Cook I

Posting Details

Position Information

Job Title Cook I
Department Housing & Dining
Full Time/Part Time Full-Time: 9 months
Requisition Number S18027
Open Date 07/21/2017
Close Date 10/18/2017
Salary Information

$10.75 an hour minimum, with hiring salary commensurate with experience and qualifications.

Work Schedule

Basic weekly work schedule will vary, but standard work week is 40 hours per week for 9 months of the year (with a potential for summer employment).

Typical schedule is either 6 a.m. to 2:30 p.m. or 11:30 a.m. to 8:30 p.m.

The specific days of the week will be determined weekly and can include weekends. Must be flexible.

Benefits Eligible Yes
Eligible for Overtime Yes
Position Summary

The Cook I prepares a variety of foods in accordance with menu instructions and standardized recipes; ensures that proper food standards are maintained in the areas of quality, sanitation, and appearance; maintains a clean work area, and assists with general kitchen cleaning.

The Cook I position is designed as an entry-level or internship training position for individuals interested in working in the Culinary Arts. This is primarily a supportive position and requires individuals who can be flexible and manage changing job responsibilities.

Education Required No formal education
Concentration / Degree Type
Substitution for Education Requirement


Education Preferred

HS diploma or equivalent

Experience Required 6 months
Type of Experience

Related culinary experience.

Substitution for Experience Requirement

Education may not be substituted for the experience requirement.

Experience Preferred

One year of related food service experience.

License/Certification Required

Certified Food Handler’s Permit (Houston) or equivalent (ServSafe).

License/Certification Preferred

Certified ServSafe-Allergen.

Skills Required

Able to read/write in English. Able to read and understand standard recipes/production sheets.

Skills Preferred

Documents HACCP Log sheet Breakfast, Lunch, Dinner.

Internal / External Contacts

Frequent contact with students, staff, and faculty.

Physical Demands

LIGHT – Exert up to 25 lbs. of force occasionally. Requires walking or standing up to 8 hours per day. Other physical requirements of the job include manual dexterity and the ability to see, hear, reach, climb, and balance. Must be able to detect scents and discern flavors.

Working Conditions

Work environment is a commercial kitchen and includes exposure to temperature extremes. Work hazards include exposure to chemicals, wet floors, dangerous equipment (fryers, dough sheeter, tortilla machine,stoves, ovens, knives, slicers, etc), and hot oil, steam, and water.

Security Sensitive Yes
Special Instructions to Applicants
Quick Link for Posting

Job Duties

Job Duty Name Provides supportive assistance to the kitchen by performing one or more of the following roles:
Description of Job Duty

Cashier: Responsible for providing customer service to individuals entering the unit, answering questions and maintaining door security. Shared responsibility for cleanliness and set-up at the front of the house.
Dishwasher: Responsible for maintaining servery and kitchen cleanliness. Assists in daily dishwashing, including pots and pans. Responsible for sweeping and mopping.
Cold Prep: Responsible assisting with food production and preparation of cold food items such as salads, fruit trays, and deli items.
- Responsible for cleanliness and stocking of assigned work station before, during and after service.
- Intern: Responsible for assisting with food preparation and production.
- Assists with preparing various food items based on daily menus as directed by Cook IIIs/Sous Chef.

Percentage of Time 85
Job Duty Name
Description of Job Duty

- Participates in maintaining a high degree of sanitation within the kitchen and serving area including cleaning standard kitchen equipment.

Percentage of Time 10
Job Duty Name
Description of Job Duty

- Other duties as assigned by Cook III/Sous Chef.

Percentage of Time 5

Applicant Documents

Required Documents
  1. Resume
Optional Documents
  1. Cover Letter

Supplemental Questions

Required fields are indicated with an asterisk (*).

  1. * Do you have six months or more of culinary experience?
    • Yes
    • No
  2. * Do you have a Certified Food Handler’s Permit (Houston) or equivalent (ServSafe)?
    • Yes
    • No
  3. * Are you able to read and follow standardized recipes written in English?
    • Yes
    • No
  4. * Do you have experience working in a college or university environment?
    • Yes
    • No
  5. * Do you have experience in a large volume food service operation either institutional or commercial?
    • Yes
    • No