Job Title: Station Cook – Deli, Pizza, Grill & Samurai Cuisine
Department:
Food Services
Reports To:
Executive Chef
Location:
Benedict College
Employment Type:
Full-Time / Part-Time / Hourly
Job Summary:
The Expansion Cook is responsible for preparing and serving a diverse range of menu items across multiple culinary stations, including deli, pizza, grill, and samurai (Asian-inspired) cuisine. This role supports the cafeteria’s goal of offering high-quality, culturally diverse food options to students, faculty, and staff. The cook ensures food safety, consistency, and presentation while maintaining a clean and efficient work environment.
Key Responsibilities:
- Prepare and cook menu items for deli sandwiches, pizzas, grilled foods, and Asian-inspired dishes (e.g., stir-fry, ramen, rice bowls).
- Operate and maintain equipment specific to each station (e.g., pizza ovens, grills, woks, slicers).
- Follow standardized recipes and portion control guidelines.
- Ensure food is cooked and held at safe temperatures.
- Set up and stock stations with necessary supplies and ingredients.
- Maintain cleanliness and sanitation of workstations, tools, and equipment.
- Assist with prep work for multiple stations as needed.
- Interact courteously with students and staff during service, answering questions and accommodating dietary needs when possible.
- Monitor inventory and communicate supply needs to supervisors.
- Follow all food safety, sanitation, and health regulations.
- Support special events and themed food service days as assigned.
Qualifications:
- High school diploma or equivalent required; culinary training or certification preferred.
- Minimum 1–2 years of experience in a multi-station food service or restaurant environment.
- Proficiency in preparing deli, pizza, grill, and Asian-style cuisine.
- Valid Food Handler’s Certificate or ServSafe certification.
- Strong organizational and multitasking skills.
- Ability to work in a fast-paced, high-volume setting.
- Excellent communication and customer service skills.
- Flexibility to work mornings, evenings, weekends, and holidays.
Working Conditions:
- Hot, fast-paced kitchen and service environment.
- Standing for extended periods (up to 8 hours).
- Frequent lifting, bending, and carrying (up to 40 lbs).
- Exposure to heat, steam, sharp tools, and kitchen equipment.
- Noise levels may be moderate to high during peak service times.
Job Exposure:
- Physical Exposure: Heat, cold, steam, and sharp utensils.
- Chemical Exposure: Cleaning agents and sanitizers.
- Health & Safety Exposure: Must follow strict food safety and sanitation protocols.
- Social Exposure: Regular interaction with students, faculty, and staff; expected to maintain a courteous and professional demeanor.
