Job Overview
Employment Type
Full-time
Hourly
Compensation
Hourly
Exact $22.72
Work Schedule
Flexible
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Paid holidays
Union membership
Job Description
The University at Buffalo is a prominent public research university known for its diverse academic programs and vibrant campus life. Within the university, the Campus Dining Program plays a crucial role in providing quality food services to students, faculty, staff, and guests. This program operates several dining facilities across campus, focusing on delivering fresh, nutritious, and diverse culinary options in an environment that meets high standards of quality, safety, and customer satisfaction. The dining services team is committed to fostering an inclusive and welcoming atmosphere while maintaining compliance with health regulations and sustainability practices. Employees are valued for their dedication, professionalism, and teamwork, contributing to the overall university experience.
The role of Cook I at the University at Buffalo is a full-time, probationary union position that offers a starting hourly wage of $22.72 and includes benefits. As a key member of the Campus Dining Program, the Cook I is responsible for high-volume cooking and food preparation in a dynamic kitchen environment. This position requires cooking specialty foods quickly without compromising quality, following stringent safety and sanitation guidelines, and maintaining a clean and orderly kitchen space. The role also includes leadership responsibilities such as directing and training support staff and student workers within the kitchen.
This position demands expertise in various cooking techniques, including thickening, sautéing, stir-frying, grilling, roasting, and cold food preparation. The Cook I must handle kitchen equipment safely and efficiently, maintain production records, and communicate effectively with management regarding inventories, recipes, and kitchen progress. Working hours may vary and include mandatory overtime as required by the union contract, and employees should be prepared for potential layoffs during university recess periods. The work environment is fast-paced and can be loud, with exposure to hot surfaces, sharp tools, and varying temperatures. Physical demands include standing for long hours, lifting heavy items, and manual dexterity for handling kitchen utensils and ingredients.
This role is ideal for experienced professional cooks who thrive under pressure, demonstrate strong organizational and customer service skills, and have a passion for working in a high-volume food service setting. The University at Buffalo values inclusivity and equal employment opportunities and supports a workplace free from discrimination and harassment as mandated by federal and state laws. Overall, Cook I staff contribute significantly to the dining experience on campus through quality meal preparation, efficient service, and leadership within the kitchen team.
The role of Cook I at the University at Buffalo is a full-time, probationary union position that offers a starting hourly wage of $22.72 and includes benefits. As a key member of the Campus Dining Program, the Cook I is responsible for high-volume cooking and food preparation in a dynamic kitchen environment. This position requires cooking specialty foods quickly without compromising quality, following stringent safety and sanitation guidelines, and maintaining a clean and orderly kitchen space. The role also includes leadership responsibilities such as directing and training support staff and student workers within the kitchen.
This position demands expertise in various cooking techniques, including thickening, sautéing, stir-frying, grilling, roasting, and cold food preparation. The Cook I must handle kitchen equipment safely and efficiently, maintain production records, and communicate effectively with management regarding inventories, recipes, and kitchen progress. Working hours may vary and include mandatory overtime as required by the union contract, and employees should be prepared for potential layoffs during university recess periods. The work environment is fast-paced and can be loud, with exposure to hot surfaces, sharp tools, and varying temperatures. Physical demands include standing for long hours, lifting heavy items, and manual dexterity for handling kitchen utensils and ingredients.
This role is ideal for experienced professional cooks who thrive under pressure, demonstrate strong organizational and customer service skills, and have a passion for working in a high-volume food service setting. The University at Buffalo values inclusivity and equal employment opportunities and supports a workplace free from discrimination and harassment as mandated by federal and state laws. Overall, Cook I staff contribute significantly to the dining experience on campus through quality meal preparation, efficient service, and leadership within the kitchen team.
Job Requirements
- Minimum educational qualifications as specified or equivalent experience
- at least five years of high-volume professional cooking experience
- ability to operate and maintain kitchen equipment safely and effectively
- proficiency in professional knife handling and meat cutting skills
- reliable transportation and consistent attendance
- capability to work independently and collaboratively in a team setting
- ability to read, write, and communicate effectively in English
- must pass Cook I screening test
- maintain adherence to strict sanitation, safety, and health standards
- capacity to work under pressure in a fast-paced, physically demanding environment
Job Qualifications
- Minimum five years of professional high-volume cooking experience
- proficiency in various cooking techniques including thickening, sautéing, stir-frying, pan frying, deep frying, grilling, broiling, roasting, steaming, braising, stewing, cold food production, and presentation
- knowledge of kitchen equipment such as grills, deep fat fryers, and alto shams
- ability to demonstrate professional knife-handling skills for cutting and trimming meat
- experience in directing and training kitchen staff
- competence in maintaining production and usage records
- understanding of safe food handling and sanitation techniques to prevent food-borne illnesses
- ability to prioritize tasks and work efficiently in a fast-paced environment
- excellent customer service skills
- proficiency in English communication and math skills
- professional appearance and demeanor
Job Duties
- Prepare and cook specialty foods in a high-volume kitchen environment following established recipes and production systems
- butcher, trim, season, and grill various cuts of beef and other meats
- serve as the primary communicator with the production manager regarding inventory, recipes, and kitchen progress
- maintain accurate production and usage records
- uphold sanitation, hygienic, and safety standards according to HACCP and NYS Dept. of Health guidelines
- oversee the cleanliness and maintenance of kitchen equipment and space
- direct work assignments and provide training to support staff and student workers
- perform general cleaning and additional food service duties as assigned by management
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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