Third Cook

The Third Cook is a full-time, year-round position responsible for delivering high-quality culinary production that supports student life and enhances the campus dining experience. This role involves preparing and producing menu components in accordance with Dining Services standards while collaborating with culinary and service team members to meet operational demands. The position requires proficiency in foundational culinary techniques, ingredient preparation, and contemporary food trends, along with a strong understanding of food safety and allergen awareness.