Reporting to the Supervisor in their assigned areas, the Cook is responsible for the preparation of high quality food items for consumption at various Food Service outlets on the University campus and other duties as assigned from time to time. The Cook consults with the Supervisor concerning the use of food items carried over to the next day, equipment maintenance, appropriate staffing levels, changes to menus when stock is not available and requirements for the next day’s production. Also reporting to the Supervisor are Kitchen Porters, Food Service Assistants and General Cafeteria Helpers.
Multiple positions are available. This position works 35 hours per week for 33 weeks of the year from September to April.
Examples include but are not limited to: