Residential Dining Cook

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Part-time Regular $18.50-$34.80 Beachside Dining Hall

Under the direction of the Cook II or above, the Cook I preps, cooks and dispenses food for students, faculty, staff and guests. Assists the Cook II or above in prepping and cooking weekly meals.

• Preps, cooks and dispenses food for students, faculty, staff and guests.
• Coordinates and prepares food items for salad bars, grill areas, sandwich bars, franchise kiosks and other food areas.
• Regularly handles animal and vegetable proteins through various stages of cooking
• Coordinates daily activities.
• Assists in line service and dish room.
• Compliance with all required safety and health regulations and procedures.
• Assist Chef with recipes
• Maintain cleanliness and sanitation of all equipment and all areas of the kitchen.
• Prepare and follow menus, recipes and formulas.
• Prepare and cook all food groups and use appropriate judgment for quality, including quantities necessary for groups of varying sizes.
• Provides support by monitoring or guiding other kitchen staff employees as needed.
• May assist in cost control monitoring
• May assist in counting inventory
• Complies with all Beach Shops policies and HACCP standards
• Performs other related job duties as needed or assigned.

Work Schedule

Work shifts will be assigned during regular Residential Dining Hall operating hours, which are generally Monday through Sunday from 5:00AM to 10:00PM. Shifts may vary to include mornings, afternoons, evenings and nights. Some campus closure dates, holidays, and special events are required based on contractual obligations. Peak activity occurs during academic semesters, with reduced hours during academic breaks, depending on operational needs.

The employee must be able to work a minimum of 20 hours per week; however, work is activity-dependent, and there may be weeks with little or no scheduled hours. Additional hours may be scheduled during peak event periods.

Physical Demands

The employee must be able to stand and maintain a steady pace of mobility throughout the majority of their shift. Frequent use of hands and fingers is required to handle various serving equipment, including plates, tongs, spoons, and ladles. The employee must regularly lift and/or move items weighing between 40–50 pounds. Extended periods of standing and walking are expected, and the role may occasionally require sitting, climbing, balancing, bending at the waist, pushing or pulling, reaching above shoulder level, stooping, and kneeling.

Movement between different operating locations on campus may also be necessary. Compliance with University and Beach Shops policies and procedures is required at all times.

Work Environment

The employee is regularly in a traditional dining service and kitchen environment that is frequently busy, has tight work-space, and extreme temperatures ranging from climate-controlled in the dining room, to humid/hot climate in the kitchen area and dish room, and extreme cold temperatures in the refrigerator. The noise level in the work environment is moderate to loud. The employee is regularly susceptible to oven, grill, knives, and other cutlery utensils.

Regularly works with chemicals used in cleaning and…