Cook - Float

Cook 2 - Float

Online applications must be received before 11:59pm on:
June 28, 2026

Position: 674H-_NPS – Cook 2
Business

Title:

Cook 2 – Float
Employee Type:
Classified

In this role as a Cook 2, you will work under the general supervision of an assigned Chef/Manager and/or Sous Chef, as designated by the Southside General Manager, to prepare menu items for your assigned unit, including standard, special, and catering menus. You will collaborate with culinary leadership to develop new menu items on an annual and seasonal basis, maintain appropriate par stock levels to ensure adequate product availability while minimizing waste, and establish production levels for both peak meal periods and off‑peak la carte service.

You will be responsible for the proper handling, storage, and preparation of all food products, consistently demonstrating sound judgment, integrity, and a commitment to quality. In addition, you will ensure the safe and proper use of equipment, maintain a clean and organized workspace, complete required records, and support oversight of the production area. Providing high‑quality customer service to guests is an essential part of your role.

As a designated Float Cook 2, you will primarily fill temporary vacancies across Cook 2 positions within Dining Services; when not assigned to a temporary vacancy, you will perform Cook 2 duties at the Southside Cafe under the direction of the Southside Cafe General Manager and the supervision of the Chef/Manager and/or Sous Chef.

This is a full time (100% FTE), permanent position. This position is overtime eligible.

$3,495 – $4,653 | Range 39 Steps A – M. Successful candidates are typically hired at the beginning of the salary range and receive scheduled salary increments in accordance with the applicable Collective Bargaining Agreement.

• Paid sick and vacation leave; paid holidays
• Medical, dental, life and disability insurance package for employees and dependents
• Retirement and deferred compensation plans
• Optional supplemental retirement accounts
• Training and development opportunities
• Employee tuition waiver

• 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 a 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.
• Ability to work a flexible schedule, including evenings, weekends, and holidays.

• Two to five years experience in increasingly responsible food service positions.
• Multi‑faced food experience.
• Experience in a la carte restaurant cooking and various international/ethnic cuisines.
• Experience leading and training employees.
• General knowledge of commercial grade kitchen equipment use, safety, and maintenance.

This position has been designated by the department to require a background check because it requires access to children or vulnerable adults as defined by RCW 74.34, engages in law enforcement, requires security clearance, interacts with WSU students in a counseling or advising capacity, has access to personal identifying and/or financial information, unsupervised access to university buildings/property, or other business‑related need.

A background check will not be completed until an initial determination of qualification for employment has been made.

Washington State University encourages all qualified candidates to apply, including members of the military and veterans, and persons with disabilities. WSU employs only U.S. citizens and lawfully authorized non-U.S. citizens. All new employees must show employment eligibility verification as required by the U.S. Citizenship and Immigration Services. WSU is committed to providing access and reasonable accommodation in its services, programs, activities, education and employment for individuals with disabilities.

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