and catering offerings under supervision. You will collaborate with the Catering Executive Chef to develop new items annually and seasonally, while maintaining par stock levels and ensuring waste is minimized.

The role requires 2 years of cooking experience in a large‑scale operation, a Food Handler's Permit within 14 days, and a valid driver’s license.