Cook 1 - Dining Center

Join Our Culinary Team at the University! No Experience Needed – We Will Train You!

Are you passionate about cooking but don’t have prior experience? No problem! The University is excited to offer entry-level culinary positions with on-the-job training to help you develop your skills. Plus, we offer a career ladder that allows you to grow from Cook I to Cook III, gaining new responsibilities and opportunities for advancement along the way!

Growth Opportunities:

• Cook I: Start with entry-level kitchen tasks under direct supervision. No experience? No problem! You’ll learn and develop your culinary skills on the job.
• Cook II: With more experience, you’ll take on general responsibilities and help mentor newer cooks while continuing to hone your skills.
• Cook III: As an expert, you’ll independently handle complex cooking tasks, train and mentor others, and have more leadership responsibilities.

 Whether you’re just starting your culinary career or looking to grow with us, this is a fantastic opportunity to gain experience, develop your skills, and advance within the University’s culinary team. Apply today and start your career with us – we’ll train you every step of the way!

JOB TITLE:   

Cook I - Dining Center  

JOB PURPOSE:

Perform entry-level general and routine cooking and kitchen tasks under direct supervision, ensuring the smooth operation of the kitchen. 

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Preparation and Setup:
  • Gather mis-en-place for recipes as directed.
  • Assist with culinary prep work for supervisors and chefs.
  • Measure or weigh ingredients in recipes, scaling portions as required.
  • Set up the service line before meal service.
• Cooking and Serving:
  • Perform cooking tasks as assigned under supervision, following established standards.
  • Assist in serving food during meal periods.
  • Prepare leftover food for storage according to instructions.
• Cleaning and Maintenance:
  • Clean and sanitize the workstation regularly.
  • Rinse and wash pots, pans, and utensils.
  • Clear and clean the service line after meal service.
  • Clean walk-in coolers and freezers according to institutional standards.
  • Maintain a safe, clean, and sanitary work environment.
• Equipment and Inventory:
  • Notify supervisors of food and supply needs.
  • Report any equipment malfunctions to supervisors.
  • Safely use and clean kitchen equipment and utensils.

SUPPLEMENTAL FUNCTIONS:

• Perform miscellaneous job-related duties as assigned.
• Attend and participate in training and other professional development activities.
• Participate in performance-related goal setting and achievement to meet personal and organizational goals and objectives.

 COMPETENCIES:

• Ability to Learn
• Adaptability
• Attention to Detail
• Consistency
• Safety Awareness
• Teamwork
• Work Standard
• Work Tempo

WORK AUTHORIZATION REQUIREMENTS: This position provides vital support to campus customers and requires the successful candidate be available to work on campus.

MINIMUM QUALIFICATIONS:  

Experience: No prior experience required; training provided

Required licensure, certification, registration, or other requirements: None

DESIRED QUALIFICATIONS:  

• Willingness to learn.
• Basic customer service skills.
• Neat and clean appearance.
• Understanding food safety. *
• Proper use of chemicals for cleaning. *
• Knife skills and safe use of knives. *
• Knowledge of different pans, their sizes, and proper use. *
• Familiarity with kitchen setup, including dry storage, refrigerators, freezers, and cooking stations. *
• Ability to operate and clean sinks and dish machines. *
• Professional interaction with staff. *
• Ability to read and write effectively.
• Ability to follow instructions accurately.
• Use basic math for quantity determination.
• Obtain a Food Handler’s Certificate. *

WORKING CONDITIONS:

Standard kitchen and food service environment with regular exposure to heat from ovens, grills, and stoves, as well as cold from storage facilities.  Maintain the same position for extended periods, such as while cutting vegetables or working behind stations.  Exposure to various hazards associated with food service and preparation as expected. May be required to lift objects up to 50 lbs.

This position will remain open until filled. Complete applications received by 3/31/2026 will receive full consideration. 

This position has been deemed essential as addressed in the University of Wyoming’s Employee Handbook. Employees in essential positions may be required to work during emergency closures and winter closure based on the nature of their job duties and the reasons for the closure.  

DISTINGUISHING FEATURES:

Cook I: Perform entry-level general and routine cooking and kitchen tasks under direct supervision, ensuring the smooth operation of the kitchen. 

Cook II:  Perform general and routine cooking and kitchen tasks under general supervision, ensuring the smooth operation of the kitchen. May train and mentor lower-level cooks.

Cook III:  Independently perform general and routine cooking and kitchen tasks under limited supervision, ensuring the smooth operation of the kitchen. Train, mentor and supervise lower-level cooks. 

REQUIRED MATERIALS:  

Complete the online application.

ABOUT LARAMIE:

The University of Wyoming is located in Laramie, a town of 30,000 in the heart of the Rocky Mountain West. The state of Wyoming continues to invest in its university, helping to make it a leader in academics, research, and outreach. The university has state-of-the-art facilities in many areas and the community provides the advantages of a major university.

Located in a high mountain valley near the Colorado border, Laramie offers both outstanding recreational opportunities and close proximity to Colorado’s Front Range, a bustling group of metropolitan cities including Denver, Boulder, and Fort Collins. This beautiful mountain landscape offers outdoor enjoyment in all seasons, with over 300 days of sunshine annually. For more information about the region, please visit http://visitlaramie.org/