Overview The Assistant Cook works closely with the Cook to support daily food preparation, cooking, and serving activities for the University cafeteria. The Assistant Cook assists with routine kitchen operations while maintaining a clean and safe kitchen environment and following established food safety, sanitation procedures, and applicable kosher dietary guidelines. Responsibilities Responsibilities include but are not limited to: Assist the Cook with food preparation and cooking tasks according to established recipes, menus, portion standards, and instructions from the Cafeteria Manager. Prepare ingredients for cooking, including cutting, peeling, slicing, measuring, and portioning. Follow established kosher dietary guidelines and kitchen procedures in the preparation, handling, storage, and service of food. Assist with setting up food service areas and serving meals to students, faculty, staff, and other members of the University community. Follow proper food handling, sanitation, and safety procedures. Assist with receiving, storing, labeling, dating, and rotating food products and supplies. Monitor food products and supplies and notify the Cook when supplies are running low. Assist with local pickup of ingredients, supplies, and other necessary items for cafeteria operations. Clean and sanitize kitchen equipment, food preparation surfaces, service areas, and other assigned work areas. Safely operate kitchen equipment, appliances, and utensils as instructed. Report equipment issues and safety concerns to the Cafeteria Manager, as appropriate. Work collaboratively and professionally with kitchen staff and members of the University community. Complete required food safety, sanitation, kosher kitchen, and workplace safety training as applicable. Perform other duties as assigned. Qualifications Education/Experience High school diploma or equivalent preferred. Prior experience in food preparation and/or cooking experience, in a restaurant, cafeteria, institutional dining, or similar fast-paced food service environment highly preferred. Knowledge/Skills/Abilities Knowledge of basic cooking techniques, food preparation, food safety, and sanitation practices. Ability to follow established kosher dietary guidelines and kitchen procedures. Ability to safely operate commercial kitchen equipment and utensils. Ability to follow recipes, instructions, and established food preparation procedures. Travel Local travel as needed to pick up ingredients, supplies, and other necessary items for cafeteria operations. Working Conditions High school diploma or equivalent preferred. Prior experience in food preparation and/or cooking experience, in a restaurant, cafeteria, institutional dining, or similar fast-paced food service environment highly preferred. Maximum Salary Minimum Salary