Cook

Requirements

• Minimum Acceptable Education & Experience:
• Minimum of 1 year experience in food service, culinary operations, or related kitchen environment
• Equivalent combination of education and experience may be considered
• Required Licenses & Certifications:
• ServSafe Certification (or ability to obtain within required timeframe)
• Knowledge, Skills & Abilities:
• Knowledge of food preparation techniques, sanitation, and food safety standards
• Ability to follow standardized recipes and production procedures
• Strong ability to multitask and prioritize in a fast-paced environment
• Effective communication and teamwork skills
• Strong guest service orientation
• Ability to work flexible schedules including nights and weekends
• Proficiency in cooking methods such as roasting, sautéing, and braising
• Ability to work respectfully with diverse teams including student employees.
• Other Requirements:
• Ability to perform physical tasks including lifting, pushing, pulling, bending, and twisting (up to 50 lbs)
• Ability to stand for extended periods and work in a kitchen environment
• Willingness to wear required personal protective equipment (PPE)
• Must be able to adapt to changing operational needs and schedules
• Current ServSafe Certification
• Additional experience in high-volume food service or institutional dining
• Demonstrated experience training or mentoring entry-level staff or student employees
• Strong knowledge of commercial kitchen operations and equipment use
• Applicant Instructions:
• Applicants should be prepared to upload the following documents when applying online within the My Experience: Resume/CV section of the application: (Maximum of 5 Documents)
• Resume/CV
• Cover Letter
• Contact Information for 3 Professional References
• Applications that are missing any of the required items may not move forward for consideration. Additional uploaded documents not requested in the position announcement will not be reviewed.
• EEO Statement
• The University System of New Hampshire is an Equal Opportunity/Equal Access employer. The University S

Benefits

Additional Information

The Cook position is responsible for preparing, cooking, and presenting menu items in accordance with standardized recipes and established cycle menus within Hospitality Services. This role operates a variety of kitchen equipment, maintains sanitation and food safety standards, and ensures consistent product quality, presentation, and temperature control. The Cook supports efficient kitchen operations and a high-quality guest experience by assisting with production flow, addressing operational issues as they arise, and maintaining a clean and organized work environment. This position also plays a key role in training and supporting student employees and new team members while fostering a respectful, collaborative workplace in alignment with UNH Hospitality Services standards. Duties/Responsibilities Food Preparation & Production (40%) Prep, cook, and present menu items according to standardized recipes and cycle menus Operate a variety of kitchen equipment as assigned Ensure proper portioning, presentation, and temperature of all food items. Kitchen Operations & Sanitation (25%) Maintain cleanliness of kitchen areas and food service equipment Follow state and local health codes, sanitation, and food safety standards Monitor and correct unsafe or sub-standard sanitation practices Use appropriate personal protective equipment as required. Guest Service & Quality Control (15%) Support efficient service flow and positive guest experience Monitor product quality including appearance, temperature, and consistency Communicate customer feedback, suggestions, and operational concerns to supervisors. Training & Team Support (10%) Assist in onboarding, orientation, and training of team members and student employees Support and guide student workers in daily operations Promote a respectful and positive team environment Records, Compliance & Additional Duties (10%) Maintain required logs including temperatures, food waste, and product tracking Report on equipment issues and operational concerns to supervisors Maintain flexibility to support changing operational needs, including shifts in duties or work areas Perform other duties as assigned

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