Job Posting:

JR101384 Cook (Open)

Department:

University Dining Svcs-The Commons BOH, JM

Position Type:

Non-Regular Fixed Term (Fixed Term)

Open Date:

10-01-2025

Close Date:

$21.75 Hourly

Job Description:

Job Summary

Under general supervision, functions as a cook preparing menu items according to standard recipes, ensuring quantity and quality standards are maintained. The primary job function is to support catering events but would be scheduled for coverage of residential dining when catering support is not needed.

Authority and Accountability

This position reports to a Food Service Specialist within the Commons Dining Hall. There are no direct reports but would provide guidance to Food Service Assistants and Student Workers. This position has no budget authority

Required/Minimum Qualifications

Education: High school diploma or GED

Knowledge, Skills, and Abilities

Thorough knowledge of food preparation methods. Thorough knowledge of and skill in applying the procedures and standards of quality and quantity food selection, food preservation, meal service and portion control. General knowledge of principles and practices of sanitation and safety in cooking areas. Skill in proper food handling and preparation; in garnishing pans of food for service; in the operation of food preparation equipment and dishwashers. Ability to read and write; to follow and adjust recipes; to provide guidance to food service personnel; to perform basic arithmetic computations; to prepare food using assigned utensils, appliances and equipment; to work in irritating environments and adverse temperature conditions; ability to lift, transport and stock food service supplies and materials.

Work Experience

Three years of commercial or institutional cooking

Certification/Licensure

SERV Safe Food Handler Certification or ability to obtain within two weeks of hire

Physical Requirements

Ability to lift up to 50 lbs. Walking, stooping, reaching, kneeling, standing, repetitive motion, twisting, bending, pushing, pulling. Involves exposure to unusual elements such as extreme temperatures, dirt, dust, fumes, smoke, unpleasant odors, and/or loud noises.

Preferred Qualifications

SERV Safe Manager Certification

Associate's degree in culinary arts

Additional Job Information:

The position is a Contingent II, full-time, non-exempt position.

Priority will be given to applicants who apply by October 10, 2025. However, the position will remain open until filled.

Please note, only applications submitted through Salisbury University’s Online Employment Application System will be considered. Any supporting documents must be uploaded with the online application, as documents sent via email will not be accepted. Additionally, three professional references will be required during the final stages of the hiring process. Candidates will be notified prior to their references being contacted.

Diversity and inclusion are core values of Salisbury University. We strive to create a truly diverse and inclusive environment where the richness of ideas, backgrounds, and perspectives of our community is harnessed to create value for our institution, today and in the future.  To this end, the University recruits exceptional and diverse faculty, staff, and students from across Maryland, the United States, and around the world, supporting all members of the University community as they work together to achieve institutional goals and vision. To learn more about the University’s commitment to fostering a diverse and inclusive campus, please visit http://www.salisbury.edu/equity/.