Cook

CookThe Cook prepares a variety of foods in accordance with menu instructions and standardized recipes. This role ensures that proper food standards are maintained in the areas of quality, sanitation, and appearance. The Cook maintains a clean work area and assists with general kitchen cleaning. In addition to core responsibilities, the Cook must be proficient in all standard stations. The position may also involve providing direction and assistance to visitors and occasionally leading other attendants, students, or event staff.Ideal Candidate Statement: The ideal candidate has experience working in a team environment and preferably has related experience in a commercial kitchen environment. They should be comfortable working in a fast-paced environment and managing multiple tasks.Workplace Requirements:Physical Demands: LIGHT WORK: Exert up to 25 lbs. of force occasionally. Requires walking or standing for up to 8 hours per day. Other physical requirements include manual dexterity and the ability to see, hear, reach, climb, and balance.Other Requirements: Must be able to detect scents and discern flavors.Environmental Conditions & Work Hazards:Environment: Commercial kitchen with exposure to extreme temperature variations.Workplace Hazards: Potential exposure to cleaning chemicals, wet floors, hot oil, steam, and hot water, as well as sharp or heavy equipment (fryers, stoves, ovens, knives, commercial slicers, etc.).Schedule & Availability:Variable weekly schedule, including required work on evenings, late nights, weekends, and holidays.Must maintain open availability to work any assigned shift.Workplace Location: On-campus position: This position is exclusively on-site, requiring all duties to be performed in person at the assigned location at Rice University. Per Rice policy 440, work arrangements may be subject to change.Essential On-Campus: This role is classified as an Essential On-Campus Position, requiring an on-site presence to effectively carry out its vital functions. During emergencies or crises, the employee is required to report to campus as directed to ensure continuity of critical operations and must remain accessible to leadership to fulfill responsibilities necessary for maintaining institutional functions.Hiring Range: $20.00 hourly*Non-Exempt (hourly) positions under FLSA are eligible for overtime.Minimum Requirements:High school diploma. In lieu of the education requirement, additional related experience beyond what is required may be substituted on an equivalent year-for-year basis.3+ years of experience. In lieu of the experience requirement, additional related education beyond what is required may be substituted on an equivalent year-for-year basis.Certification: Certified Food Handler's Permit (Houston) or equivalent (e.g., ServSafe).Skills:Ability to read and write in English.Ability to read and understand standard recipes and production sheets.Ability to document HACCP log sheets for breakfast, lunch, and dinner.Proven experience in a professional kitchen environment.Strong foundational knowledge of cooking techniques and food safety standards (ServSafe certification preferred).Exceptional ability to work independently or as part of a team in a high-pressure environment.Demonstrated proficiency in knife skills, mise en place, and station management.Commitment to cleanliness and high-quality food presentation.Essential Functions:Must be able to work at any of the standardized stations.Prepares a variety of foods in accordance with menu instructions and standardized recipes.Maintains food quality, sanitation, and appearance standards.Keeps the work area clean and assists with general kitchen cleaning.Participates in maintaining a high degree of sanitation within the kitchen and serving areas, including cleaning standard kitchen equipment.Provides direction and assistance to visitors as needed.Serves as an Essential Employee during campus emergencies.Performs all other duties as assigned.