Job Overview
Employment Type
Full-time
Hourly
Compensation
Hourly
Exact $22.72
Work Schedule
Standard Hours
Flexible
On-call
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Disability insurance
Employee assistance program
Tuition Assistance
Job Description
University at Buffalo is a premier public research university dedicated to providing exceptional educational experiences and community services. As a leading institution in higher education, it offers a diverse range of academic programs and prides itself on fostering an inclusive and dynamic campus environment. The university's Campus Dining Program plays a vital role in supporting students, staff, and visitors by delivering high-quality dining experiences across its facilities. This program emphasizes nutritious, flavorful food prepared and served efficiently to meet the demands of a busy campus community.
The Cook I position within the Campus Dining Program is a fundamental role responsible for high-volume food preparation and production. This unionized, full-time, probationary role offers a competitive hourly wage starting at $22.72 and includes comprehensive benefits as part of the employment package. The position is based in a fast-paced kitchen environment where exceptional cooking skills, attention to detail, and safety adherence are paramount. This role not only involves preparing specialty foods under pressure but also leading and directing the prep and production team to ensure smooth operations. The Cook I is a key contributor to maintaining the quality, efficiency, and safety standards of the campus dining services.
Working as a Cook I at University at Buffalo requires expertise in various cooking techniques, including thickening, soup and sauce production, sautéing, stir-frying, grilling, and more. Proficiency in knife handling and meat preparation is also essential. The candidate will serve as the communication point for kitchen production progress and ordering needs, maintaining accurate production and usage records. Supervisory responsibilities include directing support staff and training student workers, ensuring compliance with HACCP and New York State Department of Health guidelines regarding sanitation and food safety. This role demands a strong focus on customer service, professionalism, and teamwork.
The position may require mandatory overtime, and work hours may vary in accordance with the union contract. The kitchen environment is busy, noisy, and involves exposure to heat, sharp objects, and other typical kitchen hazards. Physical demands include standing for extended periods, manual dexterity, and the ability to lift and move heavy items. The University's commitment to equal opportunity employment ensures a respectful, inclusive workplace free from discrimination or harassment. Overall, this role offers a challenging but rewarding opportunity to contribute to a vibrant university community by ensuring diners enjoy high-quality meals prepared efficiently and safely.
The Cook I position within the Campus Dining Program is a fundamental role responsible for high-volume food preparation and production. This unionized, full-time, probationary role offers a competitive hourly wage starting at $22.72 and includes comprehensive benefits as part of the employment package. The position is based in a fast-paced kitchen environment where exceptional cooking skills, attention to detail, and safety adherence are paramount. This role not only involves preparing specialty foods under pressure but also leading and directing the prep and production team to ensure smooth operations. The Cook I is a key contributor to maintaining the quality, efficiency, and safety standards of the campus dining services.
Working as a Cook I at University at Buffalo requires expertise in various cooking techniques, including thickening, soup and sauce production, sautéing, stir-frying, grilling, and more. Proficiency in knife handling and meat preparation is also essential. The candidate will serve as the communication point for kitchen production progress and ordering needs, maintaining accurate production and usage records. Supervisory responsibilities include directing support staff and training student workers, ensuring compliance with HACCP and New York State Department of Health guidelines regarding sanitation and food safety. This role demands a strong focus on customer service, professionalism, and teamwork.
The position may require mandatory overtime, and work hours may vary in accordance with the union contract. The kitchen environment is busy, noisy, and involves exposure to heat, sharp objects, and other typical kitchen hazards. Physical demands include standing for extended periods, manual dexterity, and the ability to lift and move heavy items. The University's commitment to equal opportunity employment ensures a respectful, inclusive workplace free from discrimination or harassment. Overall, this role offers a challenging but rewarding opportunity to contribute to a vibrant university community by ensuring diners enjoy high-quality meals prepared efficiently and safely.
Job Requirements
- Minimum 5 years of high-volume professional cooking experience
- ability to work in a busy, high-volume kitchen environment
- proficiency in professional knife handling and meat trimming
- ability to prioritize and execute tasks efficiently
- capability to work independently and as part of a team
- must pass Cook I screening test
- reliable transportation and attendance
- ability to speak, read, and write English
- maintain professional appearance and hygiene
Job Qualifications
- Minimum 5 years of high-volume professional cooking experience
- knowledge of thickening techniques, soup and sauce classification and production
- proficiency in sauté, stir fry, pan frying, deep frying, grilling, broiling, roasting, steaming, braising and stewing
- skill in cold food production and food presentation
- experience with high-volume kitchen equipment including grills, deep fat fryers, alto shams
- ability to demonstrate professional knife handling skills
- experience directing work assignments of support staff
- experience in following standardized recipes
- organizational skills in maintaining kitchen workstations
- experience in maintaining production and usage records
- knowledge of safe food handling and sanitation techniques
- ability to identify products and read production sheets
- excellent customer service skills
- strong verbal and written English proficiency
- accurate math skills
Job Duties
- High volume food preparation and cooking following established recipes and production system
- butcher, trim, season and grill special cuts of beef and other meats
- communicate with production manager on pars, recipes, and kitchen progress
- maintain production and usage records
- adhere to sanitary, hygienic, and safety standards including cleanliness of kitchen and equipment
- direct work assignments of support staff and train student workers
- perform general cleaning and other food service duties as requested
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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