Cook III - Catering & Events - Kitchen

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At the University of Wyoming, we value our employees and invest in their success. Our comprehensive benefits package is designed to support your health, financial security, and work-life balance. Benefits include:

• Generous Retirement Contributions
  :
  The State contributes 14.94% of your gross salary, and you contribute 3.68%, totaling 18.62% toward your retirement plan.
• Exceptional Health & Prescription Coverage
  :
  Enjoy access to medical, dental, and vision insurance with competitive employer contributions, that include 4 deductible options to suit your needs.
• Paid Time Off
  :
  Benefit from ample vacation, sick leave, paid holidays, and paid winter closure.
• Tuition Waiver
  :
  Employees and eligible dependents can take advantage of tuition waivers, supporting continuous education and professional growth.
• Wellness and Employee Assistance Programs
  :
  Stay healthy with wellness initiatives, counseling services, and mental health resources.

At the University of Wyoming, we are committed to creating a supportive and enriching workplace. To learn more about what we offer, please refer to UW’s Benefits Summary.

Cook III - Catering & Events Kitchen

Independently perform general and routine cooking and kitchen tasks according to the supervisor’s suggestions. Train, mentor, and supervise lower-level cooks.

• Preparation and Setup:
  • Perform all culinary prep work for supervisors and chefs.
  • Clean and sanitize the workstation regularly.
  • Set up the service line before meal service.
• Cooking and Serving:
  • Cook food according to the menu and recipes.
  • Scale recipes to serving portions.
  • Use appropriate ingredient substitutes when necessary.
  • Revise recipes to maintain or improve taste.
  • Roast, fry, boil, broil, and sauté poultry, meat, and vegetables as required for daily meals.
  • Prepare and cook special diet foods.
  • Train personnel in cooking special diet foods.
  • Cut raw and cooked meat according to institution’s portion guide.
  • Evaluate the taste and quality of food before it goes on the service line.
  • Assist in serving food during meal periods.
  • Prepare leftover food for storage according to instructions.
• Training and Supervision:
  • Train entry-level personnel.
  • Supervise lower-level cooks, as well as part-time kitchen staff.
  • Provide overall supervision of serving lines.
  • Evaluate the job tasks of subordinates and make recommendations to the supervisor.
• Cleaning and Maintenance:
  • Clear and clean the service line after meal service.
  • Clean walk‑in coolers and freezers according to institutional standards.
  • Maintain a safe, clean, and sanitary work environment.
  • Perform daily maintenance of all kitchen equipment according to the cleaning list.
• Equipment and Inventory:
  • Know how to operate all kitchen equipment.
  • Notify supervisors of food and supply needs.
  • Report any equipment malfunctions to supervisors.
  • Safely use and clean kitchen equipment and utensils.
• Menu and Recipe Management:
  • Provide recommendations on menu substitutions in the absence of a product.
  • Perform cooking tasks as assigned according to established standards under general supervision.

• Perform miscellaneous job-related duties as assigned.
• Attend and participate in training and other professional development activities.
• Participate in performance-related goal setting and achievement to meet personal and organizational objectives.

• Ability to Learn
• Adaptability
• Attention to Detail
• Consistency
• Safety Awareness
• Teamwork
• Work Standard
• Work Tempo

This position provides vital support to campus customers and requires the successful candidate to be available to work on campus.

This position has been deemed essential as addressed in the University of Wyoming’s Employee Handbook. Employees in essential…