Cook II: Fresh Prep & Flexible Hours

University of Pennsylvania; Philadelphia (Philadelphia County); On-site; USD 23,000 - 26,000; Full time

Job summary

University of Pennsylvania is hiring for a Cook II in Penn Dining Services to support daily production, maintain HACCP standards, and ensure high-quality food service in a fast-paced campus dining environment.

The role requires following standardized recipes, coordinating with Cook I and Chef, and maintaining clean work areas while contributing to accurate production sheets and proper labeling of leftovers.

Qualifications

• A High School Diploma or GED is preferred and 0 to 1 year of experience or equivalent combination of education and experience.
• Some recent experience in food service preferred.
• Ability to communicate and implement management direction.
• Ability to lift 10 - 25lbs.
• Must be willing to work flexible hours, 7 day a week operation.
• Position is for 9 months per year.

Responsibilities

• Prepare, display, and serve hot and cold ingredients and food items in safe and sanitary manner.
• Serve and restock food, beverages, condiments, dishes, and other items
• Complete any required logs and charts, date and label all foods, ingredients, and leftovers
• Clean, sanitize and store all pots, pans, utensils, and other equipment; receive soiled dishes, glasses, silverware, racks, utensils, and other equipment.
• Keep work, storage, and surface areas neat and free of debris and continuously cleaned and sanitized.
• Assist with maintenance of other areas in dining halls; dust woodwork, sweep, vacuum and mop all areas.
• Follow all HACCP procedures and other monitoring methods when handling, preparing, serving, and storing foods and chemicals

Skills

Food service experience

Communication

Flexible hours

Education

High School Diploma or GED

Job description

University of Pennsylvania is hiring for a Cook II in Penn Dining Services to support daily production, maintain HACCP standards, and ensure high-quality food service in a fast-paced campus dining environment.

The role requires following standardized recipes, coordinating with Cook I and Chef, and maintaining clean work areas while contributing to accurate production sheets and proper labeling of leftovers.