Temp On-Campus Cook II – Flexible Hours (9 Months)

Upenn; Philadelphia, Northern (Philadelphia County, KY); Hybrid; USD 9,600 - 25,000; Full time

Job summary

University of Pennsylvania seeks a Temporary Cook II for Penn Dining Services in Philadelphia. The role supports on‑campus dining, kitchens, and service areas, following HACCP guidelines and safety standards. The position is nine months per year with flexible hours and a focus on customer service.

Responsibilities include food preparation, display, restocking, sanitation, and collaboration with management and staff to ensure smooth operations in dining halls.

Qualifications

• A High School Diploma or GED is preferred and 0-1 year of experience or equivalent combination of education and experience.
• Recent experience in food service preferred.
• Demonstrated customer service skills.
• Ability to lift 10-25 lbs and work flexible hours.

Responsibilities

• Prepare, display, and serve ingredients and food items in a safe and sanitary manner.
• Follow HACCP procedures when handling, preparing, serving, and storing foods and chemicals.
• Responsible for serving and restocking food, beverages, condiments, dishes, and other items in their proper areas.
• Responsible for ensuring the cleanliness, sanitation, and proper storage of all areas assigned as well as tools and utensils utilized.
• Assist with the maintenance of other areas in the dining halls, including dining rooms, tray belts, dish room carts, and warming carts.
• Assist in stocking and delivering food, chemicals, and other supplies and equipment as needed.

Skills

Customer service

Communication

Manage direction

Lifting 10-25 lbs

Education

High School Diploma or GED

Job description

University of Pennsylvania seeks a Temporary Cook II for Penn Dining Services in Philadelphia. The role supports on‑campus dining, kitchens, and service areas, following HACCP guidelines and safety standards. The position is nine months per year with flexible hours and a focus on customer service.

Responsibilities include food preparation, display, restocking, sanitation, and collaboration with management and staff to ensure smooth operations in dining halls.