Cook 2: Menu Innovator & Catering Specialist

Washington State University; Forest Hills (SC); On-site; USD 45,000 - 53,000; Full time

Benefits offered by this job

Hiring incentive up to $3,500

Job summary

Washington State University is seeking a Cook 2 in its Dining Services department in Pullman, WA. You will work under the General Manager and Catering Executive Chef to prepare menu items, manage par levels, and contribute to catering offerings with a focus on quality and safety.

Two years of cooking experience in large-scale operations are required, with leadership experience and a Food Handler’s Permit or ability to obtain one.

Qualifications

• Two (2) years cooking experience in a large scale food service or culinary operation which includes six (6) months experience directing the work of others.
• Completion of course in large‑scale cooking may be substituted for one (1) year of experience; OR one (1) year as a Cook 1 in State service; OR equivalent education/experience.
• Possession of, or ability to obtain, a Food Handler’s Permit within 14 days of employment.
• Must have, or be able to obtain by time of hire, a valid driver’s license and meet requirements in accordance with SPPM 7.10 and departmental driving standards.

Responsibilities

• Prepare menu items, special menus, and catering offerings.
• Develop new menu items with the Catering Executive Chef on an annual and seasonal basis.
• Maintain par stock levels to ensure sufficient product while minimizing waste.
• Establish production pars and determine batch cooking levels during peak meal periods.
• Ensure proper handling and storage of all food products; maintain safe work area and clean equipment.

Skills

Cooking experience

Food handler permit eligibility

Driver's license

Staff supervision

Food safety

Job description

Washington State University is seeking a Cook 2 in its Dining Services department in Pullman, WA. You will work under the General Manager and Catering Executive Chef to prepare menu items, manage par levels, and contribute to catering offerings with a focus on quality and safety.

Two years of cooking experience in large-scale operations are required, with leadership experience and a Food Handler’s Permit or ability to obtain one.