Cook

Job Schedule: Full Time

Job Shift: Day,
Evening

OCR Code / Classification: 5 – Paraprofessional

Min Salary:
$32,772

Max Salary: $40,966

Work Location
Main Campus

Job Description
Summary

The Cook assists the Director of Auxiliary Services in all aspects of operating a clean, safe, efficient, and
customer-focused food service operation for the College community. The Cook is responsible for preparing and serving meals in accordance
with established recipes, menus, portion-control standards, and food safety requirements. Duties include preparing ingredients, cooking and
packaging food, maintaining sanitation standards, operating kitchen equipment, assisting with catering functions, and supporting other food
service staff as needed. The Cook must adhere to all applicable food safety, health, and sanitation regulations while providing high-quality
customer service in a fast-paced environment.

Minimum
Qualifications

Required:

• Previous food handling, prepping, and cooking experience in a food service
  or institutional kitchen setting is required
• Ability to operate a point-of-sale (POS) system and accurately perform cash handling
  and financial reconciliation duties
• Must possess, or obtain within four (4) months of hire, an ANSI-accredited Food Protection
  Manager Certification that meets applicable U.S. Food and Drug Administration (FDA), North Carolina Department of Health, and local health
  department regulations.

Preferred Qualifications

Preferred:

• Knowledge of food
  service practices and procedures highly desired.

Essential Duties

Essential Job Duties and
Responsibilities: includes the following and other duties as required.

• Prepare and serve meals to students, faculty, staff, and
  other customers.
• Prepare meals for the Early Childhood Center.
• Prepare food and beverages for catered events.
• Set
  up, service, and clean up catering events.
• Operate College-owned vehicles and golf carts in accordance with College policies and
  applicable laws.
• Operate POS system and process transactions and reconciliations accurately.
• Receive deliveries; stock
  inventory, shelves, and displays.
• Operate inventory system to ensure adequate stock and transfers.
• Clean and maintain
  dining, kitchen, storage, and service areas.
• Operate commercial kitchen, food preparation, and grill equipment safely and
  effectively.
• Provide exceptional customer service to all customers.
• Open and/or close restaurant and dining operations as
  scheduled.
• Assist in maintaining an “A” sanitation grade and compliance with all health and safety regulations.
• Monitor
  inventory levels and minimize waste through proper food handling and storage practices.
• Prepare, package, and serve food items in
  accordance with established standards.
• Store, prepare, serve, and maintain perishable foods, dry goods, and other food products in
  compliance with all applicable FDA, North Carolina Department of Health, and local health department regulations, as well as College
  policies and procedures.
• Follow portion-control standards and procedures established by management.
• Maintain restaurant
  and kitchen equipment in a clean, safe, and operational condition.
• Clean and sanitize shelves, counters, tables, floors,
  workstations, and other food service areas.
• Detect and report improperly prepared food or food that does not meet standards;
  monitor proper functioning of equipment; take corrective action as appropriate or refer unusual problems to management.
• Perform
  other related duties as assigned.

Physical Demands

The physical demands described here are representative
of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be
made to enable individuals with disabilities to perform the essential functions.

• The employee will need to regularly operate and use
  computers, phones and other electronic equipment.
• The employee will frequently communicate and must be able to exchange accurate
  information with others.
• The employee may need to move around their office and/or campus to attend meetings/ classes and to access
  files, machinery or other job-related tools.
• The employee may be required to lift and/or move up to 30 pounds and occasionally move
  heavier items with assistance, mechanical aids, or other appropriate equipment.
• The employee may need to position themselves by
  reaching, stooping, kneeling or crouching in order to adjust or collect equipment and/or supplies.
• Specific vision abilities
  required by this position include close vision, distance vision, and the ability to adjust focus.

Workplace
Environment:

WORK ENVIRONMENT: The work environment characteristics described here are representative of those an employee
encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with
disabilities to perform the essential functions.

• The noise level in the work environment is usually moderate.
• Commercial
  food service equipment, including ovens, grills, stoves, knives, slicers, mixers and freezers are present in this workplace
• Raw
  foods, viral and bacterial pathogens, and other potentially hazardous food products are routinely handled and present in the workplace.
• Routinely exposed to mild cleaning and sanitizing chemicals, including detergents, bleach, ammonia-based products, and other approved
  cleaning agents commonly used in food service operations.

Close Date: 07/01/2026

Open Until
Filled: No

Special Instructions to Applicants

If you have trouble, please call HR at 336-734-7302.
EOE.

Tagged as: Employment