Cook I

Ability to judge final food product for quantity (yield) and quality (color, taste, texture, etc.).

Ability to determine the freshness and quality of raw and cooked food products by sight and taste.

Knowledge of safe temperatures for serving food and storage of refrigerated and frozen storage of raw and cooked foods.

Knowledge of principles of food sanitation, health hazards, and the necessary precautionary measures.

0004a

Iowa State University Dining

across multiple campus dining locations.

This is a great opportunity for those with experience in food service, hospitality, or customer-facing roles who enjoy hands-on kitchen work and want to build their skills in a steady, team-focused environment.

At ISU Dining, you’ll work alongside a dedicated group of culinary professionals in one of the largest dining programs in the country.

With more than 20 dining locations on campus, our teams prepare fresh, high-quality food while supporting daily campus life.

Positions may support a variety of service areas, including residential dining, retail locations, and catering operations.

https://www.dining.iastate.edu