Cook

The Cook position is responsible for preparing, cooking, and presenting menu items in accordance with standardized recipes and established cycle menus within Hospitality Services. This role operates a variety of kitchen equipment, maintains sanitation and food safety standards, and ensures consistent product quality, presentation, and temperature control.

The Cook supports efficient kitchen operations and a high-quality guest experience by assisting with production flow, addressing operational issues as they arise, and maintaining a clean and organized work environment. This position also plays a key role in training and supporting student employees and new team members while fostering a respectful, collaborative workplace in alignment with UNH Hospitality Services standards.

Duties/Responsibilities

Food Preparation & Production (40%)

• Prep, cook, and present menu items according to standardized recipes and cycle menus

• Operate a variety of kitchen equipment as assigned

• Ensure proper portioning, presentation, and temperature of all food items.

Kitchen Operations & Sanitation (25%)

• Maintain cleanliness of kitchen areas and food service equipment

• Follow state and local health codes, sanitation, and food safety standards

• Monitor and correct unsafe or sub-standard sanitation practices

• Use appropriate personal protective equipment as required.

Guest Service & Quality Control (15%)

• Support efficient service flow and positive guest experience

• Monitor product quality including appearance, temperature, and consistency

• Communicate customer feedback, suggestions, and operational concerns to supervisors.

Training & Team Support (10%)

• Assist in onboarding, orientation, and training of team members and student employees

• Support and guide student workers in daily operations

• Promote a respectful and positive team environment

Records, Compliance & Additional Duties (10%)

• Maintain required logs including temperatures, food waste, and product tracking

• Report on equipment issues and operational concerns to supervisors

• Maintain flexibility to support changing operational needs, including shifts in duties or work areas

• Perform other duties as assigned

Requirements

Minimum Acceptable Education & Experience:

• Minimum of 1 year experience in food service, culinary operations, or related kitchen environment

• Equivalent combination of education and experience may be considered

Required Licenses & Certifications:

• ServSafe Certification (or ability to obtain within required timeframe)

Knowledge, Skills & Abilities:

• Knowledge of food preparation techniques, sanitation, and food safety standards

• Ability to follow standardized recipes and production procedures

• Strong ability to multitask and prioritize in a fast-paced environment

• Effective communication and teamwork skills

• Strong guest service orientation

• Ability to work flexible schedules including nights and weekends

• Proficiency in cooking methods such as roasting, sautéing, and braising

• Ability to work respectfully with diverse teams including student employees.

Other Requirements:

• Ability to perform physical tasks including lifting, pushing, pulling, bending, and twisting (up to 50 lbs)

• Ability to stand for extended periods and work in a kitchen environment

• Willingness to wear required personal protective equipment (PPE)

• Must be able to adapt to changing operational needs and schedules

Preferred Qualifications:

• Current ServSafe Certification

• Additional experience in high-volume food service or institutional dining

• Demonstrated experience training or mentoring entry-level staff or student employees

• Strong knowledge of commercial kitchen operations and equipment use

Applicant Instructions:

Applicants should be prepared to upload the following documents when applying online within the My Experience: Resume/CV section of the application: (Maximum of 5 Documents)

• Resume/CV
• Cover Letter

Applications that are missing any of the required items may not move forward for consideration. Additional uploaded documents not requested in the position announcement will not be reviewed.

The University of New Hampshire is an R1 Carnegie classification research institution providing comprehensive, high-quality undergraduate and graduate programs of distinction. UNH is located in Durham on a 188-acre campus, 60 miles north of Boston and 8 miles from the Atlantic coast and is convenient to New Hampshire's lakes and mountains. There is a student enrollment of 13,000 students, with a full-time faculty of over 600, offering 90 undergraduate and more than 70 graduate programs. The University actively promotes a dynamic learning environment in which qualified individuals of differing perspectives, life experiences, and cultural backgrounds pursue academic goals with mutual respect and shared inquiry.

EEO Statement

The University System of New Hampshire is an Equal Opportunity/Equal Access employer. The University System is committed to creating an environment that values and supports diversity and inclusiveness across our campus communities and encourages applications from qualified individuals who will help us achieve this mission. The University System prohibits discrimination on the basis of race, color, religion, sex, age, national origin, sexual orientation, gender identity or expression, disability, genetic information, veteran status, or marital status.

Compensation Pay Range:

$14.07 - $23.09

The pay range for this position is listed above. Actual offer will be based on skills, qualifications, experience, and internal equity, in addition to relevant business considerations. More information on benefits can be found here: USNH Employee Benefits | Human Resources

Location:

Durham