Cook - Float

Cook 2 - Float

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 à 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 Café under the direction of the Southside Café General Manager and the supervision of the Chef/Manager and/or Sous Chef.

To support WSU's ability to attract talent in a competitive job market, this recruitment has been approved for a hiring incentive payment of up to $3,500.00. More information regarding the hiring incentive payment program can be located on the HRS website.

This is a full time (100% FTE), permanent position. This position is overtime eligible. Monthly Salary: $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 increment increases in accordance with the applicable Collective Bargaining Agreement. In accordance with RCW 49.58.110, the above salary reflects the full salary range for this position.

Individual placement within the range is based on the candidate's current experience, education, skills, and abilities related to the position.

Benefits: WSU offers a comprehensive benefits package which includes paid sick and vacation leave; paid holidays; medical, dental, life and disability insurance package for employees and dependents; retirement; deferred compensation, optional supplemental retirement accounts; training and development; and employee tuition waiver. For additional information, please review the detailed Summary of Benefits offered by WSU for Classified staff and Total Compensation.

Required Qualifications:

• 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 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.

Preferred Qualifications:

• Two to five years experience in increasingly responsible food service positions.
• Multi-faceted 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.