Cook

Posting Details

Position Information

Job Title Cook Posting Number 2845 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

Position Summary Information

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

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.

Posting Detail Information

Open Date 06/24/2026 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.

Supplemental Questions

Required fields are indicated with an asterisk (*).

• • Do you possess, or willing to 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?

• Yes

• No

• • Do you have previous food handling, prepping, and cooking experience in a food service or institutional kitchen setting is required?

• Yes

• No

• • Do you the ability to operate a point-of-sale (POS) system and accurately perform cash handling and financial reconciliation duties?

• Yes

• No

Applicant Documents

Required Documents

Optional Documents

• Resume
• Cover Letter/Letter of Application
• Unofficial Transcripts
• Other Document
• Professional Certificates
• Official Transcripts 1
• Official Transcripts 2
• Official Transcripts 3
• Official Transcripts 4